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  • Syntax highlighting with Chili

    - by Nimbuz
    I want to use jquery Chili plugin for syntax highlighting a piece of code thats generated on the fly, but its not working for the same, because the code is inserted into the #output div on page load. When I tried chili with static examples, it worked but not on the dynamically generated code. Is there any workaround? Thanks in advance for your help!

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  • problems with chili source code highlighter (mysql)

    - by jason
    I am using Chili source code highlighter it works fine with php source using php as the class. But when i change it to mysql it doesnt highlight any SQL code i also tried sql as the classname, i double checked the recipes' and there is a mysql recipes in there. ... What could i be doing wrong? <pre><code id="code" class="php"></code></pre>

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  • Populating a foreign key table with variable user input

    - by Vincent
    I'm working on a website that will be based on user contributed data, submitted using a regular HTML form. To simplify my question, let's say that there will be two fields in the form: "User Name" and "Country" (this is just an example, not the actual site). There will be two tables in the database : "countries" and "users," with "users.country_id" being a foreign key to the "countries" table (one-to-many). The initial database will be empty. Users from all over the world will submit their names and the countries they live in and eventually the "countries" table will get filled out with all of the country names in the world. Since one country can have several alternative names, input like Chile, Chili, Chilli will generate 3 different records in the countries table, but in fact there is only one country. When I search for records from Chile, Chili and Chilli will not be included. So my question is - what would be the best way to deal with a situation like this, with conditions such that the initial database is empty, no other resources are available and everything is based on user input? How can I organize it in such way that Chile, Chili and Chilli would be treated as one country, with minimum manual interference. What are the best practices when it comes to normalizing user submitted data and is there a scientific term for this? I'm sure this is a common problem. Again, I used country names just to simplify my question, it can be anything that has possible different spellings.

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  • How to handle recursive parent/child problems like this?

    - by lsdude
    In web dev I come across these problems a lot. For example, we have a giant list of URLs that are in this format: /businesses /businesses/food /businesses/food/wendys /businesses/food/wendys/chili /businesses/food/wendys/fries /businesses/food/wendys/chicken-nuggets /businesses/pharmacy/cvs /businesses/pharmacy/cvs/toothpaste /businesses/pharmacy/cvs/toothpaste/brand ... and then we need to output each one, where the parent category is in h1 tags, the child is in h2 tags, and the children of that are in h3 tags. I can handle this but I feel my code is messy. I'm sure there is a design pattern I can use? Langs are ruby/php usually. how would you handle this?

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  • Scanning website for vulnerablities

    - by Kristen
    I have found that the local school's website installed a Perl Calendar - this was years ago, it has not been used for ages, but Google has it indexed (which is how I found it) and it full of Viagra links and the like ... program was by Matt Kruse, here is details of the exploit: http://www.securiteam.com/exploits/5IP040A1QI.html I've got the school to remove that, but I think they also have MySQL installed and I'm aware that out-of-the-box there have been some exploits of Admin Tools / Login in old versions. For all I know they also have PHPBB and the like installed ... The school is just using some cheap, shared hosting; the HTTP response header I get is: Apache/1.3.29 (Unix) (Red-Hat/Linux) Chili!Soft-ASP/3.6.2 mod_ssl/2.8.14 OpenSSL/0.9.6b PHP/4.4.9 FrontPage/5.0.2.2510 I'm looking for some means of checking if they have other junk installed (quite possibly from way back, and now unused) that might put the site at risk. I'm more interested in something that can scan for things like the MySQL Admin exploit rather than open ports etc. My guess is that they have little control over the hosting space that they have - but I'm a Windows DEV, so this *nix stuff is all Greek to me. I found http://www.beyondsecurity.com/ which looks like it might do what I want (within their evaluation :) ) but I have a worry about how to find out if they are well known / honest - otherwise I will be tipping them a wink with a Domain Name that may be at risk! Many thanks.

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  • What's wrong with my wireless?

