Picked up a couple of racks of spareribs for the fun of it. I'll take it. The next one should be a bit better, I used the absolute last of my charcoal and had to nurse it along, maybe wasn't quite enough.
BBQ'd with a couple of chunks of hickory and apple, rub was just a simple one thrown together, sprayed with apple cider vinegar, sauce was an ancho/molasses sauce that I found on my shelf buried behind a can of beans that had to get used before the "best by" date passed.
Heh, the fire was literally going out by the time I pulled them. I was keeping 275 for about three hours, after that it was a race against time and inevitability while trying to put as much air through the coals before they burned off. I was around 220 at the grate when they came off.
> 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 IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Looks mighty fine. If you haven't done so already, check out this link to Meathead's Memphis Dust for an excellent pork rib rub: http://amazingribs.com/recipes/rubs_...phis_dust.html . It's kind of a staple around here
faultytower, Your Ribs look great! I was trying to figure how long your cook lasted! The reason for asking I was wondering what you are using for a thermometer for Grill Temps?
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
The way I was running it should have only gone for four hours if I had enough fuel to get me through. I have a Kamado K7 and ran out of fuel at about the 3.5 hour mark. These ended up going for a little over 4.5 hours because I was using the residual wall heat to get me to the end.
I've got that ThermoWorks ThermaQ setup for looking at the food / air temps. We have some of the ThermoWorks stuff at work for some of the testing we do and they make good things.
Cookers:
SnS 22” Kettle and rotisserie.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks iInstant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow, Meathead's Red Meat.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe.
Spices: Lots of 'em.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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