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Ribs, Chuck, and Scotch Eggs

loosechangedru

Meat Mopper
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Joined May 15, 2011
A good friend of mine confessed to ruining some babybacks for his family just recently. After receiving a frustrated text from him mid-dinner, I decided we could tag team some ribs together from across town: I'd run my WSM and he'd smoke on his grill with indirect heat and woodchips in an aluminum pouch, and we'd utilize googlevideo to communicate. Qview SHOULD include ribs from both locations :)

I picked up st. louis spareribs @ 1.99/lb the last day of the sale! The day before the smoke we trimmed, de-membraned, and seasoned the ribs at my place, and went our separate ways with our separate racks. I also thawed a T-bone for breakfast, a chuck roast for chili, and (at my Other's prompting) threw some scotch eggs together to make the most of my charcoal expenditure. I ALSO also get to use my new Inkbird IBT-4XS for the first time.

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Plan is to start around 1030am EST, I'll post as we go!
 

SmokinAl

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Sounds like fun!
Al
 

loosechangedru

Meat Mopper
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Joined May 15, 2011
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Things progressing just fine. My buddy is getting his grill up to temp, and I'm already smoking the chuckie and t-bone! JUST about to sear it...
 

loosechangedru

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Joined May 15, 2011
I seared the steak inside on cast iron - I had enough going on without charcoal grilling today. But when that steak hit the pan, my house instantly smelled like smoker. SO GOOD!!
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The flavor was huge. It almost made you feel full off one bite. Definitely going to try this with pork chops in the future.
 
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loosechangedru

Meat Mopper
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Joined May 15, 2011
Man, I still can't get over that steak flavor...

My buddy's grill is reading 240, and I'm around 235, so on with the ribs. Here's some of his setup.
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3, 2, 1, and we'll be done. Inkbird is kinda sensitive compared to my flameboss. It's leveling out and agreeing for the most part, but sometimes there's a 5-10 degree difference. Still pretty useful, though!
 

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loosechangedru

Meat Mopper
167
113
Joined May 15, 2011
Not lookin' too bad! I hope they'll darken up a bit - I tried not to use too much wood, all I had was hickory and I didn't want to overpower it. Ribs are going to the oven to make room for the scotch eggs for a couple hours.

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My buddy snuck a quick peak.

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We're wrapped and back to cookin'
 

SonnyE

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How did you capture the screen shot of your Inkbird reads?
Did you put the App on your computer?

All looks good from here.
 

loosechangedru

Meat Mopper
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113
Joined May 15, 2011
Scotch eggs are off, and ribs are back on the grill and smoker, unwrapped.
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I think my buddy's look better than mine! To counter, I made my own bbq sauce based off blackberries on sale at the local grocery.
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Gonna glaze the ribs with this after the 1 hour smoke is over. I've almost forgot I have a chuck on the bottom grate, but it's puttering along at an IT of 154, so no worry there.
 

gmc2003

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Nice pull back on them ribs, if you want a deep amber color try using cherry wood.

Point for sure.
Chris
 

loosechangedru

Meat Mopper
167
113
Joined May 15, 2011
Nice pull back on them ribs, if you want a deep amber color try using cherry wood.

Point for sure.
Chris
Thanks, Chris! I've never used cherry wood, I only ever see mesquite, hickory, apple, and pecan in my area, but I'll keep an eye out so I can try it.
 

loosechangedru

Meat Mopper
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Joined May 15, 2011
Scotch eggs were perfect, and so were both racks.
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My buddy and his family couldn't be happier. "Best ribs I've ever made!"

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I'm pretty satisfied with this blackberry BBQ sauce, too. Definitely a win. I'll be sure to post the chuck when it's done. Still trudging along at 167.
 

crazymoon

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LCD, Great post and awesome smoke, everything looks excellent !!!!!!!!
 

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