Good Morning Pit! Thanks to all for the Responses about Cook Times on St. Louis Style Ribs Vs Baby Backs. So here we go. Overnight Kosher Salt Dry brine on St.Louis, Then Memphis Dust Recipe as written no substitutions. Overnight Ghost Pepper Garlic Salt Dry Brine On Baby Backs, Ghost Pepper Flakes & Olive oil Rub.St.Louis on @09:00, Baby Backs on @ 10:00. Top rack GMG, St. Louis on the Hot Side , Baby Backs on the Cool Side. Let’s see how it goes.
Ghost Pepper Flakes
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
barelfly this is my Third try with that Recipe. It is importan5 to distribute the Flakes evenly so you don’t get too many in one bite. The heat is very subtle, but Ghosts have a really nice flavor. The Sauce is very sweet too, so that tones the heat back a bit.
Looks like a excellent start! As I've gotten older I'm not so much into the hot stuff any more. Don't mind some hot wings, a little spice to fajitas or tacos but that's about it for me these days.
As I’ve gotten olderest, mo heat, although not burn your face off heat. Tobasco, good Sriracha, cayenne & even berre berre, although I have to be careful with the B B, it does carry a wallop.
Pirate Scott , it is a blend of chili peppers & a few things I can’t pronounce. I misspelled it it’s Berbere. When I was introduced to it I was told "use it carefully". It’s an African, Ethiopian spice, lots of flavor & muchos hot!
I don't cambro ribs. Unless you have too. If I do, Then I put them in a foil pan, on a elevated rack, then cover the pan with foil and place in a warm oven. I find that this helps to save the bark and makes them less mushy.
Sounds good. I just threw on 2 racks of babybacks around an hour ago. Gotta get the taste of that "fancy" expensive restaurant steak out of my mouth from last nite! Yuck!
8hrs on the St. Louis, 7hrs on the Baby Backs. The St Louis could have come off sooner but they were still very good. The Baby Backs were Perfect.
St Louis Ribs with Memphis Dust
Ghost Pepper Baby Backs
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Dadof3Illinois I just set it to run whatever my Thermoworks Smoke reads. I don’t worry to much about the controller temp reading although it is usual within 10 deg. Did you update firmware? There are some adjustments you can make if you want to. You can offset the sensors to read what your Thermometer reads. There is also a modification to adjust the heat shield while cooking.
Wow! I am surprised at a 25 to 50 degree difference across the grate with a fan circulating air. I get less than that on my offset with tweaks I’ve made - basically a rigged heat deflector made from a 9x13 pan to prevent flames from shooting into the cooking chamber. I’m intrigued by pellets as it would be so much more hands off...
Yea I updated the firmware and running the 6.7 prototype. I’ve made the adjustments to get my chamber temps closer to what my grate thermometer reads. The side to side temps is just me getting the deflector set in the right spot.
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 S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
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