I have first hand experienced Vince's cooking abilities and he is a top notch cook.

 

I smoked some turkey and a rack of beef ribs last weekend. The turkey was a loaf thing I got from the store and I didn't put anything on it. Smoked it in a cheap H2O smoker for about 5 hours paying little attention to it. The ribs I put on for about 3 hours and I used some Head Country dry rub and brown sugar. The ribs didn't really need much afterwards but some Head Country BBQ sauce didn't hurt. mmmmm Head Country!

Have to check what I have in the freezer to go in the smoker this weekend! I know I have some pork ribs and maybe some venison roast in the freezer.

I'm a purist when it comes to BBQ and smokin, no gas for me only charcoal and wood.

 

Man that sounds good. I've never tried Baby Ray's sauce though; I've always been partial to John Boy & Billy's grilling sauce. They recently came out with a cooking sauce and dry rub that I'm dying to try. Looks like I'll be firing off the grill here soon now.

 

if you know your going to do it, and pick up everything the day before.
dry rub the ribs, wrap in alu foil the night before, and let them sit in the frig all night long.

 

I have a dry smoker, I actually cheat (It's the yankee in me). I dry rub the night before, then get a steam pot going the next day, turn it down so it's not boiling, steam is coming off but the water is not bubbling and let them steam for 2 hours. Then dry smoke for an hour and a half at 160*. Throw on the Baby Ray's and throw on grill to get the Baby Ray's to carmalize. It's pretty damn good. The steaming does cause some excessive "shrinkage", but turning down the heat and going longer is the fix.

BTW, Baby Ray's changed my outlook on bbq'ing about 5 yrs ago. Damn that's some good BBQ.

 

I understand completely. I have an old Weber I just retired that is probably 30 years old if I had to guess. I got a gas grill because of the time factor for evening dinners. I went to find a Weber smoky mountain cooker smoker last night and they wanted $250 for it. I felt that was kinda pricey but the other ones I've looked at seem cheap. I really don't have room for two grills and my gas grill was not cheap. I need to keep looking and clear out some room in the storage shed I guess. I have really been addicted to this slow cooking with smoke lately. I will update the pork shoulder I'm cooking today in a bit.

I like do that to. It really gives the meat good flavor. I did that with the pork shoulder last night.

When you stay steam do you mean steam or boil? Just curious because I have boiled up some damn good ribs and then transferred them to the grill. Kinda quicker to do them that way. Last week I made ribs on the grill cooking slow and low. Total cooking about 7 hours with some cool down time while getting the sides together. They were awesome don't get me wrong but time is the key.

 

Steam. I have done boil too, but I like the steam better. You don't lose or water down the flavor as much. Actually Vince, try steaming them with some Guiness or a dark Porter beer one time. WOW!!! The way you cooked them up above, putting water in the drip pan, put a can or two of guiness in it. Awesome flavor.

 

I will have try that sometime. Thanks for clarifying that for me.

 

Just got done with dinner a couple hours ago and it was pretty good. I used a slightly different recipe for my 5lb pork shoulder roast then I originally planed on but it worked out great. Here is a list of most of what you would use for the rub.
3 tablespoons granulated garlic
3 tablespoons paprika
3 tablespoons sugar
2 tablespoons salt
1 tablespoon black pepper
2 teaspoons ground sage
2 teaspoons ground ginger
1 teaspoon ground cumin
1 teaspoon dry mustard
1/2 to 1 teaspoon cayenne pepper

I wrapped it in plastic wrap over night. When I got up this morning(7:30) I removed the roast from the frig and unwrapped it. I let it sit for about 1-1/2 hours to warm up a bit before placing it on the grill. I used my gas grill with smoker boxes filled with cherry wood chips. I placed a large drip pan filled with water under the roast. This keeps the grill from getting full of drippings and also adds some moisture/steam to the roast. The grill I use is a 5 burner setup. What I did was place the drip pan above two of the burners keeping them off. On each side of the pan I keep the burners on low outside of the two that are covered. Right on top of the two lit burners I place the smoker box directly on top of the burners. I only have one box so I used a foil pouch for a second box. This gets the smoke flowing nicely. I warmed the grill up to 250* and once the smoke starts to flow I placed the meat on the grill above the drip pan. (9:00) I pretty much followed the cooking directions from this recipe. http://www.dizzypigbbq.com/recipesButt.html I kept the grill at 250-275* for the first 2 hours without opening the grill. (11:00) I opened the grill and flipped the roast for 2 more hours. At this point I did add some chips to the smoker box. After the two hours were up (4 hours total cooking time) I flipped the pork back to having the fat side up. I then used a spray bottle with some apple juice to add some more flavor. In addition with the drip pan full of water, this adds more moisture to the pork and also adds a little flavor. Every hour I rotated the pork and sprayed it down until I was 6 hours into the cook. At which point I inserted a digital thermometer into the roast that has an outside of the grill gauge.(170*) This helps keep an eye of the internal temps without having to open the grill. It has a built in alarm that can be set for desired temp. I set it for 185*. This lets me know when I was getting close. Also it has a timer built into it so that I set to go off every half hour. At which point I would check to see where my temps were (Both the grill and the roast) and also give the pork a little apple juice bath. After 3 more hours the temps finally got to 190*.(6:00) I Then took and turned the two burners off that I had on outside of the pan area and turned the two on below the pan. Just before 7:00 my 195* alarm went off. I then took and wrapped the roast in some foil to allow it to cool for about a half hour. Meanwhile I started a can of baked beans and went to clean the grill up. I pretty much followed the directions from dizzypig to pull the pork. I used some sweet baby rays for a sauce and used some of the left over rub to add a little more spice to the meat. Basically doing what dizzypig did in the link I supplied above. We used some soft french rolls packed with our pulled pork with a couple pickles slipped in there. For sides we had baked beans and coleslaw. I'll tell you what this meal took what seemed forever to cook. However was a very cheap meal with a boat load of leftovers. If you have time to cook slow and low, this is a meal you have to try if you have never done it before. Here are a couple camera phone pic's I took. Vince

Picture of my gas grill.

Picture with roast on the grill.

Close up of the roast above the drip pan.

 

Tell the wife im coming over for dinner. Ill bring beer.