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Today I stopped at my butcher to pick up a Boston butt and saw "tender loin ribs" these where meaty 6lbs racks. I had to get a couple. So the question is can someone either point me to a link or break it down for me. Types of ribs and the pros and cons (haha ribs having a con) of each cut

Leftovers rock! Saúted onions and garlic is a red pepper infused olive oil, motz cheese, sour dough roll and brisket. My toes are curled it's so damm good

Definitely need a snack

It was actual just under 4lb 3.8 to be exact. I use two dial terms that every time I open the door I confirm temp with an infrared temp gun. I get that one could be off, but all three, the exact amount off, that seems about as statistically impossible. It was super windy and cold yesterday...

I only had a temp spike once on the first rib smoke, I didn't properly prepare for the grease and it flamed up. Other than that I haven't had any spikes. I decided to wait till I got home, hoping that this would be like all other smokes, quicker than expected. Brisket went in at 3 and I just...

Agreed they are sjort

Between 220 and 230 is where I try to keep it, the ribs that didn't turn out well spiked up to 325 for a bit. I agree the cook times are short.

I am such a newbie it's not even funny. What I have is some great luck. I use a smoke hallow and have done a bunch of chicken quarters, ribs twice, once was AMAZING,stuffed peppers, and a prime rib that made me quite proud. I've read Jeff book, cover to cover twice, and a bunch of Internet...

Greetings, so I fell a bit overwhelmed with all the info out there and would love a couple people to just tell me what to get. Have about $200 to start smoking with. Been using a charcoal grill for 25 years, always felt like cas was cheating, but i dont think a wood smoker is the way to go...