Two Racks of Baby Backs, one rack dry brined the night before with Kosher salt and rubbed with Memphis Dust before going on the grill as usual. The second rack I am changing it up a bit, I Brined it with Smoked Sea Salt, Garlic, Ghost Pepper. I added some Crushed Ghost Pepper spread evenly with olive oil and a brush before I put it on the grill. I will be Saucing these at the end of the cook.
Plenty of room, could probably pack six racks if I needed too.
John "JR"
Minnesota/ United States of America
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The Ribs were a success. They took longer than usual somewhere between 7&8 hours because I was playing with the Grill, and monitoring temperatures. I started low 180, and slowly increased it to 225 as the day went on.The temperatures were pretty stable but definitely run higher than the controlling sensor reads. Next time I will pick a temperature and let it run. Overall I am happy with the performance, but it will definitely take a bit to get used to.
Five Hour Mark, setpoint was 185* I started raising temps after this because the Bark was starting to form.
The Ghost Pepper Garlic Salt was excellent, I finished it with a couple coats of Ghost Pepper, Cherry Bourbon Sauce for the last couple hours. Perfect Heat & Sweet.
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.
Weber Kettle -- 22.5" (In-Service Date June 2015)
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Home-brewer
, what kind of pellets did you use, smoke flavor light?heavy? Etc 
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