Hi From the Oz!
Hey from way down in Australia guys! Been a long time fan and follower of the site. I own WSM 18.5" that I've had for about 8 years, plus a Weber Summit S-670 that I've had for nearly as long, and more recently a brand new FireMagic 790i that I imported myself. I've been a big fan of the Last Meal ribs recipe for long time. In more recent times I've finally found a supplier of fresh cryovac St Louis cut ribs. That was something of a holy grail here for me, prior to that I had to resort to things like getting butchers to try to understand the simple basics of what the St Louis side rib were and cut to order. Now I walk into a massive meat warehouse style place in Sydney and buy them by the 7LB+ double packs. They charge an arm and leg here so to speak for rib cuts, that pack costs $78USD, which is no wonder why the average suburban cheapskate butchers only tender offer baby backs as their "USA style pork ribs" that are often precoated in some awful gloppy marinade!
Anyway, I'm firing up the WSM this afternoon as the weather is beautiful here. Prob will use a mix of hickory chunk and oak wine barrel unless I can find some fruitwood at the local hardware store while stocking up on charcoal. For rub my latest fave is one of Meathead's recs, Blues Hog. I've been through a few rubs such as Zak's, The Squeal, and Three Little Pigs, as well as of course making up some meat dust from time to time.
Anyway, I'm firing up the WSM this afternoon as the weather is beautiful here. Prob will use a mix of hickory chunk and oak wine barrel unless I can find some fruitwood at the local hardware store while stocking up on charcoal. For rub my latest fave is one of Meathead's recs, Blues Hog. I've been through a few rubs such as Zak's, The Squeal, and Three Little Pigs, as well as of course making up some meat dust from time to time.
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