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Upon further review...the split ribs are rib tips from the spares. So, 99 cents a pound is just average. Good eatin' though. AR

I was at a local big box grocer (Meijer) and they had Baby Backs for 2.99/lb and I put a few slabs in the cart. HOWEVER, they had something else for .99/lb called split ribs that looks like a rib section of some kind, with a loin attached. Hmm. Anyone ever see something like that? How would...

My weekend smoke included both spares and baby backs... I have come to never use foil on my smokes and always use water in the pan. I never sauce, just rub before the smoke. Sometimes I'll use worcsteshire before the rub, sometimes light coat of mustard, sometimes nothing. Always comes out...

Dare we say..."the Tarnay method"? AR p.s. It sure feels good to be back.

OK then....how about a limerick? There once was a chap from Chicago Whose meat did he rub with Tabasco When he rubbed it alot The hotter it got Now his barbeque is a fiasco!

I am so impressed. Put on a 7.5 lb butt last night at 7, checked it before I went to bed. Up at 7 and it was ready for pullin'. Just set it and forget it! I've written a little WSM HAIKU...anyone else care to try one, go ahead... Shiny black bullet Hickory smoke at sunset Anticipation Art

That helps me. I just made a huge 6 cup batch of my favorite rib rub (a modified one from P. Kirk book). But, I'm going to cook a butt this weekend and I'm kind of out of a few spices, thought I might use the rib rub. Guess I'll try it, but lay it on heavy. AR

What do you think is the basic difference between a rib rub and a butt rub? AR

I got mine at the Naperville, Illinois store. They only had 2 left, 3.99 each. I took both. Nice deal. Very heavy guage and non stick covering. Much nicer than the cheap one I bought at homedepot. AR

does anyone know if the sale is still going on? I got to the party late.

Rick, I've had ribs like that too. I got them from Randy's Market in Orland Park. Hand cut by the butcher. I cooked them like any other bbs and they came out great. One or two bones and you are full. ....and happy. AR

I've only done chops on my kettle. Don't know if they would benefit from a long slow smoke on the WSM. Try the kettle or use the WSM as a kettle. AR

Ahh....yes..the "Stogie Method". Was that 225 at the grill or at the lid? AR

I had some 5 and up spare ribs (which I am told means 5lbs and up) last week. There were large bones. So large that when I rolled them and put them on the lower rack, the top rack was leaning on them. Also 99 cents/lb. Yummy. Very yummy. AR

Paul Kirk was one of the first authors I read. I liked his ideas. I scrapped the mustard slather though. I favor worsteshire sauce now. Just enough to give the meat a glaze and help the rub stick. Make sure you read the fine sections of the main site, not just the bb. Chris has posted...

I can appreciate all of those comments. Another factor I failed to mention was the wind. While is was 99 plus degrees outside the wind was steady at 20 mph or more. Perhaps that helped keep the WSM from heating up. I used Royal Oak briquettes that I have used before and had no problems...

I cooked up 2 slabs of spares and 1 slab of baby back this past weekend. It was hotter than heck here and was rushing to get things done. Well, I rushed one thing that I won't ever do again. I did not let the WSM come up to operating temperature before adding the meat. The temp was around...

After comparing the bark on the logs to the pictures here and on other sites, I believe my logs are Ash. Anyone smoke with Ash? AR

Yeah, that looks good. I have yet to try meatloaf. Is that wax paper under the loaf? Any problem getting the loaf to stay together in the early stage. AR

I too vote for no foil. However, I usually do spares. My rationale is simplicity. I don't want to mess around with the meat once I've put it into the WSM. No sauce, just rub, no mop, no foil; still the best ribs I've ever had. AR