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Agreed...if a rib cooks in the forest and nobody photographed it, did it ever cook? ;)

And the answer is... See the Juicy Video link below! Juicy Video

I stopped into the newest Terry Black BBQ in Waco a few weeks back...one bite of their Dino Ribs is enough to cause instant anxiety over when you'll get your next. So I went on a quest to find them locally here in AZ. Well, let's just say it is pretty hard to find them off the shelf. So I did...

Just finished a nice brisket which finished WAYYYYY early. I guess I cut a lot more weight off in fat than I thought. Anyway, Dinner at 6 and the cow is off at 1. Plopped it into a 160 degree oven for the next 5 hours. It was in butcher paper when it finished; should I leave it as is or foil...

I generally grab brisket, pork shoulder, and tri tip from Costco, but I have a hard time finding a good grocery butcher or butcher shop for plate ribs, or even chuck ribs. Most of the butcher shops are asking silly prices. Anybody have any recommendations?

BTW...a quick question for anybody using either the Kamato or the BGE... I plan to use only quality lump for cooking. Can I use up my "blue" briquettes just when "burn" cleaning at high temp? Or will that leave an undesirable residue?

Great idea

For cheese I use no charcoal at all. I simply put a half full 12” pellet smoker tube in the bottom of then WSM. You don’t want temps to exceed 90f. I never smoke more than 2 hours. Place the chunks in a large ziplock in the fridge for 48 hours, then remove, pat dry, and vacuum seal for a minimum...

Tried it twice on the grill but they are never as tender as doing them slower on the smoker. On the WSM, I usually do a 2lb for about an hour at 270f until I hit 115f internal, then I do a reverse sear over the live coals. Rest it for about 30 and it’s delicious and juicy medium-rare.

Yes...now that is the question. I ordered the sloroller for it and am waiting on that before I go for anything serious like brisket. I think I'll probably do a reverse sear tri-tip this weekend. Doesn't take a lot of time and will get me used to the temp control.

Been watching Offer Up for a few weeks trying to decide on a new BBQ. Today I picked up a brand new (used one time) Kamato Joe II Classic ($1299), cover ($99), 40lb bag of lump charcoal ($59), bag of Western hickory chunks ($39.99), and a bag of Western hickory Chips $14.99). Over $1500 total...

I saw one video where the Pitmaster brined the ribs in a salt solution for about an hour. Anybody here done that?

Has anybody here bought and used the OJ that Costco was selling a while back? I have an opportunity to buy a refurbished unit for about $300 and was wondering about the quality. Is it up to OJ standards or cheapened down to meet Costco price point? Thanks!

Thanks, folks. I'm not giving up and will include these tips on the next run! Another point that I'll take to heart...I'm hearing that a lot of folks are finding that the choice ribs often cook up as good, or better, than the prime.

I dunno...with pork butts or the Costco shoulders, I run hotter. No water. Generally 250-275. I'll usually let it ride out the stall to around 170-175F before I wrap and I've never had a "tough" one. Probe when they hit 205F until really tender. They always pull really well.

I like simple salt and pepper for a beef. The only consistent mixes that I always have on hand are Meat Church Holy Cow and Butt Rub.

Probably right. The bark was taking quite a while to set up so I waited until it hit around 190F.

Well, overall I was underwhelmed. I did low and slow, 235 to 245, for 8 hours and I did put water in the pan. Bumped it to 275F for the last hour with a butcher paper wrap. Finished at about 203F. Flavor was good but seemed overcooked and not terribly juicy. Oh well, first time was edible at...

Yeah, well, they are starting to look pretty awesome on the smoker as well... I'll post a little beef p0rn in a bit...

I know nothing about the cut, but wanted to get as much meat exposed as possible to make sure the seasonings and smoke get through. Is it that the ribs are above the brisket and the one end of my ribs might actually be "point" meat? At least we'll get 3 very nice ribs out of this...but paying...