I discovered Amazing Ribs a while ago, and have had some wonderful success. I do everything on a 22 inch Weber kettle - I am on my fourth one since 1975. So far, I have done pork shoulders and spare ribs in the low and slow category, though a beef brisket is in my near future. I love the emphasis on sensitometry here - I have purchased temperature measurement equipment for my cooking and for my photography processes from the vendors on this site.
Thanks, Meathead, for providing such a wonderful public service.
Thanks, Meathead, for providing such a wonderful public service.
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