What do you say we cook something on the Good One Open Range? What to cook? What to cook? One of my personal nemesis': ribs.
Trimmed up some spares St. Louis style.
Sprinkled on lightly Three Little Pigs Touch of Cherry followed with a light dusting of Three Little Pigs Kansas City Sweet
I used about 7 lbs of unlit briquettes and added just about half a chimney of lit and let the pit come up to temp. With the damper at 11 o clock the Open Range hit 250 in about 20 minutes.
On go the ribs
Yesterday when seasoning the pit, I went a bit overboard and used a off-set sized split of wood. Way to much for a regular cook. The design of the lid makes the heat and smoke swirl around the food before exiting through the top spinner. I used a small pc of hickory and a small pc of cherry for the smoke.
No spritzing, no peeking, look at this beauty 5 hours later
Wendy said these were the best ribs I have made her so far. She loved the rubs. Not salty and you could taste the meat. Not oversmoked. Just perfect. Sparky would be proud
Notes about this rib cook:
The pit held all day at 250. It didn't budge. Beautiful blue smoke. Plenty of charcoal left over for the next cook. I checked the temps every 30 minutes for the first couple of hours and did not come back out to check it until the 5 hour mark. The Open Range was sitting on 250. Just amazing for an off-set.
Next cook should be this weekend. See you then.