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  • Don.Ross
    Former Member
    • Aug 2014
    • 12
    • Chicago

    Howdy from Chicago/Utah

    Hi all! Excited to be part of the Pitmaster Club :-) I've been BBQ'ing for about 5 years now, but since I discovered AR about a year ago my game has definitely been stepped up a few notches! Always more to learn though, and many thanks to Meathead and the team for this amazing site.

    I live in Chicago and I've done most of my BBQ'ing on an EOS from Klose. However, my parents have a place out here in Utah and the wife and I have been spending more and more time out here lately. Up until now we just cooked on a COS that my dad picked up a few years back, but just yesterday we took delivery of our brand new MMS-48 from Myron Mixon Smokers (thanks Dad!!).

    In the last week or two I've done a 15lb whole pork shoulder and a 15lb ribeye roast on the COS, and thanks to Meathead's tips they both turned out absolutely amazing, although it was quite a battle keeping my temp where it needed to be. I even made some fantastic burgers out of the rib cap meat/fat I trimmed off the ribeye roast.

    Last night I just couldn't wait to break in the MMS-48 so I did just 1 lone rack of baby backs to get a feel for it. Since they weren't going to be done until late I decided I would try the texas crutch for the first time ever, with the brown sugar/squeeze butter/honey treatment I keep seeing on BBQ Pitmasters to go for more of a 'desert rib' flavor profile. Now I don't know if it's the new pit with it's built in water pan, the crutch, or just that I finally listened to MH's tip about the right way to test when a slab is done, but this was by far the best rack of ribs I've ever made. The tenderness and juiciness was just out of sight...a nice firm bite but the cleanest bones you ever saw once the eating got done. I was pleased with the flavor as well, although the crutch definitely had an impact on the amount of bark I was able to get.

    So...today is the real first cook on the new pit. I've got 4 slabs of Baby Backs and 3 St. Louis cut spares dry brining in the fridge right now. I've got my MMD ready and a batch of KC classic inspired sauce I made yesterday. Haven't decided yet if I'm going to crutch some or all of the racks today, but certainly happy to hear any tips and suggestions!! And I'll try and get some pics uploaded later today if this is the right place to put em.

    -Don
  • Huskee
    Pit Boss
    • May 2014
    • 14901
    • 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.

    #2
    Don, welcome to The Pit and good job on the smoker! Sounds like you like ribs the way I do, with a sweet vibe. Here is how I do mine, if you're interested. I do not ever crutch, but that butter honey mix sounds like it would be delicious for sure. I eliminate the crutch since I like the drier ribs, with the moisture inside and the delicious seasoned bark. Most crutch for that wow factor and time saving affect at competitions, but it's just such a hassle you'll probably find you don't need it.

    When you get a minute, check out Pit Boss' Welcome and Announcements channel, as well as the tips posts in that channel. These will help you navigate around here and learn how to set up your signature, as well as the best way to post some nice big bragging pictures here of your cooks and your smoker! Enjoy and thanks for the support!
    Last edited by Huskee; August 27, 2014, 11:02 AM.

    Comment

    • Don.Ross
      Former Member
      • Aug 2014
      • 12
      • Chicago

      #3
      Thanks, Huskee! The extra sprinkle of brown sugar before they go on the pit may be a great way to get the sweetness I'm looking for without sacrificing the bark. I wanted to try the crutch at least once and it was easy enough doing just 1 slab, but yeah as I think about trying to do 7 slabs at a time later today, it doesn't sound fun.

      Btw, the small tree in your charcoal chimney is just awesome! I've been using these 6" splits you can get from fruitawoodchunks.com for most of my cooks the last year or so, but now that I've got this new giant pit I think I may need to find a source for some proper logs.

      Comment

      • Huskee
        Pit Boss
        • May 2014
        • 14901
        • 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.

        #4
        You're welcome! The brown sugar gives a great bark since it melts into a great glaze and compliments my rub nicely. It's still salty, savory, but has that "is this dinner or dessert?" vibe to it. Best of all worlds IMO.

