Rainy day 3-2-1 ribs

[keitha]

Got a bonus day off today, so I am playing with my pit.

I rigged up my stoker to my new offset. In the past, I used it with 18.5 WSM.

IMG_20160328_110157988_zpscu2ymxpk.jpg

• keitha
• Mar 28, 2016

I put these 2 beauties on with the intention of doing a 3-2-1 cook:

6b167a11-c3e1-485e-95dd-170b8303ef43_zps8bbk5ieo.j

• keitha
• Mar 28, 2016

I am about an hour and half into the cook, and it's definitely not as smooth holding temps as the wsm. I am thinking I might have to upgrade the fan size.

I am also struggling with vent...it's halfway open now, and it seems reasonably happy there.

I'll check back in a while...

 

[SmokinAl]

Great start buddy!

Good luck!

Al

 

[keitha]

Thanks Al!

After two hours:

IMG_20160328_135740859_zpsm57xfdh1.jpg

• keitha
• Mar 28, 2016

Pretty satisfied with that. Sauced and wrapped them.

I am definitely going to put together a wire mesh basket, which I think will help with maintaining a smooth temp range. Also, going to run it with the vent fully open for the next two hours, to see how it goes.

back in a couple...

 

[SmokinAl]

Al

 

[tropics]

Looks good so far

Richie

 

[bellybuster]

is it ok to have lick marks on a computer screen???  Looking/lickin good

 

[keitha]

Ha! Thanks for following guys!

Gaining on it..

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• keitha
• Mar 28, 2016

Still a ways to go, as far as tenderness goes..starting to get bendy  :)

 I un-stokered it and went back to stick burning...I like the heat and smoke better and I would rather be burning wood.

Dinner is at 5ish!

 

[SmokinAl]

Looking better each photo!

Al

 

[keitha]

here is the final product, glazed up and looking purdy:

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• keitha
• Mar 28, 2016

Up close and personal:

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• keitha
• Mar 28, 2016

They are resting now, pics of some sliced to come in a little while.

 

 

[keitha]

Today's lessons:

1. Stoker...nope, nope, nope. 

I really wasn't a fan of the smell of the smoke, the occasional dips, etc. I am sure I could tweak the process to make it work, but I really like the quality of the heat and smoke that comes from burning splits.

2. This smoker seems to thrive in the 250 - 300 range. I can, with strict attention, keep it there without any problem. I now understand why Aaron Franklin recommends 275. It really seems like the sweet spot for a stick burner.

 

 

[keitha]

Definitely didn't nail tenderness, although it was close. My temp control was a mess and it showed. Flavor was good, especially when served with a side of buttered Portuguese sweet bread!

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• keitha
• Mar 28, 2016

Thanks for reading!!

 

[keitha]

one more pic:

IMG_20160328_190903229_HDR_zpsvpxeo4d2.jpg

• keitha
• Mar 28, 2016

 

[tropics]

Nice smoke ring,did you probe them to see if they were tender?

Richie

 

[bauchjw]

Points Sir! Good info and nice q view. I never thought why, but I stopped trying to keep my horizontal offset below 275 too. Looks like a great way to spend a rainy day off!

 

[keitha]

 
Nice smoke ring,did you probe them to see if they were tender?

Richie

Sure did Richie...I used a toothpick and I knew they weren't quite there, but it was getting late and the object of the exercise was to test out the stoker, so I wasn't too worried if they weren't perfect. I like them when they tear in the middle, definitely not falling of the bone, so I erred on the side I prefer. They were definitely bite through, just a tad extra chew. As I said, the stoker was all over the road (my fault, not the unit), so I just wanted to finish things up.

Thanks for commenting!

 

[keitha]

Points Sir! Good info and nice q view. I never thought why, but I stopped trying to keep my horizontal offset below 275 too. Looks like a great way to spend a rainy day off!

Thanks!

Yeah, it definitely seems grouchy at the lower temps!

 

[tropics]

 
Sure did Richie...I used a toothpick and I knew they weren't quite there, but it was getting late and the object of the exercise was to test out the stoker, so I wasn't too worried if they weren't perfect. I like them when they tear in the middle, definitely not falling of the bone, so I erred on the side I prefer. They were definitely bite through, just a tad extra chew. As I said, the stoker was all over the road (my fault, not the unit), so I just wanted to finish things up.

Thanks for commenting!

Keith I know how it can be trying to work the heat.I did a brisket on Thursday with 20 plus MPH wind.I thought I left a point behind before,but it didn't show.Ya got it now I love that color

Richie

 

[disco]

Don't know about tender but these ribs look great!

Disco

 

[keitha]

 
Don't know about tender but these ribs look great!

Disco

Thanks a lot, Disco!