bill,
     i am fairly new to the sport and are wanting to get a remote thermometer with probes that go in the smoker.mine only has a thermometer like a turkey frying stuck through a hole in one end.i have heard of such but dont know where to get one or even which one to buy.i was wondering if you could suggest something.i get your newsletter via e mail and really enjoy reading it.i tried to get to barnesville ga this past weekend hoping to meet you but couldnt make it.thanks in advance for any help you can give me.thanks, shane

Bill,
This past weekend we did 6 racks of baby backs using your “3-2-1 Method For Fall Off The Bone (backyard)“ method, and they were absolutely spectacular.  By no means are we anywhere near being a competition team, but we sure do have a helluva good time in the backyard.
Again, thanks for another successful smoke-out!
Paul T.
Newark, DE

Paul:
Actually, our method is a 3-1-1 method – 2 hours in foil is usually too much! In competitions, it is no good if your meat totally falls off the bone. Your rib meat should be tender and stick to the bone, but it should pull cleanly from the bone when bitten.
Thanks,
Bill

This month’s newsletter is about the different types of pork ribs and how to trim St Louis style ribs. You can read it at…
http://www.allbbq.com/

All the newsletters are at www.bbqsuccess.com

Rita says…
Thanks, Bill, I never could figure out the different ribs.  I only knew I loved the baby backs.  Love your news letters.  Rita.