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[Blues1]

Sliced four chops off of a Costco pork rib roast and took them for a ride on the Bull (and a seer on the Weber). Used the Ron’s Screamin’ Pig rub that @Mike and Rec Teq provided from the rub giveaway. They had great flavor and a little zip from the spice.View attachment 7705

Nice!

 

[Bytor]

I've had a rack of 5.5lb spares taking up space in my freezer for too long. I sliced them up to St. Louis style and tossed them on for a 3-2-1 cook.

Actually, it was more like a 3-2-0.5 cook as I like a little tug. They turned out great and were gone pretty fast. I didn't even get a chance to take a photo of them cut open. I had bought a bottle of Jack Daniels No. 7 rub a while back that I use from time to time. The flavor was pretty good on these things, no mop or spritzing.

Now that cold weather is here, relatively speaking, I can take advantage of it. I wanted these to start at 11:30 am, but had to go into work early in the morning. I plopped the ribs in the pit at 8:15 with a pit temp of 38F and went about my business. Fired it up remotely at 11:30 and all was well.

These smokers are great.

 

[Bytor]

Has anyone used marinade on ribs??? I have always heard of using dry rub overnight but never a mention of "liquid" marinade.

I always dry rub/brine mine overnight with a good rub coating, then place them on a rack inside a pan uncovered in the fridge overnight at the minimum. I did a marinade once and they turned out mushy. That probably was because I had a few ounces of IPA in the marinade and the pH was too low. I prefer dry rubs instead.

 

[FastEddie]

Here's the pot of beans getting going with the homemade bacon. Yum.

 

[GLF35]

@Cokeman This was a Malcolm special. Just used Killer Hogs The BBQ Rub on the outside (will add it to the mix as well when making the next one). When the internal temp reached 160 I added The BBQ sauce to the top and sides. We just decided to do it last minute so I kept it super simple. Would do it again this way but I’ll probably experiment. That’s half the fun.

That looks awesome, I will try that next since the wife and I both love Meatloaf!

 

[Loco4x4]

On the 590 right now. 9.8 lb pork butt!!

 

[C. Keeper]

Just put the BBs on the grill @225

 

[Sockwalker]

Part of the learning process, don't sweat it.

Yup, still fun and delicious. Next time I think I’ll also lower the temp and extend the time a bit at each stage, in other words maybe go 250 for 3-3.5 hours on rack then sauce/glaze and into covered pan at 280-290 for 1-1.5 hours, then uncovered in pan at 325 for 20-30 minutes or until seemingly tender enough.

 

[Blues1]

I've had a rack of 5.5lb spares taking up space in my freezer for too long. I sliced them up to St. Louis style and tossed them on for a 3-2-1 cook.
View attachment 7734

Actually, it was more like a 3-2-0.5 cook as I like a little tug. They turned out great and were gone pretty fast. I didn't even get a chance to take a photo of them cut open. I had bought a bottle of Jack Daniels No. 7 rub a while back that I use from time to time. The flavor was pretty good on these things, no mop or spritzing.

View attachment 7735

Now that cold weather is here, relatively speaking, I can take advantage of it. I wanted these to start at 11:30 am, but had to go into work early in the morning. I plopped the ribs in the pit at 8:15 with a pit temp of 38F and went about my business. Fired it up remotely at 11:30 and all was well.

These smokers are great.

Here's the pot of beans getting going with the homemade bacon. Yum.

Will be tasty no doubt!

 

[Buckeye1]

Bbq chicken breast, prosciutto wrapped asparagus and lightly salt crusted baked potatoes on the Bullseye.

 

[Sockwalker]

Cheez-it’s and wings

 

[Dirtysanz12]

First two cooks on my 590. Did a 3 lb tri tip; first hour smoked on Lo, 2nd hour up to 205 and 3rd hour at 225 until internal temp at 125. Cranked her up to 500 and seared off for 5 minutes on each side.

Second cook did 2 2.5 lb racks of baby back ribs from butcher. One with Original rub and second with a Cajun and thyme rub. Went 3-1-1 at 225. Spritzed with ACV and Apple Cider mixture every hour. Did Johnny Trigg style as my buddies and I had a rib off. RT vs. Traeger vs. Big Green Egg. Won handily, with original being everyone’s go to. Dried thyme in Cajun rub was a little bit too much for my taste. Watching my RT fluctuate no more than 2 degrees during a 5 hour cook vs my buddies Traeger moving between 10-15 degrees every hour was something. I drank my beer while he was trying to break a wild horse.

 

[gwrace1]

Smoked a pork belly, breakfast fatty and brisket since receiving the grill. This weekend we did the pork belly. All came out awesome.

 

[Gonefishin]

First two cooks on my 590. Did a 3 lb tri tip; first hour smoked on Lo, 2nd hour up to 205 and 3rd hour at 225 until internal temp at 125. Cranked her up to 500 and seared off for 5 minutes on each side.

Second cook did 2 2.5 lb racks of baby back ribs from butcher. One with Original rub and second with a Cajun and thyme rub. Went 3-1-1 at 225. Spritzed with ACV and Apple Cider mixture every hour. Did Johnny Trigg style as my buddies and I had a rib off. RT vs. Traeger vs. Big Green Egg. Won handily, with original being everyone’s go to. Dried thyme in Cajun rub was a little bit too much for my taste. Watching my RT fluctuate no more than 2 degrees during a 5 hour cook vs my buddies Traeger moving between 10-15 degrees every hour was something. I drank my beer while he was trying to break a wild horse.

What's Original rub?

 

[Blues1]

Cheez-it’s and wingsView attachment 7786View attachment 7785View attachment 7784View attachment 7783

I gotta try the Cheez-it's! Nice...

 

[ghuns]

I gotta try the Cheez-it's! Nice...

Yes. You do...

 

[Sockwalker]

Working up a batch of chuck roast burnt ends...cooking at 275*, stalled at 155 at around 3-3.5 hours; then foil wrapped and going to pull at 195. It’s turning into a late night. Gotta be on the job site at 7am Thursday. Might need to put these in the fridge overnight, then cube, sauce, and toss and continue the cook tomorrow.

I’ll just call it an extra long rest before the final phase of the cook.

 

[C. Keeper]

Working up a batch of chuck roast burnt ends...cooking at 275*, stalled at 155 at around 3-3.5 hours; then foil wrapped and going to pull at 195. It’s turning into a late night. Gotta be on the job site at 7am Thursday. Might need to put these in the fridge overnight, then cube, sauce, and toss and continue the cook tomorrow. View attachment 7880I’ll just call it an extra long rest before the final phase of the cook.

I have been in that same situation.

 

[Blues1]

Looks good. A favorite around here.

 

[Seabreeze]

I’m going to put my turkey on my 590 in a couple of hours. I’m using the Spatchcock method and will be around 300 degrees.