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thanks AJ, but this part I would have to pass on or use only on certain ribs and keep track - the family wouldn't like it this spicy.

I'm looking for a good homemade rib rub. last couple of times i just used a store bought rub, but would like to make my own. anyone have one that they know is good? i'm thinking something with brown sugar and spices.

here's the smoker I have right now: Old Smokey Electric Smoker I like the ease of electric - I just have to find where to set it at for the temp I want. However, I'm thinking someday I'll have to get/build a smoker that uses charcoal.

it was worth the wait. here are my finished pics. the BBQ sauce - this is from an apple orchard in Nebraska City, Nebraska. finally finished after 5.5 hours - i ended up doing the 3-2-1.5 method another finished pic these turned out great - the wife says they were awsome.

shoot you guys beat me to finished pics.. mine are smoking right now...about another 3.5 hours and they'll be done... i changed the position of my thermometer - i did have it in the lid, now its in the side between my 2 racks where i put whatever i'm smoking...we'll see if that makes a...

i don't mind if anyone else wants to post pics - doesn't bother me at all.

well decided to give it a go again. round 2. beer the rub before trimming and rubbing after rubbing - ready for the fridge and overnight more tomorrow

no it was on a smoker. I think I'm going to stop and get some ribs on the way home tonight and give another go this weekend. so i can try again.

in your 3rd finished pic - is that bacon wrapped asparagus that I see???

actually thats the exact same gauge i have. my smoker is electric (yeah I know it's the lazy man's way) and I was at about 225F - after I added the ribs I had to raise the setting on my control to get back to 225F - maybe I should have left well enough alone and let it go. i did like the whole...

I finally got around to smoking ribs yesterday (sorry no pics). Rubbed them the night before and smoked for about 3 hours at right around 225F. I know they were good when - my wife said these are good. She's not a huge BBQ (ribs, brisket, etc) fan - mainly she likes steak, burgers, hotdogs...

and just pickle like normal - just some vinegar and salt, simmer a while and can? which vinegar is the best for this?

yeah i did a google search last night and it seems what you are saying is what other ppl say too. either pickle them or make poppers from them. now i wait....

I picked one of these up from a place buy me to put in my garden. I was wondering has anyone ever had a Cherry Bomb pepper? Any good - heat level - etc? Just wondering what I have to look forward to. -PP

LOL- all this remindes me of Bill Murray in Caddyshack where he is fighting the groundhog.

so the pie is just basically crust, mashed taters, meat and topping? I assume there are different types? don't see why this would be bizarre - sounds pretty good to me.

i believe he said it was actually a bi-product of beer making. the other thing i wanted to know was: Andrew said you can't go to Sydney without stopping at Harry's Cafe de Wheels and having a Tiger Pie. Said it is a must and everyone does it. Have any of you had one or is this just a...

last night on the travel channel was Bizarre Foods in Eastern Australia. Here is a link to everywhere he went and what he ate: Eastern Australia Now I know we have some Australians on here and was just wondering if any of you have eaten what he had. Andrew (host) likes everything and was...

sure no problem

another good place to eat is called : Kuma's Corner - they are known for their burgers - most are name after heavy metal bands, i think they also have heavy metal playing in the background. haven't been myself but hear it's good. it's located at 2900 W. Belmont Ave. i'm working on clubs /...