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Hello from Nebraska

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  • pdizona
    Charter Member
    • Apr 2015
    • 3

    Hello from Nebraska

    Hi everyone!
    This site has been extremely helpful to me in my grilling and I finally decided I should support it to keep it going! My wife and I love to cook, but I have never been a power bbq'r. I purchased a weber kettle a few months ago instead of another propane grill to give charcoal a try (and to be cheap - those propanes are pricy!) My wife has loved the results and keeps telling everyone I am an "amazing" griller now, even though I have only used my grill about 20 times. I have only grilled chicken, burgers, dogs, and steaks on the grill thus far, but this weekend, I am going for a St Louis Slab of ribs. I am going to try out the fuse method and use a few lumps of apple wood. I have had problems getting the heat in my weber to 225 though (I am always around 275-300). I am going to use the Last Meal Ribs recipe, but if anyone has any other suggestions, I am completely open to all advice!
    Paul
  • smarkley
    Former Member
    • Jul 2014
    • 1426

    #2
    Welcome Aboard, Paul

    Actually the fuse method may be helpful for getting closer to that temp you are looking for

    Comment

    • DeusDingo
      Founding Member
      • Jul 2014
      • 1146
      • Madison, WI
      • Weber Q320 grill
        Masterbuilt Propane Smoker
        Maverick and thermo Pen thermometers

      #3
      welcome paul! you should post some pics of those ribs when you make them!

      Comment

      • pdizona
        Charter Member
        • Apr 2015
        • 3

        #4
        Will do! We are going to sit on the patio all afternoon smelling bbq, drinking Gin and Tonics, and playing cards. It will be a tough Saturday for us

        Comment

        • DWCowles
          Founding Member
          • Jul 2014
          • 9703
          • Smiths Grove, Ky
          • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

          #5
          Welcome to the Pit Paul

          Comment

          • Dr ROK
            Charter Member
            • Dec 2014
            • 1350
            • Morrill, Nebraska
            • Retired high school teacher and principal
              Dr ROK - Rider of Kawasaki &/or rock and roll fan
              Yoder 640 on Husker themed comp cart
              Cookshack Smokette smoker
              Antique refrigerator smoker
              Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
              Rec Tec Mini Portable Tailgater w/ GrillGrates
              Plenty of GrillGrates
              Uuni wood pellet oven, first generation
              Roccbox Pizza Oven
              Meater Block
              "Go Big Red" Thermopen instant read thermometer
              Ultrafast instant read thermometer
              CDN quick read thermometer
              Maverick ET-732 thermometer
              Maverick ET-735 thermometer
              Tru-Temp wireless thermometer
              Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)

              Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!

            #6
            Welcome to the Pit from about as far west in Nebrasaka as you can get (Morrill). Glad to have another Husker on board.

            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.

              #7
              Welcome to the Pit! I like to say that since joining the Pit my Q has went from zero to hero.

              Comment

              • pdizona
                Charter Member
                • Apr 2015
                • 3

                #8
                First try, so learned a lot regardless of outcome. I dry brined for 2 hours, used the memphis dust rub over night, and tried to keep 225 +-15 degrees. I think I pulled them a little too early as some of the ribs were a bit chewy. I also made the KC sauce and we really love that stuff - looking forward to trying that on a few others. Here is my photographic evidence!

                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.

                  #9
                  pdizona, those ribs look great! Have a look at the bend test as described in this article. Also see this article.

                  Comment

                  • Dr ROK
                    Charter Member
                    • Dec 2014
                    • 1350
                    • Morrill, Nebraska
                    • Retired high school teacher and principal
                      Dr ROK - Rider of Kawasaki &/or rock and roll fan
                      Yoder 640 on Husker themed comp cart
                      Cookshack Smokette smoker
                      Antique refrigerator smoker
                      Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
                      Rec Tec Mini Portable Tailgater w/ GrillGrates
                      Plenty of GrillGrates
                      Uuni wood pellet oven, first generation
                      Roccbox Pizza Oven
                      Meater Block
                      "Go Big Red" Thermopen instant read thermometer
                      Ultrafast instant read thermometer
                      CDN quick read thermometer
                      Maverick ET-732 thermometer
                      Maverick ET-735 thermometer
                      Tru-Temp wireless thermometer
                      Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)

                      Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!

                    #10
                    Looks good to me!

                    Comment

                    • JeffJ
                      Charter Member
                      • Feb 2015
                      • 2426
                      • Michigan
                      • Jeff

                      #11
                      Originally posted by pdizona View Post
                      Hi everyone!
                      I am going to try out the fuse method and use a few lumps of apple wood. I have had problems getting the heat in my weber to 225 though (I am always around 275-300). I am going to use the Last Meal Ribs recipe, but if anyone has any other suggestions, I am completely open to all advice!
                      Paul
                      Try putting a disposable tin underneath the rack on the charcoal grate and put some water into it. The water will act as a heat sink and will help bring down the temperature and hold it. Also, you can fiddle with the bottom and top vents. Maybe have the bottom vents only 1/4 open and the top vent 1/2 open. This will reduce the flow of oxygen and reduce the heat coming off your coals.

                      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)
                      See more
                      See less
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                      Meat-Up in Memphis

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