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  1. tnguy

    Rib cook. (St. Louis and loin backs)

    Decided to finally do some St. Louis style ribs this afternoon. I also had half a rack of BB's that needed to be cooked so they got thrown on too. Waiting on WSM to come to temp.
    • tnguy
    • Thread
    • Replies: 13
    • Forum: Pork
  2. tnguy

    New guy from Nashville.

    Hey everyone, I've been here awhile and posted a few times but have never introduced myself. I'm Jason, I'm 26 and from the great state of TN. I love hunting, shooting, boating, and fishing. I'm looking for to learning as mush as possible about BBQ from the members here.
  3. tnguy

    First WSM cook.

    I'm almost two hours into my first cook on my 18.5" WSM. I'm doing baby backs the the temp is holding good 240-250. I used a grocery store rub, so ill see how I like that. I'm sure ill be making my own in the future. I'm going pull and wrap at 2 hours. Here is the before pic.
    • tnguy
    • Thread
    • Replies: 15
    • Forum: Pork
  4. tnguy

    Whole pork shoulder help.

    Hey guys, I am doing my first whole shoulder this weekend. I know it is going to be a long cook. One question I have is when do you think I should stop putting smoke to it? I will be using a gas smoker. I have read to stop with the smoke at 140 degrees. I have also read to stop at 10 hours...
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