Sunday = Rib Day

ecowper

Founding Member

Joined: Jul 2014

Posts: 4969

Location: Maple Valley, WA

Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove

Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)

Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 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"

Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.

Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"

Some Posts in Pitmaster to check out:

Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer

Eric
#1

Sunday = Rib Day

April 26, 2020, 02:45 PM

Today Karyn and I are cooking back ribs together .... tons of fun. She’s been helping me from start to ... eventual ... finish. We used our standard approach for back ribs as follows
Costco pork loin back ribs in the cryovac, let them age a bit in the fridge. For this it was 8 days

Dry brine them the night before

Mix up our rub the night before to let spice flavors mingle and get to know each other

6 hours before we want to eat, we start cooking

Noon - start the WSM up - 14 lb bag of KBB, 2 nice chunks of red oak, 20 briquettes lit, build a donut in the WSM

Fill water pan and get the FIreBoard set up

WSM up to 225F we pull ribs from fridge and get rub on the ribs.

Straight to the smoker, which has stabilized at just about 250F

3.5 - 4 hours for the ribs to cook (they weigh about 3 lbs per rack, fairly meaty)

Wrap and rest in the oven at 170F while prepping sides .... corn, coleslaw plus Eric is cooking Drunk Texas Beans

Serve!
Tags: None

Likes 13
Steve B

Club Member

Joined: Jun 2016

Posts: 3937

Location: Rockland county New York

Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.

22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

Napoleon gas grill (soon to go bye bye) rotting out.

1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red

Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
#2

April 26, 2020, 04:14 PM

Looking good so far. 👍👍
Likes 1
Comment
1 comment

#2.1

ecowper commented

April 26, 2020, 04:23 PM

Editing a comment

I’ve got a write up on my approach to ribs that I’m going to share too

1 like
ecowper

Founding Member

Joined: Jul 2014

Posts: 4969

Location: Maple Valley, WA

Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove

Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)

Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 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"

Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.

Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"

Some Posts in Pitmaster to check out:

Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer

Eric
#3

April 26, 2020, 04:19 PM

Halfway through the cook .... the dog, Karyn, me .....
Likes 9
Comment
1 comment

#3.1

smokin fool commented

April 26, 2020, 04:31 PM

Editing a comment

Y'all lookin good by that cooker
We looked at ribs today but the weather was forecast to crap out
Give it a stab next week

2 likes
Blues1

Former Member

Joined: Mar 2020

Posts: 409

Location: SC
#4

April 26, 2020, 04:24 PM

Looking good!
Likes 2
Comment
RonB

Club Member

Joined: Apr 2016

Posts: 17058

Location: Near Richmond VA

Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
#5

April 26, 2020, 04:50 PM

Great job.
Comment
Dewesq55

Founding Member

Joined: Jul 2014

Posts: 2557

Location: The Poconos, NEPA

Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.

Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"

Thermometer:â€‹â€‹â€‹â€‹â€‹â€‹
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes

Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak

Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

Favorite Cuisine to Eat:
Indian, followed closely by BBQ.

Disqus ID:
David E. Waterbury
#6

April 26, 2020, 05:16 PM

I recently bought 2 racks of baby backs ('twas all I could get). My downstairs fridge fritzed out for a few days so I had to freeze them. Now I have to remember to take them out in advance to thaw if I want to cook them. Oh, well!
Likes 1
Comment
ecowper

Founding Member

Joined: Jul 2014

Posts: 4969

Location: Maple Valley, WA

Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove

Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)

Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 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"

Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.

Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"

Some Posts in Pitmaster to check out:

Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer

Eric
#7

April 26, 2020, 05:20 PM

3.5 hours worth of cook .... looking and smelling fabulous
Likes 6
Comment
ecowper

Founding Member

Joined: Jul 2014

Posts: 4969

Location: Maple Valley, WA

Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove

Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)

Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 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"

Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.

Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"

Some Posts in Pitmaster to check out:

Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer

Eric
#8

April 26, 2020, 08:17 PM

And here you go ... final outcome!
Likes 6
Comment
jgreen

Charter Member

Joined: Oct 2014

Posts: 2793

Location: Winnipeg Manitoba Canada

Cookers:
Broil King XL
Broil King Smoke
Weber Kettle 26
Grilla Pellet smoker
Capital 40 natural gas
Napoleon Pro 22 kettle

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

Accessories:
SnS (original, plus and XL)
DnG pans, 6 or 7 of these
Vortex
Grillgrates
and, maybe some other toys as well
#9

April 26, 2020, 09:15 PM

Good looking meal. Nicely done.
Comment
Mr. Bones

In Memoriam

Joined: Sep 2016

Posts: 11728

Location: Kansas Territory
#10

April 26, 2020, 09:44 PM

Great Job, Brother! Lookin forward to yer Rib Writeup, hope it incldes dem Beans, as well...can see some pulled meat, as well as jalapeños were involved.
Ya know I'm always a sucker fer some good bean tips...
Likes 1
Comment
1 comment

#10.1

ecowper commented

April 27, 2020, 07:50 AM

Editing a comment

I'll post the beans recipe too .... if I can remember what I did ;-)

1 like

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