DarkStar11
is one Smokin' Farker
My wife asked for ribs for Sunday dinner, so I thawed out a rack of Creekstone SLCs. Since I needed to do some troubleshooting with the SmokeFire to provide more info to Weber, it got the call and I hoped for the best.
The pellet hopper was emptied, and a 5 lb. bag of Kingsford 100% Hickory pellets got dumped in. Set the temp at 250, put one of the Weber SF probes and an InkBird probe in grate holders near the PID thermometer and let it run for 1 hour to see if it would behave. While the SF was doing that, the ribs got hit with Sir Porkalot's Rib Rub on both sides, and then back in the fridge.
An hour in, so far, so good. Ribs went onto the cooker. After an hour of cooking (2 hours of runtime), both probes began showing big temp swings. The InkBird showed more drastic swings (206 - 320) than the Weber SF (215 - 300). Around 3.5 hours in, it was running low on fuel, so another 5 lb. bag went in the hopper. 4.5 hours in, the ribs were starting to probe nicely. We usually don't sauce ribs, but wife wanted to try Stubb's Dr. Pepper BBQ Sauce on them. They got glazed with sauce, another 30 minutes to set, and pulled them off. Despite the temp swings, they came out great! The Stubb's Dr. Pepper sauce was good as a glaze and an accompaniment to Sir Porkalot's Rub, but adding any additional sauce was unpleasant.
The pellet hopper was emptied, and a 5 lb. bag of Kingsford 100% Hickory pellets got dumped in. Set the temp at 250, put one of the Weber SF probes and an InkBird probe in grate holders near the PID thermometer and let it run for 1 hour to see if it would behave. While the SF was doing that, the ribs got hit with Sir Porkalot's Rib Rub on both sides, and then back in the fridge.
An hour in, so far, so good. Ribs went onto the cooker. After an hour of cooking (2 hours of runtime), both probes began showing big temp swings. The InkBird showed more drastic swings (206 - 320) than the Weber SF (215 - 300). Around 3.5 hours in, it was running low on fuel, so another 5 lb. bag went in the hopper. 4.5 hours in, the ribs were starting to probe nicely. We usually don't sauce ribs, but wife wanted to try Stubb's Dr. Pepper BBQ Sauce on them. They got glazed with sauce, another 30 minutes to set, and pulled them off. Despite the temp swings, they came out great! The Stubb's Dr. Pepper sauce was good as a glaze and an accompaniment to Sir Porkalot's Rub, but adding any additional sauce was unpleasant.