Saw a Georgia boy driving up I-20 just outside of Columbia a couple weeks ago towing a big smoker with a sign that read "You can smell our butts a mile away!".........pretty much says it all.

 The slogan of one of the early barbecue joints in Portland was, "You can lick our sauce but you can't beat our meat."

5 hours ago, Patcon said:

Alright so this is my first official smoke. Last week we really just grilled. This week is ribs. We were out of town yesterday and came home and prepped the meat last night.

A thin coat of olive oil and this rub on both sides

1tbsp Cumin

1tbsp Paprika

1tbsp granulated garlic

1tbsp granulated onion

1 tbsp chili powder

1 tbsp brown sugar

2 tbsp Kosher salt

1 tsp cayenne pepper

1 tsp black pepper

1 tsp white pepper

Mix it all up dry. Refrigerate over night. I didn't get them out early enough to get to room temperature. Started at 10 AM

Made some mods to the cooker per you tube and Google

Clamps, silicone to seal it up and seal at the doors. Borrow a ThermoPro TP-08 from a friend

 

You're a southern boy so are familiar with the saying "if you ain't got enough for everybody don't get it out"

Just kidding, can't wait to see the after pictures. A pile of bones!

58 minutes ago, siteunseen said:

You're a southern boy so are familiar with the saying "if you ain't got enough for everybody don't get it out"

Not familiar but I got enough...

I am about to pull off the last two racks...

It was an elementary school thing when you got caught chewing gum. 8^)

Here's my soon to be seared supper. I've learned something on marinating my beef, vinegar. Quarter chickens are  dry rub like you have. Can hardly wait to call my girl anf say "come get your meat".

 

Edited July 9, 20177 yr by siteunseen

There is a great BBQ restaurant in Moab UT called Blues,Brews and BBQ's, best applewood smoked brisket I've ever had.

Fat Matt's in Atlanta,  my favorite. They put it on a Styrofoam plate and then a plastic tray. Said if it ain't enough to break the plate come back for more!

Pulled them off

about 7 1/2 hours for the last ones. I had a hard time keeping the grill cool enough early on. It got better later. Not bad, good and edible but could be better

The bones for Cliff

 

They look great! 

I just got mine too, now to get the alligator/ dishwasher over. I'm done, it's PBR for me!

 

 

And for all you guys that don't know what Patcon has done so beautify is  dry rub BARBEQUE,  low and slow. What I did is GRILLING. High heat and quick. 

Drives me crazy to hear someone say they had a barbeque and cooked hamburgers and hot dogs. Sorry!

Looks good! Obviously the must've tasted okay, too.

I'm sure people have come to fisticuffs over this sort of thing, but I've had my best luck with ribs doing a shorter cook time (around 5-6 hours) at a moderate temp (225ish) to keep them from getting too dry. Play around and see what works for you. Worst case scenario: you play with a fire and drink beer for a day, then eat the failures.

4 hours ago, charliekwin said:

Looks good! Obviously the must've tasted okay, too.

I'm sure people have come to fisticuffs over this sort of thing, but I've had my best luck with ribs doing a shorter cook time (around 5-6 hours) at a moderate temp (225ish) to keep them from getting too dry. Play around and see what works for you. Worst case scenario: you play with a fire and drink beer for a day, then eat the failures.

I was cooking to temperature and the grill was really full. The one closest to the fire finished in 5 hours. I kept moving them towards the smoke box as they got done.

We are still experimenting with rubs and sauces. Want to come up with a home made sauce to avoid the high fructose corn syrup and preservatives...

That's exactly how it played out, beer, fire bug and eat the results. Not a failure but not a total success either

We will probably adjust the rub to take out the Cumin and the chili powder for starters. May just go with salt and pepper on the next meat