FrozenTundra
Knows what a fatty is.
- Joined
- Mar 11, 2012
- Location
- Ashland, WI
First cook today, beef back ribs, Wagyu short ribs and what I think is a chuck roll (it was given to me).
Loaded Firebox with charcoal and cherry and pecan mini splits.
Fireboard Drive / Pit Bull set to 250 dampers all set to 1/3 open.
Everything rubbed with Killer Hogs AP Rub and Jeff's Rub.
Lit a few coals and let the temp slowly climb to 200 then loaded the meat, inserted probes and closed the doors until the back ribs were done.
Pulled the ribs and wrapped the chuck roll and short ribs (except for the two sample ribs) with foil, (Pitmaster’s Choice Super Strength) love that stuff, one layer and done!
The ribs were both super. Obviously the short ribs were the best and will probably get even better after some cooler time but the lowly Walmart back ribs were surprisingly good.
I let the chuck roll go to 195 then put it in the cooler. Will pull it later and try to get a few slices if possible.
After about 10 hours at 250, I closed the dampers I will be curious to see how much charcoal and wood is left over in the morning.
I'm going to keep monitoring the fireboard to see how fast or slow the shut down goes.
Loaded Firebox with charcoal and cherry and pecan mini splits.
Fireboard Drive / Pit Bull set to 250 dampers all set to 1/3 open.
Everything rubbed with Killer Hogs AP Rub and Jeff's Rub.
Lit a few coals and let the temp slowly climb to 200 then loaded the meat, inserted probes and closed the doors until the back ribs were done.
Pulled the ribs and wrapped the chuck roll and short ribs (except for the two sample ribs) with foil, (Pitmaster’s Choice Super Strength) love that stuff, one layer and done!
The ribs were both super. Obviously the short ribs were the best and will probably get even better after some cooler time but the lowly Walmart back ribs were surprisingly good.
I let the chuck roll go to 195 then put it in the cooler. Will pull it later and try to get a few slices if possible.
After about 10 hours at 250, I closed the dampers I will be curious to see how much charcoal and wood is left over in the morning.
I'm going to keep monitoring the fireboard to see how fast or slow the shut down goes.
