Rib experiment success

[Jerod Broussard]

Tried smoking in the pellet at 300+. Used my Trifecta Rub which has sugar but not to the extent of MMD. I cut the thinner St. Louis section off.

Freaking delicious!!

[Jerod Broussard]

The membrane is also good. It is like a flat cracklin. I didn't season it at all.

[JCBBQ]

Oooph!! That bark!!!

[RonB]

Dat looks great.

[fuzzydaddy]

Nice color and they look delicious. How long was the cook?

[Jerod Broussard]

I think about 3 hours.

[jfmorris]

Awesome ribs! How long did it take at the higher temp? Knowing how the Rendezvous cranks out great ribs out in 1-2 hours, I bet they were great.

[Jerod Broussard]

I think 3, but I didn't take notes so I'd have to do it again to really find out.

[SmokeyGator]

Great job!

[HawkerXP]

Looks marvelous!

[FireMan]

They looked better than mine. Cool.

[Jerod Broussard]

I dunno, I liked your bark.

[HouseHomey]

Jerod Broussard. BWAHAHAHA

[smokenoob]

Woof!

[HouseHomey]

You can go 375° dual zone. I've done it often. Then finish with sauce or glaze.

Can you do dual zone? I'm jot sure how this meachines work? Like gassers? Are you you all in with the pooper? Maybe reverse then?

[jfmorris]

Pellet smokers are all in, but you don't need a dual zone, as its all indirect unless you remove the diffuser, much like a kamado.

[Donw]

Those look outstanding!

[OmegaDog12]

Jerod Broussard I've tried MMD and was great, but I'm always experimenting with my taste buds. Wanted to know if you're willing to share the recipe for your Trifecta Rub or is it available retail?
The OmegaDog

[Sweaty Paul]

Looks delicious!

[Henrik]

Nice one!

[Bumby]

Those look great! How was the smoke flavor?

[Jerod Broussard]

On par.