I'm out of town all week, get back home after 6 PM. Better half has a 2"+ NY Strip waiting for me to cook. You pretty much have to reverse sear that big of a steak. We ate late!
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Hello All! Doing my first cook in the SnS. I'm cooking a couple of racks of last meal ribs. It's going ok.
It's also my first time cooking ribs..
I'm about an hour into the cook and the temp is around 250-260. It was really windy today so I had trouble getting it started. I don't think I waited long enough before putting the rest of the coals in the SnS. I have the both vents almost completely closed. I can tell though that the temp is very stable. Just need a bit more practice.
Also the two full rack of ribs don't really fit my 22" weber laying flat. Gonna have to put a rib rack in..
Of the four grocery stores near me, three had frozen/thawed ribs while one had fresh cut that day. I picked up two racks from the store offering the fresh racks. Each rack was 2.4lb uncooked weight.
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wj, I'm in same boat you are. Planning on cooking two racks spares tomorrow and I can see they are not going to fit. Thought I might be able to pile them up until I read David's comment. So now I'm trying to figure out how to fashion a rib holder.
Spent today seasoning and calibrating my brand new Weber Performer and #32 SnS. At least I have an idea now what I'm getting into and plan to follow the SnS instructions to a T. Ribs are dry-brining tonight, then tomorrow the fun starts! Can't wait.
Enjoy your ribs! -
I finished my cook today. Ribs turned out fantastic! A last minute trip to the store to pick up a rib rack was a very good idea.
A full chimney of Kingsford Blue was more than enough for the ribs. I noticed on Pit Boss's web site he mentioned using 80 briquettes for a rib cook in a video.
My temps started out right above 250 and settled in nicely between 230-250. Ribs took a little over 5 hours to the crack test and then we sauced them over the hot coals.
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Actually sounds like you're doing very well for a first cook. Try not to let the ribs touch each other if you can help it. The temp will come down if your vents are almost closed.Comment
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The final product, my first LMR using the SnS...
It was GREAT to load the charcoal, fill the water reservoir, and leave the work to the grill.
Pit Boss, the instructions are great and the whole concept is well thought out. A really happy customer here.
The picture is after I removed the rib rack and right before I sauced the ribs...
Last edited by wjHunter; June 20, 2015, 06:21 PM.Comment
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I can't tell you how happy we are with the cooks we've seen today. It's inspiring. I may have teared a little.
We'd love to get your reviews on our website. http://www.abcbarbecue.com/#!reviews/c31vComment
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As an aside, I gotta attempt to clean my grill again... The inside looks horrible! I used oven cleaner earlier this week, but it didn't get clean enough yet...Comment
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Is water added to reservoir for Hot & Fast cook of spatchcocked chicken? No indication in lighting directions, so assume no.Comment
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More research is needed but I may have found the ultimate way to add smoke to your Slow 'N Sear cooks... The A-Maze-N Tube Smoker. I used my 12" tube for a bone in split breast chicken cook last night using the Slow 'N Sear and a 26" kettle. I torched the pellets for about 30 seconds (in the tube) then placed the tube over the hot charcoal in the Slow 'N Sear. I then let that combo heat up to 360F. Once there, I added the chicken and cooked for an hour. The hot charcoal in such close proximity to the tube smoker really gets those pellets burning at high heat. I had a lot of thin blue smoke the entire cook. The chicken had the most amazing smoke flavor I've tasted.Comment
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Perfect! Would you share pics of the color of the smoke? Better yet, a short ten second video! Also let us know how you like the flavor. -
At the current time I don't have a working digital camera. My cell phone is the kind you use to call AAA. When I first lit the Amaze-N-Tube smoker I was getting a lot of smoke, so I waited about 15 minutes before I put the meat on. After that it settled in to nice, thin smoke . It will be quite a while before I can let you know how it turned out. Last check it was only up to 158 degrees. I want to make sure I go low and slow on these Chucks.
oldsteve -
No worries. Let us know how those chuckies turn out.
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Well, here is my shots of a rack of ribs I did yesterday on my 22.5 kettle with the SnS. We like smoking the complete rack, wife loves all the extra meat, instead of trimming St Louis style. The temp yesterday wanted to stay at 253*F and it took 5 hrs. I just used two small chunks of hickery buried in the unlit coals. I have noticed while using the SnS that there is alot of condensation and it must be running off the dome & down the sides of the bottom & drips out the inlet vent onto the ash tray.
I used Meatheads rub and Huskee brown sugar topping. Family loves 'em.
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Thanks David Parrish ! By the way I tried to post another pic of the ribs on the kettle, doing it the same way It says too big. I'll try again on this post.
The pic is the same size as the pic but I get this message:
Your file of 6565060 bytes exceeds the limit of 3192449. Father's Day Ribs 6-20-2015 001.jpgLast edited by barney; June 21, 2015, 08:43 AM.Comment
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Maybe photobucket will work:
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Beautiful!!! Make sure the probe is two inches from the meat.Comment
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This may have already been answered, but what is the difference between the limited edition and the one that is coming soon? Is there a price difference?Comment
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