Went with one slab this time instead of two. Used a rub consisting of paprika, brown sugar, sea salt, pepper, oinon powder and granulated garlic.
Rubbed and ready to rock!
Started really raining hard and eventually the wind picked up as well so I had to move it under our outdoor table unbrella. Not an ideal situation today but, the Q will persevere.
Pretty much rocked the TBS all the way through the smoking cycle. Prior to finding this site i never really knew there was a difference in smoke color and transperancy when smoking meat.
A little thick here
But 5 minutes later it was perfect (hard to tell in the picture)
Holding pretty darn steady between 225 and 250. Its tough with this grill but i'm getting better with it. Just as i master it i'll get my new one..lol.
Getting closer now. Things looking good. Threw on a chicken breast for my 8 yr old who happens to love them the best. Into the foil now for 1.5 hrs or so.
All finished. I did something different time and glazed 1/2 of the slab with Frank's BBQ Sauce. Typically we dont use any glaze or sauce directy on the ribs but we'll add a little on the side so this was new for us.
All in all i'm happy with this smoke. The Franks was ok but I just think i'm a natural guy and like them best dry if thats what you call it.
Ps i did screw up and didnt remove enough of the membrane that part was tough but other than that the meat was money.
Rubbed and ready to rock!
Started really raining hard and eventually the wind picked up as well so I had to move it under our outdoor table unbrella. Not an ideal situation today but, the Q will persevere.
Pretty much rocked the TBS all the way through the smoking cycle. Prior to finding this site i never really knew there was a difference in smoke color and transperancy when smoking meat.
A little thick here
But 5 minutes later it was perfect (hard to tell in the picture)
Holding pretty darn steady between 225 and 250. Its tough with this grill but i'm getting better with it. Just as i master it i'll get my new one..lol.
Getting closer now. Things looking good. Threw on a chicken breast for my 8 yr old who happens to love them the best. Into the foil now for 1.5 hrs or so.
All finished. I did something different time and glazed 1/2 of the slab with Frank's BBQ Sauce. Typically we dont use any glaze or sauce directy on the ribs but we'll add a little on the side so this was new for us.
All in all i'm happy with this smoke. The Franks was ok but I just think i'm a natural guy and like them best dry if thats what you call it.
Ps i did screw up and didnt remove enough of the membrane that part was tough but other than that the meat was money.
