bwram1
is one Smokin' Farker
- Joined
- Sep 14, 2013
- Location
- Hickory, NC
Seasoned the new Smokehouse on Wednesday for 3 hours in the 300 to 350 range.
STL ribs went on at the 3 hour mark...since I'm just learning the new Smokehouse, I did something I haven't done in a few years...I wrapped them. They were seasoned with Rufus Teague meat rub, and sauced with Blues Hog original. A while later, I whipped up a batch of my beans...a much smaller batch than I usually make. Since I eyeball everything and measure nothing, I hoped they'd come out alright.
Also bought a cheap sausage and hung it...no way I was gonna use the good stuff, Conecuh Spicy & Hot, on my first cook. ��
Wife likes her ribs saucey...I like a light glaze...I'll let you determine who won that battle, based on the pic of the finished ribs. :sad:
Here's the kicker...
I went from seasoning straight into the cook...literally tossed in the ribs at the 3 hour mark. I seasoned with an empty water pan. I ran the cook with it empty...wasn't about to start adding hose water into a water pan sitting on the mid-300s. Because of that, it was interesting keeping the cooker under 290...I set my Hi-Lo at 260-290...target range of 275. All in all, it wasn't that difficult to maintain.
Of course, future cooks will have water in the pan.
STL ribs went on at the 3 hour mark...since I'm just learning the new Smokehouse, I did something I haven't done in a few years...I wrapped them. They were seasoned with Rufus Teague meat rub, and sauced with Blues Hog original. A while later, I whipped up a batch of my beans...a much smaller batch than I usually make. Since I eyeball everything and measure nothing, I hoped they'd come out alright.
Also bought a cheap sausage and hung it...no way I was gonna use the good stuff, Conecuh Spicy & Hot, on my first cook. ��
Wife likes her ribs saucey...I like a light glaze...I'll let you determine who won that battle, based on the pic of the finished ribs. :sad:
Here's the kicker...
I went from seasoning straight into the cook...literally tossed in the ribs at the 3 hour mark. I seasoned with an empty water pan. I ran the cook with it empty...wasn't about to start adding hose water into a water pan sitting on the mid-300s. Because of that, it was interesting keeping the cooker under 290...I set my Hi-Lo at 260-290...target range of 275. All in all, it wasn't that difficult to maintain.
Of course, future cooks will have water in the pan.
.
