Smoked some beef ribs over the weekend. A practice run for thanksgiving.
Used a rub from my local bbq spot that sells wood, bbq accessories. Added extra coarse pepper on top for more of a bark. Smoked at 250-275, used a slow n sear with water trough, wrapped at 175, threw on some beans, checked for probe tenderness around 7hrs, was 195 and felt good, finished for another 1h to bring back some hardened bark. Family loved it.
by gainzordeath
5 Comments
Looks great! Been toying with where I place my hardwood chunks. Have you always placed them on the grill over the coals? I do when I use the vortex for some smoke flavor while keeping the skin crispy, but I’ve never done it for a long smoke. I usually place them alongside/under/on top of the coals.
How often did you have to replenish coals? I’m looking to dip my toes into smoking on my kettle but I’m nervous about having supper planned and then it be fucked 😂
How did you rest them?
What’s the purpose of the coal on the grate?
How do you like the slow n sear? Thinking about adding this to my collection