    - by dazzle
    I am having issues with my wireless connection. My connection is constantly disconnecting, then attempting to reconnect, reconnecting momentarily, then disconnecting etc. on times scales that range from seconds to minutes. In the meantime, needless to say I'm having significant packet loss. I'm running Ubuntu 14.04 64bit, updated and upgraded to today. Here is my card and driver: delta@sager:~$ lspci -vq | grep -i wireless -B 1 -A 5 04:00.0 Network controller: Intel Corporation Wireless 7260 (rev 73) Subsystem: Intel Corporation Dual Band Wireless-AC 7260 Flags: bus master, fast devsel, latency 0, IRQ 47 Memory at f7d00000 (64-bit, non-prefetchable) [size=8K] Capabilities: Kernel driver in use: iwlwifi Here is my kernel: delta@sager:~$ uname -r 3.13.0-34-generic None of the other machines on my home network are having these issues. Windows Vista is networking without issue for goodness sake ;-) Here is a small clipping from the output of dmesg. As you can see, I am getting a cfg80211 message of some sort over and over again (FYI, I've replaced my MAC address with a series of dashes, so anytime there is a ---------------, that was where the MAC address was: [ 1881.739161] wlan1: authenticate with --------------- [ 1881.741561] wlan1: send auth to --------------- (try 1/3) [ 1881.743440] wlan1: authenticated [ 1881.746027] wlan1: associate with --------------- (try 1/3) [ 1881.749244] wlan1: RX AssocResp from --------------- (capab=0x411 status=0 aid=4) [ 1881.754727] wlan1: associated [ 1881.754827] cfg80211: Calling CRDA for country: US [ 1881.761552] cfg80211: Regulatory domain changed to country: US [ 1881.761559] cfg80211: (start_freq - end_freq @ bandwidth), (max_antenna_gain, max_eirp) [ 1881.761564] cfg80211: (2402000 KHz - 2472000 KHz @ 40000 KHz), (300 mBi, 2700 mBm) [ 1881.761568] cfg80211: (5170000 KHz - 5250000 KHz @ 40000 KHz), (300 mBi, 1700 mBm) [ 1881.761571] cfg80211: (5250000 KHz - 5330000 KHz @ 40000 KHz), (300 mBi, 2000 mBm) [ 1881.761574] cfg80211: (5490000 KHz - 5600000 KHz @ 40000 KHz), (300 mBi, 2000 mBm) [ 1881.761577] cfg80211: (5650000 KHz - 5710000 KHz @ 40000 KHz), (300 mBi, 2000 mBm) [ 1881.761580] cfg80211: (5735000 KHz - 5835000 KHz @ 40000 KHz), (300 mBi, 3000 mBm) [ 1881.761584] cfg80211: (57240000 KHz - 63720000 KHz @ 2160000 KHz), (N/A, 4000 mBm) [ 1882.391038] cfg80211: Calling CRDA to update world regulatory domain [ 1882.396254] cfg80211: World regulatory domain updated: [ 1882.396260] cfg80211: (start_freq - end_freq @ bandwidth), (max_antenna_gain, max_eirp) [ 1882.396265] cfg80211: (2402000 KHz - 2472000 KHz @ 40000 KHz), (300 mBi, 2000 mBm) [ 1882.396268] cfg80211: (2457000 KHz - 2482000 KHz @ 40000 KHz), (300 mBi, 2000 mBm) [ 1882.396271] cfg80211: (2474000 KHz - 2494000 KHz @ 20000 KHz), (300 mBi, 2000 mBm) [ 