Well I seasoned the new REC TEC pellet smoker yesterday. Today was my maiden smoke for 8 lbs of St. Louis pork ribs from Costco. Wasn't sure what to expect
and I will be improving and massaging my techinques on this new gadget as I go along.
Long story short...they were excellent as far as the smokin goes but they were fattier than other ribs I had gotten at Costco.
Yesterday I prepped the ribs with a rub, Jeff's Rub, that I got off the internet. It's one that works well for me. The Costco ribs come with a rub already on them but I added my own for good measure by slathering with some yellow mustard and then rubbing my own rub in. These sat in the refrigerator over night. The second picture is what they looked like this morning before going into the grill/smoker.
I use the 3-2-1 method for my St. Louis ribs. Three hours in the smoke at 225. Take out of smoker and tight wrap in foil and back on the smoker or oven at 225. Unwrap them and and back in the smoker or oven for an hour at 225.
So into the smoker they went at 10:30 this morning.
Smokin and snowin!
After three hours cooked them in the foil for two hours in the in house oven hotter than I normally would to speed up the process. Then unwrapped them and put them naked in the in house oven for 15 minutes. I normally would use the smoker over the in house oven but it was snowing and I didn't want to take to big a chance with getting the new toy wet. This is how they looked coming out of the oven and just before cutting.
I was really impressed with the excellent smoke ring I got.
So anyway I am extremely pleased with the REC TEC grill/smoker. With the temps in the mid 20's all day long and a slight breeze that sumbitch held temp within +/2 degrees whenever I checked it. Hardly made a dent in the 40 lbs of pellets in the hopper on the back too.
Overall I give the gizmo two thumbs up for ease of use and quality of the cook.
Yesterday I prepped the ribs with a rub, Jeff's Rub, that I got off the internet. It's one that works well for me. The Costco ribs come with a rub already on them but I added my own for good measure by slathering with some yellow mustard and then rubbing my own rub in. These sat in the refrigerator over night. The second picture is what they looked like this morning before going into the grill/smoker.
I use the 3-2-1 method for my St. Louis ribs. Three hours in the smoke at 225. Take out of smoker and tight wrap in foil and back on the smoker or oven at 225. Unwrap them and and back in the smoker or oven for an hour at 225.
So into the smoker they went at 10:30 this morning.
Smokin and snowin!
After three hours cooked them in the foil for two hours in the in house oven hotter than I normally would to speed up the process. Then unwrapped them and put them naked in the in house oven for 15 minutes. I normally would use the smoker over the in house oven but it was snowing and I didn't want to take to big a chance with getting the new toy wet. This is how they looked coming out of the oven and just before cutting.
I was really impressed with the excellent smoke ring I got.
So anyway I am extremely pleased with the REC TEC grill/smoker. With the temps in the mid 20's all day long and a slight breeze that sumbitch held temp within +/2 degrees whenever I checked it. Hardly made a dent in the 40 lbs of pellets in the hopper on the back too.
Overall I give the gizmo two thumbs up for ease of use and quality of the cook.
