KiwiIndo Posted August 9, 2023 Report Share Posted August 9, 2023 2 Quote Link to comment Share on other sites More sharing options...
KiwiIndo Posted August 9, 2023 Author Report Share Posted August 9, 2023 6 8 Quote Link to comment Share on other sites More sharing options...
KiwiIndo Posted August 9, 2023 Author Report Share Posted August 9, 2023 6 hours in and still a way off this will 👍 Quote Link to comment Share on other sites More sharing options...
tony b Posted August 9, 2023 Report Share Posted August 9, 2023 👍 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted August 10, 2023 Report Share Posted August 10, 2023 How'd they come out ? Quote Link to comment Share on other sites More sharing options...
Poochie Posted August 11, 2023 Report Share Posted August 11, 2023 They look delicious! Quote Link to comment Share on other sites More sharing options...
tony b Posted August 13, 2023 Report Share Posted August 13, 2023 I was inspired. Had 3 buddies over on Friday night and we gorged on these big beef ribs. Sorry, no cooking pics, just the end result. Dry rub blend of Sureshot Sid's Gunpowder and Meat Churches Holy Cow. 6+ hours at 275F (Guru) over post oak and mesquite (smoker pot). Spritzed every hour after hitting 170F with equal parts apple cider vinegar, bourbon and water. Wrapped at 190F with Wagyu tallow. Pulled off at 203F. Rested in the cooler for 2 hours. 7 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted August 13, 2023 Report Share Posted August 13, 2023 Great looking ribs Tony !!!!!! 1 1 Quote Link to comment Share on other sites More sharing options...
Paul Posted August 18, 2023 Report Share Posted August 18, 2023 On 8/13/2023 at 8:43 AM, tony b said: equal parts apple cider vinegar, bourbon and water. Are you sure they were equal?? 1 Quote Link to comment Share on other sites More sharing options...
braindoc Posted August 19, 2023 Report Share Posted August 19, 2023 On 8/13/2023 at 11:43 AM, tony b said: I\6+ hours at 275F (Guru) over post oak and mesquite (smoker pot). Spritzed every hour after hitting 170F with equal parts apple cider vinegar, bourbon and water. Wrapped at 190F with Wagyu tallow. Pulled off at 203F. Rested in the cooler for 2 hours. How much did your ribs weigh, Tony? I’m planning on cooking a 7 pound rack of Snake River Farm wagyu ribs tomorrow and need to decide how early to start cooking. Quote Link to comment Share on other sites More sharing options...
tony b Posted August 20, 2023 Report Share Posted August 20, 2023 I don't really know, as it was a 2 pak from Costco. Best guess was 7 - 8 lbs. I had originally planned a 7 hr cook and a 1 hr rest, but it turned out to be 6 & 2. No worries. Still warm at serving. Quote Link to comment Share on other sites More sharing options...
braindoc Posted August 20, 2023 Report Share Posted August 20, 2023 Thanks. That is helpful. I put the rack in at about 9am, at 250°F. Fingers crossed! Quote Link to comment Share on other sites More sharing options...
C6Bill Posted August 20, 2023 Report Share Posted August 20, 2023 42 minutes ago, braindoc said: Thanks. That is helpful. I put the rack in at about 9am, at 250°F. Fingers crossed! For those I would plan on one hour per pound at 235. Of course every rack is different but that has worked for me. Quote Link to comment Share on other sites More sharing options...
braindoc Posted August 21, 2023 Report Share Posted August 21, 2023 Pleased with the results. About 7.5 hours in the KK and an hour resting. 9 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted August 24, 2023 Report Share Posted August 24, 2023 Well done !!!!! And not the bad kind of well done, the good kind 2 Quote Link to comment Share on other sites More sharing options...
