When I bought the pork ribs for the 4th. of july cook I wound up with 9 slabs & only wanted 6 for the cook. So I dry brined 3 vacuum sealed & froze them, thawed them & cooked yesterday. I had to shorten the slabs to fit my portable little grill I will have to cook the end pieces today or tomorrow. Only have photos of 2 the other one left while it was still wrapped. They were on at 230°F for 5&1/2 hrs then in the cambro for a little over 1hr. A little over done as they fall off the bone but other wise good.
Last edited by Darchie03; November 15, 2017, 09:06 AM.
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
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
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.
Some ribs from the pellet grill
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