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I'm not too familiar with how IBCA comps work but to get a call in any category with so many teams is very impressive indeed. Congrats. BTW that brisket looks off the hook as well. Nice job.

I'd eat those ribs.

On a vertical smoker such as a WSM, cooking with the fat cap down helps insulate the meat from the fire below even if there is a heat sink such as a water pan.

Good job. They look tasty.

Nice fix. I had the same problem when there was too much slop on the handle when I installed it on my new Cajun bandit SS door. I over tightened the screw and the brass ferrel loosened up and came out. I ended up epoxying the ferrel back in and added an extra washer on the other side of the...

Thanks for all the kind comments. I really appreciate the feedback. There are several other excellent entries entered in this throwdown. Please take a moment to go to the challenge pit section, take a look at all the great entries and then vote for your favorite. It would much appreciated...

I originally posted this as my entry in the Pork Spareribs Throwdown. Hope you guys enjoy the photos: I'm using this opportunity to do a competition practice cook. I bought Seaboard spare ribs and trimmed them down to St. Louis cut. Next, I layered the meat side with my own homemade pork...

Competitors use margarine because it has a higher smoke point than butter and it is very convenient in a squeeze bottle. Clarified butter has a high smoke point as well and achieves the same results; however, it is not as convenient to use as OTS squeezable margarine.

Here's a link to the CBBQA wiki page for the event. It lists all the teams that will be competing and details for the general public: http://www.cbbqa.org/wiki/index.php?title=1st_Annual_Rubstock_BBQ_Championship

Friday early evening (6pm ish...after cooks meeting) would probably be the best time. Any earlier and you'll find most teams are still busy trimming and prepping. Any later and teams are getting ready to start their fires and it'll be too dark. However, earlier would be okay too as long as...

Sweet Seduction smoked pork spare ribs with BBQ baked beans I'm using this opportunity to do a competition practice cook. I bought Seaboard spare ribs and trimmed them down to St. Louis cut. Next, I layered the meat side with my own homemade pork rub and Simply Marvelous Sweet Seduction...a...

Perhaps your probe is faulty. Maybe they can replace it for you. Email John Kennington (john@pitmasteriq.com) and let him know your situation.

The point is going to take longer to cook than the flat because of all the fat that needs to render. You can trim off the fat entirely from the bottom of the point and it will cook at a faster rate due to the fat cap below missing and not shielding it from the heat. If you don't want to do...

Did you check the Ique probe with the boiling water test like you did the Maverick? One possible reason for the Ique showing a higher temp than your maverick is the that the probe might be reacting to the heat retained by the cooking grate. The metal cooking grate will absorb and retain heat...

Sterling Ball of Big Poppa Smokers will also be there. You know...the current World Champion from the 2012 American Royal Invitational! Add another 180 winner (Brisket - Holbrook, AZ) to list, Bob!

The Ique 110 works great for me. I use on both a 22 & 18. However, now they've come out with the 120 which has a higher price point. I have not used the 120 yet so I can't offer an opinion about that. BTW one advantage the Ique has is it's variable speed fan (5 CFM, 10 CFM, 15 CFM). This is...

Yes, you'll have to fill out a W-9 I believe if you win any monetary award. A SS# or tax ID# will be required to to fill out the form. Tax ID# are for LLCs, S Corps and such.

Oh, I ain't missing this! Count me in!

You should be checking for tenderness of the ribs before you remove them so that you know that they are done. They should be probe tender when ready. At that point, we remove them from the smoker and depending on how much time we have left before turn-in, we sauce, set & start cutting. I've...

I think going to Ribs, Pigs & Watermelon is more of a birthday gift for you than your son! LOL