Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: HighOnSmoke on September 03, 2018, 06:12:20 PM
-
I am doing my last package of Duroc Babyback Ribs for Labor Day.
Here they are after 1 hour of smoke mode in the Blaz’n Grillworks Grid Iron. I am burning GMG Gold Blend pellets and am
monitoring my temps with the Maverick XR-50. Time to up the temperature to 215. I am also running the Grid Iron with
the Savannah Stoker IV. I am consistent with my temps being within 5 degrees of the set point across the grill.
(https://photos.smugmug.com/BBQ-Cooks/Labor-Day-Babyback-Ribs-09-03-18/i-3fpNNFF/0/d9437f42/L/BB%20Ribs%20-1-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Labor-Day-Babyback-Ribs-09-03-18/i-3fpNNFF/A)
I seasoned them yesterday with Meat Church BBQ Honey Bacon rub. This is another one of their limited-edition rubs.
(https://photos.smugmug.com/BBQ-Cooks/Labor-Day-Babyback-Ribs-09-03-18/i-KkcXqpm/0/b55cbc16/L/BB%20Ribs%20-2-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Labor-Day-Babyback-Ribs-09-03-18/i-KkcXqpm/A)
I can’t ask for any better temperature control than what I am getting from the Savannah Stoker. You can barely see that the top
temperature on the Savannah Stoker is 218. My probes are reading left, center and right.
(https://photos.smugmug.com/BBQ-Cooks/Labor-Day-Babyback-Ribs-09-03-18/i-NmXN2RX/0/af5be33a/L/BB%20Ribs%20-3-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Labor-Day-Babyback-Ribs-09-03-18/i-NmXN2RX/A)
3 hours into the cook and I have spritzed the ribs a couple times with plain water. I plan on letting them go without wrapping as
I did the last time I cooked these. Another hour or so I will add some mac n cheese to the cooker.
(https://photos.smugmug.com/BBQ-Cooks/Labor-Day-Babyback-Ribs-09-03-18/i-FTQknT9/0/47d314cf/L/BB%20Ribs%20-4-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Labor-Day-Babyback-Ribs-09-03-18/i-FTQknT9/A)
5 hours in and almost done. I sauced them with Killer Hogs the BBQ Sauce. The mac n cheese went in at the 4-hour mark and
I added the Bush Sriracha beans about 45 minutes ago.
(https://photos.smugmug.com/BBQ-Cooks/Labor-Day-Babyback-Ribs-09-03-18/i-rmNQNFW/0/1e0028be/L/BB%20Ribs%20-5-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Labor-Day-Babyback-Ribs-09-03-18/i-rmNQNFW/A)
Everything is done! I am going to let the ribs rest for about 10 minutes then slice them.
(https://photos.smugmug.com/BBQ-Cooks/Labor-Day-Babyback-Ribs-09-03-18/i-Bvp9723/0/2e86a87d/L/BB%20Ribs%20-6-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Labor-Day-Babyback-Ribs-09-03-18/i-Bvp9723/A)
My plate of goodness on our finest china!
(https://photos.smugmug.com/BBQ-Cooks/Labor-Day-Babyback-Ribs-09-03-18/i-gJhLdfS/0/119dd850/L/BB%20Ribs%20-7-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Labor-Day-Babyback-Ribs-09-03-18/i-gJhLdfS/A)
Fantastic meal! I need to order some more Duroc ribs!
-
Mike
Great looking ribs, you nailed those.
Bill
-
I would put a big hurt on that plate
-
Holy sh!t. That whole plate looks good.
-
WOW, just WOW!!!!! Fantastic cook :)
-
Amazing plate
-
Great cook. :thumbup:
-
Good looking grub HOS
-
HOS,
Where did you get that clamp that is holding the meat probe? Looks like a very useful idea!
Sam
-
Oh Yeah, nice looking meal all the way around
-
Killer looking ribs Mike! :thumbup: :thumbup:
-
HOS,
Where did you get that clamp that is holding the meat probe? Looks like a very useful idea!
Sam
I bought a couple of them a few years back from the BBQ Guru website.
https://www.bbqguru.com/storenav?CategoryId=3&ProductId=55
-
Nice lookin Bones Mike! :thumbup: