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2021 Meat-Up In Memphis Canceled

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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Baby Back Ribs Wood Smoked on the New Offset

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  • Dewesq55
    Founding Member
    • Jul 2014
    • 2158
    • The Poconos, NEPA
    • Smoker:
      Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
      Masterbuilt 40.2" 1200W Electric Smoker
      Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

      Gas Grill:
      BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.

      Charcoal Grill:
      Weber Smokey Joe Charcoal Grill 14"

      Thermometer:​​​​​​
      Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
      Fireboard 1st Generation
      ThermoWorks Mini Instant Read
      Lavaworks Thermowand Instant Read
      2 Maverick 733
      ThermoWorks IR-GUN-S Industrial Infrared Thermometer
      ThermoWorks ThermaPen Mk4 x 2
      Govee Bluetooth Thermometer with 6 probes

      Miscellaneous:
      Anova Sous Vide Immersion Circulator - 1st generation
      Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

      Favorite Beer:
      Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

      Favorite Spirit:
      Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

      Favorite Wine:
      Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

      Favorite Meat(s):
      Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
      Chicken - Mainly the dark meat and wings
      Beef Ribeye steak

      Favorite Cuisine to Cook:
      Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

      Favorite Cuisine to Eat:
      Indian, followed closely by BBQ.

      Disqus ID:
      David E. Waterbury

    #16
    For completeness, I have decided to also post the finished product pix here.

    Click image for larger version

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    The first 2 racks came off at mostly the same time. The third needed a bit more time so I left it on.

    Click image for larger version

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    This pic really shows the moistness.

    Click image for larger version

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    This one really shows off the awesome smoke ring (something I don't get at all with my Masterbuilt Electric, and only get a small one on my Landmann SS propane smoker in Va.

    These ribs were delicious. They were devoured. I was afraid they might be too salty (if not for me, then for some of my diners) since the Huskee's Rib Rub I used had what seemed like a LOT of salt in it. But both Barbara (SHMBO) and her mother, who are both "salt sensitive" said they were not too salty. PHEW! The other guests were Barbara's daughter (who always loves my ribs so she doesn't really count!) and her new boyfriend who never ate my cooking before. Everyone (even Grandma!) scarfed down a fairly large portion and were licking their fingers!

    The first 2 racks were eaten "naked" (no sauce). The third rack I sauced (what can I say, I prefer it!) with MH's Tennesee Hollerin' Sauce. It was delicious, but I actually prefer my Barrister DEW'sTM Rum Molasses BBQ Sauce.

    Comment


    • Huskee
      Huskee commented
      Editing a comment
      Most people initially get freaked out since my rub contains salt, and think it's heresy. But it works. I've tried it saltless, and salted with the brown sugar topper is the way to go. Nice cook & commentary!
  • Paulie Brisket
    Charter Member
    • Aug 2014
    • 82
    • Bowmansville, PA
    • Cooker('s) -
      At Home I use my Home Made Offset; (pictured) formally a water tank with a fabricated firebox made from rolled 1/4 in steel into a 22 x 18" cylinder, mounted on a 1926 Chevy axle and diamond plate deck. It leaks a bit till it warms up and regulating the temp was a challenge at times, but practice makes perfect ... a labor of love indeed!

      At the Camper (seasonal);
      Weber Kettle w/SnS
      Weber Smoky Mountain w/Cajun Bandit Door

      Accessories -
      Maverick ET733 dual thermometer
      Weber Rapid Fire charcoal starter
      Horse Blanket to cover the offset when the temps drop. Fits like a glove!

      Fuel -
      Apple, Cherry, Oak or Hickory started by Kings-ford Briquettes

      Favorite Beverage -
      Craft IPA's - Victory Hop Devil!! Stones Enjoy By, etc ...

      Tunes -
      Hard Core Blues, Southern Rock, 70's Rock.

    #17
    Looks awesome!! Nice smoke ring
    So what was the overall cook time at 225? Mine have taken up to 6 hrs!

    Comment


    • Dewesq55
      Dewesq55 commented
      Editing a comment
      About 6 hours here, too. As it was my first cook with wood and the offset, I struggled a little bit when to add wood to keep the temp from dropping too far, so I had some periods of too low temps which I'm sure added cooking time.
  • Breadhead
    Banned Former Member
    • Jul 2014
    • 0

    #18
    Great cook! They look like they came out really perfect. Nice smoke ring.👍

    Comment

  • DWCowles
    Founding Member
    • Jul 2014
    • 9702
    • 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.

    #19
    Dewesq55 how was the smoke flavor and what is your thoughts on an all wood cook now that you have one under your belt?

    Comment


    • Dewesq55
      Dewesq55 commented
      Editing a comment
      DWCowles the smoke flavor was great. My main thought on an all wood cook is that it takes a boatload of fuel, and, since I don't have a cheap local source of good smoke wood, it's expensive.l
  • 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.

    #20
    Super cool!

    Comment

    Announcement

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    2021 Meat-Up In Memphis Canceled

    We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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