4th of July

ChiefBrock · 07-06-2013, 10:00 PM

Had the family over....parents, inlaws, daughters, their kids, etc...about 16 total. Cooked a few racks of ribs and all the fixings...never thought I would want or need the second tier cooking rack from MC but this weekend had me wishing I had it so I could have done some wings as well. :)

Fired up the PR42 around 8am...

Have had about 26 inches of rain since January and Thursday was no different...rained all night and a couple showers during cook but started with dry skies even if yard was saturated.

ChiefBrock · 07-06-2013, 10:03 PM

meat was on by 9am.....same as I have done past few times. Good doze of Simply Marvelous Sweet and Spicy as my dry rub and let it sit so moisture pulls it into meat for 30 minutes...then light dusting just before I put on smoker.

had two or three different cuts so a mix match of ribs from three different sources to empty out fridge and start fresh again next time. LOL

Coming up to temp with my maverick on the stump. 250* was my goal cooking temp...usually stayed 245-260* during entire cook...until very end when it went to 275 after I had the lid opened for a bit and pushed some coals over to other side to finish them off.

ChiefBrock · 07-06-2013, 10:07 PM

first check and spritz with my mixture of 50% apple cider vinegar and 50% of Makers Mark.... :)

at about the 2 hour point I checked them and all were almost ready to wrap except far right that was almost too done...so pulled and wrapped them all and added extra liquid to the smaller rack. Usually do a dry rub only on ribs and add sauce if wanted afterwards at table...this time thought I would try some on during wrap...so used three. Sweet Baby Rays...Bessingers BBQ mustard based...and the plain rub. Figured would have some good taste testers in a couple hours.

After 30 minutes I checked and then opened foil to finish for another 30-45 minutes.

ChiefBrock · 07-06-2013, 10:08 PM

Final tally...

Winner was rub by itself...then mustard based...and only a couple preferred the SBR over the mustard or plain rub....guess it was TOO SWEET for them with the already Sweet and Spicy simply marvelous rub.

I preferred the mustard based or rub only as well. Until next time.

ChiefBrock · 07-06-2013, 10:15 PM

Cant tell from pics after the carnage is over but all of the ribs were very moist....with the only ones I thought were too done were the very small rack I had on far right of smoker in pics. Should have monitored each rack separately since they were different sources and sizes....rather than treating the same as when they are all identical. Three on left were from Costco....then one from Publiz, one from Piggly Wiggly, and one from Walmart (last one on right. Lesson learned... though everyone raved on their flavor and tenderness...I am my biggest critic. LOL

down to my last fill up of my shaker from my 5lb bag of rub...so ordered a new bag today of SM Sweet and Spicy. Enjoy!

martyleach · 07-06-2013, 10:22 PM

Nice looking ribs. I can't imagine buying a good rack of ribs from Walmart. Pigs are probably skinny and underpaid.... :)

ChiefBrock · 07-07-2013, 08:06 AM

me either...wife did it late at night one time when she forgot to pick up more ribs from COSTCO or the Air Force Commissary. :)

LMAJ · 07-07-2013, 08:28 AM

Good looking ribs there!

slow-smoker · 07-07-2013, 08:52 AM

Nice job!

Crajoh71 · 07-07-2013, 08:54 AM

PrOn!

Al Czervik · 07-07-2013, 09:48 AM

Nice post Chief Brock... I like how you explaining it all and how they turned out. It looks like everything turned out great.

07-06-2013, 10:00 PM	#1
ChiefBrock Knows what a fatty is. Join Date: 01-29-13 Location: Charleston SC	4th of July Had the family over....parents, inlaws, daughters, their kids, etc...about 16 total. Cooked a few racks of ribs and all the fixings...never thought I would want or need the second tier cooking rack from MC but this weekend had me wishing I had it so I could have done some wings as well. :) Fired up the PR42 around 8am... Have had about 26 inches of rain since January and Thursday was no different...rained all night and a couple showers during cook but started with dry skies even if yard was saturated. __________________ Meadow Creek PR42

07-06-2013, 10:03 PM	#2
ChiefBrock Knows what a fatty is. Join Date: 01-29-13 Location: Charleston SC	meat was on by 9am.....same as I have done past few times. Good doze of Simply Marvelous Sweet and Spicy as my dry rub and let it sit so moisture pulls it into meat for 30 minutes...then light dusting just before I put on smoker. had two or three different cuts so a mix match of ribs from three different sources to empty out fridge and start fresh again next time. LOL Coming up to temp with my maverick on the stump. 250* was my goal cooking temp...usually stayed 245-260* during entire cook...until very end when it went to 275 after I had the lid opened for a bit and pushed some coals over to other side to finish them off. __________________ Meadow Creek PR42

