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David, I have rolled ribs and cooked them flat and my personal preference is flat. I just like the way flat looks. I have not found BRITU to be spicy at all...rather on the sweet side after the sauce is applied. If your wife is that sensitive to spicy stuff then I would probably follow...

Ken, I've used the BRITU recipe with both spares and baby backs and cannot tell a difference in taste. There are some people on this forum who swear that spares have more flavor. I guess I need to eat more ribs and find out for myself. A couple of other pluses for spares is that they are...

It'll be somewhere in the neighborhood of 5-10 degrees lower. Check out this article that Chris did on temps in the WSM. Temps in the WSM ------------------------ Mark WAR EAGLE!!

Brian, Just start ripping the meat apart with either a pair of forks or your hands. You'll proabably have a little fat left. I usually do. WARNING - That critter is gonna be HOT!!! Be sure and wear some gloves when your shredding the meat. Then just throw some meat between a bun, put...

Jon, I do flip my butts when I'm cooking. Mainly to promote a more even cook. Is it a necessity to flip/rotate...no. I also mop 3-4 times using a vinegar based mop. I believe mopping adds a "layer" of flavor to the bark. I don't start mopping though until at least halfway into the cook...

Craig, I have not used sand when cooking ribs...yet. The last set of ribs I did, I used water to get the temp in range where I could put the meat on. Howeverrrrr...from now on, I will be using sand along with the Minion Method of charcoal lighting. Just plain quicker all the way around...

Craig, Sand in the water pan, most likely, would NOT be a factor. The primary function of the sand/water is to provide a heat sink to help regulate temps. Sand has a couple of additional advantages in that 1) you do not have to refill like you do with water and 2) clean-up is much easier with...

jefft, You might try cooking the ribs to 190-195 internal with no foil. The ribs are just pork butt slices after all. You should be able to get a good bark doing it that way. --------------------- Mark WAR EAGLE!!

Victor, You should be there on a Saturday during football season...you will not believe your eyes. ---------------------- Mark WAR EAGLE!!

Jeff, 1) I personally do not buy anything that reads 'enhanced with up to an X% solution.' There are many others on this forum you feel the same way. I believe I've read where the solution can make your meat taste hammy among other things. Plus, your are actually paying more for the meat as...

Victor, I'll second Stogie on this topic. I usually put the smoke wood on right after I throw the meat on. In about a half hour, the smoke has died down to almost nothing. I also give the charcoal ring a little shake once or twice during a cook and that'll usually make some more smoke...

I've used Hickory in place of Oak all the times I've done BRITU and have been pleased with the results. Me, personally, I cannot tell the any difference in flavor when using different types of wood. ------------------- Mark WAR EAGLE!!

Chris, I do not recommend putting the juices in the water pan. It has been documented many times on this board that water/juices add very little moisture or flavor to what you are cooking. That is why alot of people, including myself, use sand in the water pan. The pan is there mainly to...

Most folks on this board mix in some apple juice and reheat in the oven. I couldn't tell you how much juice or the temp of the oven. I think the time is 1 hr but, I could be wrong about that. I've not read anything about using cider. ---------------------- Mark WAR EAGLE!!

Rob P, I used to keep my logs on paper and in a file, but now I use an Excel Spreadsheet...works pretty well. ----------------- Mark WAR EAGLE!!

Sam, I feel your pain. I was adjusting the vents on my WSM once and I touched the lower half of the middle section with my face. Left a nice little red sploch. ----------------------- Mark WAR EAGLE!!

Dale, To quote others on this site, "It's done when it's done." Going by temp is much better than going by time. Time is only a guide. Take the butt to 190-195F then wrap in foil and let it rest for about 1/2 hour. -------------------- Mark WAR EAGLE!!

Doug Many thanks. ------------------- Mark WAR EAGLE!!

On the Food Finds show last night, a segment featuring Carson's Ribs in Chicago explained how they dip their ribs in the sauce before they ever go on the smoker...and the sauce doesn't burn. I have also seen a thread somewhere on this forum where somebody else has done this as well with good...

I watched that show as well. I have never competed but I think can offer some insight to a couple of questions 1) From what I have read, sweet is the way to go in competition. 2) I don't know how prevalent injecting is but I have read where Mr. Minion injects his butts and that makes them...