dono
New member
First time cooking ribs on the Mak 1, basically followed Meatheads recipe.
1. Removed the inside skin.
2. Rubbed with Canola oil.
3. Added Memphis style rub I have be making for a while ~2 TBL per side, in frig for 1 hr.
4. Put in smoker, set point 225F with BBQD apple.
5. After 3hrs sprayed with apple juice add a little rub.
View attachment 2248
6. No crutch cooked straight through 6 hrs total, I think the length of time was due to the amount of meat in the pit and the meat was cold from the frig. Tested three ways tooth pick, bend and thermapen in the thickest part. All tested done approximately at the same time, 180F on the thermapen. Very Dark Bark.
View attachment 2247
7. Results, added non smoked flavored BBQ sauce, pit added smoky flavor, strong rub flavor, nice bite. Next time I might try BBQD Oak to cut back on the smoke flavor, comments?
View attachment 2249
1. Removed the inside skin.
2. Rubbed with Canola oil.
3. Added Memphis style rub I have be making for a while ~2 TBL per side, in frig for 1 hr.
4. Put in smoker, set point 225F with BBQD apple.
5. After 3hrs sprayed with apple juice add a little rub.
View attachment 2248
6. No crutch cooked straight through 6 hrs total, I think the length of time was due to the amount of meat in the pit and the meat was cold from the frig. Tested three ways tooth pick, bend and thermapen in the thickest part. All tested done approximately at the same time, 180F on the thermapen. Very Dark Bark.
View attachment 2247
7. Results, added non smoked flavored BBQ sauce, pit added smoky flavor, strong rub flavor, nice bite. Next time I might try BBQD Oak to cut back on the smoke flavor, comments?
View attachment 2249