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They were saint Louis style from the store.

The ribs turned out really good. I normally smoke them nekid till the end. However since Indycar was in St Louis last night. I decided to sauce then KC style! They turned out really good, made a there cheese Mac n cheese from scratch! Came out really good.

Hello all, Decided that Saturday is a perfect day to make spareribs. I got two racks, with Famous Dave's rib rub. Smoking then with apple and hickory, my personal faves. I'm going to also try my hand at more traditional cooking, (which I actually do when I'm home.) A three cheese creamy Mack...

Hello everybody, So I first joined this group a couple years ago and I haven't posted in a really long time. I used to live in NC but have moved back to Oregon, my home state. I cut my smoking teeth using a Weber kettle grill using the snake method. Then about a year ago I discovered the Slow n...

Jayace, thanks man, I'll have to check em out. Josh.

Well, they're done. They turned out pretty good. My dad thought they were awesome. Overall I'm happy, but I'm gunna start looking for rubs, or making my own rubs, that are low on sugar and low on salt!

5 hours in. I sauced em, using sweet baby Ray's honey BBQ sauce. An hour longer, an we should be done!

Man, that looks good!

:laugh1:Trust me, only my wife sees me in that condition. Ha-ha, poor thing. Now back to them ribs.

I forgot to mention, in smoking with hickory and apple. And I'm smoking the ribs nekid for the whole six hours! Josh. Stupid auto correct.

Here they are coming out of the fridge from over night. I was gunna put the trimmings on with the ribs, buy Biddy, these ribs are ginormous! Smoke on!

Hey y'all, so my dad's here from across the country, so I'm doing some spare ribs. I butchered em last night. Getting my fire going. I'll be posting qview!!!!

That's really cool, thanks. Josh

I can't help but wonder if it was the mopping that really messed with it. All the extra sugar in the apple juice, combined with the extended cooking time, I think led to the rub being burnt. I didn't wrap the near till way after the meat reached 140°. I only wreaked it because the meat went...

Oh, and the mop, consisted of, apple cider vinegar, olive oil, beer (I don't even look at alcohol, let alone touch it or cook with it) I substituted apple juice, paprika, pepper, and salt.

Hey y'all. Hope everybody had a great Christmas! I sure did. I picked up a 4.9# chuckie, I decided I'd do it brisket style, to practice for the day I actually smoke a brisket. So I set up the snake, I found a better way to set it up, which allows for the kettle to hold a lot more fuel...

I'm in the planning stages of building a UDS, basically till I can afford the hardware, ie valves bolts etc. My question is how can I go about prepping the lid? It has a two inch bunghole and a smaller one (maybe an inch) that I figure I'll use as exhausts. My issue is prepping the lid. It's too...

I would starve to death of I was a veggie eater, plus, I couldn't eat ribs or brisket, what a sad and miserable life that would be!

Thanks guys, I'll have to try most of all these suggestions for sure!! I'll post on what I do regardless.

Hey y'all, man I'm stoked! Ingles had bone in chuckies, $2.98 a #. So I went in fighting to get a 6-10# chuckie. Well they only had 4#ers. So I grabbed one, but they have Boston butts $1.98 on sale! So I got out a there with a 4.62# chuckie and a 9# butt for under $30!!! Smoke on dudes!!!