Search results

If I'm cooking for others, I'll always do baby backs. If I'm cooking for myself, I'll do spare. Reason being is that a lot of people just aren't aware of the possible cartilage on spares and may judge my cooking based on that. Yes I could do a St. Louis cut but that seems like such a waste...

There's a difference between peeling the membrane off fresh (i.e. non-frozen) ribs and frozen ribs that have been dethawed. I'm not going to lie, it's been a while since I did ribs so I can't remember which is easier, hah! I think it's the fresh ribs that is much easier than previously frozen.

I've seen a similar issue with Lumberjack pellets on mine but figured it was par for the course since my brother has the exact same results on his Camp Chef. I just took the grate out last night and after 5 hours of smoke this morning, it seems to a little bit better but that's completely...

Thank you for this thread, I was having the same "device limit" error on iOS the past couple of days. I reset my password and it let me back in. Very timely fix for 25lbs of pork butt that I put on very early this morning, it let me continue to check temps from bed this morning. Thank you!