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Bebe's just opened on 9th street in the Italian Market and it's fantastic. Great Carolina BBQ. So worth a trip.

I want to go sauceless but I am sure that there will be requests for sauce, so, what is a recommended sauce accompaniment for the metamorphosis rub? Could I do a simple oyster sauce base cut with stock, the rub and sourwood honey? I feel like the oyster sauce could help bring out the pepper...

Kevin, Found your pork rub on here. It sounds amazing, I will be using it this weekend. I also like that you salt before rub application. That just makes so much sense. Any other words of advice?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by KenP: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

Okay, cool. Thanks for the information about the brine. One more question: Would you marinate or just rub the night before and in what? What's your favorite method to prepare baby back?

Damn cooks illustrated recommends it. A brief brine for an hour before rubbing. I thought I had everything worked out in terms of my weekend cook but then I had to go and read other recipes.

When doing baby back's with the BRITU method, do you find it necessary to brine before hand? Curious to the effects that this may or may not have. Thanks.

Some friends bought me a rack of wild boar. Not sure what to do with it. I want to cook it up tonight. Any suggestions? Can I just treat it like a normal rack of ribs?

Cool. So I will put everything on at once and pull accordingly. I have realized another problem though now: how to fit the briskets in the bottom grate. I have one smaller brisket at about 8 lbs. and the other is about 12. Should I skewer them together and try to keep them propped away from...

Hey guys, This weekend I am going to be cooking up some shoulders and briskets. I want to time it so I can pull both off at the same time. Thinking about putting the brisket on later in the smoke and refreshing the wood supply in the smoker. Do you think that this will be okay? Should I just...