CarlBQ
07-27-2014, 10:24 PM
Hey guys,
Just wanted to share my cook experience this Sunday.
Made some St. Louis ribs on the UDS.
At 11:30 I loaded up the UDS with some briquettes, pecan chunks, and threw in a foiled packet of apple wood chips.
I've had pretty good luck starting up the UDS using a Weber FireStarter, so that's what I did there.
I also seem to have clean smoke more quickly when I start the fire from the side of the basket, as opposed to the middle :noidea:
https://whmica.dm2301.livefilestore.com/y2poHAr_ir1LNDaWy3bHxTL6xvk5xt5aP65bcVtB85_22VJPLo QEqJp0h_QUeFy9i7K6-E-XAjYo4RvoyOMVxZzi8WvGN6w63jNZawOHqWym_I/WP_20140727_11_27_14_Pro (800x450).jpg
While the drum was reaching temp, I prepped the ribs using this simple rub that's pretty well balanced between sweet and heat:
https://whmica.dm2301.livefilestore.com/y2puWEwUyj1b4uOaZWs9nJbCoM17b6QqGaunw-1MzPPQbP9XxOmibrotsfwDSCltg5lHHXl4Yz_cFEIYmCt3GJJu GdeKUhFBYerp5Sh60FPEuo/WP_20140703_19_09_27_Pro (767x800).jpg
Here are the St. Louis ribs after the rub:
https://whmica.dm2301.livefilestore.com/y2pkdlGkGovj584dXzPnApJPrrdRSoqcLLnJTyO4dYT8e2JGB-BJ5hPjGR_W6gUfuGEMp1n3Vl3WX8D0TtQnZoUMU65Hn6zWAmt3 XrpqvRSS5Q/WP_20140727_12_02_07_Pro (800x450).jpg
I monitor the pit temperature using an old Maverick ET-73, and I have the probe located right beneath the grate. I use my pizza pan diffuser to hold some mending plates that moonlight as probe holder:
https://whmica.dm2301.livefilestore.com/y2peFU7L7cX8EZotIw2sUaBVaMxuXkAfbi3u3Llb-PsL8LMB0VSdz8VddDasRfGJIJPPdpq67M0byY7hImgVZWnJYIm g4ylqoGdbfYtoudhL8I/WP_20140727_11_36_03_Pro (800x450).jpg
I was shooting for a temperature between 225 and 250, figuring it would take about 6 hours or so. I didn't plan on foiling:
https://whmica.dm2301.livefilestore.com/y2p3viGjiq7WTz4ThqhPxwat4YTGA0S0mshrm01tpIBmRuybOe 7JWWILNxLLFOAFDW_S4DgPYCJqc-cmxG1klEPvD11T2MehJvgW4C7cOJIrTA/WP_20140727_13_13_04_Pro (800x450).jpg
The UDS is pretty good at putting out a clean fire. Here's a short video clip where I tried to get some thin smoke footage, you can barely see it:
http://1drv.ms/1rJWOs5
Ribs after about four hours, on their way:
https://whmica.dm2301.livefilestore.com/y2poFe2aFSP3Qn3TMuwRa0mDa0ooc_-BR6QD-5O0lg2A_95wsv0V49GCB7jEqidrtnFIm4WIQg9g3FzUXjb2nV3-L7qKUKElsIKwE8Gfh0BuOs/WP_20140727_16_37_16_Pro (800x450).jpg
Here they are done, after about six hours. For some reason I didn't get much pull back in the middle, though they bent properly. Texture was pretty much spot on. I put a thin layer of sauce at the end for about 15-20 minutes using Stubb's Hickory Bourbon:
https://whmica.dm2301.livefilestore.com/y2peSJDSyZ6OQVDTHT_PBB0TrX480oo2orroKLa3KQ96gYJGbL PCd_lgNVyFgvmGAc7c0t1-7J5i1KWf0x-OIwNCJ2lWa6EQEe2lVAAtbqNcXY/WP_20140727_18_59_13_Pro (800x450).jpg
Smoke ring shot:
https://whmica.dm2301.livefilestore.com/y2pRf45Wc-VkxDhCf4QzaY-V7L2x_F7uVUSKaR1dRqeF1v3Q0Hdnqe2u_8z6O1_UJgGgwTWA0 zo-lgxzS34QfVmlcs8QenzDrYLSPk2rhWic3c/WP_20140727_19_03_15_Pro (800x450).jpg
Plate shot - made some corn, and the potato salad was just from HEB:
https://whmica.dm2301.livefilestore.com/y2p1wlOZq55ZHCAQ0HN7aFecaIbhSvKtc1vCdZeqccR_4hGJAW 6yyFFXPt5Cs9qAfyZouEoatIy_te8ksf2qdHK47NgjUJqL010_ xdUKgGfTc0/WP_20140727_19_04_39_Pro (800x450).jpg
All in all, I was really happy with the cook.
Building a UDS was easily one of my better decisions. It's not exactly set and forget, but I'm comfortable enough with it to have it going and run a few errands.