1882.396274] cfg80211: (5170000 KHz - 5250000 KHz @ 40000 KHz), (300 mBi, 2000 mBm) [ 1882.396277] cfg80211: (5735000 KHz - 5835000 KHz @ 40000 KHz), (300 mBi, 2000 mBm) [ 1886.148252] wlan1: authenticate with --------------- [ 1886.150005] wlan1: send auth to --------------- (try 1/3) [ 1886.151807] wlan1: authenticated [ 1886.154847] wlan1: associate with --------------- (try 1/3) [ 1886.158147] wlan1: RX AssocResp from --------------- (capab=0x411 status=0 aid=4) [ 1886.163464] wlan1: associated [ 1886.163520] wlan1: Limiting TX power to 30 (30 - 0) dBm as advertised by --------------- [ 1886.163588] cfg80211: Calling CRDA for country: US [ 1886.170500] cfg80211: Regulatory domain changed to country: US [ 1886.170508] cfg80211: (start_freq - end_freq @ bandwidth), (max_antenna_gain, max_eirp) [ 1886.170513] cfg80211: (2402000 KHz - 2472000 KHz @ 40000 KHz), (300 mBi, 2700 mBm) [ 1886.170517] cfg80211: (5170000 KHz - 5250000 KHz @ 40000 KHz), (300 mBi, 1700 mBm) [ 1886.170520] cfg80211: (5250000 KHz - 5330000 KHz @ 40000 KHz), (300 mBi, 2000 mBm) [ 1886.170523] cfg80211: (5490000 KHz - 5600000 KHz @ 40000 KHz), (300 mBi, 2000 mBm) [ 1886.170526] cfg80211: (5650000 KHz - 5710000 KHz @ 40000 KHz), (300 mBi, 2000 mBm) [ 1886.170529] cfg80211: (5735000 KHz - 5835000 KHz @ 40000 KHz), (300 mBi, 3000 mBm) [ 1886.170533] cfg80211: (57240000 KHz - 63720000 KHz @ 2160000 KHz), (N/A, 4000 mBm) [ 1887.200197] cfg80211: Calling CRDA to update world regulatory domain [ 1887.203655] cfg80211: World regulatory domain updated: [ 1887.203659] cfg80211: (start_freq - end_freq @ bandwidth), (max_antenna_gain, max_eirp) [ 1887.203662] cfg80211: (2402000 KHz - 2472000 KHz @ 40000 KHz), (300 mBi, 2000 mBm) [ 1887.203664] cfg80211: (2457000 KHz - 2482000 KHz @ 40000 KHz), (300 mBi, 2000 mBm) [ 1887.203666] cfg80211: (2474000 KHz - 2494000 KHz @ 20000 KHz), (300 mBi, 2000 mBm) [ 1887.203668] cfg80211: (5170000 KHz - 5250000 KHz @ 40000 KHz), (300 mBi, 2000 mBm) [ 1887.203670] cfg80211: (5735000 KHz - 5835000 KHz @ 40000 KHz), (300 mBi, 2000 mBm) I've poked around on AskUbuntu, and have not found any adequate solutions; have also found similar threads that were left unanswered. Any advice/experience/threads I might be able to pull on would be greatly appreciated. In your opinion, is this a kernel issue, hardware issue, etc.? Thanks in advance. EDIT: chili, here's the output of iwconfig: delta@sager:~$ iwconfig wlan1 IEEE 802.11abg ESSID:"LANbeforetime" Mode:Managed Frequency:2.412 GHz Access Point: ----------- Bit Rate=48 Mb/s Tx-Power=16 dBm Retry long limit:7 RTS thr:off Fragment thr:off Power Management:off Link Quality=44/70 Signal level=-66 dBm Rx invalid nwid:0 Rx invalid crypt:0 Rx invalid frag:0 Tx excessive retries:0 Invalid misc:80 Missed beacon:0 eth0 no wireless extensions. lo no wireless extensions.

