Crushed some ribs on a super windy day and first time using pecan wood. Now I’ve got half a cord coming tomorrow!
Crushed some ribs on a super windy day and first time using pecan wood. Now I’ve got half a cord coming tomorrow!
by TheSteelPhantom
12 Comments
TheSteelPhantom
Got some spareribs on sale at Sam’s Club awhile back, decided to make them this past Sunday. And do a little “experiment”.
– While the fire/coalbed got going, I trimmed them down to nearly St. Louis style.
– Seasoned one rack with just kosher salt and black pepper. Seasoned the other with just “Honey Hog” from MeatChurch. (This was the “experiment”.)
– Threw them on the pit around 1 and ran it 250-275°F with pecan wood until they passed the bend test (you can see some of the cracks). Took juuust shy of 5 hours.
– Pulled them off and wrapped in foil with a few pats of butter each, meat-side down, just to rest for 30 minutes.
No sliced/money shot pics because I completely forgot, but they turned out amazing.
Bonus pic included of my janky ass setup to battle an insanely windy day, and still turned out some of the best ribs I’ve ever made. 🙂
—————–
Edit: I answered elsewhere in the thread, but so you don’t waste your time asking and I forgot to say it here: S&P was 10/10. Honey Hog was 8.5. Very delicious, but just S&P was killer, the pork/rib flavor was so much more pronounced.
dec7td
Hell yeah pecan is what I’m rocking too. Those ribs look awesome. No wrap? How long and what temp?
MichiganderMo
How did the experiment go? Which one was better?
GrillinFool
Why the disposable pan on the top of the pipe?
ohterere
Pecan is so underrated and so good. I got a bag for free and tried it half heartedly. I loved the flavor and I use it straight or at least it’s in the blend.
T-Bird19
Love pecan, my mix lately is about 70% cherry, apple, pecan and 30% Post oak.
seeyakid
I was a straight hickory guy for a very long time. I was out of hickory and discovered a bag of pecan I had forgotten about. Oh man, did I become a fan of pecan quickly after that. It provides a sweetness not found in hickory. Love pecan wood.
Camk1192
So how’d the experiment go? Who was the winner? The s&p or the rub?
MoeSzyslakMonobrow
I see that Workhorse 1975. How do you like it? I’m a gnats ass away from pulling the trigger and buying one.
Camk1192
Interested to know what the wind speeds were on your insanely windy day? I live in Oklahoma and it has not been good lately. Managed to fire up the smoker once in the last week for a pork butt, but haven’t dared on the bad days.
XTanuki
Pecan is fantastic— love it for poultry, and for beef it’s great as 50/50 with oak
12 Comments
Got some spareribs on sale at Sam’s Club awhile back, decided to make them this past Sunday. And do a little “experiment”.
– While the fire/coalbed got going, I trimmed them down to nearly St. Louis style.
– Seasoned one rack with just kosher salt and black pepper. Seasoned the other with just “Honey Hog” from MeatChurch. (This was the “experiment”.)
– Threw them on the pit around 1 and ran it 250-275°F with pecan wood until they passed the bend test (you can see some of the cracks). Took juuust shy of 5 hours.
– Pulled them off and wrapped in foil with a few pats of butter each, meat-side down, just to rest for 30 minutes.
No sliced/money shot pics because I completely forgot, but they turned out amazing.
Bonus pic included of my janky ass setup to battle an insanely windy day, and still turned out some of the best ribs I’ve ever made. 🙂
—————–
Edit: I answered elsewhere in the thread, but so you don’t waste your time asking and I forgot to say it here: S&P was 10/10. Honey Hog was 8.5. Very delicious, but just S&P was killer, the pork/rib flavor was so much more pronounced.
Hell yeah pecan is what I’m rocking too. Those ribs look awesome. No wrap? How long and what temp?
How did the experiment go? Which one was better?
Why the disposable pan on the top of the pipe?
Pecan is so underrated and so good. I got a bag for free and tried it half heartedly. I loved the flavor and I use it straight or at least it’s in the blend.
Love pecan, my mix lately is about 70% cherry, apple, pecan and 30% Post oak.
I was a straight hickory guy for a very long time. I was out of hickory and discovered a bag of pecan I had forgotten about. Oh man, did I become a fan of pecan quickly after that. It provides a sweetness not found in hickory. Love pecan wood.
So how’d the experiment go? Who was the winner? The s&p or the rub?
I see that Workhorse 1975. How do you like it? I’m a gnats ass away from pulling the trigger and buying one.
Interested to know what the wind speeds were on your insanely windy day? I live in Oklahoma and it has not been good lately. Managed to fire up the smoker once in the last week for a pork butt, but haven’t dared on the bad days.
Pecan is fantastic— love it for poultry, and for beef it’s great as 50/50 with oak
