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I got a camp chef dlx24 for 15 years of service at work yesterday. Also got miron Mixon peach blend pellets, bear claws and some gloves. Couldn't wait to try it tonight.
Spare ribs from my pig last year. They don't have much meat cause most of the meat went to the bacons. New seasoning I tried, from rural king. Very good but the way. Sauced about 20 minutes before I pulled them. Then in foil for about 20 minutes to rest. I like some pull to my ribs and these were very good. Maybe another 15 or 20 mins could have been better. 300 for 3 hours. Hot and fast. Now for the pics.
Even at 300 I got a bit of a smoke ring. This was a test for tomorrow. My son wants ribs, I have baby backs to cook for him and I. I will slow the cook down tomorrow and take more time for him.
Spare ribs from my pig last year. They don't have much meat cause most of the meat went to the bacons. New seasoning I tried, from rural king. Very good but the way. Sauced about 20 minutes before I pulled them. Then in foil for about 20 minutes to rest. I like some pull to my ribs and these were very good. Maybe another 15 or 20 mins could have been better. 300 for 3 hours. Hot and fast. Now for the pics.
Even at 300 I got a bit of a smoke ring. This was a test for tomorrow. My son wants ribs, I have baby backs to cook for him and I. I will slow the cook down tomorrow and take more time for him.