Rich Dahl
TVWBB 1-Star Olympian
After a month of owning our new Camp Chef we finally got to smoked some St. Louis ribs
Seasoned over night with my rub and some #5 waiting for the sauce.
Used Cooks apple pellets for the smoke.
Dialed up 275 for the cooking temperature. After about 10 minutes it was ready to go.
It was fairly windy and I was concerned about that, but it never became an issue.
The grill stayed between 270 -283 for the whole cook.
Seeing it was running fine I made up my version of Cliffs root bear beans and heated them on the gasser.
Barb made up her O’Brian potato salad.
At 2 ½ hours we foiled the ribs with some brown sugar, honey and apple juice. And let it go for another 1 ½ hours. Took it out of the foil let it cook another 15 minutes sauced it and let the sauce set up for another 10 minutes.
The ribs were some of the best we have ever had. Not fall off the bone, but just a little pull. Very tender and with just the right amount of smoke.
Overall I am very impressed with the Camp Chef certainly glad we got it. As much as I like the mini and WSM I know in the wind we had I would have been chasing temperatures all day. Only time I came out was to wrap and unwrap the ribs. I monitored the grill temperature with one of my mavericks, worked perfectly..
With the pellet dump and ash dump cleanup was quick and easy.
Pellet usage was about two pounds for the cook.
Next up I’m going to try the high heat searing feature with a strip steak. I don’t intend to use it as a high temp grill as I have two gassers and the performer for that. Just want to see how well it works.
We've gone over to the dark side and we like it.
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Thanks for stopping by.
Seasoned over night with my rub and some #5 waiting for the sauce.
Used Cooks apple pellets for the smoke.
Dialed up 275 for the cooking temperature. After about 10 minutes it was ready to go.
It was fairly windy and I was concerned about that, but it never became an issue.
The grill stayed between 270 -283 for the whole cook.
Seeing it was running fine I made up my version of Cliffs root bear beans and heated them on the gasser.
Barb made up her O’Brian potato salad.
At 2 ½ hours we foiled the ribs with some brown sugar, honey and apple juice. And let it go for another 1 ½ hours. Took it out of the foil let it cook another 15 minutes sauced it and let the sauce set up for another 10 minutes.
The ribs were some of the best we have ever had. Not fall off the bone, but just a little pull. Very tender and with just the right amount of smoke.
Overall I am very impressed with the Camp Chef certainly glad we got it. As much as I like the mini and WSM I know in the wind we had I would have been chasing temperatures all day. Only time I came out was to wrap and unwrap the ribs. I monitored the grill temperature with one of my mavericks, worked perfectly..
With the pellet dump and ash dump cleanup was quick and easy.
Pellet usage was about two pounds for the cook.
Next up I’m going to try the high heat searing feature with a strip steak. I don’t intend to use it as a high temp grill as I have two gassers and the performer for that. Just want to see how well it works.
We've gone over to the dark side and we like it.
Thanks for stopping by.