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Pork Ribs on M1

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  • HawkerXP
    replied
    Very nice lookin wibs!

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  • tiewunon
    replied
    Those are some nice looking bones. I am not a wrap guy either. Really nice job.

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  • raadkins16
    replied
    I would really like that option to give more flexibility with my time. Which of the fan and controllers are you using, and do you typically wrap in foil or butcher paper when using that method ?

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  • smarks112
    commented on 's reply
    I have also experimented a bit with fan on the splits but don’t think the return in effort is as much there

  • smarks112
    commented on 's reply
    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.

  • raadkins16
    replied
    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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  • jgreen
    replied
    Those look fantastic. Nice cook

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  • smarks112
    started a topic Pork Ribs on M1

    Pork Ribs on M1

    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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