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  • doctorak
    Charter Member
    • Jul 2015
    • 95
    • Fairfield, CT

    Hello from CT

    I've been a lurker here for a few months ever since researching my new grill earlier in the summer. I've used a bunch of Meatheads techniques and recipes for things like steaks and chicken, but this weekend, with some old high school friends coming over with their families, decided to cook some SLC ribs using the Last Meal Ribs recipe with Meathead's Memphis Dust.

    In a word: WOW. As the name implies, amazing stuff. My friends were texting me the next day to let me know how great the ribs were. Attached is a picture of my setup on my Weber Genesis 330EP, which is a fantastic grill that I've been really happy with. I cooked three racks on the indirect side and was able to keep everything about 220-230 the majority of the 7-hour-ish cook with minimal tweaking of the single left burner I had on. The final product picture came out a little blurry, unfotunately.

    Thanks to Meathead and the whole crew. This is easily one of the best sites on the internet, and I look forward to getting involved on the forums. Next up, I'm going to look into buying a smoker.
  • Spinaker
    Moderator
    • Nov 2014
    • 10858
    • Land of Tonka
    • John "J R"
      Instagram: JRBowlsby
      Smokin' Hound Que
      Minnesota/ United States of America

      ********************************************
      Assistants
      Dexter (Beagle mix)
      Kinnick (American Foxhound)
      ************************

      Grills/Smokers/Fryers
      Big Green Egg (Large) X3
      Blackstone 36" Outdoor Griddle 4-Burner

      Karubeque C-60
      Kamado Joe Jr. (Black)
      Lodge L410 Hibachi
      Pit Barrel Cooker
      Pit Barrel Cooker 2.0
      R&V Works FF2-R-ST 4-Gallon Fryer

      Weber Spirit Gasser
      ******************.
      Thermometers
      FireBoard (Base Package)
      Thermoworks ThermaPen (Red)
      Thermoworks MK4 (Orange)
      **************

      Accessories
      Big Green Egg Plate Setter
      Benzomatic TS4000 Torch X 2
      Benzomatic TS800 High Temp Torch X 2

      Bayou Classic 44 qt Stainless Stock Pot
      Bayou Classic 35K BTU Burner

      Digi Q DX2 (Medium Pit Viper Fan)
      Dragon VT 2-23 C Torch
      Eggspander Kit X2
      Field Skillet No. 8,10,12

      Finex Cat Iron Line
      FireBoard Drive
      Lots and Lots of Griswold Cast Iron
      Grill Grates
      Joule Water Circulator
      KBQ Fire Grate

      Kick Ash Basket (KAB) X4
      Lots of Lodge Cast Iron
      Husky 6 Drawer BBQ Equipment Cabinet
      Large Vortex
      Marlin 1894 .44 Magnum
      Marquette Castings No. 13 (First Run)
      Smithey No. 12
      Smokeware Chimney Cap X 3
      Stargazer No.10, 12
      Tool Wizard BBQ Tongs
      Univex Duro 10" Meat Slicer
      ********************************
      Fuel
      FOGO Priemium Lump Charcoal
      Kingsford Blue and White
      Rockwood Lump Charcoal
      Apple, Cherry & Oak Log splits for the C-60
      **************************

      Cutlery
      Buck 119 Special
      Cuda 7' Fillet Knife

      Dexter 12" Brisket Sword
      Global
      Shun
      Wusthof
      *******
      Next Major Purchase
      Lone Star Grillz 24 X 48 Offset

    #2
    ONE OF YOUR FIRST POSTS, SO WELCOME TO THE PIT!!!!!!!! THE RIBS LOOK AWESOME

    Comment

    • LA Pork Butt
      Charter Member
      • Dec 2014
      • 5587
      • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

      #3
      Welcome to the pit! How late in winter can you still cook? You finished product looks good!

      Comment

      • Danjohnston949
        Former Member
        • Dec 2014
        • 4418
        • 1410 9th. St. N, Fargo ND

        #4
        Welcome to the Pit doctorak, By the look of your ribs you should have been here all of the time! 👍👍👍👍👍. Dan

        Comment

        • fuzzydaddy
          Charter Member
          • Nov 2014
          • 4970
          • Winchester TN
          • Hardware
            Blackstone 36” Griddle.
            Slow 'N Sear Deluxe Kamado & Kettle Grill.
            Slow 'N Sear (1.0, Deluxe, 2.0).
            DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
            Weber Chimney Starters (regular and compact).
            Joule, Instant Accu Slim.
            GrillGrates.
            Maverick XR-50 [my favorite].
            ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

            Consumables / Favorites
            KBB (short cooks), Weber (long cooks), B&B Hardwood Briquettes when I'm out of Weber.
            Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins, Shrimp, Fajitas.
            SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
            MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.

