***BBQ Redux Redux thread - All outdoor cooking except whole hog***

i've figured this, only done it once but my ribs seemed tough and overcooked

 

Things I've learned with the Backwoods:

Wrapping isn't necessary at all if you're using a water cooker.

 

Tough seems really strange. With that method they should be falling apart by the end

 

that's what I assumed, but they were also baby back, so i'm thinking my times were off since I wasn't using full size ribs

 

6 is waaaaaaay too long for backribs

 

Yeah, with 6 hours and doing a wrap for 3 they should have melted

 

i didn't wrap for 3, thought it was 3 open, 2 wrapped, 1 back open...

 

Plan on smoking a bone-in rib eye roast I got last weekend. Any suggestions for rubs/prep? TIA :)

 

beef, so Coarse Salt and Pepper IMHO.

 

Omg 6 hours is beef short rib territory not pork ribs, what the fuck is going on in here you guys

 

Guys, I'm smoking a butt in a few weeks and have to hold it for an hour transport. I've only done them for events at my place and pulled it right away, so this is a first.

The bark is a big part of what I love about my recipe, am I just screwed or do any of you have a tried and true method to bring it back/preserve it?

HALP

 

If you can pull it there just wrap and cooler it and pull it there

 

Holding it is going to kill my bark though, right?

 

No. Wrapping and coolering is fine

 

i'm sorry it was my first try, I didn't know what I was doing! haha

 

Nah, just wrap it in hot towels in a a cooler and it will be perfect.

 

This video is incredibly tough to watch BUT the comments at least make it a fun read.

Unreal

 

that guy has to be a troll

 

I laughed way too hard at that.

 

I would walk up and punch that guy in the dick without saying a word if I ever saw him

 

Guys with BBQ guru's... my guru is currently displaying a grate temp 40* higher than my wireless thermometer. Have any of you had this happen before?

 

Na I've had that issue before. I had to calibrate my wireless.

 

I think the wireless is the correct temp because it was reading 200 and it looked like the fire was about to go out and the guru was reading 250.

I just moved the guru probe to see if I could get it to cooperate.

 

Yea looks like it was the probe location that was the problem. I had it too close to the edge due to the ribs taking up so much room.

 

Spatula poorly pictured in pic 3

 

He just so happens to a fellow Dallas resident

 

Just a reminder that entries are due by midnight sunday

 

Those spares right?

Well done

 

no spatula in the the photos. SAD

Look great though

 

St. Louis

 

No spatula, no prize.

 

Pic 3 left corner. I have another pic of it on the grill with more spatula, but it wasn't as good.

 

local sams had some huge ass cowboy style bone in ribeyes on sale

gotta try and cook one medium for the wife while making mine black and blue

wife womt even finish half of hers, but it will be worth it

 

They were tasty. Rubbed them with butt stuff and slathered with bourbon molasses sauce. Spatula is poorly pictured in pic 3 upper left corner, I have another pic with more spatula if you'd prefer.

 

Y'all giving me some shit over my spatula not fully captured

 

Spatulas serious business round hyeah

 

I did a bad bad thing. Pics this afternoon or evening.

 

Ribs going on around 2. First time I've ever used lump in the smoker, hoping for the best

 

what kinda smoker?

 

WSM

 

Finally pulled the trigger on a smoker I have wanted for awhile. Horizon Ranger. They are made from 1/4" pipe and have a lifetime burnout warranty. Had to settle for the 16" instead of the 20" as I need it for the first weekend of May and the 20" won't be available for 4-6 weeks. Oh well.

Gonna run some ribs through shortly while doing a seasoning.

 

Smorgasbord of things. Some corn and kabobs for the week ahead and burgers for lunch.

 

Beautiful spatula placement. Don't even need to see the finished product, give this man the prize.

 

> southern soul