Just joined the Pitmasters Club, but I've been a follower of Meathead and amazingribs.com for years. I've currently got a Weber Genesis Silver gas grill and a couple of years ago was looking for tips on using it to smoke ribs. Stumbled onto amazingribs.com and haven't left since. Meathead's smoker setup for gas grills was brilliant - just a few inexpensive disposable aluminum pans, some water, some chips, and a remote probe thermometer to monitor grill temperature, and I was good to go. Mixed up some of Meathead's Memphis Dust and smoked five racks of St. Louis cut ribs that first time. I knew I had a winner when one of our guests, who is not a rib fan (and in fact doesn't eat much meat) polished off six ribs. The new salt-free Memphis Dust recipe is still great, especially if you dry brine the racks first.
I frequent local barbeque joints whenever I can, and here in Virginia that mostly means, Famous Dave's, Smokey Bones, Extra Billy's, and a Texas-based newcomer, Dickey's. I still think my Last Meal ribs beat them all!!
Starting to research a dedicated smoker for my birthday coming up in November. Who knows, maybe I'll win one in the Pitmaster Gold Medal giveaway.
Glad to be a part of the Pitmaster crew.
PaulC
I frequent local barbeque joints whenever I can, and here in Virginia that mostly means, Famous Dave's, Smokey Bones, Extra Billy's, and a Texas-based newcomer, Dickey's. I still think my Last Meal ribs beat them all!!
Starting to research a dedicated smoker for my birthday coming up in November. Who knows, maybe I'll win one in the Pitmaster Gold Medal giveaway.
Glad to be a part of the Pitmaster crew.
PaulC
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