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or you can stick a tooth pick inbetween the bones and it should slide out real easy, then u know they are done... falling of the bone are technically over cooked... ur ribs look great in the pics..
Since the weather is so nice out. I decided to smoke a 8lb butt and some western style ribs. I haven't done the ribs yet so I'll post pics of those later.
I'm using the blues hog BBQ rub on it.
take out the middle section of the wsm.. put the grill grate on top of the charcoal ring and bam u have a grill... not to be mean.. and maybe its bc im a weber guy.. but u are comparing a lexus to a kia in my opinion.. u cant go wrong with weber..
Chris Lilly's Six-Time World Championship Pork Shoulder Injection3/4 cup apple juice
1/2 cup water
1/2 cup white sugar1/4 cup table salt
2 Tablespoons Worcestershire SauceCombine all ingredients and stir until sugar and salt are dissolved.
Sorry guys but I never took any money shots. We had about 12 people over ready to eat. This was prob my best brisket. The franks didn't really add any taste or bite to it.
i think u guys go a lil over board with the mods.. when i had one of those smokers all i did was make a charcoal basket and add new therms.. could keep it smoking between 200-250 for 6 hours no worries and a decent day.. if it was windy or really cold maybe 2 or 3 hrs... keep the mods simple...