First cook on my Timberline 1300!!

[retfr8flyr]

I got my grill seasoned today and did a couple baby back rib racks for dinner. I am really impressed with this grill. It was 36° outside this morning when I fired up the grill, for the burn in. The grill went from dead cold to 500° in 35 minutes. I think that is outstanding. I did my ribs at 225° on SS for 3 hours and then turned it up to 250° and finished them off. They came out great, these are no wrap, no sauce ribs and they came out very moist and tender. I used Oakridge BBQ Competition rub for the first time and it is a great rub, good flavor with a little kick too it. These are some of the best ribs I have made, I am really loving this grill. Here are some pics.

On the grill just before turning up to 250°



Finished and inside.



First cut.

 

[Hank R]

They look great wish I could taste them

 

[Winterrider]

Look delicious !

 

[SonnyE]

Looks Great, Earl!
I bet they were really tasty, too.

 

[retfr8flyr]

Looks Great, Earl!
I bet they were really tasty, too.

They really were. I think that Oakridge BBQ rub is great. My wife likes this sweet cherry bbq sauce https://www.cherryrepublic.com/original-cherry-bbq-sauce.html and I usually don't care that much for it but with the flavor and little kick of this rub they just worked great together.

 

[SonnyE]

Winner-winner, Baby Back dinner!
First of many to enjoy!

Sounds like you are going to have to start buying your meat by the carcass with that big grill.

 

[SecondHandSmoker]

I don't know which is making me salivate more, the grill or the ribs. Nice job!

 

[retfr8flyr]

Did a Spatchcocked chicken tonight. I have done a lot of chicken on many various grills, including my Big Joe and I can honestly say this was the best chicken I have ever cooked. Nothing fancy, just McMcormick Grillmates Brown Sugar Bourbon rub and cooked at 375° until 165° in the breast. No Super Smoke or anything just a straight out cook. I have cooked with this rub many times, it's one of my favorites for chicken but I have never had one turn out this good. I have read the many say a pellet grill does chicken better then anything else and I can understand that statement. I will be doing a boneless rib roast tomorrow and I am going to use the 1300, instead of my Joetisserie. I know how well the 1300 does pork and chicken. I want to see how it does on beef.

 

[gmc2003]

Sounds like your hooked. The food looks amazing - Nicely done.

Point for sure
Chris

 

[retfr8flyr]

Standing rib roast on my 1300. I got busy with some family and only got a pic after I started slicing pieces. I cooked this at 225° on SS until 125° internal. I then pulled it off and wrapped in foil, while the grill came up to 500°. It's 36° outside and it only took 15 minutes to get to temp. I then put it back on and seared it on all sides. The roast was fabulous, a real winner, very flavorful, juicy and tender. Have I mentioned that I absolutely love this grill. Here is the only pic I have of the roast.