TentHunter
Moderator
Friday's dinner was the Kielbasa & Andouille burgers. Saturday's dinner: Beef Short Ribs & Loin Back Ribs (baby backs) on the MAK.
I wanted a pork loin to cure for Easter Sunday's dinner, so I picked up the rear half of a pork loin from the butcher and trimmed off the rack of loin back ribs. I also picked up some beef short ribs and had the butcher cut them into small sections.
I nice coating of "Smokin' Guns - Sweat Heat" and onto the MAK in smoke mode just starting to roll some Cherry Smoke.
Ran in Smoke Mode for about 45 minutes, bumped the temp to 245° and let them ride another 2 hours.
Time to foil. Nothing fancy, just a little Killian's Red in the foil for both, then back on the MAK with the temp bumped up to 300° for a nice braise.
A little over an hour later... out of the foil and back on brushed with a little homemade BBQ sauce.
Done, and time to eat.
Rib craving satisfied.
I wanted a pork loin to cure for Easter Sunday's dinner, so I picked up the rear half of a pork loin from the butcher and trimmed off the rack of loin back ribs. I also picked up some beef short ribs and had the butcher cut them into small sections.
I nice coating of "Smokin' Guns - Sweat Heat" and onto the MAK in smoke mode just starting to roll some Cherry Smoke.
Ran in Smoke Mode for about 45 minutes, bumped the temp to 245° and let them ride another 2 hours.
Time to foil. Nothing fancy, just a little Killian's Red in the foil for both, then back on the MAK with the temp bumped up to 300° for a nice braise.
A little over an hour later... out of the foil and back on brushed with a little homemade BBQ sauce.
Done, and time to eat.
Rib craving satisfied.
