I will try and post pics through out the day. Raining at themoment, but hopefully will clear up.
Announcement
Collapse
No announcement yet.
Bbq in university San Andres Argentina.
Collapse
X
-
Founding Member - Moderator Emeritus
- Jul 2014
- 5025
- Stockholm, Sweden
-
Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
Grills
Big Green Egg (M)
Weber 22" kettle (lime green)
PK TX
8 noname 22" kettles (black)
"Rude Boy" - my own custom built offset smoker
Thermometers
iGrill 2
Thermapen
Fireboard
Accessories
BBQ Dragon
Slow n' Sear
All my recipes, photos and information can be found at
https://hankstruebbq.com
YouTube channel
https://www.youtube.com/c/Hankstruebbq
Cool! When cooking that many ribs, do you have to move them around a lot, or do you just leave them as is? I’m thinking bark, getting them equal in color/surface. When I stuff my offset full with briskets I have to shift them around once or twice, but then again briskets are blocking air flow a lot more than ‘flat’ ribs.
Comment
Announcement
Collapse
No announcement yet.
Comment