Here's some ribs my 10 year old son and I cooked yesterday on the PBC. Just some SPG followed by Killer Hogs BBQ rub. Cooked about 4 hours. No wrapping. 2 chunks pecan and 2 chunks apple. I'll make him a pitmaster yet.
(Not pictured - Blues Hogs Raspberry Chipotle BBQ sauce)
Cookers:
Oklahoma Joe Offset (older thick steel version!)
Camp Chef Woodwind
OK Joe Bronco
Weber Genesis
Ooni Karu
Weber Kettle
My goal is to eventually have at least one of every style of cooker….. I have work to do. Lol!
Thermometers:
ThermoWorks Thermapen MK4
ThermoWorks Thermapen ONE
ThermoWorks Thermopop
ThermoWorks RFX
ThermoWorks IRK-2 Infrared
Maverick XR-50
TempSpike Plus
Other Gear:
Megaforce 3000 Meat Grinder
Weston 7-pound sausage stuffer
Jerky Gun for making poppers. (Game changer!)
Amaz-N-Tube
Original SnS with drip n griddle
Weber Chimney
Fuels Used:
Splits/Chunks, whatever I can get. Usually B&B competition. Favorites are Cherry, Apple, Post Oak, and Hickory.
Pellets, Lumberjack.
Charcoal, whatever is on sale. Currently have a bunch of KBB. Will eventually try B&B. Use whatever lump is on sale in my Ooni.
Propane, Blue Rhino.
Rubs:
Usually make my own riff’s on Memphis Dust and BBBR. Also use Meathead’s commercial rubs and occasionally try something new. I like a couple from Tuffy Stone and Kinder’s. After several surgeries, I’m very sensitive to “spicy” stuff, so I need to be careful about heat levels.
JCGrill , my knife skills, as they relate to cooking, have never been very good or pretty. I’m thinking that if regularly making bacon is in my future, a cheap slicer is also in my future! Lol! It’s not a cooker so it’s not MCS though, right? .......right? ........ My name is Rick and I have MCS.
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