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  • Unable to commit file through svn, server sent truncated HTTP response body

    - by Rocket3G
    I have my own VPS, on which I want to run a simple SVN + chiliproject setup. I have re-installed SVN, CHILI and the OS several times, and it always works for a couple of hours/days and then it just stops working. Well, everything works, except I can't upload any files. Committing directories seems to work just fine, but when I try to commit a file it breaks. I have an error log file, which gives me the following text when I try to commit something x.x.x.x - - [19/Oct/2013:00:01:46 +0200] "OPTIONS /project HTTP/1.1" 200 149 x.x.x.x - - [19/Oct/2013:00:01:46 +0200] "PROPFIND /project HTTP/1.1" 207 346 x.x.x.x - - [19/Oct/2013:00:01:46 +0200] "MKACTIVITY /project/!svn/act/c11d45ac-86b6-184a-ac5a-9a1105d64563 HTTP/1.1" 401 345 x.x.x.x - admin [19/Oct/2013:00:01:46 +0200] "MKACTIVITY /project/!svn/act/c11d45ac-86b6-184a-ac5a-9a1105d64563 HTTP/1.1" 201 262 x.x.x.x - - [19/Oct/2013:00:01:46 +0200] "PROPFIND /project HTTP/1.1" 207 236 x.x.x.x - admin [19/Oct/2013:00:01:46 +0200] "CHECKOUT /project/!svn/vcc/default HTTP/1.1" 201 271 x.x.x.x - admin [19/Oct/2013:00:01:46 +0200] "PROPPATCH /project/!svn/wbl/c11d45ac-86b6-184a-ac5a-9a1105d64563/1 HTTP/1.1" 207 267 x.x.x.x - admin [19/Oct/2013:00:01:46 +0200] "CHECKOUT /project/!svn/ver/1 HTTP/1.1" 201 271 x.x.x.x - - [19/Oct/2013:00:01:46 +0200] "HEAD /project/index.html HTTP/1.1" 404 - x.x.x.x - admin [19/Oct/2013:00:01:46 +0200] "PUT /project/!svn/wrk/c11d45ac-86b6-184a-ac5a-9a1105d64563/index.html HTTP/1.1" 201 269 x.x.x.x - admin [19/Oct/2013:00:02:04 +0200] "DELETE /project/!svn/act/c11d45ac-86b6-184a-ac5a-9a1105d64563 HTTP/1.1" 204 - So it seems that it PUTs the file (test.html) correctly, and somehow somewhere something is wrong (file permissions are alright, when I purposely stated that they are wrong, it gave me errors, which is expected, and they were about the file permissions being incorrect. The odd thing is that files won't get added, but directories are fine. I also have enough storage left on my machine. What I should note, perhaps, is that I use Ubuntu 12.04.3 with ruby 1.9.3, mysql 14.14 and I have it set up that Chiliproject handles the authentication and authorization for the project. It works, because I can commit directories and read it all correctly, though I can't upload files. Help would really be appreciated, as I don't know what on earth is going on with this 'truncated http response body'. I tried to read them with wireshark, but it basically gave me the same information. With regards, Ps. I have no clue what the delay between put and delete is, as it's a file of a mere 500 bytes, so it's uploaded in approximately a second. Pps. I copied this question from StackOverflow to this site, as I didn't know the existence of this site and another user suggested that I'd get more answers here, as it's basically a server fault.

