The Wookiee
Full Fledged Farker
been cooking the heck out of terry's old LSG VO since getting it... trying everything everywhich way but loose.
today = simple baby back ribs. rub = 2 parts (by weight) fresh ground pepper 1 part salt (split evenly between kosher & seasoned lowry's) applied after gentle rub with olive oil. 275. 3.5 hours. post oak. sauced at 2&3/4hr mark. transported in carlisle warmer... accompanied by smoked mac&cheese and basic smoked beans. served about 2hrs after pulling them. dear old friend who i've been with/near for the last 19 years said that they were easily the best ribs i've ever made. i've made a LOT of ribs and he has eaten a great deal of them from all kinds of cookers... he said 'you killed the white whale - the perfect rib'. they indeed were damned tasty. even on ribs salt and pepper can be magic, but as opposed to brisket/butts the ribs do like a little sauce to round them out. pics attached (1 rack was salt/sugar only for kids with ketchup/vinegar sauce; the little nubs were for snacking along the way rubbed with dizzy pig ghost).
last saturday = the 1st big cook and boy was it fun to do.
on the smoker:
1 13lb prime packer brisket
1 8.5lb pork shoulder
6 full slabs of baby backs
4 slabs of short plate beef ribs (4ribs/plate)
2.5 lb filet steelhead
12 jalapeno cheddar links
12 johnsonville brats
18 foot long beef dogs
no boil mac& cheese
beans
also did slaw & potato salad and some apps etc… final tally was 49 humans fed. a few didn’t show & remnant food sent home with happy stuffed eaters… post oak & hickory @ goal temp 275. everything seasoned with only salt and pepper (1 slabs kids ribs with sugar and salt) and pork ribs got a glaze of sauce in final 45 min. brisket & pork ribs were A/A+. beef ribs A/A-. shoulder was stubborn and didn’t get to go as long as it needed (took longer than the 2 i did last week to time it out despite an hour buffer it needed a bit longer and wasn’t quite to my liking) = B. those that ate the fish seemed to love it but i didn’t try it… good clean fire, rained for a bit more than half of the cook (eats more logs with rain) but outstanding flavor. smoke ring on the brats was so deep there was only a pencil-size circle of no ring in the middle… smoker to warmer to serve was awesome. no other device used for all that damned food and it was all on time and great (except the shoulder as above). sadly, only took one pic as somewhere a few hours in... apologies to the brethren (i know, i know - no pics = didn't happen).
my wife calls the cooker “the precious”… love this thing. and it has one hell of a story to tell i share with folks while they pop their cap on the "Terry's Pit" opener while giving them the tour… 2 cooks coming up this summer for >100 folks; think the beast can handle it for sure.
MOG
today = simple baby back ribs. rub = 2 parts (by weight) fresh ground pepper 1 part salt (split evenly between kosher & seasoned lowry's) applied after gentle rub with olive oil. 275. 3.5 hours. post oak. sauced at 2&3/4hr mark. transported in carlisle warmer... accompanied by smoked mac&cheese and basic smoked beans. served about 2hrs after pulling them. dear old friend who i've been with/near for the last 19 years said that they were easily the best ribs i've ever made. i've made a LOT of ribs and he has eaten a great deal of them from all kinds of cookers... he said 'you killed the white whale - the perfect rib'. they indeed were damned tasty. even on ribs salt and pepper can be magic, but as opposed to brisket/butts the ribs do like a little sauce to round them out. pics attached (1 rack was salt/sugar only for kids with ketchup/vinegar sauce; the little nubs were for snacking along the way rubbed with dizzy pig ghost).
last saturday = the 1st big cook and boy was it fun to do.
on the smoker:
1 13lb prime packer brisket
1 8.5lb pork shoulder
6 full slabs of baby backs
4 slabs of short plate beef ribs (4ribs/plate)
2.5 lb filet steelhead
12 jalapeno cheddar links
12 johnsonville brats
18 foot long beef dogs
no boil mac& cheese
beans
also did slaw & potato salad and some apps etc… final tally was 49 humans fed. a few didn’t show & remnant food sent home with happy stuffed eaters… post oak & hickory @ goal temp 275. everything seasoned with only salt and pepper (1 slabs kids ribs with sugar and salt) and pork ribs got a glaze of sauce in final 45 min. brisket & pork ribs were A/A+. beef ribs A/A-. shoulder was stubborn and didn’t get to go as long as it needed (took longer than the 2 i did last week to time it out despite an hour buffer it needed a bit longer and wasn’t quite to my liking) = B. those that ate the fish seemed to love it but i didn’t try it… good clean fire, rained for a bit more than half of the cook (eats more logs with rain) but outstanding flavor. smoke ring on the brats was so deep there was only a pencil-size circle of no ring in the middle… smoker to warmer to serve was awesome. no other device used for all that damned food and it was all on time and great (except the shoulder as above). sadly, only took one pic as somewhere a few hours in... apologies to the brethren (i know, i know - no pics = didn't happen).
my wife calls the cooker “the precious”… love this thing. and it has one hell of a story to tell i share with folks while they pop their cap on the "Terry's Pit" opener while giving them the tour… 2 cooks coming up this summer for >100 folks; think the beast can handle it for sure.
MOG
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