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Bought a couple of small-ish back loin rib racks this weekend, kinda spur-of-the-moment, and got great results with them. Best ribs I've done in a long time. Rubbed 'em down with John Henry's Texas Pig Rub. Pretty simple cook - 3:15 or so at 275 degrees over HyVee lump charcoal and some oak. No...

Haven't checked in for quite some time, so I thought I'd throw out a post. Hope you all had a great Labor Day weekend. Cooked a couple of briskets from HyVee (Lakeville, MN) last weekend. They were IPB packers, choice grade. Paid $4.89/lb, as I recall. Minimal fat cap, and not much trimming...

I did a rack of pork today for dinner. Turned out great. Not terribly smoky, which is what I was after given that this cut of pork has a pretty delicate flavor. I got the roast at my favorite butcher shop. I had hoped to find one bone-in and french the bones myself, but I couldn't locate one...

I did a 5-1/4 lb. prime rib for dinner yesterday. Turned out pretty well overall. Made a past of fresh thyme, marjoram, rosemary, garlic, and olive oil and let the paste sit on it for an our or so prior to putting it on the WSM. Ran it at 300 degrees over mesquite for about 2 hours and 20...

Did a couple racks of beef back ribs and one rack of BBs. Love having both varieties to serve; I think they compliment each other nicely. I do my beef ribs (most of my beef, actually) over mesquite. These were on for 2-1/4 hours at 250 with the same rub I use on brisket. The pork were rubbed...

I did my traditional Mother's Day rib cook last Sunday. Used the Traeger rib rack to do 8 racks of BB's. I used my "express" method - start checking for done-ness at 2-1/2 hours @ 275 degrees over an empty foiled pan, and when they're just shy of done brush the meaty side with sauce and put them...