4 hours in the smoker and 6 in the dutch oven.

Baby back ribs for New Years. You can see more pictures and the temperature graph (of the smoker, not the ribs, usually don't stab ribs) on the fireboard session log.

I salted the ribs the night before the smoke and rubbed them with my variation of Memphis Dust (below) right before hanging them in my 14" Napoleon.

Quartered recipe from AmazingRibs.com with adjustments for more kick.

• 3 Tbsp packed dark brown sugar
• 2 Tbsp white sugar
• 2 Tbsp cayenne powder
• 1 Tbsp paprika
• 1 Tbsp garlic powder
• 1.5 Tsp ground black pepper
• 1.5 Tsp ground ginger
• 1.5 Tsp onion powder
• 1 Tsp rosemary powder (smash 2 Tsp)

cross-posted from: https://lemmy.world/post/9963599

Decided to smoke a goose for Christmas. It was a big hit. We also got about 4 cups of smoked goose fat out of it.

I used a 2:1 kosher salt and maple sugar mix for dry brining the bird and left it in the fridge uncovered over night. The method I used to smoke it is here: https://blog.thermoworks.com/chicken/smoked-christmas-goose/

cross-posted from: https://lemmy.world/post/1483598

cross-posted from: https://lemmy.world/post/1468737

Also grilled some napa cabbage and made a salad with that.

Based off a Meat Church recipe with some tweaks.

Trimmed, pulled membrane and dry brined with kosher salt the day before.

Took ribs out of refrigerator about an hour before I wanted to put them on to get the rub(s) on them and get them closer to room temp.

Starting on underside of ribs, gave a light spray with duck fat as a binder. Applied a pretty good coating of Meat Church Honey Hog Hot. Let ribs sit about 20 minutes to let rub become wet looking.

Flipped ribs over, hit with duck fat spray as a binder again. Applied a very light coat of Honey Hog Hot, then came in with a heavier coat of Meat Church Texas Sugar rub. Finished the top side of the ribs with some more 16 mesh black pepper (Texas Sugar has pepper but I like pepper).

Camp Chef Woodwind Pro had been turned when rubs came out of refrigerator. Using Knotty Wood Almond pellets. Started at 250 F with smoke setting on 10.

After rub on top side of ribs looking wet (about 20 minutes again) put ribs into smoker. Added 50/50 mix of pecan and cherry wood into Woodwind Pros smoke box. Feed chucks at same ratio into smoke box for first 3 hours, check smoke box every 30 minutes of so to add wood chunks.

After 2 hours, checked tops of ribs to see if rub was set and rotated the 3 racks of ribs, swapping positions and rotating front to back. Since rub was set I started spritzing with 50/50 water/apple cider vinegar (ACV).

At 3 hour mark rubs we’re cooking faster than I wanted to hit my mark for serving, so I turned down the heat to 225F. Was getting more bone pull back than I expected for 3 hours.

At hour 4, pulled the ribs to wrap them. Turned smoker up to 275F. Wrapped each rack in 2 sheets of heavy duty aluminum foil with a light spritz of ACV and a small amount of Blues Hog Tennessee Red BBQ sauce (vinegar based sauce). Turned ribs meat side down on sauce and wrapped up. Repeated for all 3 racks. Back into the smoker, turned down smokers smoke setting since I didn’t want to add more smoke and temps are more accurate with a lower smoke setting.

Checked at about 30 minutes and temped with the Thermapen. One rack looked good, good destruction on underside bones and was temping about 207F. Other 2 racks needed more time. After about 10 minutes more, destruction looked good but they were temping a bit low at 203F. I pulled them anyway.

Took all 3 racks from foil and put back in smoker meat side up. Basted ribs with Meat Mitch Naked Whomp! Sauce I had warming up in the smoker. Normally I would add, as per Meat Church, some Rib Candy Apple Cherry Habanero sauce to BBQ sauce. As Matt Pittman says, makes to ribs look “sexy like a show cat.” However, we had a guest to day who doesn’t do hot well and I was worried the ribs alone might be too spicy for her (they weren’t) Turned smoker down to 225F and let sauce tack up on ribs for about 10 minutes.

After sauce tacked up, piled and rested 15 minutes before slicing. Picture shows 2 racks sliced, last rack was in reserve if needed (it wasn’t).

Did a Korean bbq gochujang rub on one, something more traditional on the other!

Smoked in the pellet grill. It was delicious.

My go to barbecue when having some company over. Always a hit!

For Dinner: Smoked brats from the local butcher, and some Costco party wings.

Garlic aroma from these brats punched me in the face when opening the fridge. Wings have been dry brining in some basic Kinder BBQ rub for a few hours.

Started brats at 225F while climbing. After about 30 minutes I’ll go wide open on vents. Once at 275F, adding the wings and going wide open. Pulling brats at 155F.

Throwing a half sweet onion and a whole poblano on the BBQ to top the brats with.

I’m hungry!

First time making bacon! Tasted good before smoking, BLT sandwiches are on the menu for lunch today!

4 hours at around 200F until internal hit 150F

Followed method from Chuds BBQ here: https://www.youtube.com/watch?v=z19z5TNXf1o

I may have ate too much, but I am so happy with the results. Not bad for my first time and battling with rain messing with my temp.

I have a new PK300 and an Akorn. I have previously owned a Weber 22”, a Masterbuilt 560, and a Pit Barrel Cooker.

Gmg with cherry wood pellets. 3 hours at 225 moving to 400 to give it a bit of char before resting

This is my Steak Tomahawk I smoked last weekend. Can’t wait to make some Ribs today!

Drumsticks with a light Cajun rub on the pellet pit.