With much soul searching, and me being a log guy with offsets, I took a different route and bought a GMG Jim Bowie pellet grill on Wednesday. Put it together Saturday and did baby backs today. They were better than good. I was really concerned the pellets wouldn't produce enough smoke but I was wrong. I used GMG Gold pellets, with a mesquite/hickory/pecan blend. Normally I use one wood type for smoking, but these were pretty good. I used Meathead's 225 rule in his rib recipe and not what GMG said, which was 165 for 4 hours then cranking it up to 225 for 2 more hours. Personally, I don't like any sauce anywhere close to my smoked meat, including marinades, and mop sauce. I made a simple rub of garlic and onion powder, cumin, and New Mexico chile powder. I applied that after rubbing in kosher salt and pepper. Just a quirk of mine.
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Baby Backs on GMG Jim Bowie
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Club Member
- Sep 2015
- 8034
- Colorado
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
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