RemoGaggi
08-13-2013, 09:13 PM
I picked up a cheap Char-broil Patio Bistro gasser on CL over the weekend really just as a toy to go along with my UDS and 2 Traeger grills. This evening, I got thinking I would do some experimenting with a half rack of babybacks, a handful of apple wood pellets, and the cheapo Patio Bistro.
The Patio Bistro is an infrared system and I was concerned the grate would be too hot for the ribs, so I placed them on a rib rack to elevate. I then sprinkled small handful of apple wood pellets on the grate. Since the grate is infrared, the pellets won't fall through. I fired it up, and it's smoking pretty good. On the lowest setting, the dome thermometer reads 500, but who knows how accurate that is - I have not tested it.
Anyways, here's a pic of the PB and ribs about 35 minutes in. Not looking too bad. I will let you all know how it comes out. Note the pellets in the grate - they turned black and are smoking.
http://i911.photobucket.com/albums/ac315/RemoGaggi2976/24c150fcad60c6cea800cc05673ed753.jpg (http://s911.photobucket.com/user/RemoGaggi2976/media/24c150fcad60c6cea800cc05673ed753.jpg.html)
http://i911.photobucket.com/albums/ac315/RemoGaggi2976/ea047847916aaba19e511223b21d9396.jpg (http://s911.photobucket.com/user/RemoGaggi2976/media/ea047847916aaba19e511223b21d9396.jpg.html)
Ok, here's the ribs after 1 hour and 15 minutes. I put a little sauce on them for the last 30 minutes. The ribs were still a little firm, but very tasty. This quick technique has potential. I think if I were to do it again, I would cook and smoke for about 45 minutes and then foil for another 45 minutes or more depending on how much time (and hungry I was).
http://i911.photobucket.com/albums/ac315/RemoGaggi2976/fb415edfe4ee4125bdfa0e94f5401cf0.jpg (http://s911.photobucket.com/user/RemoGaggi2976/media/fb415edfe4ee4125bdfa0e94f5401cf0.jpg.html)
The Patio Bistro is an infrared system and I was concerned the grate would be too hot for the ribs, so I placed them on a rib rack to elevate. I then sprinkled small handful of apple wood pellets on the grate. Since the grate is infrared, the pellets won't fall through. I fired it up, and it's smoking pretty good. On the lowest setting, the dome thermometer reads 500, but who knows how accurate that is - I have not tested it.
Anyways, here's a pic of the PB and ribs about 35 minutes in. Not looking too bad. I will let you all know how it comes out. Note the pellets in the grate - they turned black and are smoking.
http://i911.photobucket.com/albums/ac315/RemoGaggi2976/24c150fcad60c6cea800cc05673ed753.jpg (http://s911.photobucket.com/user/RemoGaggi2976/media/24c150fcad60c6cea800cc05673ed753.jpg.html)
http://i911.photobucket.com/albums/ac315/RemoGaggi2976/ea047847916aaba19e511223b21d9396.jpg (http://s911.photobucket.com/user/RemoGaggi2976/media/ea047847916aaba19e511223b21d9396.jpg.html)
Ok, here's the ribs after 1 hour and 15 minutes. I put a little sauce on them for the last 30 minutes. The ribs were still a little firm, but very tasty. This quick technique has potential. I think if I were to do it again, I would cook and smoke for about 45 minutes and then foil for another 45 minutes or more depending on how much time (and hungry I was).
http://i911.photobucket.com/albums/ac315/RemoGaggi2976/fb415edfe4ee4125bdfa0e94f5401cf0.jpg (http://s911.photobucket.com/user/RemoGaggi2976/media/fb415edfe4ee4125bdfa0e94f5401cf0.jpg.html)