Another newbie from STL and I too have been lurking around the site and decided to join. I'm definitely a rookie, so I'm learning a lot! It's been about a week and half and I've been totally consumed by the valuable information and knowledge of all the contributors. I now own a SNS, Meathead's recently released book and the necessary temp gauges (remote wireless.) Did my dry run the other night (6hrs) on the Weber while also watching the Blues vs. Sharks. Hockey game painful, dry run not painful. The temp never went below a min of 215 and a max of 235. Stayed in the 221-228 range pretty much the whole time. Funny how those vents I've looked at for years are more critical than I ever thought. Did the Brat Bathtub last night, excellent! Thanks to everyone who made this site possible, I think my years of frustration are about to end. I'm telling all my friends and relatives about the site as well. Next up, ribs on Memorial Day!
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Welcome to The Pit SEDBZZ. You're off to a great start and we're glad you're here! -
Welcome to fun in the Pit!Comment
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Thanks!
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SEDBZZ, Welcome to The Pit! It's about Da---d Time you joined Up how are You Going to Impress Your Grand Kids if You are still trying to figure It Out? You are in the BBQ Univ. Now! 😉😎😇😎😉
Eat Well and Prosper! From Fargo ND, DanComment
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Welcome to the Pit!Comment
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Welcome to the pit, enjoy the Wikipedia of BBQ.Comment
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Welcome. I am a newbie as well. Hope to your learning input this summer!
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guys-newbie here and I have a quick question regarding dry brining. I'm doing two racks of STC ribs on weber performer 22.5 with SNS. Have Maverick temp guages and dry run was good. Using Meatheads Last Meal Rib method with MMD. On the dry brine technique, kosher salt goes on two hours prior for me, do I wrap in plastic or put on rack and let breath. I'm going to use water to moisten before the sprinkle, any advice? Thanks!Comment
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I would just put them on a rack and throw them in the fridge.Comment
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