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Meat-Up in Memphis 2021

SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
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Hello from Nebraska

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  • JeffJ
    replied
    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.

    Leave a comment:


  • Dr ROK
    replied
    Looks good to me!

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

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  • pdizona
    replied
    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!

    Leave a comment:


  • fuzzydaddy
    replied
    Welcome to the Pit! I like to say that since joining the Pit my Q has went from zero to hero.

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

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  • DWCowles
    replied
    Welcome to the Pit Paul

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  • pdizona
    replied
    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

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  • DeusDingo
    replied
    welcome paul! you should post some pics of those ribs when you make them!

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  • smarkley
    replied
    Welcome Aboard, Paul

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

    Leave a comment:


  • pdizona
    started a topic Hello from Nebraska

    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

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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

Spotlight

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

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Click here for our review on this unique smoker


Delta by Nuke,
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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.

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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.

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

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