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  • PASS Summit Feedback

    - by Rob Farley
    PASS Feedback came in last week. I also saw my dentist for some fillings... At the PASS Summit this year, I delivered a couple of regular sessions and a Lightning Talk. People told me they enjoyed it, but when the rankings came out, they showed that I didn’t score particularly well. Brent Ozar was keen to discuss it with me. Brent: PASS speaker feedback is out. You did two sessions and a Lightning Talk. How did you go? Rob: Not so well actually, thanks for asking. Brent: Ha! Sorry. Of course you know that's why I wanted to discuss this with you. I was in one of your sessions at SQLBits in the UK a month before PASS, and I thought you rocked. You've got a really good and distinctive delivery style.  Then I noticed your talks were ranked in the bottom quarter of the Summit ratings and wanted to discuss it. Rob: Yeah, I know. You did ask me if we could do this...  I should explain – my presentation style is not the stereotypical IT conference one. I throw in jokes, and try to engage the audience thoroughly. I find many talks amazingly dry, and I guess I try to buck that trend. I also run training courses, and find that I get a lot of feedback from people thanking me for keeping things interesting. That said, I also get feedback criticising me for my style, and that’s basically what’s happened here. For the rest of this discussion, let’s focus on my talk about the Incredible Shrinking Execution Plan, which I considered to be my main talk. Brent: I thought that session title was the very best one at the entire Summit, and I had it on my recommended sessions list.  In four words, you managed to sum up the topic and your sense of humor.  I read that and immediately thought, "People need to be in this session," and then it didn't score well.  Tell me about your scores. Rob: The questions on the feedback form covered the usefulness of the information, the speaker’s presentation skills, their knowledge of the subject, how well the session was described, the amount of time allocated, and the quality of the presentation materials. Brent: Presentation materials? But you don’t do slides.  Did they rate your thong? Rob: No-one saw my flip-flops in this talk, Brent. I created a script in Management Studio, and published that afterwards, but I think people will have scored that question based on the lack of slides. I wasn’t expecting to do particularly well on that one. That was the only section that didn’t have 5/5 as the most popular score. Brent: See, that sucks, because cookbook-style scripts are often some of my favorites.  Adam Machanic's Service Broker workbench series helped me immensely when I was prepping for the MCM.  As an attendee, I'd rather have a commented script than a slide deck.  So how did you rank so low? Rob: When I look at the scores that you got (based on your blog post), you got very few scores below 3 – people that felt strong enough about your talk to post a negative score. In my scores, between 5% and 10% were below 3 (except on the question about whether I knew my stuff – I guess I came as knowledgeable). Brent: Wow – so quite a few people really didn’t like your talk then? Rob: Yeah. Mind you, based on the comments, some people really loved it. I’d like to think that there would be a certain portion of the room who may have rated the talk as one of the best of the conference. Some of my comments included “amazing!”, “Best presentation so far!”, “Wow, best session yet”, “fantastic” and “Outstanding!”. I think lots of talks can be “Great”, but not so many talks can be “Outstanding” without the word losing its meaning. One wrote “Pretty amazing presentation, considering it was completely extemporaneous.” Brent: Extemporaneous, eh? Rob: Yeah. I guess they don’t realise how much preparation goes into coming across as unprepared. In many ways it’s much easier to give a written speech than to deliver a presentation without slides as a prompt. Brent: That delivery style, the really relaxed, casual, college-professor approach was one of the things I really liked about your presentation at SQLbits.  As somebody who presents a lot, I "get" it - I know how hard it is to come off as relaxed and comfortable with your own material.  It's like improv done by jazz players and comedians - if you've never tried it, you don't realize how hard it is.  