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Thanks Russell. I wasn't sure where to post this since I was hoping for more input on the cook side vs. the logistics. I don't do backs much so I thought the above might stir up some tips. When I have done backs, the meaty top side tends to dry out on the big side but I expect to cut from the...

Hi All, I have an amateur rib comp on Fathers Day, my first comp, and thought I'd run my process for criticisms and any tips. Long and short of the comp/cook: We load in at 9am (quite a hike to our assigned area). Bring all of our own gear except the ribs. The event staff provide us with 2...

Paul, I keep it refrigerated, maybe up to a week? I usually refrigerate most sauces but especially so with the meat drippings added. I'm a little less fussy about a vinegar based finishing sauce. Good question though. I'm wondering if someone can provide input on refrigeration of sauces (when...

Thanks all. I made a fairly complicated sauce, by backyard cook standards this past weekend and included the drippings from ribs. It tasted great (and still does since I have a squeeze bottle left in the fridge). Just for clarity, by body, I mean flavour, not consistency. I understand the use of...

"Failed to Connect to Stoker" It comes on the split second I hit Start, almost like it's not even searching for the IP. The IP was good. I was using it with the Stoker Web Interface. I re-entered it in Stokerlog a few times to make sure it wasn't wrong.

Tried it with no difference Amir. I've looked at everything I know but I'm still not connected (connection failed). Stoker web interface is up but Stokerlog can't connect? I've never had this issue.

The Stoker interface is connected but Stokerlog won't connect. IP is correct. Any ideas?

And the above is why I love this site.

I've been trying to build a BBQ sauce for a while now. I started with the No. 5, tried to doctor a few commercial sauces and now I'm back to building my own. I'm working on a sweet tomato based sauce with a kick. I started with Kevin K's recipe (great) and have been playing around to try and...

Per the above, no worries. Enjoy the BBQ.

How do you get late heat in a sauce, specifically a tomato based BBQ sauce? I have black, green and red peppercorns (I know red is a berry) and ground white powder. I also have an assortment of chiles and such. Can someone indicate what will give me that late burn in a sweet tomato sauce?

I've done what I consider really good BBQ with a gasser and a few smoke bags so was the WSM really worth it? For me, and for the next step, yes. Do you need an atc to make good BBQ, not at all. Per the above, set it and forget is great if you want or need it. I don't need it but I wanted it...

Left side of the cooking grate (because that's the side my electrical outlet is most of the time), mid rack top to bottom and a few inches from the meat. Too close to the outside and the updrafted heat around the pan will give you a hot reading. Also, but much less so, too close to really cold...

Unfortunately, we don't get our 2 racks until noon, provided by the judges so we take what comes and have to prep onsite. Rub, sauce, smoker and accessories can be dumped at 9am.

I'm in Canada so our long weekend was the last but I'm testing a solid rib sauce. Went to the Farmer's Market this am and grabbed some great produce (and a little fudge). We'll see how it goes. Good luck Yanks !

So we're assuming the IRS checks right...?

LED's don't attract mosquitoes and draw very little power. Unfortunately, high watt equivalent residential floods aren't available. I've been using solar LED lamps at the cottage this year and they work just fine for ambient light but they can't light a prep area.

I'm in Toronto and my wife picks up ribs when they are on sale (no idea of the $$$) at Costco. I find the backs pretty meaty and can't complain. The spares tend to be a little thin on what I would call the rib slab and pretty thick on the "Other" slab. Oddly enough, here they seem to slash the...

So, I've been using the above for baby backs lately. Temp at 275F for 3 hours, add brown sugar and agave/honey plus a bit of apple juice and foil. Back on for an hour, unfoil, sauce and back on until done (30 minutes to an hour max). I did a side by side test with one rack plain and the other...

Thanks Guys. Brian - Appreciate the response. Can you give me the sugar amount? Jon - You're way too ahead of me at 10lbs since I'm only doing a single one but I like the oven aspect. I never considered that. Don - That's a great article. I feel exactly like the writer. I'm reading 10 minutes...