Dry rub is the only way to go for me. If people want to drown out the rib flavors with bbq sauces that on them. I don’t like steak sauce or shrimp dip either. That stuff is for bad food that needs covering up the flavor to make it edible, but that’s just me.
I think the problem is that know one mentioned wrapping the ribs at the end of the cook and putting them in a cooler wrapped in a towel for at least one hour. Two is better but I like mine to where you can just slide the bone right out and have pure meat. You can make a real rib sandwich like...
I believe that most of this issue is because the heater probe is out of adjustment. It’s really simple. They probe should be setting flush or sticking out into the fire pot about an 1/8th inch. Just clean the fire pot and make sure the holes on the sides are all open. This is where the air comes...
I change my foil after every cook if it’s dirty. I do this when I clean my grates. Make sure your grill is not tilted the wrong way and keeping the grease from draining out to the drip bucket.
That’s not what we are thinking. It’s very important to let others here on this forum know about things like that. It only takes a second to check out the fire pot and make sure everything is good to go. I’m hearing more and more reports about this. We need to get to the bottom of this and find...
I paid $5:00 for a halve gallon of milk last week at Walmart,and Florida is full of dairy’s. It’s crazy. I just watch for the buy one get one deals and take advantage of that. Thankfully we have a deep freeze to stock up.
I even do this to my ribs sometimes for about an hour. they will be so tender that you can pull the bones right out and make a rib sandwich. You will be laughed at in a competition for this but if you’re just cooking at home and for friends they will love it. I call this rib candy.
what Greg said. I’ve had my 1250 sealed after about four cooks. I like to make sure my grill looks as good as the meat tastes. This was a big investment for me and expect to keep it for many years. Without cleaning smoke stains after every cook. You will be glad that you sealed yours afterwards.
RT-1250 and a Big easy so far. I’m going to convert my big stainless steel gas grill with a nice side burner to a griddle style cooker and then I will be about done. Remember I said about! I like to have future options just encase.
I highly recommend Heath Riles pecan rub and honey rub and garlic jalapeño rub. The first two are 16oz and the last one is 12oz. They cost about $15 each plush shipping unless you have Amazon Prime and then the shipping is free. These are the best rubs for pork ribs and pork butts. I like to mix...
One great thing about the cast iron is that you can throw a big handful of pellets on top and they will smoke perfectly. I do that on my 1250 all the time. I would say that’s the same heat deflector on the latest version of the 1250. Ether they gave you the wrong one or they have updated the 590.
I was just about to pull the trigger on some of them, thanks for the information. I will stick with RecTeq for now. I’ve used about 100 lbs so far and they are great. They don’t have a strong smoke profile but that’s fine with me. Some folks tend to overdo the smoke profile in my opinion. I like...