bbq ribs

Spent some time fine tuning the recipe in this previous post: BBQ Ribs With Lime and Habañero Sauce It was good the last time, and this time it was even better. Here are the differences: * Brought the temp down a bit - slow smoked at 190-210 degrees with hickory, cherry and a little mesquite...

Been using El Yucateco habanero sauce mixed in with mustard and some lime to spice up dry rub rub. This particular sauce provides enough heat at the end of the cook to make it "very interesting" but not to much for most palates. It also a nice tangy flavor that is not as vinegary as most hot...

I stacked a Cajun Bandit ring on top of a Weber ring and placed it on my kettle and turned into a mini WSM. I also used a Pitmaster IQ 110 to control my temps and it worked great, kept it steady at 250. I also used my new home made injector and injected the spares, this thing works great. did i...

I haven't posted anything in a while. I'm very new to this site and to BBQ in general. To give you an idea; I'm 23 years old. I wanted to post this smoke because I decided to scrap everything I was doing previously and change a lot of my methods. Anyways, I have had problems with my ribs being...

I'm 23 years old and I live in Maryland. I just started smoking really with my new WSM (I couldn't wait for Spring to come around). It just recently snowed 33in and I thought I should post some pics of my WSM in the snow. I used two racks of Pork Spare Ribs. And this Applewood rub that I...