My significant other half brought these home yesterday evening and I wasted no time getting the Brinky fired up late this morning for a second run for tonight's dinner.
I cut these down to fit the grate/cylinder size of the gourmet...each slab is minus 3 long ribs off one end. I place 2 cut slabs and 2 cut ends on each rib rack to fit all 4 slabs into the brinky.
Cut and ready to rub:
Red Bell Pepper Rub:
All loaded up...4 slabs worth is pushing the limits pretty close from the looks of things:
I'm still getting the charcoal pan mod issues worked out (not enough air flow to the coal bed), so once I get more holes cut it should work out fine, I thought I'd try it again today without doing anything to it just to see what would happen. When I ran the test fire and seasoning a week ago, it worked great for a 4.5 hour season, so I figured a 5-6 hour smoke might work, but not today. I got temps just over 220* after loading the smoker and then temps would not run any higher and began to drop. After carefully checking the coals with long handled tongs and find that the coal-bed was not burning hot, I started another 1/2 chimney of coals to put on a grill coal grate to finish this smoke, and added the original coals to this after they heated up again in the open air.
Anyway, that's just part of the adventure and challenge of getting to know your new smoker.
I'm thinking about running open grate cooking only for today (no foil), for a chewier rib. These Loin Backs have a fairly thick cross-section, so drying out shouldn't be an issue. Wet smoke seems to help also.
Gotta get back to fire tending and make sure I'm not going to run too hot now. The open grill grate elevated off the charcoal pan can get wicked hot temps in the smoke chamber...hot enough to boil the water pan when it's full.
Back later with updates.