First burn on new rig, some pron.

Eric1977 · 02-03-2013, 07:47 PM

Weekend before last I brought home a new rig, a Horizon 20". I did the first real burn in it today, pork spare ribs. 6 hours @ 225-250 using lump, cherry, a little Bradford Pear, and a little oak. Turned out pretty good! Still had a little bite to it texture wise, but pulled from the bone clean as a whistle. I'm still getting adjusted to heat control with the stack and fire box dampeners. The pics make it look burnt IMO, but I assure you it isn't. Used a Texas style rub we like from Kroger, brown sugar, a touch of garlic & onion powder, and some seasoned salt. The last hour it was basted with Sweet Baby Rays sauce which we really like.

JohnHB · 02-03-2013, 08:03 PM

Good smoke ring. Yes it does look a little dark but photos can distort. The taste test it the ultimate test. If you enjoyed it then its a winner.
John

HankB · 02-03-2013, 09:00 PM

Looks pretty good!

Some woods will produce a darker color and sometimes the camera does that as well.

Good temperature control will come with practice. "You didn't think it was gonna be that easy, did you?"

Eric1977 · 02-03-2013, 09:47 PM

Thanks gang. And honestly... I'm surprised I was able to keep it between 225 & 250! I can easily bring the heat down, it's making it shoot up that takes longer it seems. Oh well, that's half the fun is the tinkering LOL!

bigabyte · 02-04-2013, 08:13 AM

Those look really good!

Garyclaw · 02-04-2013, 09:21 AM

Looks good from here.

02-03-2013, 07:47 PM	#1
Eric1977 Is lookin for wood to cook with. Join Date: 01-23-13 Location: Frankfort, KY Downloads: 0 Uploads: 0	First burn on new rig, some pron. Weekend before last I brought home a new rig, a Horizon 20". I did the first real burn in it today, pork spare ribs. 6 hours @ 225-250 using lump, cherry, a little Bradford Pear, and a little oak. Turned out pretty good! Still had a little bite to it texture wise, but pulled from the bone clean as a whistle. I'm still getting adjusted to heat control with the stack and fire box dampeners. The pics make it look burnt IMO, but I assure you it isn't. Used a Texas style rub we like from Kroger, brown sugar, a touch of garlic & onion powder, and some seasoned salt. The last hour it was basted with Sweet Baby Rays sauce which we really like.

02-03-2013, 08:03 PM	#2
JohnHB Full Fledged Farker Join Date: 12-14-12 Location: Sydney NSW Downloads: 0 Uploads: 0	Good smoke ring. Yes it does look a little dark but photos can distort. The taste test it the ultimate test. If you enjoyed it then its a winner. John __________________ When you stop horsing around it is time to fire up the BBQ & Smoker

02-03-2013, 09:00 PM	#3
HankB is one Smokin' Farker Join Date: 01-16-12 Location: Winfield, IL Downloads: 0 Uploads: 0	Looks pretty good! Some woods will produce a darker color and sometimes the camera does that as well. Good temperature control will come with practice. "You didn't think it was gonna be that easy, did you?" __________________ Weber Crazy

02-04-2013, 08:13 AM	#5
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Those look really good! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

02-04-2013, 09:21 AM	#6
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO Downloads: 0 Uploads: 0	Looks good from here. __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, Weber kettle, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my Fire pit, Big Pig Cooker "Nice talkin' to ya"

02-03-2013, 09:47 PM	#4
Eric1977 Is lookin for wood to cook with. Join Date: 01-23-13 Location: Frankfort, KY Downloads: 0 Uploads: 0	Thanks gang. And honestly... I'm surprised I was able to keep it between 225 & 250! I can easily bring the heat down, it's making it shoot up that takes longer it seems. Oh well, that's half the fun is the tinkering LOL!