Fired up my SQ36 offset yesterday morning with some hickory splits and a weed torch, a hour later I had a beautiful bed of coals. Was a nice desert morning and only supposed to get up to around 102º today.
Gave the rack of ribs a nice slathering of mustard and then a generous coating of
chilerelleno
's basic hog rub, get it on the grill.
While I was splitting my hickory splits with a hand ax and single jack a tiny chard broke off from the ax and caught my knee, bled like stuck pig. Lesson learned, wear eye protection and overalls when doing that, I know better and was stupid. I was maintaining great heat management throughout the cook, TBS around the 265º-280º range, took a pics at the occasional spritz four hours in.
After six hours the probe on my TP-20 was reading 182º and I had no idea what he hell was going on. I toothpick probed the rack and thought it was just about perfect, brushed on a layer of SBR and let it go another 15 minutes while I finished up my whisky.
Jan came home with a surplus amount of Caesar salad bags, we gave a couple away tho looks like the stuff will be on every plate for the next week, tater salad too.
I have no idea what was going on with my TP-20, this rack of ribs was done to absolute perfection, tender and juicy with a perfect bite. The total cook time was right at 6&1/2 hours, naked all the way, I'm not a wrapper. I went thru about half the amount of hickory splits that I normally do in the winter months, once the afternoon sun hits that cook chamber the SQ36 just seems to stay in cruise mode. Overall it was a wonderful cook with perfect TBS, a few brews and then some Evan, a few dips in the pool with Bob. If this ain't heave it's gotta be dammed close, thanks for lookin' in and stay safe! RAY
Gave the rack of ribs a nice slathering of mustard and then a generous coating of
chilerelleno
's basic hog rub, get it on the grill.
While I was splitting my hickory splits with a hand ax and single jack a tiny chard broke off from the ax and caught my knee, bled like stuck pig. Lesson learned, wear eye protection and overalls when doing that, I know better and was stupid. I was maintaining great heat management throughout the cook, TBS around the 265º-280º range, took a pics at the occasional spritz four hours in.
After six hours the probe on my TP-20 was reading 182º and I had no idea what he hell was going on. I toothpick probed the rack and thought it was just about perfect, brushed on a layer of SBR and let it go another 15 minutes while I finished up my whisky.
Jan came home with a surplus amount of Caesar salad bags, we gave a couple away tho looks like the stuff will be on every plate for the next week, tater salad too.
I have no idea what was going on with my TP-20, this rack of ribs was done to absolute perfection, tender and juicy with a perfect bite. The total cook time was right at 6&1/2 hours, naked all the way, I'm not a wrapper. I went thru about half the amount of hickory splits that I normally do in the winter months, once the afternoon sun hits that cook chamber the SQ36 just seems to stay in cruise mode. Overall it was a wonderful cook with perfect TBS, a few brews and then some Evan, a few dips in the pool with Bob. If this ain't heave it's gotta be dammed close, thanks for lookin' in and stay safe! RAY
