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Howdy, Wondering what is your preference (if you foil ribs) as whether your ribs are bone down or meat side down? Lately, I've seen more and more with the bone side down and I'm wondering if that might be a way to preserve rib texture. Thanks in advance!

Yesterday, I made some BB's on my American offset cooker. Now, I must say that I typically do a hot and fast cook from 315-350 and usually finish around the 4 hour mark. However, for bark purposes, I decided to go without foil and just spritz throughout. I did not peek until the 1.5 hour mark...

I've been to this spot probably four or five times in the past year. It's right in the middle of Richmond, VA. The pulled pork is good, but I must say that the spare ribs are some of the best I've had in the mid-atlantic region. I am very picky about my barbecue since most of the time I cook...

Over the past couple of months, I visited a couple of restaurants that are supposed to be restaurants of a couple of pitmasters. One, in particular, was opened up by one of the participants in BBQ Pitmaster's. The name will remain annonymous. I'll sum it up by saying, "boiled ribs". I just...

Tuffy Stone's restaurant is good. I really enjoyed the service and the que was definitely above average. The woman working there was very nice and offered me a sampler plate when I said that I watched BBQ Pitmasters and shared some of my bbq insights. The meat was well smoked. The sauces were...

Most times, I foil my ribs. The one thing that I hate is "washout". I don't drown the ribs in liquid, but I wonder if by placing the ribs meat side down if this is the reason for my problem. I'm going to experiment with cooking them meat side up and see what happens. Has anyone else noticed a...

Any chance you will travel out East for one of your cooking classes (i.e. Maryland)? We need SlapYoDaddy out here.

Lately, I've been experimenting with foiling ribs much later in the process and I really like this change. My biggest problem with following a 3-2-1 method (even following Stogie's suggestions) is that I hated losing bark and having the "washed out" look. Even during the "firm up" time I...

Harry, I've seen the fact that you do "foil" your ribs. I was wondering if you tend to include fruit juices and such in your foil pouch or if you do alot of the heavier ingredients like Johnnie Trigg. Closely related, how do you get such a shine? Thanks!

Great food every time I visit the inlaws. 320 North Porter Norman,OK,73071. Although, native Oklahomans always tell me Gary Dale's was better.

I'm just curious to know if anyone know's a good butcher with a large, quality selection of meats in the Baltimore area. I typically go to BJ's. I've seen some pretty good prices at Hollins Market and I've heard Lexington Market is pretty solid. They just seem to be more meat 'cutters' than...

I'm visiting some family in Oklahoma and I'm thinking about packing my rub in a cannister in our check in luggage. Has anyone experienced issues packing probes, rub, etc. in your luggage? I'm not trying to take my smoker.

I've been working on perfecting ribs for a long time now. One thing that baffles me is that I don't get much pull back on the bone. I know some might be thinking they're not tender enough, well that isn't the problem. I've had ribs that were over-cooked and you can barely see any bone. Many...

For those of you who do use foil, what kind of liquid or seasonings do you put inside your foil pouches? I know that many love to add fruit juices and sugars. I do foil ribs at times to add a flavor profile, then I combine some of those drippings with my sauce to make a nice finishing sauce or...

A month ago on the Food Network, they interviewed a team at MIM that puts a dry marinade on their ribs for around 18 hours. When done, they wash the ribs off and then put the actual rub on then stick them in the cooker. I've never heard of a process like this. Has anyone else done this with...

Does anyone know where I can find some wood chunks around these parts? I used to go to Barbeques Galore, but they are now out of business. Everywhere I've checked including Bass Pro and other places has the chips, but I despise those flamable things. Thanks for the info in advance.

Has anyone ever had problems taking rub, wood and other items on a plane trip? I'm heading down to Oklahoma and will probably cook some. Thanks for your time!

Just wondering if you all simmer your Italian sausages in beer, onions and butter. I notice that some on the board recommend that for brats and then grill em up, but will it work for Italian sausages? I plan on cooking some tomorrow. Thanks!

I did some BB's a week ago and I wanted to try sort of a pineapple theme. I used it in my sauce as well. My rub had a bit of a spicy edge so that the overall effect could be somewhat of a sweet & spicy flavor. My mop was very simply pure pineapple juice and melted butter whisked together. I...

I've gone back and forth debating whether or not I want to buy one. Right now, I have a Brinkman Smoke King and I like it a lot. The only problem is the constant tending to it since it is a thinner gauge of metal and so it doesn't always hold the heat the way I'd like. Of those of you who...