My name is Chris and I’m New to the site from Southern California. I have a Treager and a natural gas bbq that I use quite often. Always looking for different ways to smoke or bbq meats and veggies. Got 2 racks of beef ribs to smoke today any tips or ideas would b great. Thanks.
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Club Member
- Mar 2020
- 3951
- Muskego, WI
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Current cookers:
Rec Tec RT700 "Bull" pellet cooker
Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
Weber Genesis 3 burner gas grill w/ rotisserie
Charbroil Grill2Go gas grill
Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
Onlyfire rotisserie kit for 22" kettle
Weber Smokey Joe
SnS Deluxe
Vortex
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Club Member
- Sep 2015
- 8240
- Colorado
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
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> BBQ Guru Rib Ring
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Club Member
- Apr 2016
- 18794
- Near Richmond VA
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Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
Welcome to The Pit Chris. Most here cook beef ribs somewhere between 225° and 275°, some even go higher, so don't sweat the temp as long as it is in that range. The higher the temp, the faster the cook will be, and you probably wouldn't be able to tell the difference between ribs cooked at 225° and 275°.
I cook 'em around 275° after an overnight brine - 48 hours if I have the time, (and remember to do it). I add pepper, garlic powder, and onion powder when I put them on the grill. I let them go until they are probe tender and hold them in an insulated cooler until time to eat. I prefer an hour or two minimum, but 3 or 4 hours is perfectly fine.
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Club Member
- May 2016
- 5642
- Huntington Beach, Ca. Surf City USA.
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Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
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Meat grinder
sausage stuffer
5 Crock Pots
Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
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Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
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Erik S.
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