Lynn Dollar
TVWBB Emerald Member
To make Smoke Day more special, I joined the 26'er Club. Bought a 26" Kettle from Ace Hardware.
And to break it in, I found a baby back cook from Tuffy Stone's book " Cool Smoke " , that I'd never done before that can be found here ...
SMOKED LOIN BACK RIBS WITH CHERRY BARBECUE SAUCE
And a similar version from the Cool Smoke site that's left out a couple ingredients that are harder to source , like sun dried cherries, that Mrs Dollar found at Natural Grocers
http://coolsmokebarbeque.com/recipes_glazed-baby-back-ribs.html
Got the new 26'er home and assembled. Its new , shiny, and huge compared to my 1999 Kettle.
Even has brand new charcoal baskets, which I will put to one side and instead of a drip pan, I've just lined with foil. I put 40 Weber Briquettes in the chimney and added a couple small chunks of cherry, I mean really , what else would ya smoke these with
Got the cooker up to a steady temp and cracked open a pilsner. It settled in at 298* and held rock solid.
I bought a case of baby backs from US Chef Store last month. I expected them to be packed two slabs to a package, to my surprise, there were three slabs. Dang good thing I'd bought my new 26. And this had to be an omen that the 26 was a good purchase
This was one hour into the cook, at the first spritz with apple juice.
Well past an hour into the cook, another pilsner and its still holding steady temp at 300*
A look at my set up, sort of Slow'NSearish. The one rack of ribs had double bones, and on the meaty end they were smashed. I had to cut a lot away to ensure there were no pieces of small bone in the meat.
At two hours , recipe called for wrapping in foil, without any liquid. I thought it needed something to help braise the ribs, but they created plenty of their own au jus.
At that point, the temp had slipped to 275 so I added 10 briquettes. It quickly got back up to 310.
I have always served ribs dry with sauce on the side. But Tuffy says to sauce these at the end of the cook, and since Mrs Dollar made the cherry barbecue sauce, we decided to go by the book and sauce them.
We wrapped at 2 hours and they cooked another 1.5 hour, which was too long, they were fall off the bone. And they were a bit dark, we should've wrapped sooner ........but hey, nothing goes perfect in my cooks
But still, they were delicious. This is a cook I will probably do again. And I'm very impressed with the 26. This Kettle has a lot of potential for different cooks.
And to break it in, I found a baby back cook from Tuffy Stone's book " Cool Smoke " , that I'd never done before that can be found here ...
SMOKED LOIN BACK RIBS WITH CHERRY BARBECUE SAUCE
And a similar version from the Cool Smoke site that's left out a couple ingredients that are harder to source , like sun dried cherries, that Mrs Dollar found at Natural Grocers
http://coolsmokebarbeque.com/recipes_glazed-baby-back-ribs.html
Got the new 26'er home and assembled. Its new , shiny, and huge compared to my 1999 Kettle.
Even has brand new charcoal baskets, which I will put to one side and instead of a drip pan, I've just lined with foil. I put 40 Weber Briquettes in the chimney and added a couple small chunks of cherry, I mean really , what else would ya smoke these with
Got the cooker up to a steady temp and cracked open a pilsner. It settled in at 298* and held rock solid.
I bought a case of baby backs from US Chef Store last month. I expected them to be packed two slabs to a package, to my surprise, there were three slabs. Dang good thing I'd bought my new 26. And this had to be an omen that the 26 was a good purchase
This was one hour into the cook, at the first spritz with apple juice.
Well past an hour into the cook, another pilsner and its still holding steady temp at 300*
A look at my set up, sort of Slow'NSearish. The one rack of ribs had double bones, and on the meaty end they were smashed. I had to cut a lot away to ensure there were no pieces of small bone in the meat.
At two hours , recipe called for wrapping in foil, without any liquid. I thought it needed something to help braise the ribs, but they created plenty of their own au jus.
At that point, the temp had slipped to 275 so I added 10 briquettes. It quickly got back up to 310.
I have always served ribs dry with sauce on the side. But Tuffy says to sauce these at the end of the cook, and since Mrs Dollar made the cherry barbecue sauce, we decided to go by the book and sauce them.
We wrapped at 2 hours and they cooked another 1.5 hour, which was too long, they were fall off the bone. And they were a bit dark, we should've wrapped sooner ........but hey, nothing goes perfect in my cooks
But still, they were delicious. This is a cook I will probably do again. And I'm very impressed with the 26. This Kettle has a lot of potential for different cooks.
