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Kevin, I'm curious why you went with that particular foil concoction. Was it complimentary to the rub you were using?

Wow, very nicely plated. I've always been impressed with how chinese-style ribs have such a nice shine or glaze on them. Did you do anything special for your glaze?

I've been wanting to try that trick, good to hear it works well. </div></BLOCKQUOTE> What is Lilly's process exactly? Anyway, I made up a batch of Kevin's rub that I plan on using this weekend for some ribs. It's probably the most fragrant rub I've ever made. Really looking forward to...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally...

Although not always a measure of "doneness", I have noticed that my ribs pull back on the bone more often when they're racked. As the previous poster mentioned, I think it does allow the heat to circulate evenly on the top and bottom of the ribs.

Thanks man!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Darryl.O: Nice name! Although it's spelled incorrectly Count me in on an east coast class! </div></BLOCKQUOTE> Aren't you hillarious!

It looks to be a "Ribolator". There's a few threads out there on it.

Any chance you will travel out East for one of your cooking classes (i.e. Maryland)? We need SlapYoDaddy out here.

Lately, I've been experimenting with foiling ribs much later in the process and I really like this change. My biggest problem with following a 3-2-1 method (even following Stogie's suggestions) is that I hated losing bark and having the "washed out" look. Even during the "firm up" time I...

Harry, I've seen the fact that you do "foil" your ribs. I was wondering if you tend to include fruit juices and such in your foil pouch or if you do alot of the heavier ingredients like Johnnie Trigg. Closely related, how do you get such a shine? Thanks!

Does Treuth have mainly beef? I'd been interested in trying them out. I hear good stuff about them. I went to a Geresbeck's grocery today in Middle River, MD and found a large quantity of fresh whole picnics for 89 cents per pound!

Great food every time I visit the inlaws. 320 North Porter Norman,OK,73071. Although, native Oklahomans always tell me Gary Dale's was better.

Excellent info guys. I'll keep you posted if I find someone too. FYI, if you want to take a nice drive out to Frederick you can find a Yardandpool.com store out there. They have tons of bbq woods and accessories. Check them out!

I'm just curious to know if anyone know's a good butcher with a large, quality selection of meats in the Baltimore area. I typically go to BJ's. I've seen some pretty good prices at Hollins Market and I've heard Lexington Market is pretty solid. They just seem to be more meat 'cutters' than...

I think he probably wouldn't publish Johnny's recipe out of respect for him. Likely, he went with one of his old stand by's. Even shortly after Trigg trained him he started tweaking things so I'm not surprised to see an entirely different product.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Paul K: I've never had a problem taking spices, herbs and probes on board airlines. I think it might help if the herbs are labeled so they couldn't be...

I'm visiting some family in Oklahoma and I'm thinking about packing my rub in a cannister in our check in luggage. Has anyone experienced issues packing probes, rub, etc. in your luggage? I'm not trying to take my smoker.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Cutchen: I could see doing this with maybe an hour of cooking left. It could be kind of a substitution for glazing. I've seen on the TV shows...

Ok, I know I'm waking up a very old thread here, but after five years I finally made my way to this restaurant. They just opened one in Baltimore, MD. I'm trying to be as discreet as possible when I say this, but I was SEVERELY disappointed. Paul Kirk needs to make a site visit here in a...