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Thanks everybody, all that fine lookin BBQ is making me hungry. Will definitely use Jeff's rub now!! Cheers

Deciding on trying them for a party this sunday, but I've never tried his rub. Also, any tips for doing like 6 slabs at a time? Thanks in advance guys. 

What about the Simon & Garfunkel spice blend?

I don't know much about those spices but those ribs do look mighty fine. Cheers, Disco!!

Hey all, First recipe post here, I hope you guys are going to dig this. I'm presenting you my super simple rib glaze that creates a beautiful shiny color on whatever you brush it on.  Personally, I prepare the ribs dry style and brush on the glaze when there's approx. 1 hour of cooking time...

I've got the 18.5, cooked for lots of folks and it's really efficient (unlike the 22.5). I can fit like 6 or 7 racks of loin back ribs on just the top rack with a rib holder. 

Yes. If you have a vacpacker, this is probably the best suggestion.

Don't pull it, put it in the fridge and then before serving reheat the entire butt in an oven or whatever and then pull. Much better results that way.

Yeah, trim it off completely. Doesn't make any difference if you wrap and the bark is much better. 

Thanks, I just made a second batch using honey and I added about a tsp. of tamarinde. Amazing sauce, definitely worth the money.

I found the sauce to be kind of dissapointing, does anyone have some modifications/substitutes?

Been smoking some meats today, a picnic roast and some ribs.  My previous 'smoker' was my Weber kettle grill, so this is definitely an upgrade.  Have a great sunday y'all!

Hey everybody, This is also my first post on this forum. It's about 8 PM back here, so this is post-smoking. Been smoking on my 18.5" Weber Kettle before this, so making this was a lot of fun. I tried to go back to most pitmasters' first cooks: ribs and pulled pork.  ---- Just regular ol'...