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  1. M

    I love back ribs.

    And I love beef. But I have never cooked beef back ribs. And they have some in our local Kroger on a regular basis. I’m going to cook some this weekend. Will use my mostly salt/pepper rub that I usually use on brisket. Has a bit of garlic and onion and cumin. So I think I’m ok there. What...
    • MattQ
    • Thread
    • Replies: 10
    • Forum: Beef
  2. M

    Loaf pan chicken tonight

    My favorite way of cooking chicken on the smoker, from Chris Lilly’s recipe in his cookbook. BIG difference here between the Pro and the Egg. I probably didn’t control the temp on the Egg that well, since a similar size bird used to take around 90 minutes. The Pro kept constant at 300, so the...
  3. M

    First brisket.........

    ......on the Memphis Pro today. Simple salt/pepper rub with a bit of onion and garlic powder. Went on this morning at about 7:30 at 260. Hoping for a 7-8 hour cook, followed by 2-4 hours rest in FTC but gave myself a few hours leeway just in case. Temp hit 150 around 10:30 this morning, but...
  4. M

    New Memphis Pro arrives tomorrow

    .....and I’m pretty stoked about playing around with it! For the last few years I’ve grilled and smoked on a large BGE, and it’s done just fine. There are, however, two problems with it: 1. Cooking space is limited. 2. My wife can’t - or won’t - cook on it. I’ve been looking at pellet...
  5. M

    Hello from central Ohio!

    Just found these forums and am very excited! We just moved to the Columbus area from the Chicago burbs. While I’m new to these forums, I’m not new to BBQ. Have had everything from Bradleys to an offset barrel to most recently, a large BGE. Have a lot of experience with ribs, shoulders and...
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