I cooked some ribs on the pellet smoker today, they are looking good and almost done. I dry brined them and I made up some Lexington dip BBQ mopping sauce to baste with, then I coated them Meatheads Kansas City style BBQ sauce after five hours, I did not tent them this time. They were cooked at the smoke setting on my Traeger grill which is around 160F I think.
This is the first time I tried to attach a photo and I hope it works.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> 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 Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Argoboy, I just Spent parts of the last four days at Happy Harry's RibFest, Fargo ND and I don't believe I saw any Ribs that Looked Better Than Yours!
Eat Well and Prosper! From Fargo ND, Dan
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