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.
Ribs are seasoned with a bottom layer of Meat Church BBQ Holy Gospel and a top layer of their Holy Cow.
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.
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.
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.
5 hours total cook time and the ribs and mac n cheese are done.
My plate with the mac n cheese and canned baked beans.
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