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Why not trim them yourself St. Louis style, and throw the "extras" on as well. They are easier to eat this way and look much nicer as well. Most times the trimmed pieces (sternum, cartilage, and meat flap from the end) will cook faster than the ribs themselves. You can eat them as a snack while the ...

Has anyone checked out the side ribs at Price Chopper this week? They are on sale: fresh pork side ribs, $1.69 / lb.
Wondering if they look any good as they are not my local shop.

Burt

I don't know if you already picked one up, but for the price range you are looking at, take a close look at the Weber Smokey Mountain Cooker. It's not propane, but you can sure make some good Q on it!

Burt

Gary,
Check out the video of mine under similar conditions of your test, note the glowing and pulsating orange flame of the middle burner. http://www.youtube.com:80/watch?v=cIjzuV910U4
(Thanks again for your video!)
Burt

Nothing wrong with Royal Oak.... of course it isn't Maple Leaf but... Just watch what you pour out of the bag, I have found some bits of unburt wood, stones, even about a 3lb chunk of concrete. Once you pick out the nasties it burns fine and the final product tastes great too. Canadian Tire usually ...

Gary, thats absolutely fantastic, thanks for the video!!!

Thanks Gary

I just bought a Broil King Signet 90 with the 3 dual tube burner system. I have a problem with the flame orientation on the centre burner. When the grill has warmed up and I turn all (or just the centre) burners to low or near low, the centre burner produces a pulsating flame (orange toward the back...

Thanks Reg for the correction, I was thinking of nitrates. I did a pork picnic once that said on the package that nitrates were added and it came out like ham, very salty as well.

Burt

Were the ribs "enhanced"? If they had a "hammy" taste then they were enhanced. Adding sodium phosphate to pork does that, it also will cause the meat to go very pink.

Either that or what everyone above said and you had a good smoke ring...

Burt

First off I do not think your temp. problem was caused by using briquettes vs. lump, although it may be the volume of fuel you used. You should not have any problems getting it going with the gas assisted lighting of the Performer also, thats the whole purpose of it, so you don't have to use a chimn...

I agree with what the others are saying, do not foil a pork picnic/butt. This probably had the largest impact to your bark formation. Mine off my WSM look like meteorites when they come off, and usually I will take mine off at 195-200F. I do not pull by temperature but by "feel", when the bone (if t...

Mine is hinged exactly like Charcoal's (folds flat) but I slapped a lid on it and painted it green



Burt

I have the very same problem with my Smokey Joe Gold. I would have preferred the Silver and would get that one if I did it over. I do not use it for any indirect grilling, just for burgers or a steak when camping with the kids. What I do is just take the lid off every few minutes and that seems to b...

WSM X 2
18.5" OTS
Weber Performer
Broil King Signet 90
Weber Smokey Joe Gold

Burt