People also don't realize how hard it is to make a tough subject fun. Rob: Yeah well... There will be people writing comments on this post that say I wasn't trying to make the subject fun, and that I was making it all about me. Sometimes the style works, sometimes it doesn't. Most of the comments mentioned the fact that I tell jokes, some in a nice way, but some not so much (and it wasn't just a PASS thing - that's the mix of feedback I generally get). One comment at PASS was: “great stand up comedian - not what I'm looking for at pass”, and there were certainly a few that said “too many jokes”. I’m not trying to do stand-up – jokes are my way of engaging with the audience while I demonstrate some of the amazing things that the Query Optimizer can do if you write your queries the right way. Some people didn’t think it was technical enough, but I’ve also had some people tell me that the concepts I’m explaining are deep and profound. Brent: To me, that's a hallmark of a great explanation - when someone says, "But of course it has to work that way - how could it work any other way?  It seems so simple and logical."  Well, sure it does when it's explained correctly, but now pick up any number of thick SQL Server books and try to understand the Redundant Joins concept.  I guarantee it'll take more than 45 minutes. Rob: Some people in my audiences realise that, but definitely not everyone. There's only so much you can tell someone that something is profound. Generally it's something that they either have an epiphany on or not. I like to lull my audience into knowing what's going on, and do something that surprises them. Gain their trust, build a rapport, and then show them the deeper truth of what just happened. Brent: So you've learned your lesson about presentation scores, right?  From here on out, you're going to be dry, humorless, and all your presentations will consist of you reading bullet points off the screen. Rob: No Brent, I’m not. I'm also not going to suggest that most presentations at PASS are like that. No-one tries to present like that. There's a big space to occupy between what "dry and humourless" and me. My difference is to focus on the relationship I have with the crowd, rather than focussing on delivering the perfect session. I want to see people smiling and know they're relaxed. I think most presenters focus on the material, which is completely reasonable and safe. I remember once hearing someone talking about product creation. They talked about mediocrity. They said that one of the worst things that people can ever say about your product is that it’s “good”. What you want is for 10% of the world to love it enough to want to buy it. If 10% the world gave me a dollar, I’d have more money than I could ever use (assuming it wasn’t the SAME dollar they were giving me I guess). Brent: It's the Raving Fans theory.  It's better to have a small number of raving customers than a large number of almost-but-not-really customers who don't care that much about your product or service.  I know exactly how you feel - when I got survey feedback from my Quest video presentation when I was dressed up in a Richard Simmons costume, some of the attendees said I was unprofessional and distracting.  Some of the attendees couldn't get enough and Photoshopped all kinds of stuff into the screen captures.  On a whole, I probably didn't score that well, and I'm fine with that.  It sucks to look at the scores though - do those lower scores bother you? Rob: Of course they do. It hurts deeply. I open myself up and give presentations in a very personal way. All presenters do that, and we all feel the pain of negative feedback. I hate coming 146th & 162nd out of 185, but have to acknowledge that many sessions did worse still. Plus, once I feel the wounds have healed, I’ll be able to remember that there are people in the world that rave about my presentation style, and figure that people will hopefully talk about me. One day maybe those people that don’t like my presentation style will stay away and I might be able to score better. You don’t pay to hear country music if you prefer western... Lots of people find chili too spicy, but it’s still a popular food. Brent: But don’t you want to appeal to everyone? Rob: I do, but I don’t want to be lukewarm as in Revelation 3:16. I’d rather disgust and be discussed. Well, maybe not ‘disgust’, but I don’t want to conform. Conformity just isn’t the same any more. I’m not sure I’ve ever been one to do that. I try not to offend, but definitely like to be different. Brent: Count me among your raving fans, sir.  Where can we see you next? Rob: Considering I live in Adelaide in Australia, I’m not about to appear at anyone’s local SQL Saturday. I’m still trying to plan which events I’ll get to in 2011. I’ve submitted abstracts for TechEd North America, but won’t hold my breath. I’m also considering the SQLBits conferences in the UK in April, PASS in October, and I’m sure I’ll do some LiveMeeting presentations for user groups. Online, people download some of my recent SQLBits presentations at http://bit.ly/RFSarg and http://bit.ly/Simplification though. And they can download a 5-minute MP3 of my Lightning Talk at http://www.lobsterpot.com.au/files/Collation.mp3, in which I try to explain the idea behind collation, using thongs as an example. Brent: I was in the audience for http://bit.ly/RFSarg. That was a great presentation. Rob: Thanks, Brent. Now where’s my dollar?

