View Full Version : A little experimentation today

03-11-2018, 11:51 AM
Late start because of the time change but am trying some different things.

2 racks of loin backs. 1 is HEB natural pork and the other is Swift natural. Neither one had any mention of a solution. The HEB has a basic salt, pepper, garlic and cayenne rub, where the Swift has more of a southern/Memphis style rub (modified Magic Dust). Smoking with post oak chunks and B&B oak lump charcoal at around 225-250. I also have a 3lb corned beef brisket flat on the smoker. Will take up to 165 or so then put to steam until done. Also 7 small links of Eckermans pork garlic sausage.

More experimentation? For the first time ever, using a water pan in the primo. It did take a long time to get up to temp. We will see how it goes.

03-11-2018, 01:18 PM
2 hours in and ditching the water pan. To be honest it is never needed in a ceramic pit. It is a humid day here so plenty moisture in the air. Wanted to try it anyway.

03-11-2018, 03:21 PM
About 4 hours in. Pastrami still under 160. Not happy with the bark yet so she stays. I will foil instead of a steaming pan when I am happy with bark. The bark in the middle of rib racks is lighter. Thanks to the water pan. All good tho

Ribs getting good color. The ones with heavy rub might see some butcher paper but not committed yet

03-11-2018, 04:07 PM
Basic salt pepper cayenne garlic on left. A little,overlooked but still good. Taste test? I always liked a heavy southern rub with a lot of paprika. But basic salt and pepper is great too. Love both.

03-11-2018, 05:22 PM
Looking good, I'd hit em!


03-11-2018, 06:18 PM
looking good from here, whats the time change?

Blythewood BBQ'er
03-11-2018, 06:35 PM
looking good from here, whats the time change?

We set our clocks foward 1 hour in the spring and back one hour in the fall.

Ribs look great man!

03-11-2018, 06:36 PM
Nice color, I bet they are great.....

03-11-2018, 06:59 PM
That's some fine looking grub.

03-12-2018, 02:00 PM
Nice work thanks for sharing.