Holy Shit @Rocky02852 that’s a few firsts for me. I’ve never seen Swift “Cook In Bag” ribs before. How’d they come out after 350 cooking ?
4 Likes
Perfect, and my wife said they are the best she ever had, if you get my drift 
They are Really Good cooked in the oven bag too, I stocked up when they were on sale. The pre-seasoned Memphis style rub on these is amazing 
5 Likes
@SessionDrummer I have to stop reading/seeing your BBQ posts before dinner. They raise my appetite a bunch !!
4 Likes
Well, well, well, I was wondering why the smoke levels from pellet smoking were not up to the level of stick built smoking. It appears as if many pellet MFG’s are cheaping out with cheap “base” wood, and adding “wood oil” as well as lubricants. Patents too …
Pellets comprising mixtures of wood have been manufactured to provide wood flavor during cooking. Generally, wood that imparts flavor, known as flavor wood, and a wood that does not impart flavor, known as base wood, have been combined to produce pellets that impart wood flavor into food. Mixtures of base and flavor woods have been used because if a wood pellet was made entirely from a flavor wood, then food cooked with that pellet may taste too strong to appeal to most persons.
Accordingly, manufacturers can harvest flavor wood and base wood to blend together in ratios that produce pellets with a desired flavor level. Because flavor wood and base wood are often found in substantially different locations, the flavor wood is typically shipped to a central location for pellet manufacturing. Shipping flavor wood in solid form over substantial distances can result in significant expense. In addition, one must apply onerous initial quality control measures when using solid flavor wood, such as inspection for pests and wood rot. Further, it is often costly to accurately mix flavor wood and base wood to the desired ratio in solid form. Thus, using solid flavor wood to manufacture flavored wood pellets results in numerous disadvantages.
A flavored wood pellet that contained less or completely lacked solid flavor wood and a process for producing such pellets would reduce or eliminate the aforementioned disadvantages to the benefit of both manufactures and consumers.
4 Likes
The Solution. Better Pellets !!!
5 Likes
Another outstanding looking dinner.
7 Likes
Looks like rocky did the menu with that honey rub
7 Likes
@SessionDrummer @Rocky02852
Torpedo beer , sautéed mushrooms in garlic butter and red wine.
Rib-eyes
and chops for tonight.
Potatoes and Brussels Sprouts also
7 Likes
That Torpedo beer is great if you’re Vaping fruity flavors. Enhances the fruit quite a bit IMO
4 Likes
Reverse seared ?
6 Likes
I just did some dogs / burgers, macaroni salad, and baked beans today…
Got some rib eyes in the freezer tho, will pull them out for next weekend! I like them still mooing myself but my wife likes um crispy, you should have seen the 2 crispy burnt to death dogs I did for her 2day 
5 Likes
Same here @Rocky02852. I can do a good sear, a reverse sear, even a nice bark, but don’t get how your, AND, my wives love the burnt up, super crunchy-ness.
4 Likes
Plus one for the burnt crispy bits especially on a nice ribeye which is my favourite steak. A bit more fat = more flavour with beef in my mind just like a joint of brisket has more flavour than silverside etc. Fair play to you yanks being the best with the BBQ and putting us Brits to shame with our boring bangers and burgers. BBQ’s here are mostly cooked on by men that never cook for the rest of the year and yet think they are a master chef as soon as the BBQ comes out, this has been noted to be a big cause of food poisoning during the summer months in the U.K. from undercooked meat and cross contamination.
4 Likes