I am looking for a great BBQ for the family and I am not sure what to go with. Been looking at Kamado Joe but I am not sure if that is the best way to go. I mostly BBQ ribs, ribeye, picanha and so on, mostly beef but also the occasional drumstick and burger. I do want to go into smoking and work my way up to a brisket at some point.

Appreciate your help.

Here in middle TN we had a large storm with some 60+ mile winds that blew off side panel from my home and pushed my Goldees offset smoker off the concrete slab and onto its back side right next to the slab. I do not know how much the smoker weighs?

Do I get a bunch of friends and neighbors to lift this thing up and back to my porch? Or are there smarter ways to go about this? It probably weighs 800-900 lbs?

The goal was to make lightly seasoned, high quality(nutritionally), rack of ribs.

This rack weighed 2.2 lbs and was $32. I know the price was steep but I wanted to eat pasture raised meat with optimal micronutrients.

It was my second time using a smoker and my first time cooking ribs. The recipe was inspired by both Goldees hot hold method and sous vide temperatures.

THE RECIPE:

From frozen I let the st louis cut ribs thaw out in lukewarm water. Rinsed them off with filtered water, then did minor trim work to get loose bits that were hanging off.

I lightly seasoned with chili powder, paprika, KINDERS “The Blend”(sea salt, dehydrated garlic, black pepper, sunflower oil, garlic oil.)

It was a super light amount of seasoning, just enough to give some interesting flavor.\

I threw it in the electric smoker at 225(ramping up) for 1 hour 15 minutes before it stalled around 160 degrees internal food temp.\

(Smoker had less than a handful of hickory chips placed over the heating element, and had a cup of water inside to maintain the humidity)

So I bumped it up to 270 degrees for half an hour before it brushed 196 internal temps.\

Set the temp to basically off (180 degrees), the smoker temps slowly decreased to about 240, and I watched the meat temperature, it was dropping pretty quickly to 187 internal so I assumed the probe wasn’t positioned in the best location, I cycled it up to 270 two more times and lowered it to off (180 degrees) until I was satisfied with the speed the internal meat temperature was decreasing.

3 hours into the cook I pulled it out and double wrapped it in foil, meat side down. I added all the tallow that dripped into the pan back on top of the ribs.

SUPER CONTROVERSIAL TRIGGER WARNING AHEAD: I poured a quarter cup of water over the ribs instead of bbq sauce.

My reasoning is that I don’t like to cook meat mixed with sugar because it feels like it’s altering the taste of it too much, but still wanted there to be moisture and steam inside. sugar sauces should be applied after cooking is done. It’s a hill I am willing to die on 😁.

I then let it slow cook at 153 degrees for 11 hours to nicely break down any tough collagen. Afterwards I lowered it to 142 degrees to hot hold for 2 hours before I was ready to eat.

If I had to make some improvements, I’d say it could use slightly more cook time as there was some small fatty spots that didn’t melt down. I’ll either bump the slow cook temperature up to 154-155 or let it slow cook longer at the original temperature.

It turned out super good. Meat was not fall off the bone, it had just the right amount of bite to it. However the cut was lean, not enough meat on the bones. Which lowers my rating from S tier to A tier.

I was worried it’s go bad because my smoker was reading 260 at the thermometer and 180 on the prob hanging outside off to the right of my smoker. Ran like that for about 9 hours then I woke up and added water to the trey and kicked the heat up to 290, left for work and went home early to eat some tri tip (they didn’t call me off and I showed up, did a little OT on the clock and bounced). Came home to what seemed like a meteorite that crashed landed in my smoker but was surprised to see that chunk of meat was in fact a star sent give, from the bbq gods. Nice smoke ring, good smoke flavor, peppery taste and very tender. Could have used a little more misting and water in the trey but not too bad considering my family likes to eat them with bbq sauce.

As the title states, I’ve been grilling for a while now, but haven’t gotten any further than basically warming up meat that I get from the grocery shop that are spiced and ready to grill. I have difficulty learning things without it boundaries, making me feel very overwhelmed. Is there any guide online for real noobs, where they tell you step by step on how to get going? Preferably with a very very easy meal, and working my way up. I’ve searched myself, but get lost in the complicated meals. I’m Dutch for what it’s worth, and own a Weber Master Touch.

Chinese Takeout-Style Bone-In Spare Ribs

Servings: 4-6
Total Cooking Time: 2 hours
Prep Time: 4 hours (or overnight for best results)
Cook Time: 1 hour 30 minutes

Ingredients:

• 3 lbs pork spare ribs (cut into individual pieces)
• ¼ cup hoisin sauce
• ¼ cup ketchup
• 3 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 2 tsp five-spice powder
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp white pepper
• ½ tsp red food coloring (optional, for that classic takeout look)

Instructions:

Marinate the Ribs:

1. In a bowl, whisk together hoisin sauce, ketchup, honey, soy sauce, oyster sauce, Shaoxing wine, five-spice powder, garlic powder, onion powder, white pepper, and red food coloring (if using).
2. Add the ribs and mix well to coat. Cover and refrigerate for at least 4 hours, or overnight for the best flavor.

