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321 pork ribs tomorrow.
If your at 160 after the first two hours, your close to wrapping. I wouldn’t pay as much attention to temp at that point as to what you see and feel. They won’t be close to done yet after two hours. But that’s the point to wrap if…your color is good, and some bark has developed. As far as done...- txav8r
- Post #33
- Forum: Canadian Group
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321 pork ribs tomorrow.
What are you using to check temps? What’s your total time and at what temp?- txav8r
- Post #27
- Forum: Canadian Group
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321 pork ribs tomorrow.
I used to “ftc” (foil/towel/cooler) but now I rewrap in butchers paper, then foil, then towel and into the cooler for at least an hour but up to 4 hours or so if needed to hold until dinner.- txav8r
- Post #25
- Forum: Canadian Group
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321 pork ribs tomorrow.
I’ve added a step and last ribs were perfect. So I won’t change it up again. 3-2-1 for spares, 2-2-1 for baby backs. But really, the key is keeping moisture in them and still getting the bark on them. So I’m misting with 50/50 apple cider vinegar and water after the first hour. Then at the...- txav8r
- Post #20
- Forum: Canadian Group
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Peanuts in your coke, who remembers?
Wow! A blast from the past! Ok, born mid 50’s, so in the 60’s, some definitely put peanuts in coke. I wouldn’t say it was a staple, but it was a thing. For those of you that are younger, you missed out on some great memories! A company made these round ice cream scoop sized containers that you...- txav8r
- Post #18
- Forum: Blowing Smoke Around the Smoker.
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Sous Vide first timer
I’m new to the forum. I just got my GMG DB pellet grill. But I’m not new with my Anova SV. You will find that many things are both easier and better with SV as part of the cook. Some of you are cooking longer than my experience tells me I need to. But the beauty of SV, is that it won’t overcook...- txav8r
- Post #8
- Forum: Sous Vide Cooking
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New here, still learning!
Thanks y’all. Home is about 600’ ASL. But summers in the Rockies are perfect and I’ll take whatever the GMG churns out. It is rock solid on temps so far. But the difference in left side/right side is a 50 degree diff, with the right side being dead on and the left side being 50 low. I know no... -
New here, still learning!
Howdy! I’m not new to smoking, but I am a rookie by any standard. I have a Large BGE and a new GMG DB Prime Plus. The BGE is at home and the DB is here at 8852’ above sea level with me. I’ve done ribs, rotisserie chicken, burgers, several cobblers, cheesecake, and doing a skirt steak for Carne...
