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Meat-Up in Memphis 2021

SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
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Ribs on the offset

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  • Jerod Broussard
    Jerod Broussard
    Moderator
    • Jun 2014
    • 9861
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
      Slow 'n Sear for 22" Kettle
      Weber One Touch Premium Black 26" Kettle (gift)
      Slow 'n Sear XL for 26" Kettle (gift)
      Weber Smokey Joe Gold
      Weber Rapid Fire Chimney
      Vortex
      Maverick ET-732 White
      Maverick ET-732 Copper
      2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets
    #1

    Ribs on the offset

    Testing the insulated firebox.

    Just sauced (pre-sauce pic). Hot and hot.
    Attached Files
    Tags: None
    • 4 likes
  • SteveFromLafayette
    SteveFromLafayette
    Former Member
    • Dec 2015
    • 118
    • Lafayette, LA
    #2
    Looking good mah baw!

    Comment

    • Jerod Broussard
      Jerod Broussard
      Moderator
      • Jun 2014
      • 9861
      • East Texas
      • Pit Barrel Cooker "Texas Brisket Edition"
        Weber One Touch Premium Copper 22" Kettle (gift)
        Slow 'n Sear for 22" Kettle
        Weber One Touch Premium Black 26" Kettle (gift)
        Slow 'n Sear XL for 26" Kettle (gift)
        Weber Smokey Joe Gold
        Weber Rapid Fire Chimney
        Vortex
        Maverick ET-732 White
        Maverick ET-732 Copper
        2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
        Thermoworks Thermapen w/ Back light (gift)
        Thermoworks Timestick
        Cambro Model 300MPC110 w/ Winco SS Pans
        B & B and Kingsford Charcoal
        B & B Pellets
      #3
      A little over tender but completely off the chain.
      Attached Files
      • 4 likes

      Comment

      • SteveFromLafayette
        SteveFromLafayette
        Former Member
        • Dec 2015
        • 118
        • Lafayette, LA
        #4
        Too tender > Too tough

        The moisture and smoke ring are on point!

        Comment

        • HorseDoctor
          HorseDoctor
          Charter Member
          • Sep 2014
          • 1147
          • Central Iowa
          #5
          I'm betting that those "competition ribs" right in the middle are PERFECT! Looks Awesome!

          Comment

          • Jerod Broussard
            #5.1
            Jerod Broussard commented
            April 2, 2016, 05:21 PM
            Editing a comment
            I don't know. These were off the thin end, but the thick competition stuff was begging for a bend test. If that stuff is ready, you KNOW the other stuff has already bought tickets to the feast.
        • Jerod Broussard
          Jerod Broussard
          Moderator
          • Jun 2014
          • 9861
          • East Texas
          • Pit Barrel Cooker "Texas Brisket Edition"
            Weber One Touch Premium Copper 22" Kettle (gift)
            Slow 'n Sear for 22" Kettle
            Weber One Touch Premium Black 26" Kettle (gift)
            Slow 'n Sear XL for 26" Kettle (gift)
            Weber Smokey Joe Gold
            Weber Rapid Fire Chimney
            Vortex
            Maverick ET-732 White
            Maverick ET-732 Copper
            2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
            Thermoworks Thermapen w/ Back light (gift)
            Thermoworks Timestick
            Cambro Model 300MPC110 w/ Winco SS Pans
            B & B and Kingsford Charcoal
            B & B Pellets
          #6
          Originally posted by HorseDoctor View Post
          I'm betting that those "competition ribs" right in the middle are PERFECT! Looks Awesome!
          Your were right. Rarely do judges eat them hot off the grill. Near perfect competition bite once they cooled some.

          Comment

          • Pork Lord
            #6.1
            Pork Lord commented
            April 4, 2016, 10:38 AM
            Editing a comment
            Same with brisket I noticed. Let it rest for just a little and it firms up for better and easier slicing. Beautiful color!
        • MagWarrior
          MagWarrior
          Club Member
          • Mar 2016
          • 145
          #7
          Looks like dinner.. what time??

