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When doing them whole, I usually skip the WSM and use the kettle. I'll grill for a few minutes on each side just to get some sexy grill marks, then move to indirect high heat. Usually takes less than an hour to reach med-rare.

Yeah, I'm surprised the BB's had more meat, Usually it's the spares that are meatier, even St Louis trimmed. As I have said before, my wife prefers baby backs, so that means I pretty much prefer baby backs too.

Probably too late here... but... If they are that small, I doubt that they would take longer than 3 hours.

I have used the one from right here on this site with great success. http://www.virtualweberbullet.com/beefrib1.html I have also done them with a grape juice marinade that I found somewhere, I'll see if I can track that one down. Sounds odd, but results were tasty.

Here is the slaw recipe I use, but you may want to cut down on the cayenne, as it sometimes is too much for most people. I usually split this batch in 2 and add cayenne to one of them only. http://tvwbb.infopop.cc/eve/forums/a/tpc/f/5290021414/m...160004152#9160004152

Fantastic! Good racks of beef ribs are so hard to find, especially when they are on sale for .99 /lb. I usually can only find ones that have been trimmed to death and have almost zero meat on them. Beef ribs are a personal favorite of mine, but I don't get them often enough.

Personally, I like a deep dark bark on my ribs, like you describe. In fact I get a darker bark by using my kettle rather than the WSM, so I use that more often. They may not be prize winners in competition, but it's the way I like 'em.

Keeping it simple this year, Teriyaki beef and chicken kabobs. Using my favorite cut for kabobs, tri-tip.

You'll end up spending a bunch on shipping charges. You're probably better off making a roadtrip and going to your "nearest" Home Depot or Sam's Club and loading up all at once. They have 2-packs of 21 pounders for under $13, sometimes on sale for less.

Well, in my search for lump, I guess I should have looked at THE STORE I WORK IN, DUH! I work at Whole Foods Market in Highlands Ranch, and we have 2 brands of lump right here. Our brand (which I think is actually Cowboy, draw your own conclusions there) and Nature's Mesquite Lump. I have...

I prefer rolling them. I've tried a few racks, and they all basically are a pain in the hoo-hah. Rolling is easier and cheaper.

I looked at my local Wal Mart the other day, I didn't see any, at least not in the summer/bbq seasonal area. Actually the charcoal they did have looked pretty blitzed. Would it be anywhere else?

I'll try a lump/kingsford mix next time, hopefully that will do the trick. I'm sure a BBQ Guru or Stoker would fix it right up, but I'm reluctant to buy a gadget that costs as much as the smoker itself. Jason: where is a good place for lump around here, I'm in Aurora, e470 & Smoky Hill Rd. and...

Hmmmm... this may not be the solution, but one thing I have noticed about ribs in general (I'm a BB fan myself) is that it is impossible to get fresh ribs, meaning they have never been frozen. If you are getting ribs that have been previously frozen and thawed, and then freezing them again, this...

So a little less than a year ago, I moved from Southern California to the Denver area. I finally fired up the WSM the other night and cooked up 6 butts for a work party. Despite numerous problems with the cooking process, they still turned out great. Anyway, the biggest problem was getting the...

So I’m FINALLY a Sam’s Club member, and I FINALLY have an actual back yard, yeah for me. Anyway, I wanted to get 4 racks of BB’s for a get together, and discovered that SC only sells their BB’s 3 to a pack. No big deal, I just got the heaviest pack of 3 I could find, which was an impressive...

I have had the exact same experience. REAL BBQ places that can equal the quality of a dedicated backyard Q'er are few and far between. I suppose there are some famous places around the country that are up to the challenge, but for the most part I have ruined myself for getting BBQ from anywhere...

Beef ribs stand up to a heavy smoke taste, IMO, so the stronger hickory or mesquite are usually what I use. I don't usually use these for anything else, well, maybe a chunk or 2 with BB's.

Definately do not freze uncooked ribs. Chances are, the ribs you are getting are already previously frozen, just a guess. In my experience, freezing ribs that have been frozen and thawed will cause them to be tough when cooked. It has happened to me once, and same deal with my uncle. Refreezing...

Well, this is my first winter in ANY kind of cold, and Denver cannot hold a candle to North Pole Alaska. I have been hemming and hawing about doing a big smoke for my coworkers, but after seeing this, I have no excuses. Of course, I don't have one of those fancy-schmancy Stokers, but it only...