So I got a SnS for Christmas today.

[kettlebb]

Today was our Christmas at my in-laws house and it was a great day. I got an SnS and I'm planning on breaking it in tomorrow. The first cook with it.....baby back ribs.

Here they are going in the fridge overnight with the rub:


I'd like to have them on by 6:30 so we can enjoy them for lunch tomorrow. Been a long day, to be continued...


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[pbe gummi bear]

You got this, man. Keep us posted.

[kettlebb]

1 hour behind schedule but the ribs went on at 7:30. Took my time setting up and following the lighting instructions for the SnS. Using chunks of apple from one of my trees and Stubbs briquettes.












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[HoosierKettle]

Love the tree and the multi color lights. We only have white lights thanks to mrs. Hoosierkettle


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[kettlebb]

We used to roll with white lights but with the kid it's more fun this way. They are growing on me too.


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[kettlebb]

They are passing the toothpick test now. I usually wait to sauce until just a few minutes before taking them off the grill



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[hawgheaven]

You nailed it... No unhappy faces at that table for sure. 

[HoosierKettle]

That's what it's all about. Getting to play with a new toy on Christmas. Nice work. How was temp management?  Vent positions?


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[HoosierKettle]

Ok, it's really about being with our families and celebrating Jesus birthday but a toy is nice too


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[hawgheaven]

Ok, it's really about being with our families and celebrating Jesus birthday but a toy is nice too

Yup, it's family celebrating Jesus' birthday, and eating a lot of goooood food! Congrats on the new toy!

[kettlebb]

Thanks for the kind words fellas. Temp management wasn't too bad but the cook was a little hotter than I was going for. Average temp was probably 275. Spikes to 310 and lows to 255. Top vent is always wide open for me. Bottom vent was probably 25% open. I think I had the wind blowing right in the top vent.


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[Wahoo95]

Great ribs can be cooked at 250, 275, and 300 so no worries. 

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[Travis]

Looks like a killer rack. You'll be nailing those temp controls before you know it.


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[captjoe06]

Thanks for the kind words fellas. Temp management wasn't too bad but the cook was a little hotter than I was going for. Average temp was probably 275. Spikes to 310 and lows to 255. Top vent is always wide open for me. Bottom vent was probably 25% open. I think I had the wind blowing right in the top vent.


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That's 95% of my rib cooks and they always come out great.  No need to sweat an occasional spike.  It's all good.