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Somewhat recently (this is after a few years of WSM'ing and making ribs semi-regularly), I finally came to a balance I like. Originally, I had issues with 1-2 hours of foiling mid-cook. But basically, what I do now is once the ribs start "drying out" on the surface (where I would spray them...

Does anyone see any downfall to using melted butter along with the apple juice for basting and putting inside the foil during foiling? Once I think I put some butter on too early and it turned the outside a little mushy, which is obviously undesirable. Just curious if this is why it isn't done...

I've got one of these: http://www.geappliances.com/products/introductions/dish...ers/feature_gallery/ The Ge Profile with the food disposal built in. You can fill it up without even rinsing your plates and you only have to add detergent once or twice a month. It looks pretty good. It can...

I also find it interesting that the brine called for is 2 cups of salt to 1 gallon of liquid. That is more than 2-3x what most recipes on VWB site call for.

It's just like steak. You have those that enjoy ribeyes more than a porterhouse. Those that prefer new york strip to filet. Those that like sirloin to round. And all of them vice-versa, depending on how they are prepared. My preference? I'll deviate from the masses here. I don't have a...

I've got a Weber S-650. All stainless. It's one year down, and many to go. If those flavorizer bars are trashed next year, I will be here complaining like you've never seen. I don't often buy $2000 grills.

If you're anal about your health and you're asking people that smoke meat, render fat, paste bbq, apply butter, etc, etc, you are not being honest to yourself. If you want to lose weight, stop eating fat, start consuming fiber, and reduce calories and carbohydrates. If you run 100 miles per...

Let's be honest. Melted butter + meat = badass.

Thanks. I do not use the 3-2-1. I cooked them for just over 5 hours averaging about 220-230F in the middle of the dome. I'm still trying to get the right kind of bark and meat texture, though. Might try a completely different rub next time.

I have been a lurker here for some time. The tips and advice on the VWB site are indispensible for beginners, so thanks to everyone. Anyhow, here are some recent pics of a couple of racks I made. These two racks were left on about 45 minutes longer than the first two (which were promptly...