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I have a rib rub recipe that calls for spanish papricka Ancho Chilie powder New Mexico chilie powder Upon advice, from this list, I replaced Ancho with Aleppo and it made a huge difference. Any suggestions for replacing the new mexico chili powder. I was thinking maybe Guajillo... Thanks in...

I've learned so much from this site, I just want to contribute a bit, so here goes...(i've never posted photos before so do forgive the incompetance). Its not high heat but it tasted great nonetheless.... Begin with a Wagyu beef brisket from Snake River Farms in Idaho...

I made this recipe this weekend and it was a huge success. I couldn't find cherry cola so I used regular as per the advise upthread. I didn't use a rub, but I did use a bit of apple cider vinegar, salt and white pepper prior to smoking. This recipe is keeper. My wife called it the best to...

How long do you put the ribs on the grill for and at what temp did you have the grill? High head 1 minute each side or somesuch? Thanks, Andrew

Try Chris Lilly's Award Winning Pork shoulder recipe posted in this section. I've tried both and like both...but if you are looking for something new, it is very good...

My recipe calls for Chili powder. But I know have a pantry filled with fancy chili-powders--ancho, new mexico, cascabel, allepo...can any of these substitute for "chili powder" in a recipe or should I mix them or just use the store bought Chili powder...? Thanks, Andrew

Makes good sense...I'll try it this weekend both ways...thanks for the advice. Andrew

When I foil ribs several hours into cooking, and pour in some juice, apple, pinapple etc, isn't that the same as braising? So I could smoke short ribs for a couple of hours, then wrap in tinfoil with some red wine base (what in addition to redwine is in a red wine base)? And would get a...

Can you smoke beef shortribs using the same techniques as beef backribs? Many thanks, Andrew

Thanks. They also seem to keep heat differently...I put too much fuel in it and had trouble dropping the temp...it took hours and hours... Seems like the way to go is to work up to the desired temp rather than down to it as I do with the WSM... Much appreciated.

I bought a knock off Big Green Egg at a garage sale this weekend, how does cooking with one of these ceramic type smokers differ from using a WSM? What are the things I should watch out for...

I am relatively inexperienced with pork shoulders but I tried this recipe with two Boston Butts and it was first rate...A real keeper. Thanks,

I ordered Cascable peppers from Penzeys and was surprised to receive a bag of whole dried peppers--I thought they would be pre-ground. Do I just remove the stem and grind? Do I use the seeds... Thanks in advance for the help Andrew

Much appreciated Erik. I've never tried Apricot or Maple. I'll give it a go. I've got plenty of Oak so that should be easy... Portola Valley is about halfway between San Francisco and San Jose. Thanks so much.

Thanks Erik and Kevin, that was really helpful. Erik, I appreciate the question. I thought I had cooked them a bit long since I had never seen a bone slide out of a rack of ribs. They did firm up and tasted pretty darn good...But my thought at this stage is to try as many different suggestions...

I smoke the ribs with a target temp of between 225 and 250. I use babby backs or st. louis style spares. Last night I put them in foil about 2 hours into the smoke and kept them in the foil for a about 1 hour and then took them out of the foil but in the smoker for another 45 minutes, glazed...

Follow up question on foiling ribs....the ones I made last night were among my best efforts so I want to continue to tune this approach. a) how long into the smoke do you put them in foil b) for how long do you leave them in the foil c) when you pour the pineapple/tamarind into the foil packet...

Thanks Kevin. Today I have four racks of baby backs in the smoker...I have used your recipe with tamarin and pineapple juice...they will be out shortly. Thanks. In a different smoker, I have a sirloin tip roast trying to follow Jim Minions recipe from an earlier post... The eating will be good...

thanks. One small follow on question. I know that many of the more seasoned cooks cook until done, but if you were to use a meat thermometer on a brisket would you take the temp on the point or the flat or both? I read an earlier post on the site by a pit master suggesting that the correct place...

So I went to the butcher and he showed me the chuck roll--it weighed in at more than 30 lbs...it was huge triangular chunk of meet and looked nothing like the photo on the VWB site. The butcher explained that the narrow end was right up against the ribeye and the long end was against the neck...