Loin ribs are on.. should be ready by dinner.

jasonjax · 07-31-2011, 01:32 PM

Trying something a bit different and added a a 12oz beer to my beer-can-chicken holder. I figure maybe add a bit of moisture to the GMG DB pellet pooper and see if there is any noticeable difference.

fnnm358 · 07-31-2011, 01:33 PM

sounds good keep us posted

bigabyte · 07-31-2011, 02:26 PM

Looking good!

jasonjax · 08-01-2011, 06:55 PM

Sorry for the delayed results........ I learned a valuable lesson. This was the first time doing ribs on my pellet pooper. I learned that there is actually a good bit of direct heat from the bottom even when in the 250* range because the bottoms got a little too crispy. I'm going to use a raised rack next time and see how it goes. The ribs were still quite tasty.

Cook · 08-01-2011, 07:39 PM

Is that foil covered thing your beer can chicken holder? How does it work? Before I say anything I want to make sure it's what I think I'm looking at.

jasonjax · 08-01-2011, 07:47 PM

Yup that's it. I poked a few holes through the foil to let the steam seep out a little slower. I couldn't really tell a difference, but I could smell the beer steam inside of the smoker.

Cook · 08-02-2011, 10:58 AM

AhHa! I was going to question why the foil was on it and the fact that enclosing the liquid wouldn't do a thing for moisture levels in the pit. You poked holes in it! That is exactly why I asked before saying something stupid. LOL

jasonjax · 08-02-2011, 11:02 AM

I'm not the sharpest tool in the shed, but a bit sharper than that.

I was cooking at 250* at the time so I wanted to trap some extra heat to make the liquid boil and release the steam a bit slower is why I went with the holes in the foil versus letting the thing be wide open.

Cook · 08-02-2011, 05:52 PM

Quote:

Originally Posted by jasonjax

I'm not the sharpest tool in the shed, but a bit sharper than that.

LMAO

07-31-2011, 01:32 PM	#1
jasonjax Babbling Farker Join Date: 12-20-07 Location: Ponte Vedra, Florida Name/Nickname : Jason	Loin ribs are on.. should be ready by dinner. Trying something a bit different and added a a 12oz beer to my beer-can-chicken holder. I figure maybe add a bit of moisture to the GMG DB pellet pooper and see if there is any noticeable difference.

07-31-2011, 01:33 PM	#2
fnnm358 is One Chatty Farker Join Date: 04-18-06 Location: Macomb, Michigan	sounds good keep us posted __________________ BRINKMANN GRILL KING, 22.5 SILVER, 18.5 SILVER, ECB & UDS

07-31-2011, 02:26 PM	#3
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Looking good! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

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08-01-2011, 06:55 PM	#4
jasonjax Babbling Farker Join Date: 12-20-07 Location: Ponte Vedra, Florida Name/Nickname : Jason	Sorry for the delayed results........ I learned a valuable lesson. This was the first time doing ribs on my pellet pooper. I learned that there is actually a good bit of direct heat from the bottom even when in the 250* range because the bottoms got a little too crispy. I'm going to use a raised rack next time and see how it goes. The ribs were still quite tasty.

08-01-2011, 07:39 PM	#5
Cook Babbling Farker Join Date: 12-23-10 Location: Mount Pleasant, SC & Harkers Island, NC Name/Nickname : Jay	Is that foil covered thing your beer can chicken holder? How does it work? Before I say anything I want to make sure it's what I think I'm looking at.

08-01-2011, 07:47 PM	#6
jasonjax Babbling Farker Join Date: 12-20-07 Location: Ponte Vedra, Florida Name/Nickname : Jason	Yup that's it. I poked a few holes through the foil to let the steam seep out a little slower. I couldn't really tell a difference, but I could smell the beer steam inside of the smoker.

08-02-2011, 10:58 AM	#7
Cook Babbling Farker Join Date: 12-23-10 Location: Mount Pleasant, SC & Harkers Island, NC Name/Nickname : Jay	AhHa! I was going to question why the foil was on it and the fact that enclosing the liquid wouldn't do a thing for moisture levels in the pit. You poked holes in it! That is exactly why I asked before saying something stupid. LOL

08-02-2011, 11:02 AM	#8
jasonjax Babbling Farker Join Date: 12-20-07 Location: Ponte Vedra, Florida Name/Nickname : Jason	I'm not the sharpest tool in the shed, but a bit sharper than that. I was cooking at 250* at the time so I wanted to trap some extra heat to make the liquid boil and release the steam a bit slower is why I went with the holes in the foil versus letting the thing be wide open.