Well, wanted to celebrate my new Knighthood with a Country Style Rib smoke ala Meowey. I had done a smoke mod on my GOSM charcoal smoker and wanted to see how it preformed. Was I in for a surprise. Prep on ribs was some Jeff's rib rub and MDM rib rub.
I had found a wok plate in Wal-Mart. Never seen them there before, but saw the way it was done and thought it might work in my GOSM to elevate the coals and allow the ash to fall to the coal pan below.
All I had to do was bend the handles on the charcoal pan, this allowed the wok to just set down on top of the pan.
I could not get as many coals in this pan and lost the use of one rack in my GOSM. I was concerned about the lost of coals but that fear was soon removed.
Meowey stated his ribs were done at around 5 1/2 hours and 170 internal. I found after 1 1/2 hours, I had already reached 165*
The temps were up around 275*, even with vents half closed. I also pulled the sand pan and replaced with water to see if that would lower it. Normally I would maintain 225 to 250 tops. Even with the cooler temps out, I was still getting higher temps. Obviously due to the wok setup and better air flow. I will use less coals next time too.
I had traded some fresh Speckled trout to a hunting friend in Orlando and got this hot pork sausage link.
Put it on when I wrapped the ribs in foil. Sausage got around 3 hours.
Pulled the ribs and sausage at 5 hours. I was concerned that the ribs would be dry, but basically it turned out like pulled pork. Trying to lift one off the smoker saw it easily broke apart.
Still a stellar dinner. Candy Corn and Salad along with Dewey's Dirt Road Bar-b-Que sauce that we whipped up for the first time. Excellent
Wonderful dinner, the boss loved it.
I had found a wok plate in Wal-Mart. Never seen them there before, but saw the way it was done and thought it might work in my GOSM to elevate the coals and allow the ash to fall to the coal pan below.
All I had to do was bend the handles on the charcoal pan, this allowed the wok to just set down on top of the pan.
I could not get as many coals in this pan and lost the use of one rack in my GOSM. I was concerned about the lost of coals but that fear was soon removed.
Meowey stated his ribs were done at around 5 1/2 hours and 170 internal. I found after 1 1/2 hours, I had already reached 165*
The temps were up around 275*, even with vents half closed. I also pulled the sand pan and replaced with water to see if that would lower it. Normally I would maintain 225 to 250 tops. Even with the cooler temps out, I was still getting higher temps. Obviously due to the wok setup and better air flow. I will use less coals next time too.
I had traded some fresh Speckled trout to a hunting friend in Orlando and got this hot pork sausage link.
Put it on when I wrapped the ribs in foil. Sausage got around 3 hours.
Pulled the ribs and sausage at 5 hours. I was concerned that the ribs would be dry, but basically it turned out like pulled pork. Trying to lift one off the smoker saw it easily broke apart.
Still a stellar dinner. Candy Corn and Salad along with Dewey's Dirt Road Bar-b-Que sauce that we whipped up for the first time. Excellent
Wonderful dinner, the boss loved it.
