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  1. jwgordon

    Cooking two Pork Butts

    I will be smoking 2 pork butts on my Weber smoker this weekend. I've never done two at a time before, just one. Does having food (like a pork butt) on each rack make the cook time longer? I want to make sure I plan well enough ahead. Thanks!!
  2. jwgordon

    Foiling Juice...Chef JimmyJ

    Hey there, one other question. Sorry.  If my Boston Butt ends up being done early and I need to put it in a cooler to keep warm, should I remove it from the foil pan with all the foil juice and meat juices and wrap tight in a fresh piece of clean foil, or just leave it in the aluminum pan and in...
  3. jwgordon

    Another Chuck Roast In The Smoker

    Thank you!!
  4. jwgordon

    Foiling Juice...Chef JimmyJ

    Hey there! I'm making my first pork butt on Wed. and have got some questions I hope you can answer for me.   I've got this recipe printed (foil juice), but I also found your recipe (diff thread) for finishing sauce.  Which do you prefer on pulled pork?   Also, with the foil juice recipe, I see...
  5. jwgordon

    Another Chuck Roast In The Smoker

    Hey there!  I'm also a newbie.  Would you mind to share the ratios you used in your rub - how much pepper, garlic, onion, and rosemary?  These look and sound amazing!  Thanks!
  6. jwgordon

    Which is better - Baby Back Ribs or Spare Ribs (cut St. Louis style)?

    I'm trying that recipe this weekend too.  So excited! Yeah, I've always just  pulled the membrane off the bbb ribs, never trimmed, but I was wondering if anyone shaves some down on one end to make them more even across.  The ones I've been buying are super super thick on one end.  I hate that. ...
  7. jwgordon

    Which is better - Baby Back Ribs or Spare Ribs (cut St. Louis style)?

    Thanks.  How do you trim the bbb ribs?  Do you just cut off the end that is so thick, or shave off some of the meat to get the thickness more even?
  8. jwgordon

    Which is better - Baby Back Ribs or Spare Ribs (cut St. Louis style)?

    Thanks so much for sharing this!  I'm doing ribs for Memorial day and I think I'll try your foiling juice recipe for sure.  We definitely like the sweet flavor with ribs, not the vinegar/tanging taste.   Have you ever done the foiling method at 275 degrees?  I read a thread on here where people...
  9. jwgordon

    Which is better - Baby Back Ribs or Spare Ribs (cut St. Louis style)?

    Thanks for all the responses/opinions.  Here's why I ask.  When I get bbb ribs from our local market, one end is always SO thick!  My husband doesn't like it at all (doesn't like thick meat at all, I even have to pound my chicken breasts thin, etc.)  Is it typical for bbb ribs to be really thick...
  10. jwgordon

    New Smoker in NC

    Thanks!  I have the 18.5" as well.  I've only used it once so far, but am planning to do some ribs, either baby back or spare ribs (St. Louis Style) on Memorial Day.   I'm looking forward to it!  I do have one question.  I'm planning to use wood chunks.  How many chunks should I use for ribs?  I...
  11. jwgordon

    New Smoker in NC

    Hello all.  I've been getting and reading Jeff's newsletter for quite sometime, but just joined the forum. I'm from NC and have a WSM cooker.  Looking forward to learning and mastering smoking ribs for my husband! :)
  12. jwgordon

    Which is better - Baby Back Ribs or Spare Ribs (cut St. Louis style)?

    Which type of ribs does everyone prefer? For those of you who have done St. Louis style spare ribs, is the 3-2-1 cooking method the best option, and what temperature? 
  13. jwgordon

    Spare Ribs on WSM w/Q-view

    I just saw your post on the last page with your cooking instructions.  I still have a few questions about what temp you cooked the ribs at, how long they took (6 hours?),  and about your foiling method.   Did you put all of those ingredients in the foil packet? (Foiling I used... V8 Apple...
  14. jwgordon

    Spare Ribs on WSM w/Q-view

    Hi there.  Your ribs look AMAZING!  I'm new to smoking.  I've also got a WSM.  I want to try St. Louis style spare ribs on Memorial Day.  Would you mind to share some step by step instructions for how you did your ribs?  Temperature, cook time, method (did you do the 3-2-1?), etc.    Also, I've...
  15. jwgordon

    Brown sticky stuff left all over the inside of my smoker after smoking??

    Just curious, with your WSM, do you use wood chunks ?  I used a prepackaged bag of hickory wood chunks.  Also, I adjusted the top and bottom vents to achieve the right temp.  The top was about 1/2 open and the bottom ones about 1/4 open.  Do you adjust that way too, or do you leave them all...
  16. jwgordon

    Brown sticky stuff left all over the inside of my smoker after smoking??

    Yeah, it looks similar to that, just brown, and it's all over the inside from the lid all the way down the sides of the smoker.  Maybe 4 chunks of hickory was just too much.  Next time I'll try 1 or 2 chunks and see if that makes a difference.   I just want to keep my smoker clean and take care...
  17. jwgordon

    Brown sticky stuff left all over the inside of my smoker after smoking??

    Thanks for your response.  Here's the answers to your questions: Did you season the smoker?  - No, I read that you do not have to season a new Weber Smokey Mountain Smoker What kind of charcoal? - I used Stubbs brand natural charcoal briquettes How much wood? - 4 hickory wood chunks Normally...
  18. jwgordon

    Brown sticky stuff left all over the inside of my smoker after smoking??

    Hello all.  I recently got the Weber Smokey Mountain 18.5".  I have used it twice, and after each smoke, the whole inside of the smoker was covered with a sticky brown substance, streaked all over it.  I had to scrub and scrub and still didn't get 100% of it off.   This made clean up after...
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