Recent content by FTRecTec

I kinda like the horns for the “cheese” factor....but maybe that’s my self deprecating sense of humor. Whenever I show someone my grill I just smile, nod and show off them horns like I’m a model on Price is Right 👍👌

Well it looks like people preferred unwrapped. Cooked 2-2-about 1.5.... Both were quite delicious and I can see how depending on my mood I might very well prefer wrapped one weekend but then decide I want unwrapped another. I’d say taste was equivalent but it was more about texture. Wrapped...

I made 4 racks.... all 2-2-1 today. Two I wrapped and two not wrapped.... stay tuned as to what our guests preferred...

Anybody have strong feelings about doing one or the other technique on baby backs? I’ve done lots of 2-2-1 but that was on a smoker that ran hotter than what we can control on our Recs. Smoking up some ribs today and was going to do 2-2-1 with the wrap in butcher paper (first time trying not...

Reheated some of these leftover ribs on the Bullseye today. 250F for about 25min. They were amazing. It’s like they needed to dry out in the fridge overnight then a little reheat did it right....

@padlin00 How you like your ribs is how we like them too. Thanks for the tip!

Thanks @Beach Bum, that sounds likely. Damp is a good word to describe the ribs. I was pretty liberal with the apple juice and have historically been a little hotter with my temps.

I put some brown sugar, honey and apple juice.

Here are pics...

First time smoking some St Louis ribs today on my Bull using the 3-2-1 method at 225. Went closer to 1.5 on the tail end and rested in foil for another 30 min but it didn’t quite come out right to my liking. I can’t quite put my finger on it though. My wife actually said she thought it was too...

Not published anywhere so I thought I’d provide RecTec’s instructions..... I can confirm it worked. Press and hold the Up Arrow and Temp Display at the same time until 65 pops up and the red light is on Set Point, this is the Minimum Feed Rate Setting. Once you press the Temp Display button...

Thanks for the responses but those are instructions on getting into the menus on the non-Bullseye controllers. The buttons and menu are different on the Bullseye. I'll give RecTec a call and see if they can walk me through how to do it on that controller.

Could someone direct me to a link that can walk me through the calibration of the meat probe. I tested it and it’s 7 degrees off. TIA

What’s the consensus on shutting down your grill with the lid open or closed? I’ve always turned it off and just left it closed but wondering if I’d be better off leaving it open to cool down faster.

@charlesrshell - the steak will still be delicious. You will get more of a smoked steak as opposed to a grilled or seared steak. Personal preference. Carryover cooking can be variable. The hotter your cook the more you'll get. If you're cooking at a lower temp you'll likely get closer to 5...