Thanks for looking,
Carl
Just wanted to share my cook experience this Sunday.
Made some St. Louis ribs on the UDS.
At 11:30 I loaded up the UDS with some briquettes, pecan chunks, and threw in a foiled packet of apple wood chips.
I've had pretty good luck starting up the UDS using a Weber FireStarter, so that's what I did there.
I also seem to have clean smoke more quickly when I start the fire from the side of the basket, as opposed to the middle :noidea:
https://whmica.dm2301.livefilestore.com/y2poHAr_ir1LNDaWy3bHxTL6xvk5xt5aP65bcVtB85_22VJPLo QEqJp0h_QUeFy9i7K6-E-XAjYo4RvoyOMVxZzi8WvGN6w63jNZawOHqWym_I/WP_20140727_11_27_14_Pro (800x450).jpg
While the drum was reaching temp, I prepped the ribs using this simple rub that's pretty well balanced between sweet and heat:
https://whmica.dm2301.livefilestore.com/y2puWEwUyj1b4uOaZWs9nJbCoM17b6QqGaunw-1MzPPQbP9XxOmibrotsfwDSCltg5lHHXl4Yz_cFEIYmCt3GJJu GdeKUhFBYerp5Sh60FPEuo/WP_20140703_19_09_27_Pro (767x800).jpg
Here are the St. Louis ribs after the rub:
https://whmica.dm2301.livefilestore.com/y2pkdlGkGovj584dXzPnApJPrrdRSoqcLLnJTyO4dYT8e2JGB-BJ5hPjGR_W6gUfuGEMp1n3Vl3WX8D0TtQnZoUMU65Hn6zWAmt3 XrpqvRSS5Q/WP_20140727_12_02_07_Pro (800x450).jpg
I monitor the pit temperature using an old Maverick ET-73, and I have the probe located right beneath the grate. I use my pizza pan diffuser to hold some mending plates that moonlight as probe holder:
https://whmica.dm2301.livefilestore.com/y2peFU7L7cX8EZotIw2sUaBVaMxuXkAfbi3u3Llb-PsL8LMB0VSdz8VddDasRfGJIJPPdpq67M0byY7hImgVZWnJYIm g4ylqoGdbfYtoudhL8I/WP_20140727_11_36_03_Pro (800x450).jpg
I was shooting for a temperature between 225 and 250, figuring it would take about 6 hours or so. I didn't plan on foiling:
https://whmica.dm2301.livefilestore.com/y2p3viGjiq7WTz4ThqhPxwat4YTGA0S0mshrm01tpIBmRuybOe 7JWWILNxLLFOAFDW_S4DgPYCJqc-cmxG1klEPvD11T2MehJvgW4C7cOJIrTA/WP_20140727_13_13_04_Pro (800x450).jpg
The UDS is pretty good at putting out a clean fire. Here's a short video clip where I tried to get some thin smoke footage, you can barely see it:
http://1drv.ms/1rJWOs5
Ribs after about four hours, on their way:
https://whmica.dm2301.livefilestore.com/y2poFe2aFSP3Qn3TMuwRa0mDa0ooc_-BR6QD-5O0lg2A_95wsv0V49GCB7jEqidrtnFIm4WIQg9g3FzUXjb2nV3-L7qKUKElsIKwE8Gfh0BuOs/WP_20140727_16_37_16_Pro (800x450).jpg
Here they are done, after about six hours. For some reason I didn't get much pull back in the middle, though they bent properly. Texture was pretty much spot on. I put a thin layer of sauce at the end for about 15-20 minutes using Stubb's Hickory Bourbon:
https://whmica.dm2301.livefilestore.com/y2peSJDSyZ6OQVDTHT_PBB0TrX480oo2orroKLa3KQ96gYJGbL PCd_lgNVyFgvmGAc7c0t1-7J5i1KWf0x-OIwNCJ2lWa6EQEe2lVAAtbqNcXY/WP_20140727_18_59_13_Pro (800x450).jpg
Smoke ring shot:
https://whmica.dm2301.livefilestore.com/y2pRf45Wc-VkxDhCf4QzaY-V7L2x_F7uVUSKaR1dRqeF1v3Q0Hdnqe2u_8z6O1_UJgGgwTWA0 zo-lgxzS34QfVmlcs8QenzDrYLSPk2rhWic3c/WP_20140727_19_03_15_Pro (800x450).jpg
Plate shot - made some corn, and the potato salad was just from HEB:
https://whmica.dm2301.livefilestore.com/y2p1wlOZq55ZHCAQ0HN7aFecaIbhSvKtc1vCdZeqccR_4hGJAW 6yyFFXPt5Cs9qAfyZouEoatIy_te8ksf2qdHK47NgjUJqL010_ xdUKgGfTc0/WP_20140727_19_04_39_Pro (800x450).jpg
All in all, I was really happy with the cook.
Building a UDS was easily one of my better decisions. It's not exactly set and forget, but I'm comfortable enough with it to have it going and run a few errands.
Thanks for looking,
Carl