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Choice Rib Roast on the Barrel Smoker ~6 lb. 3 bone (don’t recall which end) bone-in choice rib roast Koop’s Horseradish Mustard Rub (chipotle, onion, garlic powders, salt, pepper) Firstly, let me say I was raised on tough meat. Mom, bless her, baked much better than she cooked. Okay, her...

I have been having reasonable success with my WSM but this success has been at the price of constantly monitoring the temp of the smoker. This was especially painful with a 15 lb brisket last fall. Last Saturday I did a 9 lb butt and was having the same problems. My assumption has always been...

After watching Stephen Raichlen do one on BBQU, I have to do one. Such a epic chunk o' beef! Anyone ever do one? There's nothing on the beef recipes forum. Thanks! Peter

So, minion method, good lump charcoal. Allowed starter to get fully lit before dumping into the cooker. Vents wide open. External temps around 35 to 38 deg f, moderate winds. Temps make it to around 230 or so for an hour but then start dropping. Tried to screen the cooker, temps drop even...