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Hi all, Im planning on smoking some baby back ribs next weekend. I was going to re-use a recipe I had used once before - but I was told the ribs tasted a bit too " vinegary ". I previously had put my baby back ribs in a large container with several cups of apple juice ( 6-7 ) and about 2...

Hi guys - My wife picked up some meat at my local BJs Wholesale store - I had asked her to get Pork Butts but she brought back to me Pork Shoulder Picnics. I dont know what to do with these - are they very similar to pork butts ? I have never smoked these before in my life! They have like...

Hey everyone, I'm going to smoke a couple of St. Louis Style Spareribs tomorrow. I was planning on using a yellow mustard slather on the ribs tonight, and then adding my rub to the ribs, covering them completely. Then I was going to wrap the ribs in Saran Wrap and let them sit in my fridge...

Hi all - I'm going to grill some Filet's later this afternnon/evening. I read some past forum topics about grilling steaks, etc. and adding layers of salt, letting the meat rise to room temp after 1 - 2 hours etc. I took my filets out around 3:30 pm and added some course sea salt to the tops...

I smoked a couple of pork butts a few days ago ( fri. ) for a party my wife was having the next day ( Sat.) They turned out to be a great success. Thanks to everyone who gave me some great info on using a clay saucer; people's opinions on rubs and sauces; and reheating pulled pork the day...

I'm going to be doing a couple of pork butts on Friday for eating the next day ( Saturday ). My wife is having a small party and she wants to serve pulled pork sandwiches at the party. I'm going to use my FoodSaver and seal 1 pound bags of meat for reheating tomorrow. I'm choosing 1 pound...

Mostly what I smoke is pork butts, baby back ribs, and spare ribs. For the last 5-6 smokes I have been using a Dry Rub called " Mary's Gourmet Foods - Mary's Cherry Rub ". This rub contains sugar, brown sugar, salt, dehydrated onion and garlic, ancho pepper, natural smoke and cherry flavor. I...

I have a 18" WSM - I've had it for about 3 years now. I've read past posts on people using Clay Saucers in the archives; and it seems like many people have a positive view on using them. I have always used water in my pan - but I think I want to switch to a Clay Saucer. I'm leaning towards...

Hi all- Saw this clip on youtube - http://www.youtube.com/watch?v=TwiTjWBgUy8 These guys from the Super Smokers Team had a interesting method with their ribs - pre cook. they put a dry rub on the ribs - but then around the 3:30 mark of the video - they piled brown sugar on the top half of...

Hi all - Im doing 2 butts for this friday for a party/picnic on Saturday. Whats the best way to serve and hold pulled pork for about 4-6 hours? I dont want to microwave it; I have a chafing dish I am thinking of using - but I am worried the meat may dry out during the time period. My...

Hi all - Planning on doing a couple of butts this Friday - Going to try to use the Mr. Brown recipe for the first time. ( I've done a lot of butts before in the past , but Ive always used commercial rubs - I wanted to try something different for a change. I'm a little worried that the...

I smoked some bb ribs last week- A total of 6 racks - top grate had 3 racks cut into 6 half slabs and my lower grate had 3 racks "rolled" with metal skewers. The ribs turned out fantastic - the meat tasted great, was moist, great smoke ring and I got a lot of compliments. These ribs def tasted...