Q: Dear Dr. BBQ, When you finish your ribs with a brush of sauce, how long do you leave them in the cooker and at what temp? Thanks, Kim in NC A: Hi Kim, The temp and time for this classic rib finishing technique are relevant to each other. I usually don’t bother setting up another …
Leaky Injections
Dr. BBQ: You were nice enough to answer my last question about classes. I am waiting for your new book, and I’m sure the answer is in it. I make brisket flats exactly as you say in the short cut method. It seems that all the injection solution always come out. Is there a trick to injecting? Eric Hi …
Getting Heat to a Water Smoker
Q: Dr. BBQ: I need some help here. I purchased and used a CharBroil water smoker (charcoal-fired) last weekend and had a hard time generating much heat and maintaining heat once I got some. I’m wondering if it might be due to altitude—I’m in Evergreen, Colo. at 7,500 feet. If I try to configure the smoker similar to a …
Backyard Grill
Dear Dr. BBQ, I want to purchase a smoker grill for backyard use. I have tried some of the cheap ones that are on the market at the present, but they do not work for me. I would like some information on some of the better brand that is suitable for home (back yard) use. I don’t like the Weber …
Mystery Sauce
Q: Dear Dr. BBQ, I spent my early years in Statesboro, Ga., when my father taught at Georgia Southern College. We used to go to Vandy’s BBQ and get chopped BBQ pork sandwiches. The sauce was a mustard/vinegar-based sauce that was orange in color. Do you know of anyone that has a good recipe for this type of sauce? …