Here are a couple pictures of a rack Beef Spare Ribs and a rack of Baby Backs.
I smoked theses on my Weber WSM for around three and a half hours using Kingsford Competition Briquet's and 4 chunks of apple wood. The ribs were rubbed with "Todds Dirt" and refrigerated for six hours prior to smoking. The ribs got a nice coating of Carnivor BBQ sauce for the last half hour on the smoker.

Weber WSM.


Sauce and Rub.


Couple hours in.


Done.


Beef spares.


Beef.


Happy customers.

Those look so good, my tummy is growling! <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

Now that looks like the way to do them, sportsnut. I see you use the Bird Dog as your barbeque knife, too. <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />

Yeah Vic that BDLE is real handy in the kitchen.

HD

you mean everyone doesnt?
<img src="/ubbthreads/images/graemlins/grin.gif" alt="" />


took this pic lastnight

That onion looks darn good, care to elaborate?

sure

cut both ends off a vidalia onion
core out the center...carefull not to cut through the bottom

stuff w/ beef bouillion cube and pack the rest of space w/ butter
wrap really good in foil & throw on the grill for about 1hr

Thanks ! I'm gonna give it a try next time I fire up the grill.

Thats it, I'm making ribs on Sunday. Sure wish I had a smoker like that <img src="/ubbthreads/images/graemlins/smile.gif" alt="" /> Looks awesome.

Thanks for the onion recipe, gotta try that.

This is the way to go.

http://www.biggreenegg.com/eggs_M.html

Be ready to drop some serious coin, though.

All that food looks excellent...Mmmm..

You can also make a really nice smoker out of a 55 gallon drum barrel. My uncle made his for under $100. He is making me one in the near future <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" />.