- Joined
- Nov 15, 2013
- Location
- West Linn, OR
Finally got to break in my new to me Santa Maria grill with one rack of loin back ribs and one rack of St. Louis cut ribs. The St. Louis cut has was seasoned with salt, pepper, & granulated garlic. The loin backs had a low sugar Blues Hog rub applied. I left the membrane on the back to help retain moisture.
Started out with almost a full bag of Royal Oak lump and added small oak splits as the cook went along.
Roasting a few pepper to add to mac n cheese
Used an old kettle lid to hold some heat and smoke on the meat.
Mid way through the cook.
We had guests over so I didn't get plated pics. This was taken after dinner.
Not sure what temp I was cooking at but this was the fastest rib cook I have ever done. The thin end of the loin backs was a little crispy but over all they were pretty good. Don't know if it was really better than slow smoked on my offset or UDS but everybody definitely enjoyed them and it was a fun cook. I will definitely be using this grill a lot.
Thanks,
Matt
Started out with almost a full bag of Royal Oak lump and added small oak splits as the cook went along.
Roasting a few pepper to add to mac n cheese
Used an old kettle lid to hold some heat and smoke on the meat.
Mid way through the cook.
We had guests over so I didn't get plated pics. This was taken after dinner.
Not sure what temp I was cooking at but this was the fastest rib cook I have ever done. The thin end of the loin backs was a little crispy but over all they were pretty good. Don't know if it was really better than slow smoked on my offset or UDS but everybody definitely enjoyed them and it was a fun cook. I will definitely be using this grill a lot.
Thanks,
Matt
