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I've done plenty of butts with mustard slather with rubs. However, I was wondering if an injection would give the inside more flavor. I use a celery salt base for my rubs, so does anyone know a good injection that would go along with this... Also is a brine necessary, isn't the pork juicy enough?

Does anyone know how they cook them and what spices are in the rub they use? I don't believe they are smoked... I was thinking that if I smoked baby back ribs then put them on the grill for 5 minutes at the end, I could get ribs as crispy as their ribs. Would a grill crisp ribs that are close...

anyone have an updated link for this item? I'm interested in buying it.

shop closed in Cinnaminson... That's why I'm asking around about meat places..

what are people's opinions of BJ's as compared to Costco and Sams.

No... 3 1 1... not 3 2 1

I have done the 3-2-1 for the spare ribs before, but I thought I would do a 3-1-1 for baby backs at 250... Seem like it would work?

Where is a good butcher or meat shop, besides a supermarket, in the South Jersey/Philly area...

I've been making turkeys on the WSM for all my major holidays (xmas, thanksgiving, etc...) and hams in the insided oven..However, I want to make something different for xmas next year and was wondering what I could make for dinner that would feed 18 people and not kill my budget. Prime Rib not...

I appreciate all the recipes I get on this board, however I have to admit that this doesn't taste anything like OUtback Steakhouse... 1.5 teaspoon of cayenne pepper makes this recipe very hot... Fire in the Hole!!!! I followed this recipe to a tee and it wasn't "that" good.

didn't see much I could actually put into the WSM... are veggies really not a smoker thing?

Always have a little room in the WSM... Was wondering... Can you smoke veggies? Corn is what I had in mind.

if bone in (2 hours per pound) In no bone, 1.5 hours per pound

to smoke chicken pieces for 3 hours? I was thinking one chimney on top of a 1/2 ring of unlit charcoal... or even 1/4 a ring.

does this rub taste like the rubs they use at Outback??? Curious.. Thanks.

I have my new WSM outback of my house... I have a woodsy backyard with a large tree in the middle of my yard and a shed... I have my WSM next to my shed which is next to the woods... When I cook overnight I'm going to move it away from my shed and put rocks down under it... However should I find...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">ter pan in a double layer of foil, top and bottom, and only have to refill once even during an overnight cook. I wonder if the foil is relecting some of the radiant heat of...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">dry um and smoke </div></BLOCKQUOTE> how do you brine them??? Salt and water, anything else?

I have had three smokes so far... 1... Ribs rubbed in celery salt, paprika and garlic powder, mopped in apple juice.... Man were they to die for... First smoke too... 6 hours. 2 Smoke was for a huge BBQ party we had... On top I made the ribs again, 4.5 racks and in the lower half I made chicken...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">you get slammed on shipping. I didn't think there were any sources within dri </div></BLOCKQUOTE> what was People's Woods shipping rate for one 20 lb bag