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**Henrik** · August 17, 2024, 08:32 AM

I’ve got two slabs of Iberico ribs, and I figured this is the perfect time to cook these on my relatively new hot box. Also: I was swinging by my favorite bbq store here in Sweden and bought two new rubs:

- Malcolm Reed’s Grande Gringo
- Bearded Butchers’ Hollywood

So I’ve put one rub on each rib, and now they’re cooking away at 300+ deg F. Smells good!!

I know already that the Hollywood rub is gonna be better since it contains sugar. But that’s fine, I’m doing one slab of ribs with ”just” Grande Gringo to see how it tastes by itself. Plus, I can’t remember doing ribs without sugar, so we’ll see how it turns out.

I expect/guess this cook to take 3 hours instead of the usual 6 hours (offset smoker), but I’ll report back. It’s a tough job…😄

**Richard Chrz** · August 17, 2024, 11:28 AM

Lunch, long ferment, Italian sausage, mozz, & sauce. Baked in the Gozney.

**Henrik** · August 17, 2024, 12:00 PM

Reporting back after my cook. So, all in all the ribs turned out good. Great flavor, more grilled than smoked, but tender enough. I cooked at roughly 150° C / 300° F for the whole cook. They dry out just a bit more than compared to the offset smoker. But: in the offset these take 6 hours. In this cooker, and at this temp: 2.5 hours. Quite the difference.

I had to do one small refill of charcoal, but that's it. Will post a YT video sometime tomorrow.

So, what about flavors? Very interesting as always. I had Hollywood as my favorite before starting the cook. And tasting the two out of the jar - I was definitely rootin' for Hollywood. But after cooking the ribs I found Hollywood quite neutral. This surprised me, I expected more. It was almost bland. I think using just Grande Gringo turned out MUCH better.
Next time I think I will sprinkle some sugar on the ribs too, but to my surprise Grande Gringo was the big winner.

Ribs, just done, ready to slice and eat (Grande Gringo to the left, Hollywood to the right)

I used a toothpick (see right slab, at the end closest to the camera) to distinguish Hollywood from Grande Gringo.

The cooker was rock solid, held temp steady and was overall very easy to use. Quite a nice cooker that allows me, the chef, to just chill and relax.

The most notable difference compared to an offset is the Hill Country flavor profile. I like it because it really let's the meat's own flavor shine. An offset "masks" (sort of) the flavor with the smoke.

Now, I really wouldn't have to choose between any of the two, offset vs hot box. They're both good, but in different ways.

**klflowers** · August 17, 2024, 01:19 PM

I finished my SV interuptous chuckie I posted about here https://pitmaster.amazingribs.com/fo...sv-interuptous today. Turned out great

**Jerod Broussard** · August 17, 2024, 01:57 PM

4 racks SLC for coworker. Not far to go on a couple. More heat coming from the bottom so I flip 3hrs in with about 2 to go. Running 275-285.

**Panhead John** · August 17, 2024, 07:35 PM

I was in the mood for some wings tonight, and I decided to also throw on my favorite sausage from B & W Meat Market, here in Houston. It’s a spicy garlic blend they make, in addition to about…30 more varieties! Dusted the wings with some Harley’s Texas All Purpose Seasoning and then some Stubb’s Sweet Heat at the end…

**BFlynn** · August 17, 2024, 07:45 PM

Easy dinner tonight
- smoked meat loaf
- charro beans (under the meatloaf)
Potato.....
Plus smoked garlic for ramen later in the week

**ItsAllGoneToTheDogs** · August 17, 2024, 08:02 PM

Jerky days are some.of my favorite days... cleaning up the next day not so much.

6.5 lbs of london broil thick sliced every close to ready jalapeno on my plants, cayenne, red pepper flake, black pepper, dales marinade, a ton of garlic, and WAY too much cumin. Dang great value (not so great now) cumin was one of the last things I added and the top flew off. Scooped most of it oit but couldnt get all of it wothout sacrificing other ingredients so rolled with it.

All that rode for about 3 hours at 170-200, then I to the MAK.super smoker box for a long run to finish things up at 110-120. Also smoked.some kielbasa for dinner in the main chamber while the jerky was going but not photo worthy and nuthing special.

Was left with a very full 1 gallon Ziploc of delicious, if not a little too cumin-y jerky. Wife said she couldn't even tell and it's great so I'll roll with that.

**ecowper** · August 17, 2024, 08:20 PM

SLC spare ribs, chicken breast, and tomato and cucumber salad was the menu tonight!

**SheilaAnn** · August 17, 2024, 09:01 PM

And speaking of Stilton…. This is for texastweeter my bleu cheese brother from another mother…
cheesesteak mentality with thin sliced ribeye from hmart, Stilton, grilled red onions, pane bread from the grocery. Schmeared with garlic aioli and grilled. Served with side salad (not shown).

both our sandwiches shown open faced. Food coma commencing in 3-2-1…. While I finish my wine.

What are You Drinking RIGHT NOW? II - Pitmaster Club

https://pitmaster.amazingribs.com/forum/beverages/other-drinks-and-beverages/371621-what-are-you-drinking-right-now-ii?p=1635562#post1635562

Sadly the original "What are You Drinking RIGHT NOW?" is currently acting funky, in fact it broke and can't be opened :'(... so I'm creating volume II.

**Starsky** · August 18, 2024, 07:04 AM

We have two of our grandsons spending the night so my wife said I had to cook for them cuz they love Papa's cooking. I don't spoil them much

Lolipop chicken legs

Babybacks on the weber

Beef ribs. When I pulled the ribs from the deep freeze, I noticed that the package had broken open and there appeared to be some freezer burn. I wasn't sure if they would be good or not so I decided to braise them in the oven instead of smoking them. They actually came out ok.

Corn

Corn bread

And watermelon

**Richard Chrz** · August 18, 2024, 07:52 AM

So these wraps are essentially becoming the bread on each plate, as the vessel. I do not see us letting the Gozney cool down often, it is a great 1 - 2 punch alongside the Webers,

Smoked ribeye’s, fire grilled shrimp. Then chopped, added to a shell, then topped with avocado, purple onion, cheddar. Siracha. ..

**hoovarmin** · August 18, 2024, 12:04 PM

The grands are over and one of Mia and Jaco's buddies so I made Orange Chicken in the style of Panda Express. Not very healthy, but truly a guilty pleasure.