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I have several pounds of left-over pork from trimming a big batch of spare ribs. Lots of fat, lots of meat hunks. Been in the freezer for several months. Any good ideas for using the trimmings? Should I smoke them and use them to add flavor to baked beans? Any other thoughts. Would appreciate...

First smoke since early January. Cold this Winter, but mostly windy, so the Bullet has stayed covered up in the garage. Amazing how easy it is to just pick up where I left off last time. The WSM is such a marvelous cooking machine. This is my third time for BRITU, and if it is as good as...

I'm trying to find a chemist who might help me make sense out of the ammonia smell I noticed at the end of a spare rib cook. For more details and information, see my posting "Help, please" of January 8 in this forum. Virgil

Just finished smoking three big slabs of spare ribs, cut into a total of six pieces for the rack. Meat was very fresh, looked and smelled good. I know the butcher, and trust him. Cooked the ribs at 250 degrees dome for almost exactly six hours with sugarless Texas rub. Some of the little...

Hey, where is everyone? I'm all alone here on the forum. Up at 4:00 CDT to do a pork butt for dinner tonight. Had MM fire going properly by 4:30, meat on and temperature in lid 200 by 5:00. Now up to 230. Guess I can sit back and enjoy the day while my trusty WSM does all the work. Virgil