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I honestly LOVE Aron Franklins process 50/50 course cracked pepper and kosher salt. Not going to lie I like a little blackening seasoning and cayenne also. Cook at 275F for 7-8 hrs no wrapping to really keep the Bark intact . Did these a couple weekends ago just melted like butter in your mouth . Used the big double bottom drip tray with beer and rosemary to protect from direct heat. Oh forgot chilled them in the freezer to cool em down and cold smoked em for 2 hrs (Hickory/Pecan) the day before thats the 2nd picture with no seasoning .

I bought the 32” Rotisserie charcoal splitter just over a year ago. I have just started using it and once you get the charcoal figured it works very Nice! Here’s the 10lb Pork Belly we split,stuffed and rolled. Then rotisserie for about 4 hrs. IMG_2182.mov IMG_2183.mov

Last night was pork short ribs and corn on the cob. Don't know where the corn came from, definitely not local (not til late July). It was sweet, but a bit tough (age?). Pork was cooked indirect at 250F for 3 1/2 hours with smoker pot of hickory and apple wood chunks. I was busy in the yard, so I used the Guru to manage the cook. Plated with salad and hush puppies (air fryer).

I really need to get out and cook something !!!! We have had so much rain it is hard to schedule anything outside. But today looks promising !!!

I see people on this forum using a half grate for the Big Bad to setup two-zone cooking. This makes sense to me, but when I look at the standard equipment and the add-on accessories for the Big Bad, I don't see a half grate listed for sale. Standard equipment is 3x full grates, and I also see a smaller looking add-on accessory labelled "Warming Grate." Anyone using the warming grate? And is there some practical cooking reason the half grate is not for sale anymore? Because it seems like a half split basket + a half grate above the shielded side would be the ideal two-zone setup. Or I could do indirect roasts like a chicken by using a half main grate only and no lower grate, that way I wouldn't even have to move the main grate to light the charcoal next time. Would also just love to hear what you veterans use as your usual grate setup. Just trying to get my configuration dialed in before pulling the trigger. I'm most likely going to order a Big Bad this month. I've been getting my feet wet with the tiny Kamado Joe Jr. and am about ready to go all in

The first thing to do is to call and ask about the half grate, i use mine in my 32 more than any other accessory. I'm thinking they may have just changed the name to warming grate ???? But call Dennis as that question has been asked a few times recently, he loves to talk grills and he is the one who can give you a definitive answer on that 👍

@Tyrus there's always a jug of sweet tea in my fridge! And right now, I'm a fixin to go out and do some yard work.

Hope everyone in the US has a great Memorial Day weekend, with lots of great cooks! Everyone else, have a great "regular" weekend! I kicked mine off with smash burgers on the cast iron griddle on the sear grate (upper grate upside down on the charcoal basket handles, for those who are new here). Being a Southern boy, I had made a batch of pimento cheese (or 'minner cheese as we say back home!), so onto the final burger it went!

I think his conversion of C° to F° is wonky. I believe he wrapped them at 165°F and pulled them at 208°F (according to the graph). Pushing the KK up to 300°F for the last hour, then pulling the ribs at 208°F with the resulting carry-over temp from the 300° cook probably contributed to the dryness he mentions.

I’m sorry but the post is confusing. If you brought the ribs to 230f then they wouldn’t be too moist. I typically cook an 8 to 10 pound rack at 240 until internal team reaches 165f then wrap in butcher paper. Continue on until internal temp reaches 200 and take the ribs off. Leave the ribs in the paper and wrap in foil and then a towel and place that in a cooler for a couple hours to rest. How long it takes to get to 165f varies, they are all different but I would expect a 10 pound rack to take 6 hours then an additional 3 hours after wrapping. But anywhere from 8 to 10 hours is typical.