Day 2 - pulled a 6th in ribs for $440
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Mind if I stop by next time?
Day 2 - pulled a 6th in ribs for $440
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Come on by - bring beer. Was definitely a little rowdy at our camper last nightMind if I stop by next time?
Is your smoker on a trailer with a roof? Trying to figure out what your setup is but can't make it out.Day 1 - 18th ribs and 23rd pork. Goal was not last and we accomplished that, now we know what to work on for tomorrow
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Had it on the back deck of our toy hauler, was a great setup. Used the garage as our kitchen/prep area so everything was easy clean upIs your smoker on a trailer with a roof? Trying to figure out what your setup is but can't make it out.
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That's a kickass setup!Had it on the back deck of our toy hauler, was a great setup. Used the garage as our kitchen/prep area so everything was easy clean up
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That's one a hell of a camper.Had it on the back deck of our toy hauler, was a great setup. Used the garage as our kitchen/prep area so everything was easy clean up
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Do you mind sharing your recipe, rubs, cook temp, times, or tips? If not, I totally understand as you are competing. I don't compete. Just trying to dial my ribs in more at home. And I don't do anything special. I usually try different store bought rubs always looking for something better.Day 2 - pulled a 6th in ribs for $440
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It'll be nice and clean for the next time though!Shit. No BBQ chicken for me today
I'll share mine. Pull off any silver skin, season with salt, pepper, garlic powder, and onion powder and smoked paprika. I sometimes use Killer Hogs seasoning. Coat with yellow mustard. Set the grill to 225* using your favorite pellets or wood. 6 hours and don't ever look at them. That's for baby back, I do almost 8 for the big St Louis racks. I'm running a Pit Boss, but I'm sure you could use a gas grill too.Do you mind sharing your recipe, rubs, cook temp, times, or tips? If not, I totally understand as you are competing. I don't compete. Just trying to dial my ribs in more at home. And I don't do anything special. I usually try different store bought rubs always looking for something better.
Sure, have a seat. This one is complex lolDo you mind sharing your recipe, rubs, cook temp, times, or tips? If not, I totally understand as you are competing. I don't compete. Just trying to dial my ribs in more at home. And I don't do anything special. I usually try different store bought rubs always looking for something better.
Rookie numbers! Lol8 beers in under 4 hours is a fine level of efficiency my man!
I actually already follow your method pretty close. Just without all the seasonings you mentioned and I use bourbon instead of the beer. Thanks man. I use a pit boss also #03cobra#694 Thanks for your recipe as well.Sure, have a seat. This one is complex lol
1) Open 5th beer of the day
2) Coat ribs in Killer Hogs The BBQ Rub
3) Throw on smoker somewhere between 225 and 275
4) Have another 7 beers, pay zero attention to time
5) Spritz with apple cider vinegar if remembered
6) Wrap in foil with brown sugar, butter, honey once you feel it’s been long enough and color is good
7) Mix half and half Killer Hogs The BBQ Sauce and Killer Hogs Vinegar Sauce in another pan and put on smoker
8) Have a lot more beers, completely guesstimate on time in wrap until you once again feel it’s been long enough
9) Remove from wrap, brush with warmed sauce, leave on smoker until sauce is tacked up
10) Remove, slice, and enjoy
I never pay too much attention to time but run roughly 2-2.5 hours unwrapped, 1-1.5 wrapped, and 10-15 mins for sauce to set up.
Last nights chicken that was marinated for 24 hours and left out to near room temp.Doing BB ribs. Pellet grill must me dirty, nowhere near done at 6 hours in at 225*.
Doing BB ribs. Pellet grill must me dirty, nowhere near done at 6 hours in at 225*.