smoker pete
New member
Picked up some Pork Loin Backribs at Costco for my 1st of many rib cooks on the MAK. Nice and simple - dusted them with some Fagundes Seasoning.
Slapped them on the grill at 225º and used Hickory pellets. Here's the spares after 5 hours.
Slathered 2/3rd of the ribs with some Ya-Hoo Bar-B-Cue sauce and back in the MAK for another hour.
After a total of 6 hours @ 225º. Checked them with an instant meat thermometer and the thicker pieces were at ~ 150º. Bumped up the Setpoint to 275º for another 45 minutes to finish them off.
The ribs turned out great. Pellet Poopers rule. However, this is the first time I didn't use the 3-2-1 method cause I wanted to see what the MAK would do. In an electric smoker I would smoke for 3 hours, foil with apple juice for 2 hours, and then 1 hour with BBQ sauce.
At 225º the MAK produced a nice touch of Hickory smoke and I don't see a need for any foiling but I may have to plan on a longer cookin time or maybe bump the temp to 250º the next time and keep a closer look at them.
Slapped them on the grill at 225º and used Hickory pellets. Here's the spares after 5 hours.
Slathered 2/3rd of the ribs with some Ya-Hoo Bar-B-Cue sauce and back in the MAK for another hour.
After a total of 6 hours @ 225º. Checked them with an instant meat thermometer and the thicker pieces were at ~ 150º. Bumped up the Setpoint to 275º for another 45 minutes to finish them off.
The ribs turned out great. Pellet Poopers rule. However, this is the first time I didn't use the 3-2-1 method cause I wanted to see what the MAK would do. In an electric smoker I would smoke for 3 hours, foil with apple juice for 2 hours, and then 1 hour with BBQ sauce.
At 225º the MAK produced a nice touch of Hickory smoke and I don't see a need for any foiling but I may have to plan on a longer cookin time or maybe bump the temp to 250º the next time and keep a closer look at them.
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