PK100 Ribs
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Broke in the new smoker today. I did two racks of ribs, basically copying Jon’s video on here. One rack was marinated over night in Pa’s Black Bull and one just rubbed with a locally blended seasoning.
I smoked for 3 hours at 180 with Apple saw dust. then wrapped in foil with butter and brown sugar for 2 hours.
I did throw them on a regular gas grill for about 10 minutes just to crisp up the outside, they came out Awesome!
Hate to admit it, but my family agreed that just marinating in Pa’s Black Bull was the best. Next time, I’ll do them all that way.!!!
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Broke in the new smoker today. I did two racks of ribs, basically copying Jon’s video on here. One rack was marinated over night in Pa’s Black Bull and one just rubbed with a locally blended seasoning.
I smoked for 3 hours at 180 with Apple saw dust. then wrapped in foil with butter and brown sugar for 2 hours.
I did throw them on a regular gas grill for about 10 minutes just to crisp up the outside, they came out Awesome!
Hate to admit it, but my family agreed that just marinating in Pa’s Black Bull was the best. Next time, I’ll do them all that way.!!!
Brianh says pic uploaded 100% but dont see them
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Not sure what I am doing wrong on the photos. On my screen, they now show as a clickable link. The photos show up when I click on them. I did them both drag and drop into the post as well as the “upload image” icon while writing the post. Just occurred to me that this the first time I have tried photos. Suggestions?
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Not sure what I am doing wrong on the photos. On my screen, they now show as a clickable link. The photos show up when I click on them. I did them both drag and drop into the post as well as the “upload image” icon while writing the post. Just occurred to me that this the first time I have tried photos. Suggestions?
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Brianh possibly photo size is too large. I have had to screenshot and crop to bring the size down
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Brianh Pa’s Black Bull is my favorite marinade for a reason, I don’t know them but I already like your family !
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Broke in the new smoker today. I did two racks of ribs, basically copying Jon’s video on here. One rack was marinated over night in Pa’s Black Bull and one just rubbed with a locally blended seasoning.
I smoked for 3 hours at 180 with Apple saw dust. then wrapped in foil with butter and brown sugar for 2 hours.
I did throw them on a regular gas grill for about 10 minutes just to crisp up the outside, they came out Awesome!
Hate to admit it, but my family agreed that just marinating in Pa’s Black Bull was the best. Next time, I’ll do them all that way.!!!
Brianh I know your post was from a few years ago but I recently bought a pro smoker pk 100. I did some sausages with it and was really impressed with how much smoke it generated. I wanted to try some ribs on it and searched the forums until I found your post. If you wouldn’t mind sharing how you cooked them that would be helpful. I couldn’t find the video you were making reference to as a starting point for me which is why I am asking. I am curious to see how long you left saw dust pan in? How did you have the dampers set? How full did you fill the saw dust pan. Did you change the temp after you wrapped them? I am looking at your picture and they look great so I want to mimic your recipe.
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Broke in the new smoker today. I did two racks of ribs, basically copying Jon’s video on here. One rack was marinated over night in Pa’s Black Bull and one just rubbed with a locally blended seasoning.
I smoked for 3 hours at 180 with Apple saw dust. then wrapped in foil with butter and brown sugar for 2 hours.
I did throw them on a regular gas grill for about 10 minutes just to crisp up the outside, they came out Awesome!
Hate to admit it, but my family agreed that just marinating in Pa’s Black Bull was the best. Next time, I’ll do them all that way.!!!
Brianh Very Nice Job.
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Also, the 2M has been greatly expanded, most pics unless on a ridiculous high setting “should” post now.
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Also, the 2M has been greatly expanded, most pics unless on a ridiculous high setting “should” post now.
Jonathon I noticed that. Thank you.
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