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

    The Cool Kettle With The Hinged Hood We Always Wanted

    Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

    Click here for more about what makes this grill special


    Comprehensive Temperature Magnet With 80+ Important Temps

    Amazingribs.com temperature magnet
    Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

    Click here to order.

    Is This Superb Charcoal Grill A Kamado Killer?

    The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

    Click here to read our detailed review of the PK 360

    Click here to order directly and get an exclusive AmazingRibs.com deal

    Our Favorite Backyard Smoker

    The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
    Click here for our review of this superb smoker

    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

    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

    Compact Powerful Sear Machine For Your Next Tailgater

    Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

    Click here to read our detailed review and to order