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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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Memorial Day Baby Back Trifecta

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  • FishTalesNC
    Club Member
    • Dec 2017
    • 1265
    • Durham, NC

    • Cookers
      • Oklahoma Joe’s Bronco
      • Weber Premium Kettle 26” w/ SNS XL
      • Weber Smokey Joe 14”
      • Pit Barrel Cooker

      • Fireboard Extreme BBQ Edition
      • ​​​​​​​Weber iGrill 2 w/ 1 ambient and 3 meat probes
      • Thermapen mk4

      • Oklahoma Joe’s Triple Grate
      • Oklahoma Joe’s Super Skewers
      • ​​​​​​​Weber Gourmet BBQ System Pizza Stone
      • Weber Gourmet BBQ System Wok
      • EasySpin Cooking Grate (26”)
      • Custom Cut GrillGrates for SNS XL
      • Frogmat cut to fit 26" w/ SNS
      • Weber Original Rib Rack
      • Pampered Chef BBQ Pizza Pan (2)
      • Weber Chimney Starter (2)
      • Beast Armor Gloves
      • CharGon Grate Cleaner
      • PBC Chimney Starter
      • PBC Ash Pan
      • PBC Hinged Grate
      • PBC Corn Hanger
      • PBC Vertical Skewers (10" & 15")
      • PBC Sausage Hanger
      • PBC Basket Hanger

    Memorial Day Baby Back Trifecta

    My dry rub expert got to work on these 3 baby back racks at 8:30am. In the pics the single cookie sheet was kosher salt & MMD, on the other sheet the bottom one was Blues Hog and the top was Weber. Had them on the 26” kettle with a water filled SNS with Weber briquettes and cherry wood chunks, and was up to temp by 10:15am. It rained off and on all day, but the SNS performed admirably and the kettle temp was consistent between 225-240F with just a couple vent adjustments. At 1pm I swapped the front and back racks. At 3:15 hit them with a little BBQ sauce (mix of things in the fridge) and then back on for 45 min. Took them off, sauced once more, wrapped and held in the oven until 5pm. Delicious!

    Verdict: No surprise, the MMD ribs were the favorite. The brown sugar shines thru and gives more of that sticky caramelization goodness. Big surprise (to me), the Weber was a VERY close 2nd, and the BH a distant third.
    Attached Files
  • ecowper
    Founding Member
    • Jul 2014
    • 3759
    • Maple Valley, WA
    • Grill = Hasty-Bake Gourmet Dual Finish
      Smoke = Weber Smokey Mountain 22.5"

      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
      Thermometer = Maverick ET732
      Thermometer = ThermoWorks Chef Alarm
      Thermapen Mk IV = Light blue
      Thermapen Classic = Grey
      PID Controller = Fireboard Drive + Auber 20 CFM Fan

      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
      Favorite beer = Sam Adams Boston Lager or Shiner Bock
      Favorite whisky = Lagavulin 16 year old single malt

      Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"

      Eric Cowperthwaite aka ecowper

    That’s a darn cute dry rub expert! I like the side by side tasting, sounds great.


    • CaptainMike
      Club Member
      • Nov 2015
      • 2820
      • The Great State of Jefferson
      • 24X40 Lone Star Grillz offset smoker
        Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
        Old school big'ol Traeger w/Pro controller (Big Tex)
        2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
        20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
        20 x 30 Santa Maria grill (Maria, duh)
        Bradley cabinet smoker (Pepper Gomez)
        36" Blackstone griddle (The Black Beauty)
        Thermoworks Smoke and Thermapen.

      Fantastic that your DRE enjoys helping. That'll be a lifetime gift she'll always thank you for.


      • jgreen
        Charter Member
        • Oct 2014
        • 2751
        • Winnipeg Manitoba Canada
        • Cookers:
          Broil King XL
          Broil King Smoke
          Weber Kettle 26
          Grilla Pellet smoker
          Capital 40 natural gas
          Napoleon Pro 22 kettle

          Maverick 733
          Thermapen (ok..4 thermapens)
          Thermo works DOT (or two)
          Fireboard (probably my favourite)
          Thermworks Smoke (or two)

          SnS (original, plus and XL)
          DnG pans, 6 or 7 of these
          and, maybe some other toys as well

        Just got hungry for ribs again. Nice comparison.


