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I smoke, wrap loosely in tin-foil half way through to let it cook in it's own fat; 8-9 hrs in smoke; overnight in fridge to cool, and let the juices redistribute through the meat slowly; re-heat at 225F for 20mins. and pull. Moist, juicy, smokey, and delicious.

I swear I promised I wasn't going to say anything, but I can't stop myself anymore. You used a fork!? For Ribs!?

The farmers market Peaches were in season and on sale, and I couldn't resist. Breakfast huh? I like that, these sammiches were sweet and juicy. I may just have a leftover tomorrow morning. Thanks guys. It wasn't my best work, but it was fast and turned out tasty. The smoke ring was 3/8th's of an...

Pulled and mixed with my home-made Jalepeno-Peach BBQ sauce. Royal Oak and Hickory Wood Chunks on a cheapo Char-Griller Pro (unimproved)/ 7hrs. Cheers!

I've got to admit, with the ridiculous way the city want's you to make them custom faggots of wood in order to dispose of any trimmings from around the house, I've considered it. I just haven't had the cahone's to risk good meat on the impulse yet. Where I live they want you to cut all trimmings...

Just poking my head in real quick from the melee; Hey, thanks bbquzz! I had not found the definition yet, but yeah, they're basically Texas Rattle Snake Eggs; just filled from the top, instead of split down the middle. I'm making some right now as a matter of fact. That said, thanks for the...

Thanks for the words of encouragement Tri-Tip; One can only hope! (btw, Butt turned out pretty nice!)

That looks so good, it gives me dirty thoughts! Well done 'ol boy! Now if you only had some leftover BBQ Chicken to top that sucker with; I'd be in the truck right now on my way over! :)

And now I know; And knowing is half the battle! :) Man, is my face red. All this time...I've been DOING it wrong! LOL! Thanks for setting me straight on that.

I'm a little behind here. What are ABT's? Are they similar to Rattlesnake Eggs? Thanks.

Hey those look delicious! I have a question for you however. I've never had much luck with a honey rub on ribs. What is the secret to not burning them, because I am in desperate need of guidance on that angle. I would like to do a honey rub on some pork ribs tomorrow.

That chicken looked so good I'm going through sugar withdrawals after watching that video. WOW-wee-ZOWIE! Thanks for the great video. This is definitely going on my "to BBQ" list! Cheers!

I've been hearing a lot about this "Wolfe" rub. I haven't tried it yet. Is it really as good as they say? ;)

DIG IT! Great looking Q man!

You can never go wrong with well done Steak & Taters bigwheel! Say, you know what this joint needs? A little BBQ Music! :) [youtube:a64r74oa]http://www.youtube.com/watch?v=yljf4Lpj7CI[/youtube:a64r74oa] [youtube:a64r74oa]http://www.youtube.com/watch?v=Tnu6ui_8nI0[/youtube:a64r74oa]...

Work in progress, but here is my first pic. This went on about 1 PM, so I'll be pulling it off about 1 AM. I poured an extra coat of dry-rub on it after snapping this pic (my rub kind of slid off one side overnight in the fridge).

Outstanding! Beef Ribs are the only way to fly IMHO.

Well my scene got out of control fast. I had some donations for the party, and the wife had her own ideas, so we're now doing Boston Butt, Beef Ribs, Pork Ribs, Bone-in Chicken, and Sausage. Plus a whole mess of sides that I don't even want to get into. The word is out that old Ashyface is into...

Quail and Bloomin' Onion...I'm sorry guys, I'm kiping those from ya; great ideas and while out of the ordinary, not too-much so. Thanks guys; keep 'em comin'!

I've never heard of those before Smokey Lew, thanks for giving me the heads-up; I'll check that out. I figure I could go Pork Butt, Brisket, Beef Ribs, Home-made Mustard/Hard Boiled Egg Potato Salad, Home-Made Baked Beans with brown sugar and bacon, Green Bean Salad, Onions/Peppers/Pickles...

It's coming up fast. I sure would like to know what some of you guys are planning to serve at home, so that I could cherry pick some ideas for myself. Thanks guys.

Your profile pic; I presented the merits of that picture in a "Logic Class" during college to a Prof. as an example of prime logic. I failed the class. I've never regretted it. The look on his face was worth more than money. ;) (P.S. I make far more money now than he does.)

Smokey Lew, I've seen some who say the smoke should be forced to vortex around the top of the drum, and then exit up the exhaust pipe from the lower half of the drum. Do you find that to be a real issue? I really like your smoker btw, that 2x6 counter must be a godsend too.

That looks fine Smokey Lew. Tell us, how is that split drum at holding the smoke in? I have a el-cheapo one that leaks like a sieve around the sides, but I'd be willing to bet yours is a better piece of engineering.

Smokey Lew, you're right! BBQ is a way of life; more addictive than good beer IMO! P.S. Canadians eh? The Canadian Pitt Masters are the bravest of the bunch. See what happens when you BBQ up there? :)