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  1. iadubber

    Chuckie and Baby back Sunday (Qview)

    I haven't been on here in some time. After buying my house I haven't broke out the WSM. Decided to satisfy my wife's cravings and make her ribs. I did what I was hungry for, Chuckies! The ribs are the BRITU method and the chucks were seared (wishing a little more) and rubbed with salt, pepper...
  2. iadubber

    First Ribs this season with Qview

    tisk tisk, there are no seasons in q'ing! :)
  3. iadubber

    1st Butt...w/QView

    Nice butt!
  4. iadubber

    new to smoking/ questions about pulled pork

  5. iadubber

    Is sams a cheap enough place to buy? What should I be paying?

    I prefer sam's to my local grocer's pork butts and ribs. Sam's cryo meats don't contain the 10% salt solution that the Hormel and other brands I see at my grocery store.
  6. iadubber

    Which wood to use.....

    I prefer a hickory and cherry mix for my pork.
  7. iadubber

    temperature control for overnight pulled pork

    This is why I love my Weber Smokey Mountain. That thing is built so tight and holds alot of charcoal. I can run it 7-8 hours overnight and not have to stoke it or anything. I might have to get up one time if it's chilly outside to open the vent up.
  8. iadubber

    Need help pretty quick. Pulled pork to be reheated and finishing sauce now or later?

    Only thing to think if that I have ran into when adding finishing sauce the day prior. I did it once for work and it was a vinegar based sauce, this made the meat somewhat mushy the next day.
  9. iadubber

    Chuckie Enchiladas w/ Qview

    One of my favorite leftover meals right there!
  10. iadubber

    Pork loin question

    I take mine to 150 internal just to be safe. Also I wrap with bacon and inject.
  11. iadubber

    Meat Bob.... Bob the Brisket.....

    Oh man those burnt ends look damn good!
  12. iadubber

    Foiling ribs.

    I usually do a 1/4c of apple juice or Coke and drizzle a little honey on top. Haven't noticed a difference.
  13. iadubber

    Drunken BBQ Sauce

    Gonna give this one a try Sunday. thanks!
  14. iadubber

    Newb 3-2-1 Question

    I'd say I use maybe closer to 1/2 cup.
  15. iadubber

    Help me choose

    Get a 22.5" WSM and save half that money! http://www.amazon.com/Weber-731001-S...4443103&sr=8-1
  16. iadubber

    Made some babies this weekend...honey chipotle glazed

    Thanks, they weren't too bad. I like a change sometimes from the norm. I also simmered the glaze for about 10 minutes to develop the flavors a little bit more. I might go less cayenne and a little more chipotle in the glaze next time.
  17. iadubber

    Made some babies this weekend...honey chipotle glazed

    haha! It started to melt with the rain, but now it's frozen again :(
  18. iadubber

    Made some babies this weekend...honey chipotle glazed

    Thought I would make some candy ribs this weekend. 2 racks of IBP baby backs <wife likes them better> Rub was: 1/4 cup raw sugar 1/4 cup Kosher salt 1/8 cup brown sugar, dried 1/8 cup paprika 4 teaspoons chili powder...
  19. iadubber

    Stablizing temps on WSM

    I'm going to have to try this Saturday. I never thought about it. I usually get pretty consistent except when the wind blows the door off! This should help.
  20. iadubber

    What's cookin this weekend

    Some of dutch's beans, spares, and crockpot cheesy potatoes for dinner tomorrow.
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