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I cook them like ribs.

I use granulated garlic, some Billy Bones Beef Master along with some Billy Bones XXX Cherry and here is how they turned out: http://tvwbb.com/showthread.php?61541-beef-ribs&highlight=beef+ribs

What is everyone smoking for Christmas? I am doing a beef tenderloin in the smoker with a quick sear at the end on the grill.

Good read about beer can chicken: http://amazingribs.com/tips_and_technique/debunking_beer_can_chicken.html

Keep it simple: Salt, pepper, garlic and onion

I always spatchcock mine at 350 and usually have the chickens done in about an hour and 30 minutes. I usually do Tyson. You may just have had a temp problem.

I have been looking for a way to do this without drilling into the grill itself. thanks

Can you take some pictures of how you suspended it with chain and post it?

I no longer foil, and feel I get better BBQ.

Since you are doing a pork loin, you could pull it a little early around 110degrees. Double wrap in HD foil and place in the oven (yes I know that is a dirty word) with the oven set at warm.

Peach is also a very good choice

I have used Pecan and it is excellent for poultry

At that temp I would think about 3 1/2 hours, but always give yourself additional time.

I do beef ribs quite a bit, but usually there are 3-4 ribs. (http://tvwbb.com/showthread.php?61541-beef-ribs) Trim down that fat cap. You can use just SP&G. (I like Billy Bones Beef Master Rub) Cook at 250. Make sure you remove that really thick membrane next to the bone. When I smoke the...

I use my smoker, but raise the temp to 350 for these. I usually make a compound butter (mix your favorite spices in with butter) and fill the pocket between the skin and the breast meat. keep in the smoker for a bit over an hour or until temps reach just under 165 and then let rest. Never had...

I have ground up a brisket point after smoking it and made chili from it. I have grilled kielbasa and used it in jambalaya. It makes sense to do it with the meats you mention as it does add flavor.

Next time ask the butcher to leave the ribs whole. They will come as 3 or 4 bones about 10"-12" long. They seem to cook better whole.

I like Alton Browns 8 3 1 1 recipe. http://www.foodnetwork.com/recipes/alton-brown/who-loves-ya-baby-back-recipe.html

Grilling I use kingsford competition. for smoking I use RO lump

read here: http://virtualweberbullet.com/woods.html