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Seriously, this is dead on. </div></BLOCKQUOTE> You mean dead a#@ on.

Nice boat Darrell. Which way to the blue crabs? </div></BLOCKQUOTE> Haha. You know it!

Mark, That is a dream setup. Very nicely done.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brandon N.: I also enjoyed stepping outside the box on the last rib cook. </div></BLOCKQUOTE> You mean you didn't do the typical Jim's Rib Haven (East...

I love their Manifesto. http://www.smoquebbq.com/manifesto.pdf

The first one is the oldest and I on a boat. The second is me feebly attempting to drive this here boat. http://i747.photobucket.com/al...ubba74/daddyalex.jpg http://i747.photobucket.com/al...bba74/Waterbubba.jpg

To me, the bark is SO important. It should have a touch of sweetness, little bit of heat and rich full bodied multi-layered flavors. The rub must compliment the meat and not take away the natural pork taste. It should only enhance. I don't like fall of the bone ribs at all. No mush for Bubba...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mark H: It should be a federal law that restaurants can't call their food BBQ if it's been steamed or in the oven. </div></BLOCKQUOTE> Give this man a...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tim L.: Yes, exactly...money. They want to capitalize on their name. And it works. They get paid. Do they ruin their rep? Maybe. But they probably...

Ray, I absolutely agree with what you're saying. It just shocked me that this restaurant was worse than many famous chain restaurants that produce ribs. This person was on the TLC BBQ Pitmaster series. Applebees would have even put this to shame and they mass produce too. Just a little tongue...

That's exactly what I experienced this weekend. Gray, life-less and obviously par-boiled ribs. It should have been called "boiled-b-que".

Over the past couple of months, I visited a couple of restaurants that are supposed to be restaurants of a couple of pitmasters. One, in particular, was opened up by one of the participants in BBQ Pitmaster's. The name will remain annonymous. I'll sum it up by saying, "boiled ribs". I just...

I'm detecting smoke ring there. Of course, I've often heard that it requires colder meat for a more noticeable one. Nonetheless, it looks great! Our ribs turned out really good too. It was followed up with St. Louis gooey cake for dessert.

Exactly. Which is why I said "or salivating over deeply colored ribs."

I put my three BB's on an hour ago. Bunch of neighbors peeking in my yard as the apple and hickory wafts everywhere. I'm south of you in MD, so maybe you'll catch a wiff shortly. Now just clear smoke. Judging from the fact that we haven't heard from Gary since this morning, I'm thinking he...

"Whole pork shoulder....boneless"----too funny. The boneaphobes have definately changed things. My daughter confessed just yesterday she didn't care for ribs too much because of the bones. Who knew the genius of the McD's rib sandwich?! </div></BLOCKQUOTE> Dude, my mother-in-law is the same...

Oh my! Time to thaw out that Butt! Great looking sandwich.

Three racks of babybacks on tap for tomorrow on apple and hickory. The wife is doing crabs so hopefully there will be plenty of bbq for me.

I tried something similar to this last night. Since the wife doesn't like vinegar much, I used 1/4 cup ACV. I also didn't have Worecestershire so I subbed it with Soy Sauce. I added some granulated garlic and onion to the mix and some Jalapeno juice. I also added 1/4 cup of Bourbon to the...

I haven't tried it yet, but I know it's prepared in the same fashion as Pit Beef. It's usually shaved thin and over a charcoal fire. No wood added.