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So I did my usual method. Cook until they feel right then remove from the smoker and wrap in foilwith a thin sauce. For three racks I let them cool and moved to the fridge and reheated wrapped at 250 F until the reached 145-ish. The 4th rack was wrapped the same way but then moved into my...

I have done this before and heated in a warm oven but since I am going to be running the warm for the pork an brisket. I thought perhaps I could put the ribs in too.

Has anyone done an over night hold on spare ribs. Like 12+ hours? I am cooking brisket and pork butt on Friday for a cookout Saturday. I was thinking I might cook the spares then too.

I haven't seen that name in a while. I bought that book when I got my first cheap offset. One important thing to remember is that Smoky also advocates cooking directly over the coals so the hear transfer includes radiation directly from the hot coals. It took me quite a while to fully realize...

Thanks for sharing. Those look great and now in my list of things to do with pork loin.

Great looking cook. Buying wood by the bag gets pricy fast. Get some locally cut hardwood. You will save quite a bit.

Contact Craig at Bell Fab he might be able to estimate the freight cost for you. His basic 36" pit is around $1000. The basic 48" is a bit more but under $2000. Freight might run you 500-800 from OK to SC. His pits are rustic but functional. I got the 48 with a few mods a few years ago and have...

Thanks. Just 4 of us so there were some leftovers.

Looks great. It seems we had similar ideas for dinner tonight.

Picked up a 5.5 lb boneless rib roast prime grade from my local Brazilian butcher shop on Saturday. Sunday it came out of the wrap and got a heavy salt treatment then into the fridge uncovered. Today it went on the Bell Fab at 180 to 200 F for a few hours before moving up to 250 F. Pulled at...

That looks amazing. My Italian side of the family must be broken because we called it sauce.

If this roast came from the rib portion of the loin it probably would have been easier to carve. Unfortunately the loin I had was from closer to the tail bone.

Did a 4 lb bone in pork loin on the Bell Fab today. Never smoked one before. Brined over night. Cooked at 300 to 325 F for about an hour and 45 minutes. Glazed at the end with a simple honey, beer , and Bourbon glaze. Sliced Potatoes with butter in foil and corn as sides. Sorry got hungry. No...

Thanks for sharing. How difficult would it have been to reduce the temp to 250 F

I am going to be following you. I have been looking at this for direct heat bbq.

You might want to check out Bell Fab depending where you live. He does a base 36x24 and 48x24. Probably less polished in appearance to the Blue Smoke smoker but also much cheaper with more options. His base smoker come with two racks, paint or Linseed oil, and a folding shelf. The smaller model...

@civilsmoker Thanks for sharing. Do you let it come down in temp before holding in the oven? I usually let it cool until it hits my hold temp before putting in the oven.

For me I use salt and pepper as the rub. I cook at 250 to 275 in an offset do that moght be different with your pellet smoker. I don't wrap until after the bark is set and the stall is over. Around 170 F. I cook until probe tender and hold in 150 F oven for hours before serving (usually at least...

I started with something similar to the chargriller. If you are running charcoal with chips or chunks for smoke it isn't too hard to run. I would usually load up the firebox/basket with unlit charcoal then add half a chimney of lit charcoal. This would burn for hours. The baby sitting comes...

Lots of good discussion here. There are ways to avoid the over night cook with an offset or a pellet. For long cooks like brisket I do the cook the day before I want to serve it. Once done I do a hot hold (160 F ish) overnight in my oven. I will probably get a warmer to have a bit more control...