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I've been using one of those too for quite a while now. Love it. Except I put one layer of briquettes In a chimney and light it, then fill the rest with unlit, let it ash over, then dump it in the wsm.

Started off smoking about 6 years ago on a 18.5 wsm my wife bought me for my birthday. Loved that thing. A few years ago I bought an fec-100 and I have been using that ever since, because at one point I had inklings to compete and I enjoy cooking for a large group of people.. Well yesterday I...

I just bought these today on sale, and was too good to pass up. "seasoned" back ribs, 2 rack 3 lbs each, for 15 dollars canadian, what a steal! Nowhere on the packaging or on their website does it actually say what the seasoning is. Is it enhanced, seasoned or what? And with what? Im on atkins...

I can't seem to find big racks of BB ribs in local stores, most seem to be around the 1lb mark. I like my ribs pretty tender, moist, and rather easy to pull off the bone, and I HATE bark, lol. I always sauce em at the end. I am not adverse to foiling. The problem Im having is I cant tell if...

Hey folks.. My family and I like our ribs with a nice sauce, and dont care much for anything else. Is a rub necessary for the cook then? All the flavours I want can be achieved by a sauce anyways. Was just wondering if it served any other purpose.

Looking for a good rub recipes for spares... the caveat is it has to be sugarless (because Im on atkins). The Sugarless texas sprinkle looked fine at first, but then some people said it was way too salty, or too peppery. My son is 2 and can't handle anything too spicy. Something sugarless and...

Assuming 2lb racks... Cooking low and slow at 225, and NOT using foil, whats the average cook time for Back Ribs, and for St Louis Side Ribs? Also, if I use both cooking grates, do I have to rotate the ribs from middle grate to the top grate, and vice versa, half way through the cook? or at...

Thanks for the replies Burt. You cleared up a big question mark for me Because the racks are smaller in general, do they still require the same cooking length as normal sides? Or do they cook quicker like back ribs? Thanks again! BTW: It's funny that you replied to my posts. We both live in...

So do Center cut side ribs need to be trimmed or cut at all then? Other than the membrane or skirt meat underneath?

Hello everyone! I have a question regarding certain cuts of ribs. When I go to the grocery store to look for side ribs, all I can ever find are Center Cut Side Ribs. I was wondering, what is a center cut, is it another name for St Louis Cut? If not, whats the difference?