          Comment

          • DWCowles
            DWCowles
            Founding Member
            • Jul 2014
            • 9703
            • Smiths Grove, Ky
            • 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.
            #8
            Nice cook Jerod

            Comment

            • jecucolo
              jecucolo
              Club Member
              • Nov 2015
              • 1263
              • Schertz Texas
              • Pit Barrel Cooker
                Slow 'n Sear for 22" Kettle
                Weber 22" Kettle (Craiglist)
                Slow 'n Sear for 22" Kettle
                Weber Rapid Fire Chimney
                Maverick ET-732
                Kingsford Original Charcoal
                Kingsford Competition Charcoal
                Anova Sous Vide
              #9
              They look tasty! How did the time compare to your charcoal smokers?

              Comment

              • Jerod Broussard
                #9.1
                Jerod Broussard commented
                April 3, 2016, 07:53 PM
                Editing a comment
                I ran a little hot (250+). I kept feeding wood chunks and keeping the temp up. I was rushed before prayer service and this was the most last minute cook I ever done. It was 5.5 hours total, last 25 or so with sauce. Still definitely longer than a Pit Barrel running 250+.
            • jecucolo
              jecucolo
              Club Member
              • Nov 2015
              • 1263
              • Schertz Texas
              • Pit Barrel Cooker
                Slow 'n Sear for 22" Kettle
                Weber 22" Kettle (Craiglist)
                Slow 'n Sear for 22" Kettle
                Weber Rapid Fire Chimney
                Maverick ET-732
                Kingsford Original Charcoal
                Kingsford Competition Charcoal
                Anova Sous Vide
              #10
              Thanks.
              You have sort of a hybrid gas and wood smoker. I thought you were using the gas as the main heat source and add wood for flavor. Very cool. Love the innovation of transforming a COS.

              Comment

              • Jerod Broussard
                #10.1
                Jerod Broussard commented
                April 3, 2016, 08:20 PM
                Editing a comment
                I didn't realize how much heat the wood would produce. That way I leave the gas on the lowest and just roll with the wood.
            • Beefchop
              Beefchop
              Charter Member
              • Oct 2014
              • 449
              • Lafayette, LA
              • XL Big Green Egg, Shirley Fabrication 24"x42" Patio Cooker
              #11
              Man those look good.

              Comment

              • SwampDonkeyzBBQ
                SwampDonkeyzBBQ
                Charter Member
                • Sep 2014
                • 419
                • Huntsville, Tx
                #12
                Looks like some good eats!

                Comment

                • lschweig
                  lschweig
                  Former Member
                  • Jul 2014
                  • 979
                  • Oswego, Il
                  #13
                  I just bought a PBC and will do my first smoke today and was considering getting rid of my modified COS, but now I am not so sure.
                  • 1 like

                  Comment

                  • Danjohnston949
                    #13.1
                    Danjohnston949 commented
                    April 9, 2016, 04:45 PM
                    Editing a comment
                    @Ischweig, I would hang on to Your modified COS if you have the room! Then if you ever need to BBQ for Large Group you will be able to!
                    Eat Well and Prosper! From Fargo ND, Dan
                  • Jerod Broussard
                    #13.2
                    Jerod Broussard commented
                    April 9, 2016, 05:56 PM
                    Editing a comment
                    Bingo to what Dan said. I use mine mainly for sausage. But it can be used if I got A LOT to cook at one time.
                • lschweig
                  lschweig
                  Former Member
                  • Jul 2014
                  • 979
                  • Oswego, Il
                  #14
                  The problem is two fold. First and most important is my wife wants it out of here. Second is I am so impressed with the PBC's performance that I can't see that I would have the need for it. Anyway one of my employees wants it.

                  Comment

                  • PaulstheRibList
                    PaulstheRibList
                    Founding Member
                    • Jul 2014
                    • 1585
                    • Lake Charles, LA
                    • 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.
                    #15
                    Very cool, bro! It's an offset with gas assist? Show us a pic of the cooker!

                    I, as you may recall, LOVE LOVE LOVE my insulated firebox! All future theRibShack stickburners will have an insulated box.

                    Comment

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                    Announcement

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                    Meat-Up in Memphis 2021

                    SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
                    Click here for details. (https://amazingribs.com/memphis)
                    See more
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