KevinJ
somebody shut me the fark up.
- Joined
- Jul 9, 2015
- Location
- Pensacola, FL
Compart St Louis Spares, two seasoned with Q-Salt the other two seasoned with Loot 'N Booty Everything Rub, 1 each were cooked on the PG and Drum. The MAK was programmed on smoke (180/190) for 2hrs then bumped up to 250, the Hunsaker was set at 250 for the whole cook, ribs were not wrapped and served dry.
Timeline
11:00 pull the membrane and season the ribs.
11:45 fill up the Hunsaker charcoal basket with Cowboys lump and Pecan wood chunks, filled up the MAK hopper
11:50 turn on the MAK
12:00 put the Ribs on the MAK
12:15 light the charcoal basket and place it in the Drum
1:00 put the Ribs on the Hunsaker
Ribs that went on the MAK
Ribs that went on the Hunsaker
Front to back
MAK Q-Salt, Loot 'N Booty, Hunsaker Q-Salt, Loot 'N Booty
It was a blind tasting except for myself, scoring was 1 top choice, 4 lowest choice so low score wins.
MAK
Q-Salt 4-2-4-3-4, overall score 17 (I scored it a 4)
Loot 'N Booty 1-1-1-1-2, overall score 6 (I scored it a 1)
Hunsaker
Q-Salt 3-4-2-2-3, overall score 14 (I scored it a 2)
Loot 'N Booty 2-3-3-4-1, overall score 13 (I scored it a 3)
Just my personal observations, the MAK had a lighter, cleaner smoke profile (duh) and I really made sure the Hunsaker was burning clean, used Cowboy Lump and 3 fist sized chunks of Pecan. During the cook I slightly adjusted the Hunsaker once after the ribs were on for an hour, temp was 230 and rose up to my goal temp of 250 and sat there for the rest of the cook. The MAK had a few spikes during the cook by as much as 25 degrees a couple of times during the cook, so the Hunsaker actually kept the tighter temps for the whole cook, if that's important to you.
Everyone liked all the Ribs, I asked that if they wanted to add sauce to at least take a bite of each and score the ribs before adding sauce. No one added sauce, even when getting seconds and everyone said that they were more than happy to eat any of the ribs that were severed, they are also just family and not big time BBQ enthusiasts.
My plate and yeah I'm full.
Timeline
11:00 pull the membrane and season the ribs.
11:45 fill up the Hunsaker charcoal basket with Cowboys lump and Pecan wood chunks, filled up the MAK hopper
11:50 turn on the MAK
12:00 put the Ribs on the MAK
12:15 light the charcoal basket and place it in the Drum
1:00 put the Ribs on the Hunsaker
Ribs that went on the MAK
Ribs that went on the Hunsaker
Front to back
MAK Q-Salt, Loot 'N Booty, Hunsaker Q-Salt, Loot 'N Booty
It was a blind tasting except for myself, scoring was 1 top choice, 4 lowest choice so low score wins.
MAK
Q-Salt 4-2-4-3-4, overall score 17 (I scored it a 4)
Loot 'N Booty 1-1-1-1-2, overall score 6 (I scored it a 1)
Hunsaker
Q-Salt 3-4-2-2-3, overall score 14 (I scored it a 2)
Loot 'N Booty 2-3-3-4-1, overall score 13 (I scored it a 3)
Just my personal observations, the MAK had a lighter, cleaner smoke profile (duh) and I really made sure the Hunsaker was burning clean, used Cowboy Lump and 3 fist sized chunks of Pecan. During the cook I slightly adjusted the Hunsaker once after the ribs were on for an hour, temp was 230 and rose up to my goal temp of 250 and sat there for the rest of the cook. The MAK had a few spikes during the cook by as much as 25 degrees a couple of times during the cook, so the Hunsaker actually kept the tighter temps for the whole cook, if that's important to you.
Everyone liked all the Ribs, I asked that if they wanted to add sauce to at least take a bite of each and score the ribs before adding sauce. No one added sauce, even when getting seconds and everyone said that they were more than happy to eat any of the ribs that were severed, they are also just family and not big time BBQ enthusiasts.
My plate and yeah I'm full.