I think ribs are dumb. It's a lot of effort for minimum rewards.

The crisis consists precisely in the fact that the old is dying and the new cannot be born; in this interregnum a great variety of morbid symptoms appear.

I smoked some ribs tonight. Usually, I would do a dry rub and hang them in the smoker, but I wanted to try a "competition" recipe today. So what I did was fire up the smoker as usual, then cut the ribs in half slab portions... I did them up in Famous Dave's dry rub (grocery store had it -- I would like to do this again with a "better" rub) and then put them on at 225 for about 2 1/2 hrs. I threw in several chunks of cherry wood to do the smoking. After that time, I pulled them off, and then wrapped in foil packets, slathering both sides in apple cider, brown sugar, and a pineapple/ habenero glaze for half of them, and just cider/sugar/clover honey for the other half. With those wrapped up, back on the smoker for 1.5 hours. I pulled them off after that and did they ever look gorgeous. I threw another sprinkling of the rib rub on them, put them back on for 15 minutes, then applied some BBQ sauce for another ten minutes. Pulled and rested for about 10 minutes, and served them up. I have made ribs many times before, but the extra labor involved in the competition style is really worth it -- these things were AWESOME. I think maybe you could get a similar result from vertically smoking for the first 2.5 hours, and then wrap and finish in the oven. The main problem I had with my tools is that I don't have room to lay a slab of ribs down flat.

The crisis consists precisely in the fact that the old is dying and the new cannot be born; in this interregnum a great variety of morbid symptoms appear.

Are you stoned or pissed off, or both, when you create these postings?

Many that is true, but an incomplete statement.

Got some ribs on the grill tonight... With a couple taters and some backed beans on the grill.
Should be ready in about an hour or so. 4 hours grill time on the ribs. Long wait but smells so Damn fine.

Pork shoulder went on the kettle at 5:00am. Will be serving with red potato and corn on the cob. Cole slaw will be available as well. Ice cold High Life.

Pork shoulder went on the kettle at 5:00am. Will be serving with red potato and corn on the cob. Cole slaw will be available as well. Ice cold High Life.

But you couldn't wait one more day for me, bro? I told you that I was in the emergency room with a cold.

Many that is true, but an incomplete statement.

Got a quote from another contractor. Lower price, guaranteed install date. Happy.

Are you going to make violently passionate love to a woman later, as well?

It's more fun to be a victim

There will never be an effective vaccine. I'll never get one anyway.

Beer can chicken last night. It was just....ok. Any suggestions for not having the meat so dry? Also when I put a thermometer in at 4 different places (leg, thigh, and each breast) it read over 150 everywhere but there was still some pink on the inside that we just ate around. I've seen chicken recipes call for 140 and 160 so I just went in the middle.

It's more fun to be a victim

There will never be an effective vaccine. I'll never get one anyway.

Thats pretty much what I did. Coals on the outsides, just a drip pan inside. It was on for about 80 minutes. I guess just some trial and error is needed in the future.

The crisis consists precisely in the fact that the old is dying and the new cannot be born; in this interregnum a great variety of morbid symptoms appear.

Brining the bird overnight helps.

The victims are the American People and the Republic itself.

What do you brine with TM and for how long?

It's more fun to be a victim

There will never be an effective vaccine. I'll never get one anyway.

Miracle Whip on outside of grilled cheese is awesome. This means put the MW on the outside of bread and heat till melty YUMMY