PaulW Posted October 9, 2020 Report Share Posted October 9, 2020 (edited) For the first cook, I decided to try a batch of St. Louis cut ribs. Peeled the skins and rubbed them down with some mustard and my favorite homemade rub last night. Then this morning gave them a nice coating of Meat Church GP. On they went at 1:00 at 225. She held nice and steady for 5½ hours, then bumped her up to 275 for 30 min. They were great. I prefer a little more bark that what I got so might try bumping up the temp at 5 hours instead of 5½. Suggestions are welcome. Burn in will happen this weekend. (The pre-cook and post cook pics got mixed up when I uploaded and I couldn't switch them out) Edited October 9, 2020 by PaulW 6 Quote Link to comment Share on other sites More sharing options...
Basher Posted October 9, 2020 Report Share Posted October 9, 2020 Great job Paul. The slower air flow required due to thermal efficiencies of the KK will result in less food moisture evaporation than you are used to. A quick finish over direct heat will crisp up your bark. I'm sure you will work this out. It looks sooo clean 3 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 10, 2020 Report Share Posted October 10, 2020 Very good! You're well on your way with your new KK. Happy Burn-in! 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted October 27, 2020 Report Share Posted October 27, 2020 Nice. apparently the new burn in is less stressful than the old one but don't stress the old one was not that bad. Sent from my SM-T835 using Tapatalk Quote Link to comment Share on other sites More sharing options...
