This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

First Cook on the KBQ

  • Filter
  • Time
  • Show
Clear All
new posts

    First Cook on the KBQ

    Hi guys, I’m planning my first smoke sometime in the next week or two. Just waiting for the rains to stop. I’m cooking for family, 10 of us, including parents, siblings and kids.

    (Intro thread here: https://pitmaster.amazingribs.com/fo...-60-looks-like)

    So I have several racks of Kurobuta baby back ribs, SRF Wagyu Beef rib fingers (boneless) and short ribs.

    The plan:

    Rib Fingers
    • ​​​​​​​I’ll probably be cooking the rib fingers in the Weber kettle with the slow and sear.
    • ​​​​​​​Dry brine overnight
    • haven’t decided on the rub but probably BBBR or Memphis Dust.
    • Cook in the Weber @ 250°F-ish. I suspect this will take around 4 hours?
    • What should my internal target temp be?
    • Would this require wrapping?
    • Sear before serving.
    • Will this cook better in the KBQ?

    Baby Backs
    • Dry brine overnight.
    • Memphis Dust and raw sugar rub.
    • Smoke at 225°F? 250°F?
    • Oak? Apple? Maple?
    • Hang or rack?
    • Should I spritz? I’m thinking yes. Apple Cider Vinegar+water and honey?
    • Should I brulee with sugar on top prior to serving?
    • Wrap or no wrap? It seems like consensus here is no wrap needed for KBQ smokes.
    • Bend/crack test for doneness?
    • Should I hold them in the oven for a few hours prior to serving? Butcher paper?

    Short Ribs
    • dry brine overnight
    • Memphis dust rub
    • Smoke at 225°F? 250°F? 5-6 hours?
    • Oak? Cherry? Apple? Hickory?
    • Hang or rack?
    • Should I spritz? I’m leaning towards yes. Apple Cider Vinegar+beef stock?
    • Wrap or no wrap? Again, it seems like consensus here is no wrap needed for KBQ smokes.
    • Internal target temp of 140? Will that be tender and unctuous?
    • Should I hold them in the oven for a few hours prior to serving? Butcher paper?

    • I have a Fireboard but was planning to use it only for measuring/tracking cookbox temps. I’ll just use a thermapen to check internal temps although I might try the Meatstick wireless thermometer.
    • Keep firebox half full
    • Keep a healthy coal bed
    • For the first cook bottom vent only

    Anything else I’m missing? All suggestions welcome.

    Great job of planning your cook and intent to cook your plan.
    Happy Grilling to you and PBR too.


      I'd cook at 250 to 275, probably do not need to wrap but maybe try some wrapped in butcher paper. If you want a smoke flavor somewhat forward I'd use bottom poppet full open and top open about 1/8 to a 1/4 inch. Some do not use top poppet at all but the yields about the same smoke flavor as a pellet grill.


      • RickyG
        RickyG commented
        Editing a comment
        For both spareribs and short ribs?

      • lostclusters
        lostclusters commented
        Editing a comment
        RickyG Yes


    No announcement yet.
    Rubs Promo


    These are not ads or paid placements. These are some of our favorite tools and toys.

    These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

    Use Our Links To Help Keep Us Alive

    A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

    Grilla Pellet Smoker proves good things come in small packages

    We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
    Click here for our review on this unique smoker

    The Good-One Is A Superb Grill And A Superb Smoker All In One

    The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

    Click here to read ourcomplete review

    Bring The Heat With Broil King Signet’s Dual Tube Burners

    3 burner gas grill

    The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

    Click here to read ourcompletereview

    Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

    Click here to see our list of Gold Medal Gifts

    GrillGrates Take Gas Grills To The InfraredZone

    GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

    Click here for more about what makes these grates so special

    Groundbreaking Hybrid Thermometer!

    Thermapen One Instant Read Thermometer

    The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

    Click here to read our comprehensive Platinum Medal review

    The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

    kamado grill
    Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

    Click here for our article on this exciting cooker