Woodwind Pellet Grill
Weber Genesis Gold Gas Grill
Char-Broil Big Easy
PolyScience Sous Vide Professional Immersion Circulator Chef
Chef Steps Joule Thermal Circulator
Various temperature measuring devices, mostly from Thermoworks
SLC Ribs for first cook on new Woodwind Pellet Grill
I used 4 Tbls of Memphis Dust plus salt for two racks of ribs. The grill was preheated to 225 and turned to Hi Smoke when the ribs went on. It was a blustery 60 degree day and the grill was going from 210 to 230. I decided not to wrap ribs so went 5.5 hours and then applied a single coat of Head Country BBQ sauce and went 30 more minutes. Ribs, slaw and corn on the cob for two days. Hard to beat.
The grill in the driveway ribs plus mid cook snack on the grill, ribs and corn on the grill
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Nice looking ribs! I just got my Woodwind a couple weeks back and it’s been fun.
Went to pick it up across the Border (Canadian) and was so excited I had to cook some ribs. Night before I dry brined the slabs and set them in the fridge. Made up a batch of the Memphis Dust and went to sleep with a smile.
Next morning at 6AM I left home to pick up the grill....all the time thinking about what it was going to be like using a pellet grill.
Got home and ripped (well carefully opened but for effect...) open the boxes like it was Christmas....assembly was easy and set about curing the grill...apprehension filled my mind as I didn’t know how long it took to light and wondered if it even would.
Rubbed the ribs while I waited for cure and cool down. Put them on by 10AM. Smoke was billowing out and my eyes sting from the acrid haze. Tears came to my eyes. Set the probes into the meat and closed the lid.
Beer.....beer...etc
When the ribs were at temperature....7 hrs later...I was very happy. I brushed on some Caveman sauce (local stuff) and set them on the sear box for a minute or so each side (constantly turning them).
The ribs came out so nice. Flavour was amazing and there were bits on the rib edges that tasted like candy. Family loved them...and so did some friends that night at a Halloween party....
Great looking ribs Lortmil. The next thing I want to do this weekend is a reverse sear steak. I did not do the sear box because I have a high wattage portable induction cooktop that I can put on the shelf and use the same outlet as the Woodwind to sear whatever I need but can also use other than with the Woodwind.
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