          #5
          Welcome to the Pit, and great looking ribs! I call Amazing Ribs my "internet home". There's nowhere else on the internet where I'm comfortable around a bunch of guys and gals that I've never met.

          Comment

          • Breadhead
            Banned Former Member
            • Jul 2014
            • 0

            #6
            Welcome to the Pit doctorak ...

            Looks like you came up with the perfect setup for a low and slow smoke on a gasser. Good job!

            A Kettle and the SnS might be a nice step forward for a low and slow cook. For about $250 you'll get a better finished product I think.

            Then you can move into the smoker category... $500 to $5000, there is no limit.

            Comment

            • doctorak
              Charter Member
              • Jul 2015
              • 95
              • Fairfield, CT

              #7
              Originally posted by Breadhead View Post
              Welcome to the Pit doctorak ...

              Looks like you came up with the perfect setup for a low and slow smoke on a gasser. Good job!

              A Kettle and the SnS might be a nice step forward for a low and slow cook. For about $250 you'll get a better finished product I think.

              Then you can move into the smoker category... $500 to $5000, there is no limit.
              Thanks for the advice! So you think it's worth it to go with a Kettle and a SnS rather than just spend a bit more on something like a Smokey Mountain? I already have my Genesis for non-smoking cooks so I'm really looking for something that will be a little better for long cooks.

              Comment


              • Breadhead
                Breadhead commented
                Editing a comment
                I use a Big Green Egg for almost everything.

                However I'm going to buy a kettle just because of the results I see AR members getting with that simple inexpensive setup.

                Yes spending more will give you a better low and slow cooker IMHO. Even though you figured out a creative way to turn a gasser into a pretty good smoker.

                Let us know what you decide on... Pictures are always nice.😎
            • doctorak
              Charter Member
              • Jul 2015
              • 95
              • Fairfield, CT

              #8
              Originally posted by LA Pork Butt View Post
              Welcome to the pit! How late in winter can you still cook? You finished product looks good!

              Well I just moved back to CT this July from Philly, so I guess my answer is that I plan to find out!

              It starts cooling off around this time in the fall but still very temperate. Around late November early December is when it starts getting significantly cooler, then it usually starts snowing around late December. January and February can be pretty brutal months. My guess is I'll probably grill through November and slow down around December but we'll see how the winter goes.

              Comment


              • LA Pork Butt
                LA Pork Butt commented
                Editing a comment
                I can't imagine that cold. Typically we get to 28° a couple times a year, but that's the worst of it. Last year it got down to 19° which is pretty unusual for us. Generally, I can cook year-round.
            • David Parrish
              Founding Member - Pit Boss Emeritus
              • May 2014
              • 5046
              • Charlotte, NC

              #9
              Originally posted by doctorak View Post

              Thanks for the advice! So you think it's worth it to go with a Kettle and a SnS rather than just spend a bit more on something like a Smokey Mountain? I already have my Genesis for non-smoking cooks so I'm really looking for something that will be a little better for long cooks.

              Welcome doctorak! We're glad you're here. The SnS/Kettle combo is a disruptive force at its price point. You won't be disappointed. full disclosure I own the company that sells the SnS.

              Comment

              • _John_
                Former Member
                • Jul 2014
                • 2447

                #10
                Welcome, looks great, you need more space! Poor ribs all confined to a small cooker, free range is better

                Comment


                • David Parrish
                  David Parrish commented
                  Editing a comment
                  Space was adequate, just needed to cut the racks in half so they weren't flopping against each other.

                • doctorak
                  doctorak commented
                  Editing a comment
                  Thanks for the tip. I did notice they were flopping onto each other, I'll take it into account next time.
              • Huskee
                Administrator
                • May 2014
                • 15426
                • central MI, USA
                • Follow me on Instagram, huskeesbarbecue

                  Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

                  Smokers / Grills
                  • Yoder loaded Wichita offset smoker
                  • PBC
                  • Grilla Silverbac pellet grill
                  • Slow 'N Sear Deluxe Kamado (SnSK)
                  • Dyna-Glo XL Premium dual chamber charcoal grill
                  • Weber 22" Original Kettle Premium (copper)
                  • Weber 26" Original Kettle Premium (black)
                  • Weber Jumbo Joe Gold (18.5")
                  • Weber Smokey Joe Silver (14.5")
                  • Brinkmann cabinet charcoal smoker (repurposed)

                  Thermometers
                  • (3) Maverick XR-50: 4-probe Wireless Thermometers
                  • (7) Maverick ET-732s
                  • (1) Maverick ET-735 Bluetooth (in box)
                  • (1) Smoke by ThermoWorks
                  • (1) Signals by ThermoWorks
                  • Thermapen MkII, orange
                  • ThermoPop, yellow
                  • ThermoWorks ChefAlarm
                  • Morpilot 6-probe wireless
                  • ThermoWorks Infrared IRK2
                  • ThermoWorks fridge & freezer therms as well

                  Accessories
                  • Instant Pot 6qt
                  • Anova Bluetooth SV
                  • Kitchen Aide mixer & meat grinder attachment
                  • Kindling Cracker King (XL)
                  • BBQ Dragon
                  • Weber full & half chimneys, Char-Broil Half Time chimney
                  • Weber grill topper
                  • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
                  • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
                  • Pittsburgh Digital Moisture Meter

                  Beverages
                  • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
                  • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
                  • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
                  • Most favorite beer: The one in your fridge
                  • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
                  • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
                  • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

                  About me
                  Real name: Aaron
                  Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

                  Occupation:
                  • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

                #11
                Welcome to The Pit doctorak! Glad to have you here and nice job on the ribs.

