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Queso is done, now the chili., the roast and smoked veggies are in the pot that cooks for 2 hours at 250.
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I ran my cooker for 25 hours. I cooked a rack of baby backs with the 2/2.5/.5 method. At 250 degrees put on the grill bone side down for 2 hours, wrap in tinfoil and put back on the grill for 2.5 hours then unwrap put bone side down and sauce then sauce every 10 minutes pulling off the grill at 30 minutes. This will make them fall off the bone, if you want more bite and not fall apart shorten the time wrapped in tinfoil. They fell apart.
Jankyeye
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I have tried ribs several times, have never quite got it right. This makes want to give it another go
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With the fan I'm running I used the ambient probe and cooked the ribs on timers.
It was easy we picked up preseasoned baby backs from Walmart and the method is called 2/2/1, the middle tinfoil time dictates how tender you want them, if you want less tender more competition style you could do 2/1.5/1, for us the 2/2.5/.5 was perfect.
Towards the end the charcoal was out of gas it was running at 240 for the last half hour.
Jankyeye
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You've inspired me, put 2 racks on around 11. I've tried a similar method before but they came out dry/tough. We will see this time.
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Baby backs and pork spare ribs. The same 2/2.5/.5 for the baby backs and 3/2.5/.5 for the spare ribs. I tried something different with the spare ribs and it paid off.
Put grill mates sweet and smoky and cooked for 3 hours bone down, wrapped in aluminum foil with honey for 2.5 hours pulled out of the foil sauced then sauced every 10 minutes pulling them at 30 minutes. The honey in the foil gave it a nice bark and they fell apart even the cartilage was soft.
The dark ribs are the spare ribs.
Put grill mates sweet and smoky and cooked for 3 hours bone down, wrapped in aluminum foil with honey for 2.5 hours pulled out of the foil sauced then sauced every 10 minutes pulling them at 30 minutes. The honey in the foil gave it a nice bark and they fell apart even the cartilage was soft.
The dark ribs are the spare ribs.
1border4manu
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Wife's bother came over to do some electrical work for us. Cooked up some tomahawk steaks to say thank you. Ran them at 225 for about 2 hours than seared at as hot as the grill could get.
Put a 15lbs Prime rib on. I forgot to take a picture of it prepped but here it is cooking for dinner tonight!! I use the Hey Grill Hey Smoked Garlic Butter Prime Rib recipe for a pellet smoker. Last time it was so delicious!!🤞🏽😎
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The Green Goat
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Speeds and Feeds = How long did you cook it for and at what temps. Also as an added bonus, what chips/pellets did you use, what setup did cook on and any other tips like water pan, wrapping, cycles, etc.
The Green Goat
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KyGal83
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Thank you. I was thinking WTF? Is the 🐐 talking about.
The Green Goat
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You want a shank non spiral cut ham. Score it cross hatch style and use mustard as a binder. I used a sweet rub to offset the saltiness of the ham. Set smoker to 225. I used competition style pellets but use whatever you have. I probably wouldn't do mesquite. Set it to 225 and smoke till it hits 165.
Once it hit 165, put it in a disposable aluminum baking pan. Some people use water in the pan, and I use a beer. I then glazed it with a mixture of 1 cup peach preserves and 1 cup of bbq sauce. I just eyeballing it. Set smoker to 300 and cover with foil. Put it back on and wait till it hits at least 205 (I was closer to 210 when I pulled it). Remove and let it set for 30 minutes. It pulls apart easily.
Lots of ways to do it. I am in the experimentation phase with it now, but the way I detailed above was a winner.
Once it hit 165, put it in a disposable aluminum baking pan. Some people use water in the pan, and I use a beer. I then glazed it with a mixture of 1 cup peach preserves and 1 cup of bbq sauce. I just eyeballing it. Set smoker to 300 and cover with foil. Put it back on and wait till it hits at least 205 (I was closer to 210 when I pulled it). Remove and let it set for 30 minutes. It pulls apart easily.
Lots of ways to do it. I am in the experimentation phase with it now, but the way I detailed above was a winner.
The Green Goat
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Sounds remarkably similar to this that I've had tucked away in my tabs for awhile now. Just came back in from throwing a ham on the smoker just a few minutes ago. Couldn't find a bone-in shank this evening but picked up the only one I could find that wasn't already smoked. It is, however, pre-cooked so we'll see how it turns out.
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