My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I'm glad you asked this question, troymeister , because I've been wanting to try that recipe as well. I even have a couple of jars of Dreamland BBQ sauce. Seems like a PBC would be the perfect thing for this hot-n-fast rib technique.
I have done the Rendezvous version on my Big Green Egg which is similar to Dreamland in how they are cooked. They are good, but different. Grilled ribs don't have the same smoke taste and they are more chewy that traditional low and slow.
For what it is worth, in his interview with Meathhead, Clint mentioned that eating at the Rendezvous he has never had what he would call a really good rack of ribs.
I just think it is just due to a much different texture as LA Pork Butt mentioned above, than what we are used to.
I've done the Rendezvous recipe and really liked the results. As LA Pork Butt said, they're different, a little chewy but definitely good eats. Dreamland does ribs really well, I've eaten there a number of times.
I haven't done them that quickly, but I have done baby backs in under 3 hours by cranking the heat up a bit. Every rack is different and every grill is different in how it holds the temps. My pellet smoker makes it easy, but fluxuates a bit. I am thinking 2.5 hours for baby backs, and I can't remember what temp I did those at... it may even have been as high as 350. Might have to experiment again and see!? They turned out great, though!
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