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Happy Birthday Maribel! Nice post / cook Tony.

@ T MacGreggor The one I had laying flat did the same thing to me, it kept falling so I just left it flat. Then other one stood mostly upright for me. I have coiled the last few times I smoked ribs and like it when they cooperate. @ Everyone else Thanks for all the nice complements!

Mine has one on the opposite side but smaller and wider.

This past weekend I smoked some S.L. style ribs on the WSM. I haven't smoked anything in a while and was reminded how great and easy the WSM is to use. I was also reminded how good fresh ribs right off the smoker taste! Nothing special about the cook, just normal rub and cooking times. With...

Great post and thanks for sharing. I still have not done one of these yet, but it is on my smoke To Do list.

John, I use the Apple Brine from here for my pork loins and we like it. You can find the brine recipe here: http://www.virtualweberbullet.com/turkey6.html. Let us know how it comes out when you finally cook it. GEAUX TIGERS!

Great post John, thanks for sharing.

Looks good John. You can't go wrong with any of Abita's beers and if you have not taken the tour at Abita's brewery, I highly recommend it.

2 weekends ago I rolled my ribs for the first time as well. They can out great and will roll them from now on. I was able to foil them while they were still rolled. I cut all the skewers as close to the meat as possible to avoid tearing the foil. I left them rolled for the entire cook as I left...

Great job and great pictures! Now I am hungry for some tacos. BTW, I love that skillet where did you get it?

The only thing I ever marinaded in Buttermilk was chicken. Let us know how the Wild Hog cook goes and please take pictures. I want to do a small wild hog one day myself.

That is a nice looking smoke ring and bark. It looks mighty tasty!

That looks delicious, good job!

Nice looking taco plate. Good Job.

Happy Father's day to all. I smoked 2 - 9 lb Pork Butts for Fathers day today. I have done Pork Butts in the past and have averaged 1 - 1.5 hours per pound, but last night they went 7 .5 hours with NO STALL! I got the smoker ready last night and put the butts on at 8 pm, smoking them around...

I did 2 - Boston Butts for PP sandwiches to today and PP tacos and nachos for tomorrow. We will have enough for all the kids to take some home as well as leftovers for me and the wife. Having a big Sunday family dinner with kids, grand kids, and friends - Priceless. Happy Father's day to everyone.

Anytime, I hope the ribs come out great and don't forget to take pictures! We love to see pictures of BBQ.

Micheal, I would recommend that you start here http://virtualweberbullet.com/cook.html .

I love to smoke Pork Loin and it is one of my favorites to eat as well. I usually Brine first (the Apple Brine from this site work well), the apply Rub, then smoke it High and Fast around 300. I am sure everyone does it differently to their liking, but that is how I smoke mine. Experiment a few...

I was thinking the same thing. I will have to check into grilling some of those.