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    Qview of Yardbird and some riblets

    eman - not much draw back on the bone, because there isn't a lot of meat on these ribs, I tried to cook this cut of ribs before for a longer period and they turned out overcooked...so I might have pulled a little early this time being afraid of that.  I probably could have foiled them up for a...
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    Qview of Yardbird and some riblets

    and here come at the finish line.... Hope you enjoy viewing as much as I enjoy eating.
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    Qview of Yardbird and some riblets

    Got some spareribs and and a whole chicken for some saturday smoking. the rub looks a little wet cause I went with a new technique, letting the brown sugar melt on top prior to smoke. First going on to the smoker, Hickory Chunks and Apple Chips... CharBroil, Propane.  From Wally World...
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    Loving my "STUFZ" Stuffed burger press Step by Step operation (w/Qview)

    Droooling with envy....
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    Bhut Jolokia aka Ghost Chile

    Part of me is dieing to try those peppers, part of me is scared of ever trying those peppers, let me know how it goes...
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    Crowd Cooking, Lots of Q-view.

    Damon555 - Thanks for that tip, I did that exact same thing with the Brisket cause I felt it was a little overcooked, and that definitely did the trick. Pineywoods - I've never tried the finishing sauce, but that does seem REALLY simple, which is how I like to keep it. :)  I normally just...
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    Crowd Cooking, Lots of Q-view.

    So does anyone have recommendations on pulled pork?  Maybe an injection they like to get more flavor deep in the meat?  I feel like Pulled Pork tastes great around the bark area, but then deeper in its just run of the mill pulled pork, gotta put sauce on that stuff. I've heard of finishing...
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