                To help you decide what to get- a kettle with SnS, like Pit Boss says, is killer for its price point and ease of use. A WSM is more expensive and a little more of a learning curve but also more capacity. If 2 or 3 racks is really all you'll do there's no need to spend the dough on a WSM. If you see yourself doing larger gatherings a WSM may come in handy. However, now that you know how to do ribs on your gasser, with a kettle+SnS AND your gasser you have double the capacity for not a lot more money. You can always upgrade later if the need arises. (And it often does with us BBQ folk!) Another tool in a similar price range as the WSM is the PBC, Pit Barrel Cooker. Lots of happy folks using it, and less learning curve than the WSM.

                Now on to further business... Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos.

                Also, it's very important that you add the domain AmazingRibs.com to your email safe list in case you are ever drawn as our monthly Gold Medal Giveaway winner!

                Hope to hear & see more from you!

                Comment


                • doctorak
                  doctorak commented
                  Editing a comment
                  I actually have become quite intrigued with the PBC. If I can convince the wifey that it's ok having something in our backyard that looks like hobos are cooking on it, I think that might be the next step. The real benefit, to me, is the reduced cooking time everyone's reporting. I actually was thinking about doing a brisket instead of ribs for the party for my first long cook, but with a 4 month old daughter sleep is at a premium, and I really didn't want to be up at all hours of the night (well, more than usual) adjusting the gas on the propane, swapping out a new tank, etc, so I went with the ribs. The ability to do a brisket without being up all night is mighty appealing, and if the PBC can give me high quality smoked meats in like half the time, I think it might be worth the extra 100 bucks over a Kettle +SnS combo.

                  We do occasionally have some parties where > 3 racks would be nice. to have. Again, the PBC would come in handy since I can prep everything then like 3-4 hours before just light it, hang the racks,m and set a timer. I'm going to start lurking in the PBC forum and see if I like what I see.

                  Also
              • Huskee
                Administrator
                • May 2014
                • 15426
                • central MI, USA
                • Follow me on Instagram, huskeesbarbecue

                  Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

                  Smokers / Grills
                  • Yoder loaded Wichita offset smoker
                  • PBC
                  • Grilla Silverbac pellet grill
                  • Slow 'N Sear Deluxe Kamado (SnSK)
                  • Dyna-Glo XL Premium dual chamber charcoal grill
                  • Weber 22" Original Kettle Premium (copper)
                  • Weber 26" Original Kettle Premium (black)
                  • Weber Jumbo Joe Gold (18.5")
                  • Weber Smokey Joe Silver (14.5")
                  • Brinkmann cabinet charcoal smoker (repurposed)

                  Thermometers
                  • (3) Maverick XR-50: 4-probe Wireless Thermometers
                  • (7) Maverick ET-732s
                  • (1) Maverick ET-735 Bluetooth (in box)
                  • (1) Smoke by ThermoWorks
                  • (1) Signals by ThermoWorks
                  • Thermapen MkII, orange
                  • ThermoPop, yellow
                  • ThermoWorks ChefAlarm
                  • Morpilot 6-probe wireless
                  • ThermoWorks Infrared IRK2
                  • ThermoWorks fridge & freezer therms as well

                  Accessories
                  • Instant Pot 6qt
                  • Anova Bluetooth SV
                  • Kitchen Aide mixer & meat grinder attachment
                  • Kindling Cracker King (XL)
                  • BBQ Dragon
                  • Weber full & half chimneys, Char-Broil Half Time chimney
                  • Weber grill topper
                  • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
                  • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
                  • Pittsburgh Digital Moisture Meter

                  Beverages
                  • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
                  • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
                  • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
                  • Most favorite beer: The one in your fridge
                  • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
                  • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
                  • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

                  About me
                  Real name: Aaron
                  Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

                  Occupation:
                  • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

                #12
                Sounds like you're doing your research wisely doctorak. If you're leaning toward the PBC I know you'll like what you see in the PBC channel. Haven't yet seen one person say "I don't care for this cooker."

                Comment

                Announcement

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                Meat-Up in Memphis 2021

                SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
                Click here for details. (https://amazingribs.com/memphis)
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                Meat-Up in Memphis

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