        • jfmorris
          Club Member
          • Nov 2017
          • 3737
          • Huntsville, Alabama
          • Jim Morris

            • Slow 'N Sear Deluxe Kamado (2021)
            • Camp Chef FTG900 Flat Top Grill (2020)
            • Weber Genesis II E-410 w/ GrillGrates (2019)
            • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q & Rotisserie (2007)
            • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
            • King Kooker 94/90TKD 105K/60K dual burner patio stove
            • Lodge L8D03 5 quart dutch oven
            • Lodge L10SK3 12" skillet
            • Anova
            • Thermoworks Smoke w/ Wifi Gateway
            • Thermoworks Dot
            • Thermoworks Thermapen Classic
            • Thermoworks RT600C
            • Whatever I brewed and have on tap!

          Great looking cook, cute DRE! I don’t think my daughters would help me now, but at that age they were willing! Somehow I figured you wouldn’t need a rib rack for just 3 racks on the 26”. I of course us one for more than 2 racks on my Performer.


          • jfmorris
            jfmorris commented
            Editing a comment
            FishTalesNC I’ve found that with water in the SNS you can pretty much have meat just short of the SNS and it’s still cool. That water trough area creates a good thermal buffer at grate level. Heat rises after all, and the ribs flat on the grate won’t get over cooked near the SNS like you might think.

          • FishTalesNC
            FishTalesNC commented
            Editing a comment
            Thx jfmorris I’ll have to try that next time - no flipping & rotating would be a win. Btw I keep seeing your full set of grill grates for your Performer, think I “need” that as well, you’ve convinced me.

          • jfmorris
            jfmorris commented
            Editing a comment
            FishTalesNC yeah, unless I am reverse searing with the SNS, I use the Grillgrates for all my charcoal direct grilling. Let’s me use the entire grill for stuff like chicken, chops, burgers, without fooling with a 2 zone setup for those items.
        • dshaffes
          Charter Member
          • Jan 2015
          • 287
          • NJ

          Would you think about doing the test without sauce?


          • FishTalesNC
            FishTalesNC commented
            Editing a comment
            I would if it were just me, my wife and kid wouldn’t be as keen on it. I was also expecting neighbors so wanted a sauce - but they no showed! Leftovers tomorrow!, 👍🏻
        • dshaffes
          Charter Member
          • Jan 2015
          • 287
          • NJ

          I was just wondering because I have found that saucing needs to balance with the rubs. Thanks for the quick reply.


          • FishTalesNC
            FishTalesNC commented
            Editing a comment
            That’s a great point dshaffes I thought about that because we loved the BH rub on a recent pulled pork smoke with BH TN Red sauce. A “controlled” sauce was the best I could do for today’s experiment, but still not an ideal test as you noted. Nothing went as planned this entire weekend tho! 😆
        • fzxdoc
          Founding Member
          • Jul 2014
          • 5467
          • 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, DnG, andLarge Charcoal Basket, for WSCGC
            SnS 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
            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)

            Two Joule Sous Vide devices
            VacMaster Pro 350 Vacuum 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

          Quite the expert indeed. What a cutie.

          So you use a rib rack even on a 26 incher? Good to know.


          P.S. I just now read your comment above about it. I have yet to use a rib rack. For some reason I've been leery of them. Dunno why--maybe concerned about non-uniform cooking?


          • jfmorris
            jfmorris commented
            Editing a comment
            Kathryn what I’ve found with the rack on a kettle is the top edge does cook a little faster than the edge towards the grate, due to the temperature being higher that far above the grate. I just flip the slabs of ribs end to end about halfway through the cook. I wouldn’t use the rack unless doing more than 2 on the kettle though.

          • FishTalesNC
            FishTalesNC commented
            Editing a comment
            fzxdoc I’m a noob, got my SNS for Christmas, still finding my way. I have found I need to rotate them within the rack 1/2 way thru, and as you can see it still looks uneven on edges. 🤔 I do want a PBC for my next cooker thx to your posts btw - esp for chicken. And I’ve passed on some of your InstaPot wisdom to my wife, she got one a few weeks ago! 👍🏻

          • fzxdoc
            fzxdoc commented
            Editing a comment
            Thanks, jfmorris and FishTalesNC for the information. I'd love to get a 26 inch Weber for even more real estate than my WSCGC, but really don't need one. I sure love looking at them in the stores, though. I was just surprised that, with all that room, a rib rack was necessary, but can now follow the logic. Good to know about how to mitigate the uneven heating when using a rib rack.

        • RonB
          Club Member
          • Apr 2016
          • 13866
          • Near Richmond VA
          • Weber Performer Deluxe
            Pizza insert
            Smokenator 1000
            Cookshack Smokette Elite
            2 Thermapens
            lots of probes.

          Nice job on the ribs. And a great DRE to help!




          2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

          We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
          See more
          See less
          Meat-Up in Memphis