Ok, I smoked my little 6 bone rack of beef back ribs yesterday on the SNS Kamado using the SNS, and all I have to say is WOW. These were good. I need to find some of those big Dino short ribs next. This was just enough to whet my appetite really. They were dry brined overnight, and rubbed with Hank's Bonafide Beef rub when they hit the grill. Used B&B oak lump and B&B post oak wood chunks, and I did put water in the SNS reservoir.
These were cooked to just over 200F, and were probe tender between all bones. The cook ran between 250 and 275 grill temp, and was done in just about 4 hours. As you can see in the last photo, the smoke ring goes almost all the way through the entire slab. That is where the SNS "Turbo Slow" method really shines I think over running the grill in regular kamado mode.
These were cooked to just over 200F, and were probe tender between all bones. The cook ran between 250 and 275 grill temp, and was done in just about 4 hours. As you can see in the last photo, the smoke ring goes almost all the way through the entire slab. That is where the SNS "Turbo Slow" method really shines I think over running the grill in regular kamado mode.
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