• If you are a registered member of the PelletSmoking.com Forums and you are having trouble logging in, first try asking for a password reset on the login form. That should send a verification email to your registered email account. If you don't see it within 5-15 minutes, check your spam/junk folder. If you still can't log in, please use our Contact Form to send details and obtain assistance from staff. Once you are logged in, make sure that the "Stay logged in" box is checked so your session doesn't time out until you manually log out.

Inaugural Run on my MAK 2*

cardmechanic

New member
Broke in my new MAK 2* yesterday with 6 racks of St Louis ribs seasoned with BPS Money rub.

OcsI4X8.jpg


Time for the crutch
ichIMYU.jpg


No need for sauce here
30Rburo.jpg


Fin
coxq15J.jpg

K3rdppK.jpg
 

sschorr

Member
They look gorgeous! How about a few details: temp cooked at, for how long, pellets used, when wrapped and how long wrapped? Any juice in the wrap? Any spritzing/mopping. I'd appreciate the details - I'm doing my first ribs on my new MAK for 4th of July, so insights appreciated!
 

cardmechanic

New member
Great Smoke ring! They look like they turned out pretty tasty!
Is that the full upper rack you have?

Yeah, love the extra space. It's nice that you get the split lower grate with the grill too. You could easily switch the full grate with the split lower if you only wanted to run a half grate on the top.
 

cardmechanic

New member
They look gorgeous! How about a few details: temp cooked at, for how long, pellets used, when wrapped and how long wrapped? Any juice in the wrap? Any spritzing/mopping. I'd appreciate the details - I'm doing my first ribs on my new MAK for 4th of July, so insights appreciated!

Mostly followed the advice from Big Poppa's youtubes. Coated bottom of ribs with seasoning and let sit for 20min, sprayed with avocado oil, flipped and repeated for the top. Cooked at 275F with BBQ delight hickory pellets. An hour in spritzed with 50/50 apple juice and cider vinegar and dusted with paprika. 2 hour mark wrapped in butcher paper with squeeze butter, brown sugar, honey. Pulled at 3.5 hours and served.

Edit: the ribs were fall off the bone, may want to try a slightly lower temp if you want more of a textured bite.
 
Last edited:

TentHunter

Moderator
It looks like you cooked enough for me to have an entire rack all to myself! :cool:

And wow do they look good! Nice first cook.
 
Top Bottom