Recent content by Korben

I guess you just used a standard wing sauce like Franks?

That is a definite advantage.

The WSM was the way I was leaning. I started looking at the Brinkmann at the suggestion of a friend who's apartment complex allows electric and gas grills but not charcoal ones (weird rules). I tried his ribs and they were pretty good, not the best but still had a nice flavor.

I have searcher for several days on here to try and get an answer to this question and have found some info but nothing very direct. For the next year I am stuck in an apartment (and could possibly be in one longer). I was wondering what is a good smaller smoker I could place on my balcony (our...

The only thing I am worried about with the mustard slathers and "wet mustard rub" is losing the mustard flavor. I have heard of people using plain yellow mustard to get more rub to stick to the meat but that all the flavor is gone. I am a fan of the mustard flavor. I would like a rub that...

yeah I saw that sauce recipe I was thinking about trying that. I would also like to throw a rub on there too. And thanks for the welcome bbquzz!

I am very new to the BBQ world. I am finally at a time in my life where I have the money and time to actually do it on a regular basis. I love all kinds of BBQ but now I am interested in making a mustard style rub possibly for ribs... (does this sound ok)? I have heard alot of people using plain...