Multiple Meat Smoke-Q Sunday

So here are the before pics.  One is a light rub and the other is more of a dark rub.





As you can see, I have not done the mods to by CG Duo and I am still lacking the SFB but I seem to be doing alright.  The mods and SFB will be put on after we move to more permanent location as it is easier to drag this thing around with the handle on the side.

More to come.

Here are a few of the pics that I ended up taking on Sunday.  Overall things turned out relatively well, but certainly not the best effort and I have a decent list of things that were learned through the process.

1.  I need more thermometers on the grill and a better way to control the temp.

      a.  I had fashioned a lump/wood tray out of a Dollar Tree bread pan with tons of circulation holes in it but it actually hurt overall temperature control.

2.  Trust the process and don't allow the opinion of others influence what you know to be correct.

      a.  Using 3-2-1 on the Pork, somehow I was convinced to leave em on for an extra 50 minutes (they weren't my racks so i think I conceded out of the bro code)

      b.  Result was a good smoke and flavor rib but they fell right off the bone and resembled pulled pork more and the crust was a little thick.

3.  Need to continue to seal up the leaky CG Duo a bit more.  

4.  Should be using larger chunk hardwood in the smoking portions.

5.  Better cuts of meat need to be chosen - this was a last minute plan so had to deal with what we could find.

I would appreciate any thoughts, input and or links.

Beef Ribs - A home rub (garlic powder, onion salt, with Chili Powder, pepper and mustard and smoked sea salt) with Rocky Mountain Spice

Keep in mind, these were done on the gas side with hickory chips in a smoke foil packet at 255 degrees





Pork Ribs - My buddy was testing a couple of variations of his rub concept.  No real idea but they were pretty good.