Search results

I did some baby backs yesterday for the first time in a long while and ask for some tips among some FB friends, many of whom do ribs more than I do. Everyone of them said to foil but my experience is that they end up too soft, which I'm sure is a personal preference but I went with my gut and...

Nope not a clue. Someone suggested to me that briquette quality varies at high volume sales times so maybe, but that's a guess at best.

I've been using this on chicken for a while now and decided to try it on pork. It worked perfectly. There were a couple of gray spots when I rubbed it but there was no texture or taste issue after the cook. I'll do it again.

Yep, that's exactly right. They rested about 4 hours after coming off at 200 or so.

Hi guys, it's been a while since I posted. I've had my WSM 22" for about a year posted here some early on but then life got in the way. I thought I'd share the story of my smoke of 2 butts Saturday night into yesterday, a 6 lb and and 8 lb. I had marinated them in an orange, grapefruit, lime...

Thanks y'all. The first weekend with my WSM has been a huge success. I'm really glad I did the ribs Saturday as sort of a dry run though because I learned some things that I needed to know for the longer smoke of the butts. Adam, I have a couple of rubs I've used for years one is more of rib...

Here are the ribs. About to head outside and put on a pair of some nice butts for tonight.

So I got my 22" WSM yesterday. I gave it a dry run for a few hours to burn off residue, get a feel for temp etc. Today I'm 2 hours in tow a couple of slabs of St. Louis ribs, dry rubbed with my long time recipe. I'm using the Minion Method with applewood chunks but I did expect to run hot based...

Hi I'm Dean from Mississippi a transplanted Chicagoan. My brand spanking new WSM 22" arrives tomorrow just in time for the weekend. I'm no stranger to the hobby but have previously done all my cooks on an old Weber Kettle and a couple heavily modified Brinkmanns I acquired over the years. I...