Adam,
I'll bring some extra sauce to apply to the ribs once I've cut 'em - "IF" the crowd will allow it.
Not that it matters. The last 2 times I brought ribs to a gathering, it was akin to a shark-eating frenzy. Didn't have time to apply the sauce. No credit here though, BRITU baby backs are...
Nicole,
We really like the apple brined turkey at our house too.
You're new brine looks interesting. Please let us know how it turns out.
Good Luck!
-Albert
Doug,
Yes, that's a good informational resource.
Would be nice if it included Brian's technique (at least in concept) for getting past the login page of the hosting site. Seems like the hosting site has to send you the images' URL - which will include the login name and password.
Darrin,
Yes, Konrad's comment about damp charcoal...
I've used charcoal that was not 100% dry, and struggled to elevate the temp for a rib-eye roast - even with a full charcoal ring.
Leaving my unused charcoal exposed to the open air causes it to absorb moisture. When opening a bag of...
Brian,
Pics look great.
How did you resolve the viewing problem? I've noticed other folks (myself included) have experienced problems showing pics at the HP site. Typically the URL will take you to the logon page for the site only. Seems like you solved that problem.
-Albert
Bill,
Perhaps a combination of things can help:
1. As Shawn recommended - remove more of that fat cap (not all) for better smoke absorption.
2. Add 1 or 2 more wood pieces. Go slow with adding more wood. If you over-smoke, you may not like the resulting flavor.
Good Luck.
-Albert
Pat,
Not sure about your locality, but warehouse stores (Costco in California) routinely sell excellent cryo-vac baby back ribs for $3.99 pound Yes, it bit more expensive than spares, but I think they're meatier.
-Albert
S. Petrone,
Just a tid-bit of trivia...
On an episode of Emeril Live, he mentioned that spices and seasonings should be kept in the cupboard for NO MORE THAN a year - they should be replaced, as they lose their potency.
Personally, I don't do that. My high volume usage spices like paprika...
Bruce,
Once upon a time, I applied the BRITU rub like 8 hours before the cook. After cooking, the ribs turned out "hammy".
I learned from Jim Minion that the salt in the rub had essentially "cured" the ribs. Ever since that experience, I apply the BRITU for 2 hours or less prior to cooking...
Ray,
If you have a spare $70, Thermoworks, makes Thermapen - a great digital thermometer. Very accurate with fast readouts. You can quickly check the temp in several places accurately. Its one of my favorite tools. Here's a URL:
Thermapen Digital Thermometers
J,
When serving pulled pork for many guests, along with dinner rolls, I like to put out corn & flour tortillas, chopped onion, cilantro, garlic salt and minced tomatoe. Guests make their own tacos or burritos and seem to really enjoy it.
-Albert