I'm doing apple wood and an apple cider/juice spray.

I'm new to this whole indirect / smoking thing. A good friend of mine can do wonders with the Weber Smokey Mountain. I have yet to buy one of those (soon) so I've attempted a few rounds with my Regular Weber grill using the snake / minion method.

This was my fourth attempt and prior I had been 1 for 3. Well....make that 2 for 4. Won't claim to be the greatest but the ribs got just devoured by my kids and few friends that were over.

As you've sad....225 (or attempt) to keep it there. Rub with Spicy Montreal Steak seasoning. Apple chips / cider spray. done in 6 hours.

Funny....my friend bought on of those Traeger grills and sent it back. Liked the smokey mountain better. Lots of work to manually keep the temp right, but that's part of the challenge.

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.

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 agree with you on the wood choices. Those are my defaults also.

Ribs ended up as kind of a fail. I overcooked them. Mrs. Dr. Ken and I think we can salvage them in an Italian pasta sauce. She liked the ribs but I didn't really. It's hard to get a temp on those since the meat is typically not thick enough to trust the thermometer. They were OK. The flavor was still there.

Lunch was salvaged by the ribeyes. This is really the Dr. Ken-....fool-proof method of cooking a good, thick steak. Get a 1.5-2" steak and smoke it at 225 for an hour or so until the temp gets to 120, then char them on direct flame to your preference on the exterior (at least 1-2 mins per side). They are thick enough that the fire doesn't really cook the inside too much. I like to char them until the fat browns over/catches fire a bit.

We lose a lot of rights when we look the other way when it doesn't affect our lives or it isn't a cause we agree with.

I picked up a couple Ribeyes to grill tomorrow and am trying this. I've never tried smoking anything. If they suck I'm blaming you, Dr. Ken.

So how did the quesadillas turn out, Doc?

If you have the time, sprinkle some Kosher salt on each side about 2 hours before you throw them on. It will seep into the meat. Even if you only have 30 minutes, it will still work. This step is not vital if it doesn't work into the schedule.

For the actual cook, rub with olive oil and then go with salt and freshly-ground pepper. When the internal temp hits 120, pull the steaks, rub them with melted butter and a reapplication of salt and pepper to your taste and then put them on the direct flame to char.

Rest covered 10 minutes or so, and enjoy.

Then, it will be my fault.

Some chefs will tell you don't salt it between 3 and 45 minutes before you grill. It pulls the moisture out and doesn't allow for reabsorption.

Just because you are interested in prostates it doesn't make you a dr.

If you have the time, sprinkle some Kosher salt on each side about 2 hours before you throw them on. It will seep into the meat. Even if you only have 30 minutes, it will still work. This step is not vital if it doesn't work into the schedule.

For the actual cook, rub with olive oil and then go with salt and freshly-ground pepper. When the internal temp hits 120, pull the steaks, rub them with melted butter and a reapplication of salt and pepper to your taste and then put them on the direct flame to char.

Rest covered 10 minutes or so, and enjoy.

Then, it will be my fault.

We lose a lot of rights when we look the other way when it doesn't affect our lives or it isn't a cause we agree with.

Hey Doc - I’m smoking some St. Louis style ribs today and have a question for you: do you wrap the ribs in foil midway through the process? I’ve done that in the past and they always turn out great but I’ve also read where some aficionados don’t recommend that method. Also, do you use the water (cider/beer) tray with ribs?

I do wrap them after 2-3 hours when they look like they've taken the smoke and have a good color.

I wrap them in foil with Parkay (don't use butter - it might burn/make them dark), honey, a drizzle of Tiger Sauce and some brown sugar and let them go for another 2 hours or so at 225 until they start to pull back from the end of the bone.

Then I pull them out and finish them back on the smoker to get a glaze on them. Maybe another 15-30 minutes.

I do try to keep a water/cider/apple juice tray in there to keep the moisture. I don't think it matters much what is in it IMO.

Hope that helps.

Laurence Holmes is a fucking weirdo, a nerd in denial, and a wannabe. Not a very good radio host either.

Laurence Holmes is a fucking weirdo, a nerd in denial, and a wannabe. Not a very good radio host either.

Where can I buy good rubs? Or you guys make your own?