May 26, 2011 · If i dont put any heat sink such as water or firebricks, the temps are about 25 degrees hotter on top rack vs bottom rack for about two hours then they even out. If i put …

Feb 9, 2011 · The premise is fairly simple, you smoke a rack of pork spare ribs for a little bit, then you batter and deep fry them in hot oil. But, in practice it's a little harder to get right than you'd …

Jan 8, 2013 · Of the maybe 10 ribs cooks I've done, I've had to use the rack twice. It could be my inexperience w/ the rack, but I prefer laying them down. Just seems more natural! Also, it …

Feb 23, 2021 · To me, using the Mak to do a few beef ribs, a rack of baby backs, or a 1/2 St. Louis always seemed like driving the Escalade to the market to pick up a a loaf of bread when …

Jul 15, 2013 · Quality all natural hardwood briquettes are easy to find. Trader Joes, HEB, Royal Oak, B&B, etc etc. the only Kingsford I use is the Kingsford Competition and I really like it, it's …

Jan 26, 2010 · Here is a delicious version of an old VA BBQ sauce inspired by a VA BBQ man named Shack. I drink this stuff straight, that's how good it is. It has no sugar in it, so sweet …

Mar 25, 2015 · This is the rib rack that I designed & made for my Green Mountain Grill (Jim Bowie) I smoke 9 racks only using half the space. I can now put chicken on the other half of …

Apr 7, 2013 · because I use so much skin I take a pair of scissors and trim and place on rack till 11:25 to dry the butter so sauce will stick. set sauce till 11:50 then box n turn in. simple as that.

Mar 6, 2016 · I did a side by side test of STL style ribs. One rack wrapped and one rack not. There was a slight difference between the two, but we preferred wrapped. After that, I decided …

Jan 26, 2010 · with other food, i count 3 folks per rack. I usually serve ribs with trays of chicken. So 3 bones and a piece of chicken is what most will take. Remember, some will take more, …