View Full Version : Oakridge+cookin pellets+MAK grill= awesome

06-01-2018, 11:08 PM
I was wanting some ribs even though I was scheduled to have my big toe cut on today for an ingrown nail. And I have been wanting to put the Cookin pellets 100% black cherry to use again.

So, I cranked up the MAK to 265 and put some ribs in just before I left to get the procedure done. We like the flavor Dominator sweet rib rub from Oakridge bbq gives to ribs so that's what went on them. By the time I got home they were 3 hours in and only took another hour to get to our preferred temp.

The 100% black cherry pellets from cookin pellets are frikkin awesome every time I use them. I'm not out, but I'm gonna add another bag just because.

https://farm2.staticflickr.com/1733/40698763650_eef2e01466_c.jpg (https://flic.kr/p/251pNvy)

Happy Hapgood
06-01-2018, 11:15 PM
BAM! Mighty Fine Sir!

06-01-2018, 11:19 PM
Those look mighty fine. I think I'll have to do some Oakridge Dominator spares later this week. :thumb:

06-01-2018, 11:22 PM
They look perfect!

06-01-2018, 11:25 PM
Nice bones!

Hope that toe heals up quick. Been there, done that.

06-02-2018, 12:36 AM
Sorry folks.... meds caused a brain fart. BLACK CHERRY.... not wild.

06-02-2018, 12:43 AM
Mighty fine Sir :thumb:

06-02-2018, 06:49 AM
Lantern, the color of those ribs is gorgeous. Do you think it is from the rub or the black cherry smoke?

06-02-2018, 06:51 AM
Great looking bones Chris, hope that toe heals up quick.

06-02-2018, 07:51 AM
Them bones are a thing of beauty.

06-02-2018, 08:00 AM
Awesome cook, but you had my undivided attention with Oakridge.

I love the color of the bones, and you nailed perfect texture with "the bite".

06-02-2018, 11:30 AM
Lantern, the color of those ribs is gorgeous. Do you think it is from the rub or the black cherry smoke?

I think it's both actually. I usually don't mess with rub for ribs I'm making for just myself until just a little while before they go on. But, this time I was aiming for a pink all the way through rib. So, I lightly sprinkled these ribs the night before with Dominator and wrapped them pretty tight with cling wrap.

Before I left for the DR I took the ribs out, laid the final layer of rub and put them into the MAK at 265. The black cherry supplied the pretty outside while the long rub's semi curing supplied the inside.

I will also add that the ribs I use come from my butcher that makes whole hog sausage using everything but the ribs. So, these ribs come directly from local pigs that were killed a day or so ago and have never been frozen. I know they taste better, but my experience has been that they take color better than previously frozen ribs. Again, this is just my opinion based off my experiences. I have NOT looked into the science of whether it's true or not.

06-03-2018, 07:04 PM
Absolutely PERFECT!! :clap::clap::clap::clap:

06-04-2018, 06:11 AM
Wow, those ribs look frigging awesome!!

Speedy recovery with the toe!

06-04-2018, 04:50 PM
Absolutely PERFECT!! :clap::clap::clap::clap:

Made a mess of wings using the new Smokey Chile Lime yesterday for my brother's birthday. It was more than everyone could eat, but I was told they were NOT coming back home with me.