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  1. Rmartinez2

    Whole Spare ribs

    When u apply it is it liberally or light?
  2. Rmartinez2

    Whole Spare ribs

    Yeah it came off with the slightest of tugs. Essentially still some bite to them but definitely easily comes off the bone. I enjoyed them. I'm more of a red meat guy myself but my wife and my kids love ribs so this was mainly for them. I do think that the nm chili was a bit too much so I'm...
  3. Rmartinez2

    Whole Spare ribs

    Alright guys I pulled them at 3 hrs and wrapped as they were looking a bit dry and the color was pretty dark. I left them wrapped for aabout 1hr and 50 mins and when I checked on them they looked like they were close to falling apart. One of them I was able to maneuver without fail and the other...
  4. Rmartinez2

    Whole Spare ribs

    Thank you disco I'll most likely try with the next 2 weeks if not next weekend for sure. Much appreciated
  5. Rmartinez2

    Whole Spare ribs

    I'm not sure I even know what that is. I'll look that up and will try that with next weekend's cook.
  6. Rmartinez2

    Whole Spare ribs

    Thanks everyone they went on about 10 mins ago as we deliberated whether 3 racks was overkill or not. We settled on 2 and have 2 for next weekend's fights (hopefully freezing them is not an issue). I'm actually going at 225 which I probably should have checked with you all first but I figured I...
  7. Rmartinez2

    Whole Spare ribs

    I appreciate this. Thank you.
  8. Rmartinez2

    Whole Spare ribs

    Yup it's a pellet smoker. I'ma try that. I'm thinking of doing 3 slabs. I wanna do one super light on salt pepper garlic then use a brown sugar based rub I made (I'm also new at making rub but I figure gotta start somewhere I stared with a good base of brown sugar and new Mex chili powder then...
  9. Rmartinez2

    Whole Spare ribs

    Did you mop or spritz or anything?
  10. Rmartinez2

    Whole Spare ribs

    Thanks guys I'll probably put them on tomorrow at around 8 or 9 am my time and they should be done right around when the UFC prelims start. Wish me luck this will be my longest cook so far. Thank u guys again for the tips. Jbell those look aaaamazing!!!
  11. Rmartinez2

    Whole Spare ribs

    Hey friends! Tonight i picked up some hickory pellets and decided i wanted to do some pork ribs. I found some decent spare ribs and i was about to start trimming them down and remove the breast plate and all that... i said why dont i do this old school and leave it all on. now my question here...
  12. Rmartinez2

    why 225? a rookies question.

    I know this is old and my apologies if I should have just started a new thread but my question is essentially the same. Specifically, however, is there a danger in cooking a cut of beer at a lower temp? Like I did 2 Ribeyes in my grills smoke setting which seems to settle in the 180 range. It...
  13. Rmartinez2

    Burger flare up

    U know I've always seen those and thought why would I wanna use them! But that totally makes sense man. I'll try them
  14. Rmartinez2

    Burger flare up

    oh man thats my favorite! i took one of those squared up style charcoal chimney and cut part of the bottom out as sometimes i like to get fancy and do 1.5 inch steaks i put that thing on top of my steak and DAAAMN! flip it and WAAAP! this is my kids favorite sear method.
  15. Rmartinez2

    Burger flare up

    awesome this helps! I've totally been doing reverse sear. I actually use that method even on my charcoal i just put all the charcoal to one side and cook on the other then when im ready i throw a couple hand fulls in let that flame up and sear it. The chicken i tried didnt dry out luckily but...
  16. Rmartinez2

    Burger flare up

    Good stuff guys. I'm going to try this again next weekend, I'm totally ok with grilling the burgers lid open style I was just trying to mimic what I had seen on many vids where ppl set them to 350 to 425 and close the lid and they get that nice reddish color with a little sear to go with it...
  17. Rmartinez2

    Burger flare up

    I definitely got it up to 400 I think it was actually at 410 or so. I figured this would cook and brown them. I have done steaks and chicken where I cooked those at a lower smoke setting and once they hit a closer internal temp to what I wanted I turned th3 grill up and used the flame broil...
  18. Rmartinez2

    Burger flare up

    Yeah I think next time we do burgers I'm going to try a few things. First, p setting...I saw a post where rcalan explained the p setting should be 1 when doing over 300*F so my p4 default may be the reason I'm seeing the size of flame in the firepot and thus causing that heat plate to glow...
  19. Rmartinez2

    Burger flare up

    Hey all... As some may know I recently got a pit boss pro series 1100 not sure that will matter much as I feel it may just happen on any pellet grill. Tonight I tried some 80/20 burgers. I made the patties about 1 in thick and the size was pretty decent in diameter, enough to fit well on the bun...
  20. Rmartinez2

    No secrets...but any Rub tips? (place to start)

    This could be one of the more simplistic helpful post I've ever read in any and all forums concerning whatever subject. thank you.
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