Hi All!
Yesterday I made pulled pork and baby-backs on my new 26" kettle. I don't have a SnS yet, so hacked a version with bricks and aluminum foil (foil under the indirect side), and the top vent opposite side of the coals. I also used apple wood chunks and MMD on both pork and ribs, and a water pan under the food on the indirect side.
The pork came out great - looked like a meteorite when I pulled it off. I started the pork much earlier and then added 2 slabs about 6 hours before guests were coming over. I cooked the ribs uncovered for 3 hours, then crutched them for an hour, then uncovered for the rest of the cook. For both I was in the 240-250 range.
The outside of the ribs looked like the pork - very dark and crunchy bark. In fact it was tough enough that I had trouble when cutting the ribs apart before serving - the knife often couldn't bite into the bark so meat would get pulled off the bone.
While I loved the bark on the pork, I don't care for ribs to be as dark and crunchy. Does this form because of the smoke (or too much smoke)? The MMD (or too much MMD)? When I cook ribs on my gasser (with MMD and some apple chips in a smoking pouch), they don't come out nearly as dark. Is it because of the way the hot air flows in the kettle?
Sorry - I don't have any pictures!
Thanks for any thoughts!
Scott
Yesterday I made pulled pork and baby-backs on my new 26" kettle. I don't have a SnS yet, so hacked a version with bricks and aluminum foil (foil under the indirect side), and the top vent opposite side of the coals. I also used apple wood chunks and MMD on both pork and ribs, and a water pan under the food on the indirect side.
The pork came out great - looked like a meteorite when I pulled it off. I started the pork much earlier and then added 2 slabs about 6 hours before guests were coming over. I cooked the ribs uncovered for 3 hours, then crutched them for an hour, then uncovered for the rest of the cook. For both I was in the 240-250 range.
The outside of the ribs looked like the pork - very dark and crunchy bark. In fact it was tough enough that I had trouble when cutting the ribs apart before serving - the knife often couldn't bite into the bark so meat would get pulled off the bone.
While I loved the bark on the pork, I don't care for ribs to be as dark and crunchy. Does this form because of the smoke (or too much smoke)? The MMD (or too much MMD)? When I cook ribs on my gasser (with MMD and some apple chips in a smoking pouch), they don't come out nearly as dark. Is it because of the way the hot air flows in the kettle?
Sorry - I don't have any pictures!
Thanks for any thoughts!
Scott
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