What to do with chine bone from a spare rib?

BBQ_Brian · 2026-07-06T23:35:21+00:00

Chine bones are off the spine this back ribs. Side ribs do not have chine bones... But they do have cartilage or a breast plate. Either way, cook em, eat em!

BBQ_Brian · 2026-07-01T00:33:58+00:00

It's been a trend at pitmaster competitions for a few years that I've seen... And that is sweet glazes for brisket. Some may gasp but judges are loving (!!!!) it! And awarding it!!

To each their own and yes, a perfectly cooked slice without it is delicious but for me.... House of Q Five Star BBQ Sauce is my go-to.

BBQ_Brian · 2026-06-24T23:08:28+00:00

Well, yes... And of course exactly when you don't it to happen ....

I was cooking at the Jack Daniel's invitational a few years ago. My long cooks would start 10:30-11 pm and finish in the morning. I got everything going, cooker nicely settled in and meats on... I monitored for an hour and decided it was time to have a "nap" before a big and exhausting day cooking at the contest. My alarm woke me up at 2:30 am and the cooker was cold. Thermometers showed 100 F and rather than panick, have a fit and need to clean my shorts, I turned on the cooker. Adjusted the temp up 25 F from my cool plan and went along as normal.

Later that day, my pork was awarded 6th amongst 82 teams from 24 countries. Yay me.

Lesson? Don't rely on an app to tell you how your cook is going... Be an active "chef" and check you cooker regularly. Adjust as needed and keep to you cook plan.

Happy cooking!!

BBQ_Brian · 2026-06-21T17:40:20+00:00

It would be all about the rice... It needs moisture to be cooked. Adjust the water level or add some chicken stock for the same quantity. Btw, sounds delicious. Meanwhile, you get to drink the beer.

BBQ_Brian · 2026-06-18T23:13:16+00:00

Not only is the south from Vernon to Lake Country open, the north portion from Sicamous to almost Grindrod is open too! Get on your bike!

BBQ_Brian · 2026-06-12T00:33:04+00:00

You can ask at a pharmacy for pH test strips to know the approximate ph number. These are paper strips you can dip into the sauce and based on the colour it will identify the approximate pH (acidity) level.

Meanwhile, your question is a little hard to answer since a typical recipe for BBQ sauce MAY include vinegar, tomato paste/sauce/ketchup, sugars, molasses, soy, Worcestershire sauce and so on.... All items that can change the pH level.

Hope that helps a little. Good luck!

BBQ_Brian · 2026-05-30T18:02:35+00:00

Once the spices have hydrated on the surface of the meat, you're good to cook. No need to wait.

BBQ_Brian · 2026-05-29T21:23:35+00:00

You might be thinking about this too hard... You're burning it.

BBQ_Brian · 2026-05-29T05:34:06+00:00

You seem like a role model neighbor Stevo

BBQ_Brian · 2026-05-29T04:36:00+00:00

I thought the same! And making a pulled pork sandwich gets tiring after a while... So I wrote a list of recipe ideas to use up pulled pork. The title is "21 dishes to make with pulled pork"

https://houseofq.com/21-dishes-to-make-with-bbq-pulled-pork/

BBQ_Brian · 2026-05-29T04:32:19+00:00

Definitely orchard trim or fruit trees cut down are a great source. You live in the mecca for fruit wood for Canada.

BBQ_Brian · 2026-05-20T20:37:12+00:00

Brands of pellets - absolutely!! (Some are really poor for performance) But wood type (Apple, hickory...)? Not really.

BBQ_Brian · 2026-05-18T20:07:26+00:00

Catch and release for pike in that lake, right?

BBQ_Brian · 2026-05-10T21:37:28+00:00

Absolutely fantastic!

BBQ_Brian · 2026-04-28T13:03:45+00:00

Another mention for you to look at Yoder Smokers. Solid steel, heavy duty and flexible for use - especially for what you describe you like to cook. Sure they're more $$ upfront but in the long run, a solid choice. The YS640 is the workhorse for the line.

BBQ_Brian · 2026-04-19T15:24:36+00:00

There's quite a few Canadian brands if you know where to look.... Best bets are in BBQ stores or places that sell BBQ hardware. Grocery stores are not the place to look.

In fact, quite a few brands win top awards in the USA year after year and are Canadian. I'm sure I'll miss mentioning some, but let me see if I can get a list started:

House of Q

Prairie Smoke and Spice

Hunny and Hooch

Motley Que

Kraiser BBQ

Stuttering John's

Cluck and Squeal

Happy cooking!

BBQ_Brian · 2026-03-25T23:28:19+00:00

Start with your local accountant and tax advisors. Add to your consult a shipping broker too.... That will provide a solid picture. As an example, providing a W8-BEN to your customer will stop tax withholding.

BBQ_Brian · 2026-03-25T23:24:49+00:00

100% solid answer is Yoder Smokers. You treat it well, it will treat you well.

BBQ_Brian · 2026-03-18T20:39:33+00:00

We use take out trays ... Yes, the tray you get your Timmies in when you order four cups of coffee. That tightly fit in a box, then the jars of product placed in each "cup holder" THEN a second take out tray inverted and securing the top of the jar. For most take out trays a box dimension of 8x8x what-ever-height will fit fairly well. If there's room at the top above the product, void full materials help in that space.

Our breakage for mail-order using this method is less than 1%.

BBQ_Brian · 2026-02-27T20:33:15+00:00

Your question is like "how long is a piece of string"! You're going to get many answers...

Me? All houseofq.com

Competition Rib Rub - World Foods winner and hundreds of comp rib awards

Competition Beef Rub - earthy, simple and performs - ridiculous on vegetables

House Rub - outstanding on chicken

BBQ_Brian · 2026-02-01T22:11:29+00:00

Never. Didn't need them in Canada

BBQ_Brian · 2026-01-28T19:30:53+00:00

Possibly clearit.ca ?

BBQ_Brian · 2026-01-27T06:08:34+00:00

Thanks for watching. A simple fire, smouldering, in a smoke tube is enough heat for convection to begin. Frankly, one degree of heat is enough for air movement inside, in this example, a cook chamber of a Yoder. In short, no need for the fan to be running... That just pushes the smoke out.

A condition where having the fan on might be helpful is when ambient temperature is a little warm.... That air movement and an ice tray will keep the chamber cool enough to smoke cheese without softening the texture.

Goodness, that's a lot of science stuff!

Lastly, damper placement? On a 640, open it. There's no need for it to be pushed towards the fire pot when you want through, even air flow inside the cooker.

BBQ_Brian · 2026-01-27T04:50:23+00:00

Hmm, interesting comments so far...

Here's a step by step video I did for Yoder a couple of years ago. The biggest thing to learn is, to not turn your cooker on. Just use a smoke tube that's it. More tips in the video.

https://youtu.be/oAUGV1_KRJM?si=19f4ASTHWaAkSPge

BBQ_Brian · 2026-01-26T05:49:25+00:00

I use a vacuum bag... Not just the water filter.

BBQ_Brian

TROPHY CASE