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@PoochieI can get Dizzy Dust locally, as both ACE Hardware and a local BBQ shop carry the Dizzy Pig line. Available online, too - directly from them or Amazon. Their rubs are a staple in my pantry for a long time. Thanks for all the compliments on the ribs. I can only take partial credit (I didn't screw them up!). The real credit goes to the Porter Road folks. These ribs were amazing. Will definitely order them again and will try a pork butt from them, too.
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Great looking ribs, Tony. I need to try that Dizzy Dust. Did you buy it locally or mail order? -
Those ribs are the perfect color! Hope they tasted as good as they look. Sent from my iPhone using Tapatalk -
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BOC and JohnnyMnemonic, Thanks for the feedback. Using a KK definitely has a learning curve. Cooking itself is part art and part science. I am enjoying the learning process and trying various techniques; to wrap or not to wrap, butcher paper or foil, low and slow or hot and fast. In the end, having the ability to put a great tasting meal together and sitting down at the table with your family and friends is the ultimate goal! -
By johnnymnemonic · Posted
Agreed, especially with a brisket. The 240 temp you had when you woke up was going to be just fine - let it ride. One thing I do find interesting on the KK is that you have ppl like stephen raichlen saying "temperature control to a single degree". I find my big ol SBB 42 temp fluctuates. Not as bad as my BGE, but - I have found that "a kamado is a kamado". there's no such thing as perfect temp control without a fan/board controller contraption. The thing is though, you don't need it for something as forgiving as pork butt or brisket. Especially on a brisket you can safely go higher. Numerous references here to Franklin who does his briskets at 250-275 depending on the stage of the cook. I've always gone higher on briskets. The time that I did 225 I was not happy with the results but it may be partially because I relied on the internal temp of the meat alone and not the feel. If a brisket isn't pliable yet, don't take it off. -
By johnnymnemonic · Posted
Or no wrapping. I do find that Franklin's description of foil wrapping makes it "pot roasty" sometimes, but not every time. If you have good bark on it, then it's not terribly pot roasty a lot of the time. I like foil because it is a true crutch. You have a better chance of passing a perfect pull test. You run a slight risk of over-steaming it and it just falling apart, which for my taste can be awesome. I'm not a competition bbq'er just one that likes tasty food. I actually have never tried butcher paper, just foil or nothing. looking forward to my next brisket wrapped in butcher paper. I also need to try pork butts in butcher paper. Since getting my KK I have not been wrapping my pork butts at all. I got my first batch of pork last weekend that was maybe a little less fatty/moist than I want it. but the bark (amazing and perfect)! I want to try butcher paper after the pork butt gets a nice bark on it and then seeing if that does the trick. -
Looks good Dabble! I’d echo comments on the other chain, no need to chase the perfect temp. Internal matters most, and as long as you are within reasonable range it won’t change much for your cook (just slightly longer or faster). I’ve experienced the slow rise and slow decline before on cooks. I will not pretend that I have the answer, I usually just slightly adjust as needed similar to why you did. Only once has it really gotten away from me overnight, but that was due to the vent cover being ever so slightly open…I think it pulled out a bit when I was checking the bottom vent setting before I went to bed after it had been steady a couple of hours. The smallest crevice there can make a major difference…but you only make that mistake once. Sent from my iPhone using Tapatalk
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Thanks for the feedback! I Can't wait to see you all are cooking up. Dabble.
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