- Jan 14, 2021
- 156
- 183
Smoked a 6.5 lbs rack of spare ribs this past weekend for the wife and I (that's about 2 servings, right?)
Coated with mustard and Memphis Dust (I friggin love that stuff) and put on the MB Gravity 800 at 225. Water pan had 50/50 apple juice and water. Used B&B briquettes with a mix of hickory and pecan chunks
Pulled after 3 hours and wrapped in foil with butter, apple juice, and some Kinders mild sauce. No pic at this point. It started raining heavily, so I had to scramble to set up a canopy. You'd think in Seattle that I'd be ready for it.
Pulled from the foil and glazed with a mix of Kinders and Bulls Eye Hickory:
Back in for an hour to let the glaze set up, then pulled and rested for 30 min in a warmed oven:
Sliced up. Pretty good smoke ring (fantastic smoke flavor) and were super juicy:
Plated up with some mashed potatoes and coleslaw:
Very good ribs. I liked the mix of pecan and hickory. Not as powerful as hickory only, but had that extra nuttiness flavor profile that was interesting.
So I'm really liking the Gravity 800, but there's a few things I'd like to dial in. The right side is definitely hotter than the left (where the controller temp probe is). Makes sense since that side is where the heat is coming from.
Using the water pan seems to help a lot with evening out the temps, and next time I'll move it over to the right side to moderate the hot spot. However, in this cook and in a previous butt cook, I didn't get as much bark development as I'd like. I'm wondering if the water pan is keeping it too humid for the crust to dry out. I might try a future cook with a pizza stone or bricks to moderate hot spots but not add moisture. Anyone ever try this?
Coated with mustard and Memphis Dust (I friggin love that stuff) and put on the MB Gravity 800 at 225. Water pan had 50/50 apple juice and water. Used B&B briquettes with a mix of hickory and pecan chunks
Pulled after 3 hours and wrapped in foil with butter, apple juice, and some Kinders mild sauce. No pic at this point. It started raining heavily, so I had to scramble to set up a canopy. You'd think in Seattle that I'd be ready for it.
Pulled from the foil and glazed with a mix of Kinders and Bulls Eye Hickory:
Back in for an hour to let the glaze set up, then pulled and rested for 30 min in a warmed oven:
Sliced up. Pretty good smoke ring (fantastic smoke flavor) and were super juicy:
Plated up with some mashed potatoes and coleslaw:
Very good ribs. I liked the mix of pecan and hickory. Not as powerful as hickory only, but had that extra nuttiness flavor profile that was interesting.
So I'm really liking the Gravity 800, but there's a few things I'd like to dial in. The right side is definitely hotter than the left (where the controller temp probe is). Makes sense since that side is where the heat is coming from.
Using the water pan seems to help a lot with evening out the temps, and next time I'll move it over to the right side to moderate the hot spot. However, in this cook and in a previous butt cook, I didn't get as much bark development as I'd like. I'm wondering if the water pan is keeping it too humid for the crust to dry out. I might try a future cook with a pizza stone or bricks to moderate hot spots but not add moisture. Anyone ever try this?
