First time pork ribs and Mac n cheese


 
Darryl - swazies

Darryl - swazies

TVWBB Diamond Member
I had 2 frozen racks I thawed out only to fins 1 is super thick and the other is like side rib thick. They are both ready to go I’m just going to put one on before the other and try to finish them at the same time.......considerably thicker.....
Picks of meat raw and seasoned, I am using a bit of mustard and Worcestershire sauce on the meat then killer hogs AP, killer hogs bbq and a sprinkle of killer hogs hot bbq for a bit of zip.
 

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Went with 2 small pieces of cherry and 2 small piece# of hickory.
Hoping for the best, my company has never had real smoked grub before.
Holy.
 
I cannot maintain temp, I can think of many variables why right up to leaving my charcoal bag open all last week
220....280....lol seriously though, these people that have marks on the lower vent, it doesn’t work that way here.
 
Do you have a smoker Darryl? You really have to get a WSM if not... "sometimes" it is difficult to break a temp it is SOOO consistent.
 
Royal oak lump. Used a lot at start, tried a little after now I have a fairly full SNS. I’m holding 260 now, it’s just been a pain. More than usual. I may need a wsm. I have a traeger but haven’t used it since. Mac prep starts at 4....u up n going yet?
 
I like to foil. Find the rendering is MUCH better and you just get ribs with no chewy spots.

For me, lump is always too hot for slow cooks....but that is just me. Briquettes maintain a much much more even temp.

I am up and going, but ran into a bit of a snag that I will post in the WSM section...all fixed now though.
 
Link me to your thread if you have one going. I can’t stop using lump. I want the ribs to have to pull off the bone not fall off, I will foil but I’m going 1 hour max, 1.5 kind of is fall off the bone territory. Mac n cheese is prepped should go on in an hour or less. 3 hours in
 

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Here is the snag I ran into:

tvwbb.com

Learning That SOMETHING ALWAYS Comes Up

So, doing a beef back ribs cook today and of course I open up to look (luckily this time) and notice black flakes on some of my ribs... https://tvwbb.com/threads/first-time-beef-back-ribs-and-mac-n-cheese.84168/ Of course the lid is peeling the creosete/smoke buildup around the vent and...
tvwbb.com tvwbb.com
 
Here is my back ribs and mac thread:

tvwbb.com

First time beef back ribs and Mac n cheese

Should be fun. Trying 2 new cooks today in tandem. 1) Beef Back Ribs 2) Smoked Mac N Cheese Setting up a modified snake method on the WSM 18 with Weber briquettes. Using water in a pan and a foil lined drip pan on the lower rack. Aiming at a temp of 200-225 for 3-5 hours. Then going to braise...
tvwbb.com tvwbb.com
 
Almost 4 hours smoked, going 1 hour foil in oven at 245 while Mac smokes....we are in good shape
 

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