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Personally I like to simply spray mine with apple juice before wrapping ....provides great steam and helps "tenderize" the rack(s). Parkay and all that other stuff seems a little much and may not give you the moisture you need....no offense. But an hour and a half should be close to enough time...

Now that's a Burger ....if you let me have one I'll pay you next tuesday ! -Wimpy

The rub was Harry Soo's "slap yo daddy" rub. great stuff

Yep, Used my WSM 22.5 and a mixture of Apple and Hickory chunks. These ribs were HUGE ...at least 10-12" long !

Been trying to mimick the giant beef ribs I get at the Reno rib cookoff .... never realized they were actually short ribs ?! At least I think they are ...anyway.. these were GREAT ! dry rubbed and ready to go on the WSM! Of course .....the minion method and the 3-2-1 for the ribs after 3...

Going to pick up some full length short ribs today !! Those are purty :cool:

Let the newbie smokers know the difference between chunks and chips in the responses since chips are more of what they may see a grocery store.

Think I figured it out ....I used cold (somewhere on here someone told me otherwise!) water in my pan and place the probe in the middle of the grate between my ribs ...almost spot on temperature with the dome temp. I also had the bottom vents at about a 1/8" open.

I stepped it up to grinding boneless short ribs (chuck does'nt come close) I get at costco ....better fat content and beefier flavor.Kosher salt,oilve oil and grill them over very hot coals on a oiled rack. Contrary to what you may have heard it's okay to give the burgers a light "smash" to get...

The temp probe is next to the brisket over the water pan

I have the probe in the flat end nicely ..even changed spots. grrrrrrrr

first time using my maverick et 732 and it's giving me a reading of 340 and my wsm is steady at 250 ....:confused:

I have seen Salt Petr in several recipes.I do have some pink curing salt ....I wonder if that'll work instead ?!

Welcome Ryan ...good to see another local guy and Niner fan on here .... !! Smoke On

Welcome Carlos from Carlos .... Smoke on !

Just made some homemade bacon the other day and now I'm ready to tackle some homemade pastrami ... all the way from scratch !

Just heard about the Cajun Bandit upgrade door for the WSM...anyone have anything good or bad to say about it ? I'm thinking about getting one. Basically I want a quick easy fix to losing heat around my standard door.

I also just got my WSM this past week and smoked a 5 pound butt on it to darn near perfection. I used hot tap water and had the butt out on the counter for a half hour to get the chill off. After setting up my smoker (using the minion method and a full ring of coals around the coffee can I added...

Thanks all ...tastes friggin amazing

Thanks Paul !