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Actually Steven raichlen rack.. Got it on Amazon.. Great rack.. Food doesn't stick that bad.. And the coating whatever it is is very durable

i didnt get any after pictures, but they were great. these were the big baby backs from SAMS cut sweet baby rays with 1/4 sriracha.. everyone raved.

can i fit 6 baby backs without rolling? (i dont like the rolling method) Thanks. edit: wrong forum. should have been in the bbq forum.

here are the pics.. came out great!!! stuffed bird with apple/orange/onions. about six chunks of cherry.. 3h 15m total cook time.. 400 for the first 30 min. 300-350 the rest of the way. i made this.. another 20 Lber in the oven, and a 15LB prime rib... great meal..

will post pics. good or bad.. hopefully good..

Gonna do my first turkey friday night. my question is that do i cover the lid on the kettle when using the rotisserie? all of the instructions do not specify. thanks.

I do 3 racks regularly on my performer, but I have 4 racks to do tomorrow. What is the best way? 3 on the rack and one laying on top? or roll up all 4? TIA

thanks for the tip.. i thought it had to be near the top for the best heat.. i will keep that in mind next time.. it will save me from cleaning the CI Grate. <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally...

fingerling potatoes and unforunately kinda makes this post pointless now but this was all that was left before i remembered to take a pic.. the best of the three was the lucilles one..

edit to previous post.. the stockyard steak tastes great on an unsauced rib.. here are the ribs 1.5 hours in.. the top one is really shiny, not burnt.. i drizzled with a stick of butter and some honey.. saw someone doing it, so i tried.. had to make a adjustment, used the rotisserie...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Joe S.: Curious how you like the stockyard on ribs. </div></BLOCKQUOTE> have not had it on ribs.. the guy at bbq galore said its great..

please let give me any tips that i might be doing wrong.. should the wood be more burnt before i start the process?? should i not use mustard?

saw a big green egg at costco, was very tempted, but cooking surface was too small.. anyways, so i picked up three racks, swift, and they all had the membrane removed.. cut off all the thick ones on the end, and will save for wife to make something.. have three different rubs.. so i'm...

Thanks. sounds good, i will try..

i have baguettes, roast beef, and provolone cheese.. now i need the au jus.. thanks.

http://www.nytimes.com/2011/04...ing/06ribs.html?_r=1 (sorry if repost or posted in wrong forum)

BTW, the steven raichlen rib rack combo with the Cast Iron grates dont work.. the lid does not shut properly.. i had to set a heavy weight on top of the lid for it to stay shut.. i'm not sure if it would even fit if i had the normal weber grate,

ok.. came home and the ribs were still not done!!! the temp dropped to 200.. had to take them off the grill cause it was raining here in socal, they are just about to come out of the oven.. they look good though.. oh well, at least i didnt burn them

went home at lunch like i posted about attempting yesterday, put three ribs on at 2:00 after the temp had settled at 275.. wont be home from work till 5:00. fingers crossed. pic is before i put in the wood..

i have a thermometer in my top vent, maybe i'll just close off all the bottom vents, i have never reheated ribs before for guests.. is it still good?