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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...

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

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

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...

My wife bought some firewood a few months ago and I was looking at it as possible smoke wood. Problem is, she doesn't know what kinds of wood the salesman said it was. Is there a reliable method for identifying wood from the split logs? Here in Illinois we have all kinds of trees so it...

Out pruning an old crab apple tree on the front yard last week. Ended up with tome 2 to 3 inch limbs. Can I use them for smoke wood? Seems I read here that someone had used crab apple, but could not find the post. Thanks. AR

Last Friday night about 9:00 p.m. I placed a 14 lb. packer on the WSM for an overnight cook. I had prepped the brisket by trimming some, not all, of the fat; wetting the brisket with worcesteshire sauce; and moderately sprinkling with a texas style rub (no sugar). Used Royal Oak briquettes and...

A local market has a memorial day sale of 5 and Up Spare Ribs for .99 per pound. I bought a few slabs and they look like large meaty spares. I asked the butcher about the difference between these and regular spares and he said they are just larger. He said I might not be as happy with them as...

Happy to pass along good news. Pork butt is 89 cents a pound at Westbrook Market, Westmont. Cass and 63rd. Picked up and 8 pounder myself. AR

I just finished my second cook of spares without using any foil. In fact, I didn't put much effort into the cook after I put the ribs into the smoker. I used the same P.Kirk rub as I did last time. I had them in the smoker for 5 hours. The ribs came off looking nicely charred with a reddish...

Purchased a 21 pounder from the local market. Could not find a fresh one at that time, so I settled on an "enhanced" bird. Thought about brining the bird, but decided against it. I'll save that for a fresh/natural bird. Thawed it in the fridge for 4 days and the day before cooking removed it...

Let the GREAT TURKEY COOKOFF OF 2004 Begin! How much will snow and cold temps around 30 effect my cooking time and temp? I think I can keep the WSM out of the wind...but it is going to be a cold one tomorrow. AR

Whew....close call. Fell asleep too late last night while nice 7.5 pound butt was smoking on the WSM at 250 (lid temp) over Kingsford (Minion) and some nice chunks of hickory. Was a little short on charcoal at the outset, but figured it would make it ok based on the last few smokes. For...

I have both arrows in my quiver. I've read many posts about the WSM methods yielding good birds, but sometimes with rubbery skin. I've used my kettle in the past and had good result - with very little effort. I am looking for birds on sale now, so I can to a test run on the WSM. Any...

OK. I fired up using the Minion Method. Maybe had a few too many briquettes on fire at first. I had already seasoned the Butt with a rub from Dave "Two Horse" Munson's posting a few weeks back. Had it on for about an hour before placing on the top rack at about 6:00 p.m. Did not record the...

Just finished a fine smoke yesterday of 2 slabs bbrs, one slab spares and a 9 lb butt. When measuring doneness for ribs I do a visual and touch/tug test. That works fine. My bbrs were a tad too tender after the foiling stage, but my wife loved them. The BUTT however.....that thing gave...

I was doing a few slabs of bb using the BRITU recipe when I thought....hey why not try something different? Thus, I mixed 8 oz. of plain apple juice with about 3 tablespoons or Cherry Jam (first ingredient cherries, then sugar). Mixed well. It worked out great! Maybe try it for a new twist...

Greetings. Some time ago I acquired a product called Char Crust that was a rub applied to steaks or chops which created a yummy slightly crunchy bark. Wondering if anyone has used it on a butt or some ribs. I googled it and found a website too http://www.charcrust.com/catalogue.html I...

What is your favorite wine for a BBQ? I like a wine called Sangiovese. If I remember correctly is was from Montevina winery in California. Bold and spicey...not too dry. AR