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Somewhere on the web I once found a site that had tons of clone rubs and sauces. Does anyone happen to know that site? I'm still looking for that Arkansas one but lately heard of another good one made by Papa Shy. Thanks, Larry

Jeff, is this like a meal type salmon or one you'd eat cold and with crackers? Sounds great! Larry

I thought I was getting a good one! I bought it right after I bought the WSM. I may get a good one or not worry about it. The more I read, the more I don't worry about it. By-the-way, I don't have a clue why I have two posts at the same time. Oh well, who cares? Larry

Wow, you write a nice picture Konrad! I'm gonna check out your site.

Just curious. What's your favorite cook on the WSM?

Yeah, I've just got to learn not to be concerned too much with temp. For some reason I didn't think all but the very end of the polder was where the temp. reading was coming from. As you guys all said it's not science. As I said, "just cook the damn thing." Larry

Well that sounds like good advice to me. Makes total since. It's the science teacher in me that looks at guages as gods and cooking as science experiments not to be deviated. Thanks! Larry

Stogie, my spares on Sunday were excellent! There's no way I could have gone 9 hours tho. I did go 6; 3 w/o foil and 3 with. Everyone raved. I personally thought they were a little too falling off the bone done. They were not mushy! Maybe 5 hours w/o foil and 1 hr. with??? Has anyone...

One last question Big Ir. Were the bottom vents closed when you began the cook; right after you put the few hot ones on the cold ones? You mean you kept them closed and the temp. rose to 300? Larry I'm doing my ribs today!

a total of 6 hours, right? after the half hour you took them off and they were done and great?? Larry

Anybody know of any cook offs in southern Calif.? How do you find out about these? Here I guess. (Oh, not to enter, just to watch.) Larry

Well it's obvious you all know what you're doing. And it's obvious that there are certainly several ways to make "it" happen. The thing to do is try and see what happens. The problem is that the meat is so expensive and the company is waiting for the best ever ribs. I've got 3 slabs of...

Well, I was going by Stogie's rib technique taken from an entry in May. 9 hours @ 225. I said 250 because at 250 dome the top grate will be approx. 237 while the lower grate will be approx. 226. I'm also putting the meat on immediately after lighting it. I guess the 250 will be the max...

Couldn't find any BB's so I'm doing Spares. I'm looking at about 9 hours at 250 vent temp. I'm torn betwn. the foil/not foil. My wife likes her ribs falling-off-the-bone done so I guess that's the way I'll try it. Thanks for all the input. What a great site! Larry

Going to do BB Ribs Sunday. Have read a bunch of entries on the subject. Question for Stogie. You said you were a bit anal about temp. Well, I am anal too I guess. You said it was extremely important to have a constant temp. of 225 at grate level. Since I installed a themometer at the top...

I've heard that, "Arkansas Trav'ler Spice Beautiful" is a terrific commercial dry rub. Has anyone tried it? Does anyone happen to know a clone recipe for it? Where can I get it? Thanks, Larry

I do what Richard does except they go straight in to the trash can.

Yeah, that works. I do it all the time. Larry

Dave, The WSM is a sssllllooooooww cooker. She'll have to leave the house almost all day while you cook those ribs. And if she is at home, what are you gonna say about that hickory fragrance seeping in through every nick and crany of your house? If she's like my wife she'll say, "Oh, I know...

Great results! Used both of your ideas and it cooked up really well. I posted it in the recipe section. Thanks to you both! Larry