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These came out perfectly. I cooked indirect on the kettle with some pecan wood at about 375 degrees for 15 minutes. Two tails totalled 1.5#. Got them at Costco for a mere $28. This method is fool proof, but they do have a tendency to get top heavy and fall over.

Regular chile powder is usually a blend with other spices. When buying chile in powder form, I look for a specific chile variety, as in NM, Ancho, guajillo or chipotle. This ensures you are getting the powder form of the specific chile. The others usually have cumin, oregano or garlic added.

These BBR's came out so good, I did not DARE put any sauce on them. I foiled for the first time, adding a little OJ into the packets, then removing the ribs again to the smoker to firm up a bit. We hit a place in Gilbert last weekend on our way back from Flagstaff that we had seen on Food...

I'm going to do this rub for my three racks of BBR's for Sunday's smoke. Kevin, what kind of sugar are you suggesting here? I'm partial to Turbinado.

I have to concur!

I could be mistaken, I have the stainless table Performer, but with the gas assist, they are called "Touch and Go". I believe the Performer series means they are nestled in the table.

Dan: Grade B maple syrup is what's called cooking maple syrup. It's thicker and darker than light amber Grade A. I find mine at Trader Joe's and it's very reasonable. I bought Shady Maple Farms here locally at Whole Foods. It was $14.99 for a cylinder, can't remember how many ounces, maybe...

It's funny, this was originally posted in '05, the next action on it was in '08. Now, it's going like crazy. Don't know why it was dormant for so long.

Today is my first belly. I've left the skin on. Since I don't have anything to compare it to, I figured I'd use the smoked skin for beans if I didn't like the texture. Also have buckboard below it.

I had a 20 or so old Braun that finally died. I didn't need all the attachments that come with them now, so I settled for the Cuisinart. Between my husband's protein shakes twice a day and my soups, etc., we also use thing more than once daily. I like this model because the base detaches from...

This is my first attempt at this, bought pork belly for the first time today. A 5 pound slab. I am leaving the skin on, and not sure if I should rub post cure. Will decide on Xmas day when this will be ready, along with my buckboard bacon which is at 5 days curing. It's a bacon smoke on my birthday!

The finer the cheese, the finer it will taste. You're welcome.

I always displace ice for some of the water to cool it immediately instead of waiting for it chill in the fridge. Tonight, I rottissed my bird with apple and orange wood. I always roast an oven bird with stuffing inside, and the rotiss bird always wins hands down for flavor and depth.

Looks great Shawn. Try the cornish hens with it on the rotisserie. I always do my brined turkey on the rotiss.

Mine is in this brine as of last night. Will take it out this evening for a day of air-drying.

As you can see by the ingredient list, there is a little more depth to it.

I'm still on my MC 7 and haven't found the need to upgrade. I use it for client shopping lists and it's where I store all my recipes. I don't really use it for my personal meal planning, and have used the program for its capacities which I seem to only use minimally.

The pineapple is my favorite part!

I have always left it on the meat.

No, you don't have to make a road trip. All the rubs I've made involving chiles can use substitutions very easily. You'll just get a different flavor. Maybe Kevin can elaborate on what you will get with what, because I've never used Moritas. The Chipotle will make it really spicy.