ANT0407
Well-known member
I call it an addiction
🔥 What's Smoking/Cooking on your Pit Boss?
- Thread starter primeone
- Start date
SeniorChief
Well-known member
more like an obsession
No, left it on the 'S' smoke setting the whole time.
Steve In Pa
Well-known member
Ok, if I recall correctly your S runs 180ish?
yes 180* ish
@ANT0407 maybe I missed it but did you do those ribs unwrapped? How long and what temp? Gonna have to try that Tupelo honey garlic glaze myself, how did you mix it?
Oh I see it - you linked it earlier
In a saucepan combine all of the ingredients and stir. Let the sauce simmer over medium heat, stirring occasionally. After the ingredients start to simmer add a slurry of 1/4 cup warm water and 1 Tbsp corn starch. This will help thicken the sauce and make it easier to apply to the ribs.
Honey Garlic Glaze
This sauce takes about 15 minutes to make, and you can make it while the ribs are smoking. All you need is a little Better Than Bouillon Roasted Garlic Base (1 Tbsp), water (1 and 3/4 Cups), soy sauce (1/4 cup), honey (1/2 Cup), brown sugar (1/2 Cup), and minced ginger (1 tsp).In a saucepan combine all of the ingredients and stir. Let the sauce simmer over medium heat, stirring occasionally. After the ingredients start to simmer add a slurry of 1/4 cup warm water and 1 Tbsp corn starch. This will help thicken the sauce and make it easier to apply to the ribs.
ANT0407
Well-known member
They are very sweet. The glaze has both brown sugar and honey in it. I liked the sweetness but if someone wants a little less sweet I would use less brown sugar
Unwrapped the whole smoke? What temp?
ANT0407
Well-known member
I took a couple of screenshots but the info should be in the link. The ribs start at 225 then bump to to 250, unwrapped. I hope you like them.
I have been so busy the past couple of months I haven't had time to use the smoker. Weekend work, home projects, etc. The last time I used it was Thanksgiving. So it's been a while.
I did not empty the hoppers. Still full of pellets on both smokers. Planning to cook some thick pork chops later today so I thought I better run them, burn 'em off and make sure the pellets were still good. Glad to report no issues. Have both of them running at 400 right now to make sure there are no issues.
42 degrees out right now but supposed to hit 65 or 70 by the afternoon. Nice day for a smoke!
Mainly I am glad the pellets didn't get moisture while sitting for 2 months but they are covered and under the carport at all times.
I did not empty the hoppers. Still full of pellets on both smokers. Planning to cook some thick pork chops later today so I thought I better run them, burn 'em off and make sure the pellets were still good. Glad to report no issues. Have both of them running at 400 right now to make sure there are no issues.
42 degrees out right now but supposed to hit 65 or 70 by the afternoon. Nice day for a smoke!
Mainly I am glad the pellets didn't get moisture while sitting for 2 months but they are covered and under the carport at all times.
ANT0407
Well-known member
That's good news that the pellets are still good. Just imagine how good that food is going taste after so long without running the smokers!
Chops today. Oak Bear Mountain pellets and cherry wood chips in the smoke tube.
Using my PB 340 today, an older model.
Using my PB 340 today, an older model.
McCormick Montreal Steak Seasoning.
