Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: HighOnSmoke on July 03, 2018, 04:38:14 PM
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I picked up a package of Texas short ribs from Porter Road last week. Here they are getting salted for a 24-hour dry brine
yesterday. This was going to be dinner for the 4th of July, but it is supposed to be storming here tomorrow.
(https://photos.smugmug.com/BBQ-Cooks/Texas-Short-Ribs-07-03-18/i-PL2mcgD/0/6a6a5b4b/L/Tx%20Short%20Ribs-1-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Texas-Short-Ribs-07-03-18/i-PL2mcgD/A)
Ribs are seasoned with a bottom layer of Meat Church BBQ Holy Gospel and a top layer of their Holy Cow.
(https://photos.smugmug.com/BBQ-Cooks/Texas-Short-Ribs-07-03-18/i-ScwPN4D/0/1b27a2d1/L/Tx%20Short%20Ribs-2-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Texas-Short-Ribs-07-03-18/i-ScwPN4D/A)
45 minutes into the cook. I am burning GM Grill Gold Blend pellets today. My grill is set at 230. Notice that the left side is at 225
and the right side is at 230. Can’t do much better than that.
(https://photos.smugmug.com/BBQ-Cooks/Texas-Short-Ribs-07-03-18/i-pT2TfCp/0/ca7fa83a/L/Tx%20Short%20Ribs-3-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Texas-Short-Ribs-07-03-18/i-pT2TfCp/A)
2 hours into the cook and they are getting some great color. I will start spritzing them with a 50/50 mixture of Apple Cider
Vinegar and water. I will do this every 45 minutes until they are done.
(https://photos.smugmug.com/BBQ-Cooks/Texas-Short-Ribs-07-03-18/i-XXz9fBG/0/17db658a/L/Tx%20Short%20Ribs-4-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Texas-Short-Ribs-07-03-18/i-XXz9fBG/A)
4 hours into the cook and I added some homemade mac n cheese to the smoker. Ribs are almost done and I figure an hour and
they will both be done.
(https://photos.smugmug.com/BBQ-Cooks/Texas-Short-Ribs-07-03-18/i-wmvCwGg/0/8e9ff7ce/L/Tx%20Short%20Ribs-5-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Texas-Short-Ribs-07-03-18/i-wmvCwGg/A)
5 hours total cook time and the ribs and mac n cheese are done.
(https://photos.smugmug.com/BBQ-Cooks/Texas-Short-Ribs-07-03-18/i-CwxbKCt/0/cd5c4b77/L/Tx%20Short%20Ribs-6-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Texas-Short-Ribs-07-03-18/i-CwxbKCt/A)
My plate with the mac n cheese and canned baked beans.
(https://photos.smugmug.com/BBQ-Cooks/Texas-Short-Ribs-07-03-18/i-Fxx9cSp/0/cfb311fd/L/Tx%20Short%20Ribs-7-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Texas-Short-Ribs-07-03-18/i-Fxx9cSp/A)
I tried cooking the ribs different this time. Before I would cook them for 3 or 4 hours in smoke mode then kick up the temp
to 230. This time I started them at 230 and I did not notice a difference. Seems with the Davy Crockett the extra smoke
you get in smoke mode is not needed to get a great smoke flavor.
I am really impressed with the meat so far that I have purchased from Porter Road. I will definitely buy these again as they are
100 percent better than the ones I get from Sam’s Club and cheaper.
The link to Porter Road: https://porterroad.com
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:thumbup: :thumbup: Man those look good!!!
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Mike,
That is a home run!! Great looking cook!!
Art
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I like everything about this cook. I like the grates you have.
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Perfectly cooked ribs HOS
and about those expanded metal cooking grates...……….I don't think those were standard...………………...
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Perfectly cooked ribs HOS
and about those expanded metal cooking grates...……….I don't think those were standard...………………...
Thanks Smoke! And no not standard. There is a guy on the Green Mountain Facebook page that makes them. A little pricey, but worth it compared to the flimsy ones that come with the cooker.
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This looks sooo gooood
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Fabulous cook Mike!! :thumbup:
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This looks sooo gooood
X2 ! ! !
BD
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Mike, those ribs look delicious. I've got to order something from Porter Road right away.
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I tried cooking the ribs different this time. Before I would cook them for 3 or 4 hours in smoke mode then kick up the temp
to 230. This time I started them at 230 and I did not notice a difference. Seems with the Davy Crockett the extra smoke
you get in smoke mode is not needed to get a great smoke flavor.
That's a great meal. :thumbup:
What temp setting (on the Davy) do you consider smoke mode? (the temp you think you get the best good smoke?)
I have tried from 150° up & it all seems good to me.
I'm sure with your experience with it you have it tuned in more than I do.
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That’s a wonderful cook Mike :thumbup:
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I tried cooking the ribs different this time. Before I would cook them for 3 or 4 hours in smoke mode then kick up the temp
to 230. This time I started them at 230 and I did not notice a difference. Seems with the Davy Crockett the extra smoke
you get in smoke mode is not needed to get a great smoke flavor.
That's a great meal. :thumbup:
What temp setting (on the Davy) do you consider smoke mode? (the temp you think you get the best good smoke?)
I have tried from 150° up & it all seems good to me.
I'm sure with your experience with it you have it tuned in more than I do.
Yep I usually used 150 to try and generate more smoke. I decided just to go ahead and smoke these at my normal 230 temp. I got just as much smoke at 230 as 150 and it cut off an additional 3 to 4 hours cook time.
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Excellent looking meal, Mike!
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Thanx Mike.
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Great looking cook all around...nice job! :thumbup:
Jeff
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Those look great!
Had been trying to get an order together for Porter Road to reach the $100 free shipping, one item will be in stock but others wont.
Finally reached the limit today, and placed my 1st order, I have package of those ribs and a picanha, as well some ground beef/pork belly, also hoped for some hanger steaks but they were out of stock.
Cant wait to try them!!
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Nice lookin Bones Mike!! :thumbup:
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Perfectly cooked ribs HOS
and about those expanded metal cooking grates...……….I don't think those were standard...………………...
Thanks Smoke! And no not standard. There is a guy on the Green Mountain Facebook page that makes them. A little pricey, but worth it compared to the flimsy ones that come with the cooker.
Do you have his contact information?
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Contact: Joseph V Fiorino on the Green Mountain grill Facebook page.
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Thanks
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