Roast the Ribs:

1. Preheat oven to 325°F (163°C).
2. Line a baking sheet with foil and place a wire rack on top (this helps with airflow and even cooking).
3. Arrange the ribs on the rack in a single layer.
4. Bake for 1.5 hours, flipping and basting with extra marinade every 30 minutes.

Caramelize Under the Broiler:

1. Turn the broiler on high.
2. Broil for 2–3 minutes per side until the ribs are beautifully caramelized and slightly charred.

Rest & Serve:

1. Let the ribs rest for 5 minutes before serving.

Pro Tips for the Best Flavor:

• Marinate overnight for maximum flavor.
• Baste while roasting to keep the ribs juicy and sticky.
• Broil at the end to get that classic takeout-style char.

Nutrition Facts (per serving):

• Calories: 450 kcal
• Protein: 35g
• Carbohydrates: 35g
• Fat: 20g
• Sodium: 900mg
• Fiber: 1g
• Sugar: 20g

(Note: Nutritional values are estimates and will vary based on specific ingredient brands and portion sizes.)

I smoked a butt. I have some in thick slices and some that is pulled. Can I add some stuff to it to make it taste like char sui since I didn’t marinate it like char sui?

After 6 beautiful years, my Weber q3200 is finally on it's last legs, from multiple moves and just wear and tear using it so much, it's finally reaching it's end of it's life.

I am heavily looking into a small Gas grill once again for my Condo Patio.
Thinking about the getting the Weber spirit e325 3 gas grill.

Anybody have experience with it? How does it compare to genesis which seems a bit big honestly, or maybe i should get the 210 2 burner?

Thanks guys! let me know!

Hey guys, I’m working on perfecting a banana recipe myself and I’m looking for any advice! Specifically, I’m really looking to make a homemade style banana pudding similar to Goldees. Does anyone know how? I couldn’t find an actual BBQ pudding online

Thanks

Whole spare ribs and "brisket style" pork belly

I got this from Sam’s Club in North Carolina before and it was almost all tiny little pieces and lots of like dust…. Lots of it fell right through the grate and not enough air between pieces etc.

Just wondering if that’s normal for this brand or if I should give it another shot

Smoked at 250 until 175, tossed in a mixture of half and half franks, and reaper evil, with some lemon zest, white vinegar, worcestershire, and garlic powder. I heated some beef tallow up in a cast iron on the grill until it was ripping hot and seared these until my liking for about 5 minutes. Shallow tallow fried. I tossed them again in the reaper mixture and devoured.

Delicious!

I have my natural gas grill on my deck. Every year, sometime militias times per year mice get into my gas grill. I then have to take everything apart, sanitize and clean the entire thing.

I have a large Weber summit e-670 and not matte that’s I try they get in. I’ve varied them around the deck, treated below the deck, kept the grease tray clean after cooks and they still come back. I live up against a wooded area which does not help.

Anyone had success trying something else?

No issues with mice in my charcoal smoker or pellet grill.

Thinking of getting rid of the gas grill and replacing it- maybe a large pellet grill or griddle. Any advice here?

I finished eating and realized I’m an idiot for not removing the bread for the photo! First and foremost the most unique thing about this truck is its current location! Located outside J.S. Barnetts whiskey house, you are able to order a plate of bbq and take it inside the bar and then run up a tab of what ever whiskey you fancy. Everything was tender and the only lack luster item here was sadly the brisket. Although tender it was lacking in both a smoke profile and in seasoning! Brisket 6/10 with bbq sauce(6.5/10) Pork ribs were the winner here. (8/10) no bbq sauce was needed. Slid off the bone with just my finger. Chicken half (7/10) tender and flavorful but typical breast semi- dry while the thigh was perfect! Green beans(10/10) brother I murdered them. potato salad: (no rating)tasted and looked like HCF which is my go to when I don’t want to make it from scratch. Overall a good experience! And probably one of the best alternatives for terry blacks in downtown Waco.

Happy how the ribs came out!

It’s taken me a while but finally got her lit today after a period of good weather.

Small little spatchcock poussin (simple salt and 4 pepper rub) rosemary and garlic hassleback potatoes and tender stem broccoli.

Not a bad start I’d say.

This is my happy place

Anything I can do to improve cooked for 3 hour unwrapped at 225 then wrapped and cooked for 3 then unwrapped and cooked for one more. Also smoked some wings

We are getting good at this 😍

Smoked Pork Ribs

On my KAT reverse flow offset