Intro:
Dan here. Made Baby Back Ribs & T-Bone steaks the day after Thanksgiving.
Details:
Cooked the Baby Back Ribs over applewood using the Big Steel Keg diffuser at around 300 degrees with the 2-2-1 method we've been using, except it was more like 2 hours smoked / 2 hours in foil / 30 minutes finished up with sauce. Probably could have done 2 hours smoked / 1.5 hours in foil / 30 minutes with sauce and gotten away with it. Used a very light cumin/salt/pepper/garlic rub up front & threw Famous Dave's Rich & Sassy sauce on one rack and Devil's Spit sauce on the other rack after the first 2 hour phase.
Removed the diffuser and brought the Big Steel Keg up past 500 degrees and seared the T-bones for between 10 & 15 minutes. The steaks turned out Medium / Medium Rare. The girls always say they prefer Medium Well but then they don't eat much and since Don and I prefer Medium Rare or Rare and have to eat most of the steaks, we try to get them off as early as possible/as early as the girls will allow!
Louie said they were the best ribs he had ever had...high praise from a former resident of Kansas City (he also attended the American Royal a few times - I went with him once).
Attendees:
Don
Louie
Tia
Hippie
Dan
Tia
Hippie
Dan
Pictures:
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| Hippie didn't want her picture taken.... tough cookies |
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| Tia was brave enough to try both steak and ribs |
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