CGSP 5 racks of ribs, briquette lesson learned

[coyote-1]

I have 3 racks of babybacks and 2 full racks of spareribs on the CGSP right now. They've been on since 8:15am. Lookin' great, will post Q-view later.

Here in NY it's been raining for most of the past week, and today is very damp & foggy. Normally I start warming up the cooker using briquettes, and switch to lump when the meat goes on. But this time the Kingsford briquettes never really lit! They just kinda smoldered. Apparently they have picked up so much moisture from the air that they cannot fully catch. So I dumped 'em, and re-started the whole process using lump.

That's working VERY well. So far I've used one basket of lump, which still has plenty of life in it. I interspersed plenty of soaked mesquite chips; I soaked them for 6 hours last night and then let them dry a bit so they ain't drenched. I kept temps at @ 175 for the first 90 minutes. The thin blue smoke has been consistent :) I brought temps up to 225, and added a split stick of maple a few minutes ago. I'ill add a split of cherry in a half hour or so.

On this 60-degree still day, that will be enough to accomplish the whole job! I'll pull the babybacks off at 11am and wrap 'em, and the spareribs at noon. One rack of spareribs will come out to a family gathering with me this afternoon, where I'll finish them on the gas grill. The remainder will be frozen, for finishing another day.

It's interesting that the briquettes, with all their clay and binders and whatnot, won't start when the lump has no problem whatsoever. Will keep that in mind for future events.

 

[billbo]

Charcoal sure does absorb the moisture. That's what they pump into your stomach when people OD on booze and certain poisons. Try keeping it in a sealed container, that might help.

 

[pinkmeat]

How'd everything turn out today?

 

[mavrick813]

I love this thing....

Mike

 

[coyote-1]

Q-view, as promised

Thin blue smoke


Full of ribs!


Warming a split inside the SFB warming tray


Yes, the CGSP IS a stickburner!


babybacks out....


And so are the spareribs.

 

[bigbaldbbq]

Looks great! Good job.

 

[coyote-1]

It came out great. The meat, even at the thickest portions of the spareribs, is pink down to the bone. VERY tasty. I've been eating ribs for lunch and dinner since Sunday afternoon

I have the expanded steel to make another charcoal basket, but haven't yet figured out how to optimize it. In the meantime, that divided BBQ wok is doing the job just fine.

I think that after this experience, I'm gonna use up the briquettes over the summer and then not bother buying them at all anymore - even for initial warming of the smoker. The charwood just outperforms them in every single respect. I still have one+ bags of Cowboy to use up too! That'll happen by the beginning of June; from there, it's all RO and chips and sticks.

I'm also still seeking the optimal drip/baffle pan. I have an idea, but have no means for executing it. It would basically be a reverse muffin pan. Filled with water, and the 'muffin' spots would be small and hollow to allow smoke through while the pan retains the water. Would make even, consistent heat while keeping everything moist even as the smoke gets everywhere.

 

[grothe]

Nice job coyote.....those are some great lookin ribs!!

 

[billbo]

Looks great Coyote! Thanks for the Qview!

 

[rickw]

Real nice looking chow, I could go for some of those ribs right about now.

 

[coyote-1]

Here's the new basket:



Ain't pretty but it'll work. I described it a bit better in the top CHARGRILLER MOD sticky.

 

[pinkmeat]

That wood will keep burning super easy if you split it.

 

[rickw]

I tried to burn some wood very close to the same size when seasoning my Horizon. It didn't take long to learn even wood of even forearm size benefits from being split.