Had fun on Saturday cooking my first rack of baby backs on the GMG wood pellet grill that I purchased about a month ago. I used what I'll call a "modified Huskee" rib rub and prepped the night before since the rub contains salt and had the meat in the fridge overnight. I used less cumin and cayenne, and added paprika. Probably should have used less table salt or substituted sea salt or kosher salt. I used the Mav 733 to monitor grill temp and compared to the GMG readout on the app for my smartphone. I really love the wifi feature on the GMG controller. Results shown below.
Huskee So I'd have to say that this was mostly successful. Taste was fantastic! (Thanks Huskee!) But I've got to get a better handle on grill temps left to right and front to back to avoid over-cooking or under-cooking.
Also, I'll probably trim the rack to get a full slab in the grill next time rather than cutting it in half. The Davy Crockett has some size limitations and I'd really like to get two racks in there rather than one that's cut in half. One rack disappeared before I had my "fair share"!!!
Huskee So I'd have to say that this was mostly successful. Taste was fantastic! (Thanks Huskee!) But I've got to get a better handle on grill temps left to right and front to back to avoid over-cooking or under-cooking.
Also, I'll probably trim the rack to get a full slab in the grill next time rather than cutting it in half. The Davy Crockett has some size limitations and I'd really like to get two racks in there rather than one that's cut in half. One rack disappeared before I had my "fair share"!!!
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