My first Low and Slow on my Grilla Grill Silverback. Burnt Grilla Comp blend for half the cool set at 235. Two racks of St Louis style Ribs and a Pork Butt. On one rack of ribs I used Ray Lampe's #67 rub and on the other rack Grilla Grills AP rub. On the pork butt my sister gave me a jar of Momma G's uncommon Butt Rub last year and I used that. I did a 2-1-1 on the ribs. After two hours I pulled the ribs and on the one with #67 rub I slathered on some Stubb's BBQ sauce, on the Grilla AP one I stuck to the Grilla Thick and Bold. Wrapped them and back on for an hour. Unwrapped and cooked about another hour till done.
The ribs were great. Some of the best I've ever done. If not the best. The one with the #67 rub was better. I'm going to do a three way test on my Silverback, Egg and the Weber Kettle set up for indirect and see which one is better. The ribs were so good I want to beat them on a manual smokers. Haha.
After the ribs were pulled I was just about out of pellets, I started the smoke with the pellets up the the grate in the hopper. I was heading out on a dinner date so I added a bag of Post Oak B&B pellets, the dinner date was set up after I started the smoke. The pork butt was at 150ish when I left. I got back and it was around 160ish. I planned on letting it ride and not wrapping it. I hooked up a thermometer with a remote sensor so I could monitor it from the bedroom. At 11pm the butt was at just 175-180. Initially I set the alert for 195. I changed it to 205 thinking I'd at least get some sleep. Well it never got to 205. Reached 204 about 5am and never got to the alert setting. I pulled it are 7am. Gonna have some pulled pork today and what's left or the Ribs my son didn't kill off. Haha. All in all a great smoke.
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