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Beef rib lovers, check this out. I work for Whole Foods Market, (not a plug, just letting others know) and we just put beef ribs on sale for 99?/lb. These are our regular all-natural Manning's beef ribs, but at a considerable savings, our usual price is $2.99/lb. I'm not 100% sure id this deal...

As I type this, dinner is in about 2 or 3 hours. The shank is on the WSM with some Kosher salt, fresh ground pepper, garlic granules and onion powder. Using cherry wood. I'll let you know how it turns out.

It has the bone still in.

The pack of 3 is over 5 lbs, but the one large one is roughly half the total weight. Nowhere near the size of a butt, but large for a shank.

I a bandsaw would do the trick. If you have a nice serrated bread knife, that may work. Otherwise, if there is a small butcher shop nearby, see if they could cut it for you.

I purchased 3 large beef shanks to do a braised beef shank with red wine recipe. 2 of them is all I need for the recipe, and the 3rd one is a monster, and I was wondering if it would be good cooked on the WSM? If so, how should I prepare it? My gut tells me this is something that would take a...

I do all my deep frying on the stovetop using a wok. I always thought having a separate deep fryer would just be another kitchen gadget that I don't have room for.

Willie, Don't think that BRITU is the ONLY way to make baby backs, it just happens to be one person's winning recipe from a competition several years ago. As others have mentioned, most people like the "falling off the bone" tender ribs best, even though most of us Q'ers find those to be...

Rib Roast is a high quality cut of meat and will not necessarily benefit from cooking at low and slow temperatures. I'd stick to the 350 range for cooking. As for smoke like Tyler said, definately lighter would be better, but unlike Tyler, I find cherry to be lighter tasting than oak and...

I'd make up a batch of rub that has no salt in it at all. You can loosely follow the BRITU rub, but eliminate the salt altogether. The salt in the "enhancing" solution should be more than enough.

At the risk of hi-jacking this topic... I just purchased a set of W?sthof knives and I love them, makes meat prepping SO much easier, and I was thinking about sharpening them down the road. However, I heard Alton Brown (Good Eats) say that he NEVER sharpens his own knives, and any electric...

Just a theory, but my guess is that even if something does come around, the radiant heat would keep them far enough away. Either that or any initial contact with the smoker would be with the critter's nose (since most mammals use their noses more than anything when checking out something new)...

That particular one took 7.5 hours, going to an internal temp of 195. But as Geoff mentions, you can never "count on" a butt to be done at a certian time. It'll be done when it's done. Anywhere between 6 and 10 hours would be considered "normal" for a butt that size.

Yes, you have a Boston Butt, however being in the 3 lb range, it was probably cut in 2 or 3 pieces. I have done a butt that was about 3.5 lbs and it still turned out great.

Were those "standard" beef ribs, or perhaps beef flanken ribs? I think these are usually cut (with a bandsaw) through the bones and sold as "short ribs." I'm pretty sure that's the way these are typically prepared. Please feel free to correct me if I'm wrong...

I always cook my poultry at higher temps, 325 - 375. Skin gets crispy and brown, the meat stays tender and juicy. I also always use my kettle grill, not the WSM, I find it easier to cook with in the high temp range.

Turkey is a meat that does not necessarily benefit from the "low and slow" temperatures that the WSM will operate. Many here on the board will cook turkey/poultry with a dry water pan and fully open vents, allowing the temperature to get in the 300 - 350 range. There was (obviously) much talk...

You should be able to do what Steve H. did. You should have upload space available from whoever your ISP is. Ususlly 5MB or so. That space is typically reserved for you to build your own website, but you don't necessarily have to do that in order to have your pix viewable by way of a remote...

Michael, Just follow the Mr. Brown Recipe here on this site. It has very thorough instructions and will yeild a fantastic end product. It covers everything from butt prep, rubbing to the cooking process and basting.

You should plan on that taking 15-20 hours if the butts are that large. Therefore you should consider starting up at midnight the night before. That will give you a little more breathing room to complete the cooking in time for dinner.