Followed Last Meal Ribs Recipe yesterday on a slab of St. Louis ribs. Aside from a minor crisis on the pellet smoker and over-brined on my part, they came out pretty good, unfortunately not "last meal" worthy .
Both the wife and I thought the ribs were a touch salty so I went back through my notes and memory banks. I'm pretty sure I brined 1/2 tablespoon / lb total instead of 1/2 teaspoon / lb , I clarified my notes! Ribs weren't bad, just a touch salty.
The minor crisis hit four hours into the smoke, temp dropped to 100, thought I had a flameout but no indication was given on the smoker. Called customer service at Camp Chef, they were great. We went through pellets, chimney setting, cleaning the pot, etc. All seemed good. Then the smoker ramped to 325, customer service said it was probably a "pellet bridge" or gap in the pellets in the auger. I accepted that and carried on smoking, it went back down to 225. And, passed 225 to 100 again and back to 300! I'm freaking now cause don't want to ruin the ribs! Called customer service again and they said may be a bad control board and thermometer, just email a copy of my receipt and a description of what happened, they will send out a new control board and probe.
I finished the cook on the gas grill at 225 indirect, they were "pretty good"
Both the wife and I thought the ribs were a touch salty so I went back through my notes and memory banks. I'm pretty sure I brined 1/2 tablespoon / lb total instead of 1/2 teaspoon / lb , I clarified my notes! Ribs weren't bad, just a touch salty.
The minor crisis hit four hours into the smoke, temp dropped to 100, thought I had a flameout but no indication was given on the smoker. Called customer service at Camp Chef, they were great. We went through pellets, chimney setting, cleaning the pot, etc. All seemed good. Then the smoker ramped to 325, customer service said it was probably a "pellet bridge" or gap in the pellets in the auger. I accepted that and carried on smoking, it went back down to 225. And, passed 225 to 100 again and back to 300! I'm freaking now cause don't want to ruin the ribs! Called customer service again and they said may be a bad control board and thermometer, just email a copy of my receipt and a description of what happened, they will send out a new control board and probe.
I finished the cook on the gas grill at 225 indirect, they were "pretty good"
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