Search results for query: *

Thanks for all the feedback. Much appreciated. I have yet to make my own sauce (always use different bottle sauces). I didn't use any sauce at all on these (other than the 1/2 sauce/vinegar slurry) and didn't miss it a bit.

I got Aaron Franklin's "Masterclass" for Christmas ($90/Masterclass.com). I really enjoyed it. Probably 10-12 different video sessions on how to pick/prep/smoke several different meats (brisket/ribs/butt/etc.) Learned a ton and he's an interesting/entertaining host. The best part about the $90...

I smoked a slab of St. Louis-style ribs yesterday using Aaron Franklin's simple recipe and 3-2-1 method. They were absolutely delicious. Moist and tender and almost too fall-off-the bone. I'm wondering what people think in terms of which part of the cook should I have changed to have them be...