Have the house to myself today so looking at trying my hand at some hot fast baby back ribs.
Thinking I'm going to crank the smoke oven up to 300 or so and fire up my new mini smoke tube full of hickory pellets and see what we get.
Have the house to myself today so looking at trying my hand at some hot fast baby back ribs.
Thinking I'm going to crank the smoke oven up to 300 or so and fire up my new mini smoke tube full of hickory pellets and see what we get.
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Getting started.Originally Posted by rob_s
One thing that occulted to me was that high heat and sugar may not go well together. I’m cooking at 300° and I think there’s some magic sugar number of like 330° or something but I may ramp it up. None of my store bought stuff was sugar free.
Was a good excuse to google up a recipe and make one from scratch for the first time in a long time.
4 tbsp kosher salt
4 tbsp paprika
2 tbsp black pepper
2 tbsp garlic powder
2 tsp onion powder
1 tsp ground celery seed
1 tsp dried oregano
1 tsp chipotle powder
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You should be good at 300.
Flavor, and slight carmelization.
I run the Treager between 250-300, for 2-2.5 hours.
Almost perfect for time and temp
"... And miles to go before I sleep".
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Nice! How much time saved?
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And... What's the full name of the vinegar sauce? TIA.
"No free man shall ever be debarred the use of arms." - Thomas Jefferson, Virginia Constitution, Draft 1, 1776
For vinegar based, I prefer these two ;
Guy Fieri Carolina #6 BBQ Sauce 18 oz https://a.co/d/5cXVXDz
https://a.co/d/8GmI108
Amazon links, but I find them locally.
"... And miles to go before I sleep".
Tomato vinegar sauce?
An interesting intersection of BBQ culture.
I expect these would lead to spirited debate in both KC and NC!
I've been making my own since moving from NC to TX 20 years ago, but my inspiration is a spicy version of Scott's.
https://www.scottsbarbecuesauce.com/
A friend brought a mustard version of vinegar sauce to our day-before-Christmas dinner that was quite good. Can't find the name of it at the moment..
"No free man shall ever be debarred the use of arms." - Thomas Jefferson, Virginia Constitution, Draft 1, 1776
I'd say the total time should really be three hours. Maybe 2.5. 2 hours cooking time and wrap and rest in a cooler for 30-60 min.
This is the sauce. Currently one of my favorites
https://www.atbbq.com/products/kille...bq-sauce-18-oz
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Got a sliding rack system for the RT590 just in time for NYE cook
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I’m 3 cooks in on my Weber kettle. So far it’s pretty much everything I thought and I’m happy with the purchase. The food is superior to what I cooked on the propane grill. It takes longer to get going but it’s not the end of the world, I find managing the fire a little meditative anyway. I prefer ash trays to grease traps and there’s no deflectors to keep up with (though the Weber would have been better there than my previous grill). And I’m going through charcoal fast. The charcoal cost is going to be a lot more month to month than propane. But the grill was only $200 vs $1000. With a chimney starter the charcoal gets going quick enough for a weeknight dinner still.
So far, I’m real happy. So’s the family, best burgers and steaks we’ve had for some time.
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