Beefy ribs

[smokeasaurus]

Well, they were beefy in certain spots. At 1.49  a lb why the heck not.

I felt like rubbing down with wooster (ala Bill at Texas BBQ rub), but didn't have any  , oh well, a little A1 to the rescue 
Used Ob-Que's Big Bull Brisket rub and away we went at 250 degrees


Nice and beefy after 5 hours with 1 hour getting some foil love


I might have dampered down too much and lost too much heat the first hour in. Had to re-light. I had a large foil pan under the cooking grate which I removed. I lined the deflector in HD foil and the Akorn cooked real nice after that. Lost Arrow isn't kidding around about the learning curve on Kamado style cookers......but no matter which type of pit you use, you have to learn the ins and outs of it................

[Smokin Don]

Looks good Smoke!!! I could gnaw on a few of those!!! Don

[HighOnSmoke]

Very nice Smoke!

[Jaxon]

Lookin' good grasshopper...

[RG]

Looks Good to me! Remember this, once you learn that Akorn, you got it from there on out. It will give you the basics of Kamado cooking, they're all different but more alike than not. The basics are the same on them all from Egg, Keg to Primo to Akorn! You''ll have it down in no time and will be able to do overnighters in it should you want to. A TTT will be your friend if you decide to do long unattended cooks. Either that or an Auber or similar ATC (automatic temp controller). The Tip Top is just the cheapest to use of the bunch!

As for having a drip pan, I'd suggest learning to have that in there for every cook as it really is a useful way to keep things clean.

[tomcrete1]

Looks Great! 

[Pappymn]

Nice barkage

[smokeasaurus]

Looks Good to me! Remember this, once you learn that Akorn, you got it from there on out. It will give you the basics of Kamado cooking, they're all different but more alike than not. The basics are the same on them all from Egg, Keg to Primo to Akorn! You''ll have it down in no time and will be able to do overnighters in it should you want to. A TTT will be your friend if you decide to do long unattended cooks. Either that or an Auber or similar ATC (automatic temp controller). The Tip Top is just the cheapest to use of the bunch!

As for having a drip pan, I'd suggest learning to have that in there for every cook as it really is a useful way to keep things clean.

Drip pans and foil are a Quer's best friend. The one I used was way too large. Gonna look for a smaller size next time we are at the market.

[TMB]

I need to try beef ribs one of these days.   You're ribs look good from here Smoke

[muebe]

Great looking bones!