BBQ Open Season

[Winder]

Anyone else like th BBQ? Pretty much year round down here.

Gone "high tech" now with my BBQ. Cooking ribs today (you can monitor the cook via the link below). Current method is a bit higher temp at 320 in the Big Green Egg ... 50 min bone side down, 50 min meat side down, 70 minutes wrapped. Let 'em rest off the heat for 30 min, then sauce (if desired) and heat 'em back up over the coals. Charcoal with a bit of mesquite. Each significant dip in the temp line is me opening the lid to either put the meat on, flip the meat, wrap the meat, etc. Even though the Egg is generally fairly stable, the "Flame Boss" helps keep things on track. Oops! Time to pull the ribs off for a rest!

https://myflameboss.com/cooks/236259

[Winder]

Letting them "rest" for about 30 mins to tighten back up and then finish directly over the coals.

[drew]

Is there a companion app to create charts and graphs of your postprandial burping and farting?

[stelligan]

BBQ lover here. Used to live in Kansas City and got the bug there. I am an apple and hickory wood fan... Mesquite - not so much. But, They look delicious!

[Winder]

I prefer Apple too, and Cherry ... Mesquite in small doses. These came out real good. Need a better sauce though.

[M Fowler]

Apple has always been good here as well. My favorite is to smoke a brisket, the trouble it is all eaten so fast you better take some before serving it.

Mark

[Phil_S]

The chef gets to eat while slicing. You can take all the bark and prime pieces before the commoners get to it!

[cbass]

I like to bbq my old holland grill finally rustex out. I made these on a gas grill that i converted into a smoker

[cbass]

well shoot guess im not smart enough to post a pic

[cbass]

I think it worked this time

[Winder]

Those look perfect. How did you convert the grill? Did you add a side box or pellet hopper somehow? I used to get pretty good results in a propane smoker similar in size/shape to a Weber Bullet. It rusted out on me and I bought a Big Green Egg. Still thinking about getting a stick burner.

[cbass]

Thanks Winder, they are far from perfect but I like my ribs a little bit more done on the outside then most folks. Yours look a lot more like what I'd expect from a real BBQ place.
It's actually my first go cooking ribs with this setup and I was running around 275 cook for 2 hours wrap and foil for an hour and then back on unwrapped.
I think they would have been better it just a little bit lower temperature they were a big ol thick hunk of meat.
Next time I'm going to try around 2:25 and they just skip the Foil.
It's not really even a smoker it's more of an indirect heat kind of deal. I place a steel plate over the coals to disperse the Heat and set a pan of water on that. Really it's about as a hillbilly set up as you can get.

[stelligan]

I roll pseudo hillbilly with an old Weber kettle an one of these thingies.. a Smokenator...
Now stop already - I'm getting drool all over my keyboard!

smokenator-1.jpeg

[cbass]

nothing hillbilly about that looks good. Im glad i couldn't get my pic to upload.

[pompeiisneaks]

Fine, I'll show off mine then

Here's mine I just got, has the side box for smoking, did a huge pork shoulder for like 7 hrs at 200-225 and it came out YUMMEH!

20180526_182203_HDR.jpg

~Phil