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I got mine from Home Depot .. Linky 5 lbs with free shipping.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gary Shepard: I can buy a pot roast for a lot less money than these "potribs" </div></BLOCKQUOTE> When I make them, I'm not interested in the ribs...

Hello Gary, Even though they are ribs, I think of them as pot roast. I tend to put them on the grill to get a good sear, Smoke them for 45 minutes, then braise them for about 3-4 hours in a heavy cast iron pot. Basically, they should have the same texture as pot roast.

I know the debate has been done for a while, but he used a temperature controller - IQ110 It's much more inexpensive than the other. Anybody have any experience with them? I'm getting lazy and rather simply have something I can set and forget.

I form a square with 4 firebricks wrapped in foil. It helps focus the heat up, where the expanded metal releases some of the heat thru the sides.

Soooooo...What did you get Brian? Also, this is a good link for the BBQ books. I have the top 5 books and very good reads.

I like Blues Hog which you can get at theBBQguru.com @ Warminster. Last weekend, I tested out Sweet Baby Rays, from BJ's...which is also pretty sweet. Personally, I would get Blues Hogs and doctor it up with Orange zest. Hmmm..that does sound good, think I'm going to test this out this...

Hello Sameer, 6 hours is for spare ribs, 3-4hrs is how long I cook Baby back. I use this rub The temperature should be 220-250 through out the whole cook time. 1 and half hour (with two fist size apple wood) 40 minutes wrapped in foil (called Texas Crutch) w/a half cup of apple juice. Oh...

that's a nice shopping trip! YMMV, but I had pretty poor luck with cowboy lump coal. But that doesn't mean that you will have issues with them. IMHO, I would return them, head to Lowes and get a bag of Stubbs charcoal. Till you get a good feel for your grill, then try lump wood (Royal Oak...

Thanks for the post! I know it stinks to ruin one, At least others won't follow that mistake. I'm waiting for my Rotisserie to come and then it's my turn to roast stuff. Of course, I'm going to start small, probably chicken first.

Hey Joe, With the ones on the spits, do you use something like this from Kanes. I like the idea of roasting meat over a charcoal where everybody can see it. but like others, I don't want to mess it up (pretty costly mistake) or get people sick (from food, getting sick from too much liquor is...

As others have stated it will cook much quicker, but I don't know ... I've only done it with the bone. Personally, I would use this rub, Indirect this till 105, Sear the whole roast, and then let it rest. I would take any of the dripping, add some really good beef broth, a little of the rub...

Yes and sometimes. Like you said, with the gasser, it's ready in a touch of a button. Regardless of which fuel you use for the Charcoal, it'll take 10-15 minutes to warm up. So, if I want to grill something quicker, it's up to my stove top and a cast iron pan. But to answer the question, I...

Okay William, you talked me in to ordering one. If my misses calls you, it's not my fault. I saw a post where they roast a prime rib on one *Yummy!*

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by J Graz: Thom, I used to use that rub but modified it with the help of a few members here give it a try much better in my opinion. </div></BLOCKQUOTE>...

I think up to 25 pounds can fit, but I try to find one about 20 lbs. I cut that in half I use this Rub for injection, I mix the above rub with beef stock and inject. 165 foil 195 all done HTHs. Good luck!

I prefer alder over cedar, but that's for me. With very mild fish, I tend to brush a light coat of veggie oil on the plank. Also, how long did you soak the plank? it may have burned instead of smoked. Generally, I think they recommend 4hrs, but I tend to just soak it over night. As a side...

I mix Blues Hog Original and Tennessee Red 50/50 mix ... Blue Hog Original is way too sweet and red is vinegar base – nice offset. I also add a touch of crushed chipotle, but I like it to have a little kick. My understanding, Sweet Baby Ray is like Blue hog original. Maybe pick up Tennessee...

I place a couple strips of bacon down in foil, lay the asparagus on top, add mince garlic and pepper, wrap up the foil and put that in indirect heat for 15 minutes, flip the foil, 10-15 more minutes and it's yummy time. I think I may try to wrap the asparagus and test them out.

found this I'm thinking of doing this. Please post updates of what went good, possible down falls