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Gotta love summer.. I love me some beef short ribs. They are in the back, pig ribs for my kids. Switch things up every now and then. Ribs with Mango Salsa This was breakfast the other day. Oh don't act like you've never had a beer in the morning. Let it sizzle To be...

Oh yeah. My butcher is a smoker too so I just tell him to get me short ribs for smoking.

I love that little guy, I call it lil Smokey.

The Big Kahuna

Never had a problem with mine. Even used the charcoal ring from my WSM 14.5 for a 5 hour ribs cook.

Thank You Chuck, Mike, Scotty!!

I think I've said this before but I'll say it again.....I'll take beef ribs, short or otherwise, over pig ribs or brisket. My beef seasoning is simple, garlic powder, onion powder, a heavy load of black pepper and a touch of paprika. I always salt my meats at least a day before. Here I'm using...

Once you start making your own sauces and dressing it's hard to go back to store bought. I haven't bought sauce or salad dressing in years

charcoal = flavor

I prefer high heat for chicken. >315 http://tvwbb.com/showthread.php?55754-Wsm-14-5-3-4-chicken

I was under the impression that having 3 different sized smokers and a grill was the norm?

I can confirm about the cast iron grate. I use it on my WSM 22.5 and performer. I kind of flipped early since I didn't know what to expect. I just didn't want to get a charred bird.

By the way, I always cook my birds north of 325 degrees, never sauced.

I wanted to try something new with the WSM 14.5 aka lil smokey. Had a 3/4 chicken already dry brined so I thought what the hell. I made a paste of coconut curry powder, peanut oil and lime juice. Rubbed it all over the chicken and refrigerate it for about 2 hours. Fired up lil smokey using...

There are great when they leave some meat on them. These are from Wal mart, ran into them unplanned.

I don't wrap them. Let them go naked until 200. I tried wrapping and they came out like pot roast.

Warm them in a 250 degrees oven in foil pans with the juices. Or if you have foodsaver, vacuum seal with juices and warm in a water bath. I have used the foodsaver method, these where done a week in advance, pulled and frozen. Tasted like fresh off the pit.

LOL!! It's my favorite smoking meat so I knew exactly what you wanted when I saw the post.

yes yes yes!! And I poked them all over to ensure that those juices actually penetrate!!

whole rack cut in half lengthwise comes out like this serve like this or ask for English cut. That's individual bone serving size Maybe show him the pictures.