Did my first pork ribs - St. Louis cut, dry brined 2 hours before, Memphis dust rub, ribs on cold, grill to temp with charcoal in the firebox and then oak splits the rest of the way. Kept my consistent temp with about 1 split every hour. Temp dips were from opening the lid for a quick Apple Juice spritz. Glazed then with a modified version of Franklin’s Espresso Sauce (more espresso, lager to thin out some, cayenne pepper). No wrap, let them rest for about 30 mins before digging in. So good - the bark on these was incredible, smoke flavor perfect! Going to do some wings tomorrow...
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Pork Ribs on M1
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Charter Member
- Oct 2014
- 2831
- Winnipeg Manitoba Canada
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Cookers:
Broil King XL
Broil King Smoke
Weber Kettle 26
Grilla Pellet smoker
Capital 40 natural gas
Napoleon Pro 22 kettle
Thermometer:
Maverick 733
Thermapen (ok..4 thermapens)
Thermo works DOT (or two)
Fireboard (probably my favourite)
Thermworks Smoke (or two)
Accessories:
SnS (original, plus and XL)
DnG pans, 6 or 7 of these
Vortex
Grillgrates
and, maybe some other toys as well
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Those looks awesome, can't wait to get an M1. I assume you were using the grate temp probe to build the graph and track it and no fan was used to keep the temps steady, rather you made the adjustments yourself?
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Yes. I do have a fan I’ve been using but more for charcoal and less for stick burning. A common method I use for brisket is smoke first 5-6 hours with splits, then wrap, load firebox with charcoal, turn fan on, and let it do it’s thing until done. I took kids to the zoo post wrap last weekend and didn’t have to worry about temp.
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