BBQ and Outdoor Cooking Thread
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- #202
I would have gone that far too. Just normally see the bones come up a bit. Did you soak in sauce and finish to get that stickiness?
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- #204
How are they?
greggdrews
Active member
They look good but 190 is much higher than Ive ever heard of doing them. Almost to the temp of a pork butt. If they turned out good I might try it on a slab
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- #207
The range I saw on a few websites was 180-190. It seemed oddly high but I went with it. I think next time l'll pull it at 170 or so?
greggdrews
Active member
Honestly I always cook ribs by time, 221 method. I'm not opposed to trying new methods though. If only it wasnt 10* outside I would smoke something tomorrow now lol
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- #209
The turkey breast with maple bacon rub is on and this little gadget is all setup.
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- #210
Sitting at 100 degrees internal temp so a little more than half way done
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- #211
Getting there.
Scrap Iron
On The Eh Team
Lookin good JB. That's a good looking thermometer, I would be lost without mine once the alarm goes off I know I'm done and pull the meat.
Scrap Iron
On The Eh Team
Anyone smoked a rack of lamb? How did it come it out?
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- #214
Five degrees longer.
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- #215
And done
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- #216
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- #218
Last night was so good, we fired up the Kamado for wings tonight. Just rubbed them and will get them on the grill when it comes to temp.
greggdrews
Active member
I'm not smoking but baking 2 racks of ribs. Should be ready around 7 tonight. Even in the oven I cook them the same as I do in my smoker. 225* for 2 hours uncovered, 2 hours wrapped and then the last hour uncovered( I run the broiler on low for about 15min and then put a light coating of sauce on). Doesn't get the same flavor as in the smoker but still turn out delicious!
Elty McMillan
New member
I'm gonna use this for sure! Seeing I'm a college kid and a smoker is not on my wish list as of right now hah
greggdrews
Active member
Just remember if you are using spare ribs you will need to add about an hour to the first or second part. The 221 method seems to work out perfect for baby back ribs for me.
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- #222
Wings and coal fired pizza
Michigan Slice
This Guy Cant dance...
Looks good JB!
Looking forward to grilling some pizza hopefully this week!
Looking forward to grilling some pizza hopefully this week!
Edsland
Active member
BBQ is looking great, I have an Akorn kamado grill and love it. From low and slow to hot for pizza's you can't beat them.
Philly Golf Guy
#PGG
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It's Super Bowl Sunday, so I'm doing my own take on the Bacon Bomb. I'm in the process of putting together the rub I want, then will be weaving the bacon strips once everything is set to be rolled, then it goes in BBQ for a few hours. I'll throw up photos as it starts coming together.