KevinD Posted July 13, 2016 Report Share Posted July 13, 2016 (edited) My first cook is underway though a couple of hours late... Last night for my burn-in I used some old lump charcoal that I had left over from who knows when - ugh, what a mess as it left a ton of ash that I had to clean out today before I could light a new fire for my first cook. While I was cleaning out the ash I received some Fogo charcoal I had ordered so I used some of that as starter for Coco-char that I'm using as the main fuel for my cook. As promised by others it took a while for the Coco-char to catch and burn, but now I am approaching my desired cook temperature. I'm hoping that my decision to forgo the preferred hour-long heat soak does not hurt me since I decided to add my ribs now, with a couple of chunks of cherry wood for my flavoring agent. I am very closely watching the temperature to make sure it stabilizes and holds at 250° for what I expect to be a 5-6 hour cook. I might expect a little bit of a shorter cook if I had allowed the normal heat soak to occur before putting on the ribs – we shall see! Edited July 14, 2016 by KevinD 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 13, 2016 Report Share Posted July 13, 2016 Look who's got a blackish interior already, not even 24 hours since arrival. Ribs will be spectacular. Quote Link to comment Share on other sites More sharing options...
tony b Posted July 13, 2016 Report Share Posted July 13, 2016 But just a hint of smoke color on those shiny new SS grates! Quote Link to comment Share on other sites More sharing options...
5698k Posted July 13, 2016 Report Share Posted July 13, 2016 At 250°, 5 hrs max!! Closer to 4 hrs. Rob Quote Link to comment Share on other sites More sharing options...
KevinD Posted July 13, 2016 Author Report Share Posted July 13, 2016 I'm definitely going to make the first check at three hours to "feel" them; the question is whether to wrap for the remainder of the cook, however long that ends up being? I think I will not wrap them since this is my first attempt on the KK and from there, I will make my decision for future cooks of ribs. Since these are just for me today, I'll deal with the results now matter what they are! The scent of the ribs and smoke on the air is already enough to make me crazy! Quote Link to comment Share on other sites More sharing options...
5698k Posted July 13, 2016 Report Share Posted July 13, 2016 My guess is you won't be wrapping. The first thing you notice about kk cooks is the increased moisture. Rob Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 13, 2016 Report Share Posted July 13, 2016 (edited) Exactly what Rob said, this cook will be more moist than you are used to. I do not wrap mine but we'll see what you think in a few hours.:) You must be having fun Do you know that Pele is on Instagram, the whole world is watching. Edited July 13, 2016 by MacKenzie Quote Link to comment Share on other sites More sharing options...
Shuley Posted July 13, 2016 Report Share Posted July 13, 2016 Wait until you see how much moisture you get in your chicken. It is insane. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 13, 2016 Report Share Posted July 13, 2016 (edited) Shuley, I have tried three times to correct my mis-spelling and can't get it to stick, sorry.:) I'll try deleting and write it here, Shuley is soooooooooo right, moisture will drip out of your chicken cooks.:) Edited July 13, 2016 by MacKenzie Quote Link to comment Share on other sites More sharing options...
tony b Posted July 14, 2016 Report Share Posted July 14, 2016 Here's the classic "bend test" to see if your ribs are done. Pick up the ribs with a pair of tongs about 1/3 of the way from one end. Lightly bounce the ribs in the tongs and see if the meat is just beginning to pull away from the bones. 2 Quote Link to comment Share on other sites More sharing options...
KevinD Posted July 14, 2016 Author Report Share Posted July 14, 2016 (edited) Wasn't there yet when I opened Pele about an hour ago. Not close really. I decide to try again in 90 minutes, and I have @35 to go...I'm hoping they will be ready then or very close! Edited July 14, 2016 by KevinD Quote Link to comment Share on other sites More sharing options...
KevinD Posted July 14, 2016 Author Report Share Posted July 14, 2016 The results… Outstanding! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 14, 2016 Report Share Posted July 14, 2016 Wow, look at the meat on those ribs, beautiful.:) Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted July 14, 2016 Report Share Posted July 14, 2016 Nicely done heaps of meat on those Outback Kamado Bar and Grill♨ Quote Link to comment Share on other sites More sharing options...
Steve M Posted July 14, 2016 Report Share Posted July 14, 2016 They look great, nice job Quote Link to comment Share on other sites More sharing options...
5698k Posted July 14, 2016 Report Share Posted July 14, 2016 So, how was the taste test? Rob Quote Link to comment Share on other sites More sharing options...
bosco Posted July 14, 2016 Report Share Posted July 14, 2016 looks like some killer grub to me. How did it compare to cooks on other cookers? Quote Link to comment Share on other sites More sharing options...
KevinD Posted July 14, 2016 Author Report Share Posted July 14, 2016 (edited) To borrow a line from Colonel Sanders – Finger lickin' good! And as was noted, they were extremely meaty, succulent even. I am not a fan of barbecue sauce so I tend to be a dry rub fan but for this cook I did use a mix of a couple of sauces that I cut with a little bit of water and cider vinegar, for a single baste taking me through the final cook time. Light-years beyond a popular barbecue chain out here named Lucille's, that I swear, serves ribs from anorexic pigs! I didn't know that such creatures existed! Of course the answer is whomever their supplier is, cuts so close to the bone as to leave nothing. When they come to the table, not only do they look like they come from an anorexic pig, they look desiccated too... It has been quite some time since I have been there and every time I pass by the place, it is absolutely mobbed with people – I just don't understand how it can be so... Edited July 14, 2016 by KevinD Quote Link to comment Share on other sites More sharing options...
KevinD Posted July 14, 2016 Author Report Share Posted July 14, 2016 7 minutes ago, bosco said: looks like some killer grub to me. How did it compare to cooks on other cookers? 7 minutes ago, bosco said: looks like some killer grub to me. How did it compare to cooks on other cookers? Very tender & moist and as was discussed in the thread, I bypassed wrapping in foil during the during the cook. I did let them rest about a half hour under a tent for foil before slicing them up to plate. Quote Link to comment Share on other sites More sharing options...
5698k Posted July 14, 2016 Report Share Posted July 14, 2016 You probably won't eat restaurant ribs again! Rob Quote Link to comment Share on other sites More sharing options...