07-06-2013, 10:07 PM	#3
ChiefBrock Knows what a fatty is. Join Date: 01-29-13 Location: Charleston SC	first check and spritz with my mixture of 50% apple cider vinegar and 50% of Makers Mark.... :) at about the 2 hour point I checked them and all were almost ready to wrap except far right that was almost too done...so pulled and wrapped them all and added extra liquid to the smaller rack. Usually do a dry rub only on ribs and add sauce if wanted afterwards at table...this time thought I would try some on during wrap...so used three. Sweet Baby Rays...Bessingers BBQ mustard based...and the plain rub. Figured would have some good taste testers in a couple hours. After 30 minutes I checked and then opened foil to finish for another 30-45 minutes. __________________ Meadow Creek PR42

07-06-2013, 10:08 PM	#4
ChiefBrock Knows what a fatty is. Join Date: 01-29-13 Location: Charleston SC	Final tally... Winner was rub by itself...then mustard based...and only a couple preferred the SBR over the mustard or plain rub....guess it was TOO SWEET for them with the already Sweet and Spicy simply marvelous rub. I preferred the mustard based or rub only as well. Until next time. __________________ Meadow Creek PR42

07-06-2013, 10:15 PM	#5
ChiefBrock Knows what a fatty is. Join Date: 01-29-13 Location: Charleston SC	Cant tell from pics after the carnage is over but all of the ribs were very moist....with the only ones I thought were too done were the very small rack I had on far right of smoker in pics. Should have monitored each rack separately since they were different sources and sizes....rather than treating the same as when they are all identical. Three on left were from Costco....then one from Publiz, one from Piggly Wiggly, and one from Walmart (last one on right. Lesson learned... though everyone raved on their flavor and tenderness...I am my biggest critic. LOL down to my last fill up of my shaker from my 5lb bag of rub...so ordered a new bag today of SM Sweet and Spicy. Enjoy! __________________ Meadow Creek PR42

07-06-2013, 10:22 PM	#6
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	Nice looking ribs. I can't imagine buying a good rack of ribs from Walmart. Pigs are probably skinny and underpaid.... :) __________________ XL BGE, Cold smokehouse, Kamado Joe Jr, Santa Maria pit, Backwoods Chubby, 26.75" Weber custom performer, Blackstone 36" griddle, MAK One Star pellet cooker, 22"WSM, Jumbo Joe, WGA, Smokey Joe, UDS, Wood fired pizza oven, UUNI Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) http://www.amlwoodart.com

07-07-2013, 08:06 AM	#7
ChiefBrock Knows what a fatty is. Join Date: 01-29-13 Location: Charleston SC	me either...wife did it late at night one time when she forgot to pick up more ribs from COSTCO or the Air Force Commissary. :) __________________ Meadow Creek PR42

07-07-2013, 08:28 AM	#8
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	Good looking ribs there! __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

07-07-2013, 08:52 AM	#9
slow-smoker is one Smokin' Farker Join Date: 04-05-12 Location: Charlottesville, VA	Nice job! __________________ __ -Mike 48" Klose Backyard Chef, Primo Oval XL Stealth-Grey Thermapen, Maverick ET-732

07-07-2013, 08:54 AM	#10
Crajoh71 Found some matches. Join Date: 06-30-13 Location: Yardley, PA	PrOn!

07-07-2013, 09:48 AM	#11
Al Czervik Quintessential Chatty Farker Join Date: 05-17-11 Location: Ulaanbaatar-Spokane, MO-WA	Nice post Chief Brock... I like how you explaining it all and how they turned out. It looks like everything turned out great. __________________ [B][COLOR=blue]Ögedei[/COLOR] [/B] [COLOR=navy]Traeger 075,[/COLOR][COLOR=#000080]Weber Performer,[/COLOR][COLOR=navy]Weber Genesis Silver Gasser, [/COLOR][COLOR=#000080]Special Edition "Goose" ET-732 Thermometer,[/COLOR][COLOR=#000080]Limited Edition Neutrino Fast Blue Thermopen[/COLOR] [B][I][FONT=Palatino Linotype][URL="http://www.bbq-brethren.com/forum/group.php?groupid=39Member"][COLOR=red]Zero[/COLOR][/URL][COLOR=red] Club Member [/COLOR][/FONT][/I][/B][B][I][FONT=Palatino Linotype][COLOR=darkorange][COLOR=red]qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...[/COLOR] :bow:[/COLOR][/FONT][/I][/B] [SIZE=1](\__/)[/SIZE] [LEFT][SIZE=1](='.'=) Avatar by Chalupa [/SIZE][/LEFT] [LEFT][SIZE=1](")_(") [/SIZE][/LEFT]