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thanks for the kind words! definitely a dream day

Everything turned out great...the ribs were perfect in my opinion...tender, easy to pull apart, but not mushy fall of the bone...

good word on the toothpick...last time i did spares i had one rack that was done, so i took the other 2 off as well, but they weren't ready...lesson learned for this time cornhole is the only thing missing for today...i agree with the "just another step" as well, but i want to try it at least...

I read here very often but post very little, it's been since New Years since I've smoked anything. This is for multiple reasons, high cholesterol (at age 26) and an extreme lack of time (2 jobs). With that said, I'm extremely excited about what today has to offer - beam and coke - 3 racks of...

lol brandon...those lunch sammies were right on...perfect for hangover food...i'd ship some in the mail for you if i could..

I haven't made this yet, but I found it on the internet..I had some bourbon creamed corn at a local rest, and wanted to try to recreate it... Here's the recipe...let me know if you try it, and i hope to try it soon! Bourbon Creamed Corn (serves 6 - at least that's what they say) 1/4 cup...

everything turned out good...i would say great, but very good...it was the first time i've done it...had some trouble maintaining temp, but it helped get it done quicker, so i can't complain b/c we were hungry!! the outside corners were probably a little over medium, with the inside half medium...

after an hour, it's only at 50*...normal?

i will...can't take any of the before product... wife's not home and she's got the camera..

tony, about how long did that take? thanks tom...yeah, but i'm out in the country!

Happy Saturday to everyone. So far today I've spent 30 minutes on the phone with DISH network arguing with them, and finally gave up on a $25 refund that I deserved, but I've got a bright day ahead of me. I will be doing a whole sirloin for the first time...I had some smoked sirloin at a rest...

sounds good...once it starts pulling away, does that mean it's almost done?

i'm almost 3 hours in to the cook...the meat has started to pull back from the bones some..is this normal? sorry for stupid questions! i remind you this is my 1st time doing ribs

is there any noticeable difference when you cut the rack in half to fit it on the WSM? of course I'd rather have the whole rack together, but wasn't sure if they would all fit.

thanks for the response. i went ahead and trimmed the ribs and removed the membranes this afternoon. All went well on that front. i'm planning on basting maybe once an hour after the 1st 2 hours, so not too much. Everything I had read seemed to say it would take closer to 6 hours. Should I...

So with the day off tomorrow, I've got 3 racks of spares (untrimmed). I got them each for 1.59/lb (fresh, not frozen, not enhanced). So far on the WSM, I have cooked beer can chicken, basic bbq chicken, fatties, and some butts. All have gone as good as they can for a newb. I'm a little...

right smack in the middle of SC in columbia...temps over 100 here today...not very fun!!

i did 2 butts today... wish i would have thrown on some country style ribs... seeing those makes me jealous

thanks mr. kruger... i am going to try to let them sit in the cooler for as long as possible and then I'll do exactly as you say. It's 12 now, and we'll be eating in 6 hours, so it won't have to cool for too long before it has to be reheated...is that any problem.

i will double check the therm... any ball park idea for how long it would take a shredded 6-7 lb butt to reheat around 700 or so?