A high of 60 F in metrowest Boston... seems like a good day to do some ribs...
4 1/4 hours... Meathead's Memphis Dust (what else would you ever want to use?)
Sure is a lot easier when there isn't three feet of snow like last February!
Addendum: temp profile plot for the cooker coming as soon as I can get to it....
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Your rib post inspired me,Jerod. What was even better was this pack of two was marked 1.29/lb.. I've got three more at that price in waiting! I think someone at bj's messed up because other packs were marked at 2.65/lb a day or two later.
That is a great price. Wolly world here has some sweet lookin' SLC's that only weigh just 3 pounds!! That is half the size of the ones I cooked the other day.
These were around d 3 1/2 lbs each... It's rare when the two packs at bj's weigh much more than 7 lbs total. At local supermarkets the product tends to be thin...
That's awesome! I had an identical 'any given Sunday' 3 weeks ago. A basic rib dinner is always great but it is something special during winter when we want to get outside for a multitude of cooks but the weather is prohibitive and we finally say - screw it! I am cooking up some ribs!
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Goes to show you you don't need rock solid straight-line temps to do perfect BBQ. If I graphed my stickburner it would look like an EKG tracing I'm sure. That only matters if you fixate on that aspect of cooking though. You did great! Oh...and I know of a rub recipe that fits the 'what else would you want to use' category, wink wink. JPP
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