I might be starting to get the hang of this thing...

mnavarre

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Joined: Jan 2018

Posts: 1281

Location: San Diego
#1

I might be starting to get the hang of this thing...

July 7, 2018, 11:48 PM

Since I haven't had a chance to cook in a while, and I didn't BBQ for the Fourth, and the Wife was out and about today, AND I had two racks of SLC ribs and a 3.5 pound chuckle in the fridge that either needed cooked or frozen, it's obviously time to fire up Junior and cook too much food for no reason.

Everything got dry brined for about 3.5 hours, then the ribs got MMD and the chuck roast got a beef rub I whipped up a while back. This is also the first time i've really gotten to use my new prep table. Best. $125. Ever.

Got everything hung, probes plugged in, got the lid to stop leaking. Got the other part of the lid to stop leaking. Went and got the PAM and got the damn lid to stop leaking. And everything just settled down and did it's thing. Temp started about 300 for the first half hour and then dropped to 270 to 280 for the rest of the cook.

So then I got out the Lodge griddle, fired up the gasser, and made lunch:

Bacon from De-La ranch in Lake Elsinore, Dietz & Watson hot dogs, Ball Park buns.

Started checking the ribs at 3 hours, not quite there, 3.5 hours ehhhh... , 3.75 hours, OK that one's done the other is close enough. Sauced both racks with Stubbs Spicy thinned out with a little cider vinegar. Aaaaand.. Rib Drop. Again.

So the ribs got finished on the gasser , while the chuckie got wrapped and went back in Junior.

The Drop Ribs got cut up and eaten:

The Chuckie got pulled (After an appropriate Cambro hold. Obviously):

And there was Happiness and Leftovers.
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Likes 10
Jerod Broussard

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#2

July 8, 2018, 01:03 AM

Great job!!
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MBMorgan

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to fiddle with a more capable cooker)
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#3

July 8, 2018, 01:08 AM

Lookin’ mighty fine!
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Mr. Bones

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#4

July 8, 2018, 05:02 AM

Nice Job!
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PaulstheRibList

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Location: Lake Charles, LA

Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!

Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
#5

July 8, 2018, 05:19 AM

So nice!!!!
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Skip

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#6

July 8, 2018, 05:38 AM

I like Ribs and Chuckie! Nice!
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RonB

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Dot
lots of probes.
Fireboard
#7

July 8, 2018, 06:12 AM

Great lookin' cook.
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Steve B

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#8

July 8, 2018, 06:59 AM

BOOM!!!! Way to go.
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Obi-Dan

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Joined: Feb 2016

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Location: Jersey Village, TX
#9

July 8, 2018, 07:28 AM

Great job. And I love that table. So much room and great height. Makes for a nice setup.
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jgreen

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Location: Winnipeg Manitoba Canada

Cookers:
Broil King XL
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Capital 40 natural gas
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Thermometer:
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Accessories:
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and, maybe some other toys as well
#10

July 8, 2018, 07:39 AM

Aww, you just added another thing to my wish list. The prep table is definitely needed, or at least wanted.
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gabulldog

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Location: Atlanta, GA
#11

July 8, 2018, 08:06 AM

Looks damn good! I've got the same thermometer and found a small stick (could buy a dowel if you were worried about aesthetics) that spans the rebar in the middle that I wrap and hang the bbq probe from so it's away from the food and in the dead center of the barrel. Thing is an awesome rib cooker, did 5 racks over the 4th!
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Henrik

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Author of the book Barbecue, fire and smoke

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All my recipes, photos and information can be found at
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#12

July 8, 2018, 08:07 AM

Great looking cook!
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realdocBBQ

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Personal firearms, home theater, home computing/networking, car audio enthusiast. Smoker building.
#13

July 8, 2018, 08:09 AM

That looks great. Definitely a successful day at home when the significant other is out and about!
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Spinaker

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#14

July 8, 2018, 01:24 PM

Awesome smoke ring! Nice work! PBC strikes again.
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mnavarre

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Location: San Diego
#15

July 8, 2018, 05:54 PM

The table is so nice, I actually have room to work out there now. The little folding table I had before barely had room for a sheet pan and my beer. Definitely worth it.
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