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  • Our winners- and some BBQ for everyone

    - by Steve Tunstall
    Congrats to our two winners for the first two comments on my last entry. Steve from Australia and John Lemon. Steve won since he was the first person over the International Date Line to see the post I made so late after a workday on Friday. So not only does he get to live in a country with the 2nd most beautiful women in the world, but now he gets some cool Oracle Swag, too. (Yes, I live on the beach in southern California, so you can guess where 1st place is for that other contest…Now if Steve happens to live in Manly, we may actually have a tie going…) OK, ok, for everyone else, you can be winners, too. How you ask? I will make you the envy of every guy and gal in your neighborhood or campsite. What follows is the way to smoke the best ribs you or anyone you know have ever tasted. Follow my instructions and give it a try. People at your party/cookout/campsite will tell you that they’re the best ribs they’ve ever had, and I will let you take all the credit. Yes, I fully realize this post is going to be longer than any post I’ve done yet. But let’s get serious here. Smoking meat is much more important, agreed? J In all honesty, this is a repeat of another blog I did, so I’m just copying and pasting. Step 1. Get some ribs. I actually really like Costco’s pack. They have both St. Louis and Baby Back. (They are the same ribs, but cut in half down the sides. St. Louis style is the ‘front’ of the ribs closest to the stomach, and ‘Baby back’ is the part of the ribs where is connects to the backbone). I like them both, so here you see I got one pack of each. About 4 racks to a pack. So these two packs for $25 each will feed about 16-20 of my guests. So around 3 bucks a person is a pretty good deal for the best ribs you’ll ever have. Step 2. Prep the ribs the night before you’re going to smoke. You need to trim them to fit your smoker racks, and also take off the membrane and add your rub. Then cover and set in fridge overnight. Here’s how to take off the membrane, which will not break down with heat and smoke like the rest of the meat, so must be removed. Use a butter knife to work in a ways between the membrane and the white bone. Just enough to make room for your finger. Try really hard not to poke through the membrane, you want to keep it whole. See how my gloved fingers can now start to lift up and pull off the membrane? This is what you are trying to do. It’s awesome when the whole thing can come off at once. This one is going great, maybe the best one I’ve ever done. Sometime, it falls apart and doesn't come off in one nice piece. I hate when that happens. Now, add your rub and pat it down once into the meat with your other hand. My rub is not secret. I got it from my mentor, a BBQ competitive chef who is currently ranked #1 in California and #3 in the nation on the BBQ circuit. He does full-day classes in southern California if anyone is interested in taking his class. Go to www.slapyodaddybbq.com to check him out. I tweaked his run recipe a tad and made my own. It’s one part Lawry’s, one part sugar, one part Montreal Steak Seasoning, one part garlic powder, one-half part red chili powder, one-half part paprika, and then 1/20th part cayenne. You can adjust that last ingredient, or leave it out. Real cheap stuff you can get at Costco. This lets you make enough rub to last about a year or two. Don’t make it all at once, make a shaker’s worth and use it up before you make more. Place it all in a bowl, mix well, and then add to a shaker like you see here. You can get a shaker with medium sized holes on it at any restaurant supply store or Smart & Final. The kind you see at pizza places for their red pepper flakes works best. Now cover and place in fridge overnight. Step 3. The next day. Ok, I’m ready to go. Get your stuff together. You will need your smoker, some good foil, a can of peach nectar, a bottle of Agave syrup, and a package of brown sugar. You will need this stuff later. I also use a clean spray bottle, and apple juice. Step 4. Make your fire, or turn on your electric smoker. In this example I’m using my portable charcoal smoker. I got this for only $40. I then modified it to be useful. Once modified, these guys actually work very well. Trust me, your food DOES NOT KNOW how expensive your smoker is. Someone who tells you that you need to spend a bunch of money on a smoker is an idiot. I also have an electric smoker that stays in my backyard. It’s cleaner and larger so I can smoke more food. But this little $40 one works great for going camping. Here is what my fire-bowl looks like. I leave a space in the middle open, and place cold charcoal and wood chucks in a circle going outwards. This makes it so when I dump the hot coals down the middle, they will slowly burn outwards, hitting different wood chucks at different times, allowing me to go 4-5 hours without having to even touch my fire. For ribs, I use apple and pecan wood. Pecan works for anything. Apple or any fruit wood is excellent for pork. So now I make my hot charcoal with a chimney only about half-full. I found a great use for that side-burner on my grill that I never use. It makes a fantastic chimney starter. You never use fluids of any kind, nor ever use that stupid charcoal that has lighter fluid built into it. Never, ever, ever. Step 5. Smoke. Add your ribs in the racks and stack them up in your smoker. I have a digital thermometer on a probe that I use to keep track of the temp in the smoker. I just lay the probe on the top rack and shut the lid. This cheap guy is a little harder to maintain the right temperature of around 225 F, so I do have to keep my eye on it more than my electric one or a more expensive charcoal one with the cool gadgets that regulate your temp for you. Every hour, spray apple juice all over your ribs using that spray bottle. After about 3 hours, you should have a very good crust (called the Bark) on your ribs. Once you have the Bark where you want it, carefully remove your ribs and place them in a tray. We are now ready for a very important part to make the flavor. Get a large piece of foil and place one rib section on it. Splash some of the peach nectar on it, and then a drizzle of the Agave syrup. Then, use your gloved hand to pack on some brown sugar. Do this on BOTH sides, and then completely wrap it up TIGHT in the foil. Do this for each rib section, and then place all the wrapped sections back into the smoker for another 4 to 6 hours. This is where the meat will get tender and flavorful. The first three hours is only to make the smoke bark. You don’t need smoke anymore, since the ribs are wrapped, you only need to keep the heat around 225 for the next 4-6 hours. Obviously you don’t spray anymore. Just time and slow heat. Be patient. It’s actually really hard to overdo it. You can let them go longer, and all that will happen is they will get even MORE tender!!! If you take them out too soon, they will be tough. How do you know? Take out one package (use long tongs) and open it up. If you grab a bone with your tongs and it just falls apart and breaks away from the rest of the meat, you are done!!! Enjoy!!! Step 6. Eat. It pulls apart like this when it’s done. By the way, smoking tri-tip is way easier. Just rub it with the same rub, and put in your smoker for about 2.5 hours at 250 F. That’s it. Low-maintenance. It comes out like this, with a fantastic smoke ring and amazing flavor. Thanks, and I will put up another good tip, about the ZFSSA, around the end of November. Steve 

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