        Fruita offers 12" splits on some of their woods. You can even have 500lbs delivered for what it's worth. If you have a source to get your own that's great, I have lots of apple trees so I use mostly apple but I buy my other types from Fruita. Just ordered a 50lb box of 12" peach splits...peach wood smoke is heavenly.

        Comment

        • Don.Ross
          Former Member
          • Aug 2014
          • 12
          • Chicago

          #5
          Ah, thanks for the tip. I was looking the other day on their site to see if they had any bigger logs but I must have missed em!

          I've been getting the mixed box with equal parts cherry, peach, and apple. Definitely love that peach smoke! As soon as I work through the 50lb mixed box I just got I see an order of 12" peach splits in my future :-)

          Comment

          • Huskee
            Pit Boss
            • May 2014
            • 14901
            • 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.

            #6
            It appears maybe half their woods come in 12" splits, all the real common ones do and some niche ones. The ones that DON'T are almond, grape, nectarine, pear, mohogany (ironwood) and mesquite.

            What's your favorite so far? Do you use particular ones on certain meats?

            Comment

            • Don.Ross
              Former Member
              • Aug 2014
              • 12
              • Chicago

              #7
              Cherry was my favorite for a while, but when I learned that Mixon has won 180 grand championships or whatever it is on nothing but peach I figured I better give it a try. Although what I've been doing for pretty much every cook lately is starting with a mix of peach and cherry in the early stage when the meat is taking on more smoke, and then moving to the apple for the latter part of the cook.

              I have learned that I don't like mesquite at all, and that hickory is OK but not my favorite. Definitely have a lot more to learn/experiment with though as far as other woods and the effect on different cuts of meat. Although I have the impression getting the fire burning well is much more important than the wood variety.

              Comment

              • Huskee
                Pit Boss
                • May 2014
                • 14901
                • 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.

                #8
                I didn't know Mixon won championships on peach wood, that's interesting. I do not follow that stuff, especially folks with mouths like him. I just do what I find works through trial & error and some tips from others. I tried peach based on a video I seen on YouTube where a guy happened to use it and I though I'd try it. Makes sense though, it's very apple-like in that it's versatile, good with salmon, beef, and chicken. I know a guy who says you should never use apple on beef or pork, it's only good for salmon and other fish.... that might be a bit of a prejudice w/o all the facts though. I think apple (and peach/apricot/nectarine) work great on pork & beef too.

                Usually what matters most is your rubs and techniques and not the wood used. But as an EOS user who cooks with logs, this is where types of wood makes much more of a difference to you & I.

                I like to use oak and/or pecan on beef. Beef can take a harsher smoke, but in limited amounts. It's easy to oversmoke beef and make it taste like jerky. Just a kiss is all it needs. it does well with the sharper flavor of stronger woods though if that makes sense. I tend to use more charcoal for heat and limited amounts of pecan/oak. I've done all logs (apple) with beef and it was great too, but again, apple is more mild so the end result wasn't oversmoked.

                I like to use apple (or peach or apricot) logs on chicken & pork. Pecan, oak, hickory tend to make chicken taste like deli lunchmeat to me, sharper smoke flavor, and is less favorable to my palate. Still good, just not the profile I like.

                Pork for me is the same as chicken, except I would also use cherry on it or a mix of apple or peach & cherry.

                This is all subjective though. Some guys might read this and think 'I hate apple, I only use hickory and oak and it's great on chicken'! Another offset user here regularly uses mesquite and seems to prefer it, but that might not be the most popular choice. Some guys drink cream in their coffee, some black, some drive a car, some a truck.
                Last edited by Huskee; August 27, 2014, 12:36 PM.

                Comment

                • Don.Ross
                  Former Member
                  • Aug 2014
                  • 12
                  • Chicago

                  #9
                  Very interesting thoughts on the wood/meat combos, thanks for sharing Huskee!

                  Yeah Myron is a Georgia boy which seems to be his main reason for being monogamous with Peach wood, as you say there is a lot of subjectivity lol! He does have a big mouth for sure, but it does make for good TV. Although I have to say, the first season of BBQ Pitmasters where they followed the teams around the competition circuit was really awesome and I like the more recent format a lot less.

