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
> 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
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
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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