Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Gas Smokers => Topic started by: Cinredman on December 06, 2015, 01:55:51 PM
-
Second cook of ribs on PG24LTD
Ribs from Costco
Mix of rubs - 2:1 ratio between Brucken and Salt Lick
(http://images.tapatalk-cdn.com/15/12/06/46f72e9ab40fb4b5f5797e9a41e2a922.jpg)
Sent from my iPhone using Tapatalk
-
Are they done yet?
-
Started with pellets topped up to middle grate to measure consumption.
(http://images.tapatalk-cdn.com/15/12/06/b6df4837a6a74dca27b66f1efe0672b0.jpg)
This unit has two smoke settings; high and low.
Low setting should generate average temp of 160. High around 220
Here is how things are looking on high smoke
(http://images.tapatalk-cdn.com/15/12/06/d1e52de532a2f26a938112f3151d1b81.jpg)
Sent from my iPhone using Tapatalk
-
Are they done yet?
-
Progress. A bit more ash on outside, which I'm not sure is natural.
(http://images.tapatalk-cdn.com/15/12/06/9afa446f9b085b337c5e683c31e1c011.jpg)
But, them ribs be looking good.
(http://images.tapatalk-cdn.com/15/12/06/3fd485e9b25660b2d2c49f983bbf3077.jpg)
Sent from my iPhone using Tapatalk
-
I'm hungry are they done yet? ;) ;) ;) ;) ;)
-
If I do this, I get a whooping.....
Are they done yet??
I did it, I get a whooping :D :D
Looks like the ash on top of the hopper is from the little gap from the lid on that side. I had that when I tested the Camp Chef version......no worries..........
-
I'm hungry are they done yet? ;) ;) ;) ;) ;)
This.
-
Almost ready. Cut foil cook time by 30 min. (http://images.tapatalk-cdn.com/15/12/06/936eb082f885428dc77b36ca175cd372.jpg)
Sent from my iPhone using Tapatalk
-
Pellet consumption after 4.5 hours, estimate 60% of what I started with in the hopper
(http://images.tapatalk-cdn.com/15/12/06/1bb294202b19d446cf5279d7225b8a88.jpg)
Sent from my iPhone using Tapatalk
-
Maybe more like 70%
Sent from my iPhone using Tapatalk
-
Ok... Don't have a pellet smoker yet... Oh man.. How do I justify this... The SRG was the x mas present.
:) :)
-
They done yet? :D
-
Just heading out and found the damn auger dry of pellets as the remaining clung to the sides of the hopper.
(http://images.tapatalk-cdn.com/15/12/06/b5933e2a699aa3e3bbb42e95c23cde7a.jpg)
Sent from my iPhone using Tapatalk
-
Done and resting. (http://images.tapatalk-cdn.com/15/12/06/b9cceff828617ea042351ced0b3d0ae6.jpg)
Sent from my iPhone using Tapatalk
-
Nice looking ribs!
You know....You can ALWAYS let them rest in my custody! :D
-
Nice looking ribs!
You know....You can ALWAYS let them rest in my custody! :D
Better find a vegan to watch them. You can't be trusted :)
-
Nice looking ribs!
You know....You can ALWAYS let them rest in my custody! :D
Better find a vegan to watch them. You can't be trusted :)
Pappy I need someone to ride shotgun while "guarding" these ribs. I was thinking you'd be the guy! 8)
-
Verdict is in, better than the first batch from about a week ago. Followed the 3-2-1 method again today. Last week, this resulted in overcooked ribs. Today, I cut the 2 hours to 90 minutes and the last hour to about 40 minutes. Ribs were still a bit over cooked.
Due to quality of the ribs, no "rib shot" tonight. I've been purchasing my ribs from Costco in the cryo-pack (3 slabs). pack. The past 2 purchases have contained "mid-grade ribs"; USDA-Choice Likewise, the membrane is already removed! Didn't know this little fact and just about went crazy with the first package.
Today's package contained one really nice slab, and two slabs where there was both silver skin and significant meat above a layer of fat and the bones.
Therefore, after the cook, parting the ribs cause most of the meat to separate from the ribs. Again, the family raved about tonight's ribs as being my "best yet". Well, I will take taste over looks every day that ends in "y".
So, now it si time to plan my next cook on the pellet. As Christmas is around the corner, good chance I will do some St. Louis spare ribs or a full packer brisket.
happy cooking!!!
-
Sounds great,i hear that too but I have a LONG way to go yet,but still yummy.Yours sure are pretty!
-
Nice looking ribs - I am new to pellet smoking as of this June and found that i like to to smoke the entire time unwrapped or use the 4-1-1 method. It gives the ribs a little more smoke.
-
Great looking ribs .
-
Very nice!
-
Great looking ribs ;D
Two quick comments:
1. Don't worry about a little ash. If you get a lot, then you've got a problem.
2. The 3-2-1 rib method is not a firm set of hours, just a guideline for relative timing. Cookers, temperatures, and even ribs vary. Most competition cooks use a variation on the 3-2-1 method that they've perfected for their supplies and equipment. Basically, it means the longest time is on slow smoke, followed by a somewhat shorter time in foil, then a final glazing and set. If you have a quick-read digital thermometer, look for around 200-205 between the bones and you'll be close.
Keep on cookin' and thanks for posting!
Hub