- Apr 4, 2013
- 11,236
- 3,319
Almost real anyway, I cheated and used an MES40 instead of the old firebreather! But would you just look at those ribs!
I removed the membrane, and used copious amounts of sea salt and cracked black and nothing else! Don't those massive ribs just look happy? No not happy.... satisfied!
Fired up the MES40 and decided to experiment on the ribs. I had a pre-loaded 6" A-MAZE-N tube. I normally use a oval tube or the tray, but it just looked like it needed trying sitting in my pellet box. I was amazed how fast and easy it fired up and started smoking. I usually give my pellets 30 to 45 mins. outside the CC to ensure being lit besides it allows the meat to come up to temp first. No sense wasting all that good smoke. I closed to door on it and expected it to go out due to lack of draft like the tray but.... this thing was impressing me.
Look at that smoke .... idiot proof too! See that little tiny tube down there? I got 5 great hours out of it, well, like you see. You'll note the remote sensor probe sitting there relaxing on the grate. Typical MES, the unit probe as well as the unit sensor are right together and about 25 degrees off. So I use the remote.
No temp probe in the meat, no 3 2 1, just put the meat in and wait till it said it was ready. I used the break over method. I tried to take a couple of pictures of the break over but I found out I just wasn't that co-ordinated anymore ( I am going to blame it on the size and weight of that rack).
So when it had reached its prime I pulled it and brought it in and let it sit while I opened an ice cold Shiner Bock long-neck! That was as long as I could wait! Sliced a fresh onion, 2 slices of bread and sliced up that rack and commenced tearing it apart!
I put it on about 1:30, It was almost there at 6:30, I pulled it at seven. The thin end wasn't dry but was ready the first check, the thick end almost but quite. How'd I know? It told me! I didn't need a crutch, I didn't need the remote thermometer, I just needed to wait till it told me.
Thats it, and now I am just fat, dumb and happy. It ain't such a bad way to be.......
I hope everyone's smoke today is equally as finger-lickin !
I removed the membrane, and used copious amounts of sea salt and cracked black and nothing else! Don't those massive ribs just look happy? No not happy.... satisfied!
Fired up the MES40 and decided to experiment on the ribs. I had a pre-loaded 6" A-MAZE-N tube. I normally use a oval tube or the tray, but it just looked like it needed trying sitting in my pellet box. I was amazed how fast and easy it fired up and started smoking. I usually give my pellets 30 to 45 mins. outside the CC to ensure being lit besides it allows the meat to come up to temp first. No sense wasting all that good smoke. I closed to door on it and expected it to go out due to lack of draft like the tray but.... this thing was impressing me.
Look at that smoke .... idiot proof too! See that little tiny tube down there? I got 5 great hours out of it, well, like you see. You'll note the remote sensor probe sitting there relaxing on the grate. Typical MES, the unit probe as well as the unit sensor are right together and about 25 degrees off. So I use the remote.
No temp probe in the meat, no 3 2 1, just put the meat in and wait till it said it was ready. I used the break over method. I tried to take a couple of pictures of the break over but I found out I just wasn't that co-ordinated anymore ( I am going to blame it on the size and weight of that rack).
So when it had reached its prime I pulled it and brought it in and let it sit while I opened an ice cold Shiner Bock long-neck! That was as long as I could wait! Sliced a fresh onion, 2 slices of bread and sliced up that rack and commenced tearing it apart!
I put it on about 1:30, It was almost there at 6:30, I pulled it at seven. The thin end wasn't dry but was ready the first check, the thick end almost but quite. How'd I know? It told me! I didn't need a crutch, I didn't need the remote thermometer, I just needed to wait till it told me.
Thats it, and now I am just fat, dumb and happy. It ain't such a bad way to be.......
I hope everyone's smoke today is equally as finger-lickin !
