Monty House
TVWBB Pro
Scored a 9 lb. picnic ($1.49/lb) and 3 racks of BBRs for an Sat/Sun overnight cook. Made the following rub for the picnic:
4 parts Montreal Steak seasoning
2 parts Turbinado sugar
1 part paprika
1 part chili powder
(Next time, I'd add at least one part Lawry's)
Here it is rubbed up
Used Minion Method over a full ring of unlit. Closed down two windward vents and opened leeward 1/3. Filled water pan and went to bed. Returned 8 hours later to find IT around 160, with lid temp of 190 and grate temp about 220 (I have Tel-Tru just below top grate).
Cool night in high 30's with 6-10 mph breeze. I'm used to doing summer overnights where I typically have temps slightly get away from me. Note to self: This don't happen in late January (apparently).
Added BBRs 10 hours into picnic cook. Used Dr. BBQ #68 as rub; didn't care for it, as I eat a lot of my ribs dry (especially when on a Whole 30 diet, i.e., dietary waterboarding). The rub had no pop.... no zing. Needed salt and some cayenne. I posted over in the Recipes section in the hope someone can help me out with a tasty dry rib recipe. Anyhoo, here's the BBRs going on and at the 2-hour mark.
Pulled 2 sets of BBRs off at 3.5 hours and the last one at 4.5 hours. I liked the color and tenderness by & large, but the rub was a downer. I glazed the two smaller racks that I pulled earlier with Danny Gaulden's Mustard Glaze and donated it (with some SC Mustard Sauce) to some friends. I'm hoping the glaze/sauce combo added the flavor it needed.
"Wet" glazed
Dry ribs
Picnic came off after 15.5 hours at 189-192 (probed tender). Cooked fat side up. I'm now of the opinion that picnics cook slower than a similarly sized butt. Anecdotal but this has been my history. Served with Eastern NC vinegar sauce and some King's Hawaiian rolls--everybody seemed happy.
4 parts Montreal Steak seasoning
2 parts Turbinado sugar
1 part paprika
1 part chili powder
(Next time, I'd add at least one part Lawry's)
Here it is rubbed up
Used Minion Method over a full ring of unlit. Closed down two windward vents and opened leeward 1/3. Filled water pan and went to bed. Returned 8 hours later to find IT around 160, with lid temp of 190 and grate temp about 220 (I have Tel-Tru just below top grate).
Cool night in high 30's with 6-10 mph breeze. I'm used to doing summer overnights where I typically have temps slightly get away from me. Note to self: This don't happen in late January (apparently).
Added BBRs 10 hours into picnic cook. Used Dr. BBQ #68 as rub; didn't care for it, as I eat a lot of my ribs dry (especially when on a Whole 30 diet, i.e., dietary waterboarding). The rub had no pop.... no zing. Needed salt and some cayenne. I posted over in the Recipes section in the hope someone can help me out with a tasty dry rib recipe. Anyhoo, here's the BBRs going on and at the 2-hour mark.
Pulled 2 sets of BBRs off at 3.5 hours and the last one at 4.5 hours. I liked the color and tenderness by & large, but the rub was a downer. I glazed the two smaller racks that I pulled earlier with Danny Gaulden's Mustard Glaze and donated it (with some SC Mustard Sauce) to some friends. I'm hoping the glaze/sauce combo added the flavor it needed.
"Wet" glazed
Dry ribs
Picnic came off after 15.5 hours at 189-192 (probed tender). Cooked fat side up. I'm now of the opinion that picnics cook slower than a similarly sized butt. Anecdotal but this has been my history. Served with Eastern NC vinegar sauce and some King's Hawaiian rolls--everybody seemed happy.
