SmokeFire Weekend Cooks?

Mark.B

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Mark.B

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Mark.B

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Samsung s20 I'm saving for a legit camera tho 🙃 Canon t7i seems like a good beginners camera that I have my eye on..
I might have to step up my game when posting images. Need to break out my Sony a6000 with a fixed 50 mm 1.8 to get some good bokeh! At this point, I wouldn’t mind upgrading to a newer Sony, but I’m all in with mirrorless these days. So compact and great images.
 

Bruno

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Did another prime Tri-tip on the SmokeFire, man I love this thing. Turn on, boom 550 let’s go!
I tried a new rub for me from Trader Joe’s and it was pretty damn good.
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Chris Z

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These were cooked last night for consumption today. I found a rack of baby backs and a rack or St. Louis cut ribs in the freezer, needed to get them gone and take this smoker on her maiden smoke (after seasoning). It was mid 20's ambient but the sun was warm. Rubbed with SPG and EVOO and finished with a local place's (Dinosaur BBQ) hot BBQ sauce they call Wango Tango.

Smoked with a bag of Weber Hickory (very dusty, I'm disappointed) for about 5 hours at 245. The back ribs were coming clean off the bone and the spare ribs had some nice tug.

Just a note - using the previous version Weber Connect app (v1.0.1) and had no problems with any of the notifications on my iPhone. I know that others have had difficulty with this.
 

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bbqking

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JpsBBQ

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These were cooked last night for consumption today. I found a rack of baby backs and a rack or St. Louis cut ribs in the freezer, needed to get them gone and take this smoker on her maiden smoke (after seasoning). It was mid 20's ambient but the sun was warm. Rubbed with SPG and EVOO and finished with a local place's (Dinosaur BBQ) hot BBQ sauce they call Wango Tango.

Smoked with a bag of Weber Hickory (very dusty, I'm disappointed) for about 5 hours at 245. The back ribs were coming clean off the bone and the spare ribs had some nice tug.

Just a note - using the previous version Weber Connect app (v1.0.1) and had no problems with any of the notifications on my iPhone. I know that others have had difficulty with this.
Dusty pellets and charcoal are a result of handling. It’s usually the warehouse and trucking that produces the dust. That said, I would venture to say big box stores are not the best place to receive dust free stuff. With charcoal you can kind of turn the bag and hear the amount of dust. It’s a bit harder with pellets. I suppose it’s just built in to the cooker style. ☹️

Ribs look great though. 😁
 

JpsBBQ

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ABTs, thighs and ribs.
 

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jackmaelen

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Hello Everyone!

I will make Smokey Grilled Ribs on this weekend. I would love to share its recipe with you guys and must try on weekends.

Ingredients:

1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon paprika
salt and pepper to taste
3 pounds baby back pork ribs
1 cup barbeque sauce

Steps:

  • Step 1
    Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.

  • Step 2
    In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.
  • Step 3
    Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.
  • Step 4
    Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lay the ribs on the top rack of the grill (away from the coals, if you're using briquettes). Reduce gas heat to low, close lid, and leave undisturbed for 1 hour. Do not lift the lid at all.
  • Step 5
    Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.


    My favorite grill to make Smokey Grill Ribs is Smoker Grill Combo which gives very rich taste.
 
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