                  Anyway, I've got my spares on the pit now. Although I've just been informed by the women in my life that we need to have dinner earlier than planned tonight...so seems like as good a reason as any to give the hot and fast approach a shot on this new H2O pit. I'm thinking I'll run it around 300 for the first 1.5 - 2 hours for the spares, and then take it down to 225-250 for the last 4 hours when I put the BB's on.

                  Comment

                  • Don.Ross
                    Former Member
                    • Aug 2014
                    • 12
                    • Chicago

                    #10
                    Alright Huskee I just read your tips for how to share pictures, so here are a couple more to test out if I've got it right.

                    baby backs dusted in MMD and some extra brown sugar -


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                    on the pit along with the spares and some poblano and jalapeno peppers that I'm going to puree into some of my KC classic inspired BBQ sauce -

                    Click image for larger version

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                    And, leftover BB's from yesterday for lunch! Sort of like a rib appetizer for the rib main course later, does it get any better??

                    Click image for larger version

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                    Comment

                    • Huskee
                      Pit Boss
                      • May 2014
                      • 14901
                      • 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
                      Magnifico! The difference between the two picture postings is great to see. Big pics are easier for everyone!!

                      Comment

                      • Jon Solberg
                        Former Member
                        • Jul 2014
                        • 4819

                        #12
                        Hey Don. Welcome!

                        Comment

                        • Don.Ross
                          Former Member
                          • Aug 2014
                          • 12
                          • Chicago

                          #13
                          Hi, Jon. Thanks! Happy to be here :-)

                          Well here is the final product from yesterday... everyone said they were the best ribs they ever had but I was a bit disappointed. The flavor was great but I think I overcooked them just a bit. For the first time the night before with my test rack I had tasted what I think is that perfect rib tenderness I've only heard about, and now I can't go back. This batch, they were just *a bit* mushy. Not a lot, but a bit. For several reasons my pit temp was a little all over the place during the cook (I was detained from tending my fire just when the weather changed), but I think I just left 'em on too long. I did the bend test and got a small crack in the surface, but not a large one. But I just don't think I have my feel dialed in yet for what that is supposed to look like. Ah well, next time I'll nail 'em.


                          Click image for larger version

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                          On the positive side, the flavor was really great. Huskee's tip on the brown sugar dusting was very nice, and I think the modifications I made to MH's KC classic sauce came out very well. I added a bit of grape and raspberry jam, per a recipe from my uncle, and also smoked a few poblano and jalapeno peppers that I blended into the sauce.

                          I've got big plans to do a brisket and possibly a pork shoulder as well tomorrow. Another shot at glory :-)

                          Comment

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                          If you have a Weber Kettle, you need the Slow 'N' Sear

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                          The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

                          Click here for our article on this breakthrough tool


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

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                          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 our complete review


                          Griddle And Deep Fryer In One

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                          The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

                          Click here to read our detailed review and to order


                          The Pit Barrel Cooker May Be Too Easy

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                          The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

                          Click here to read our detailed review and the raves from people who own them


                          The Undisputed Champion!

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                          The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

                          Click here to read our comprehensive Platinum Medal review


                          Grilla Pellet Smoker proves good things come in small packages

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                          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


                          Delta by Nuke,
                          Stylish and Affordable
                          Gaucho Grill

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                          Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

                          Click here to read our complete review


                          Genesis II E-335 
                          A Versatile Gasser That Does It All!

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                          Weber’s Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

                          Click here to read our complete review


                          GrillGrates Take Gas Grills To The Infrared Zone

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                          GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved 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


                          Is This Superb Charcoal Grill A Kamado Killer?

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                          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

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                          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


                          Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

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                          This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

                          Click here to read our detailed review


                          Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

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                          A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

                          Click here to read our complete review


                          Track Up To Six Temperatures At Once

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                          FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

                          Click here for our review of this unique device


                          The Cool Kettle With The Hinged Hood We Always Wanted

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                          Napoleon's NK22CK-C 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 NK22CK-C a viable alternative.

                          Click here for more about what makes this grill special


                          Finally, A Great Portable Pellet Smoker

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                          Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

                          Click here to read our detailed review and to order