I did 6 racks of baby backs and 2 spare ribs. This was my first time doing whole spare ribs. Coarse salt and pepper, and paprika on all. Used a jalapeno garlic seasoning I found on the spare ribs and man they were just excellent. Smoked around 250 for about 6 hours with hickory. Sealed up 4 racks this morning for the freezer too

^^^^ Looks great!

Some posts before, I mentioned getting a Memphis Elite pellet grill, which I am extremely pleased with and have been smoking on it regularly, BUT, I still missed my Big Green Eggs that were destroyed in the Derecho last August. Went out shopping around for a new XL Egg at local dealers. Anyway I remembered the dealer where I purchased my Memphis had Primo ceramic grills so stopped in for a look see. Prices were comparable to Egg but the two zone grilling appealed. I always thought it was very dangerous to be removing the plate setter on the Egg when doing a reverse sear of protein.
Anyway I found another dealer selling Primo locally and decided to check out his pricing to keep the other guy honest. Turns out the more local dealer was getting out of the grill business as he is primarily pool/spa business and grilling wasn't the best match for them. I ended up walking out having purchased an XL and a L Primo for just a few hundred dollars over the price I had been quoted for an XL in the first place. Score! They also included a large selection of accessories and a couple bags of lump charcoal. Free delivery will be on Tuesday and I am excited to expand my grilling horizons again.

Ribs look awesome! Smoking on wood alone is chief.

No doubt, the flavor difference from my PBC using charcoal and wood chips to the stick burner offset is very noticeably better. For a home made offset it works amazingly well. Cherry smoked chickens are just amazing IMO. The only issue is I made it too big so firing it up for a small cook is not ideal. I am thinking about building a much small "offset" that could hold maybe 1 full packer brisket for small cooks.

Nice find bettysnephew, post some pics of your first cook!

I made bourbon honey citrus smoked salmon on the KJ last night that turned out really good.

The dogs are lining up around the block for a bone.

Nabbed an almost 3 lb Prime bone-in Ribeye for this weekend.

Money shot cooked tomorrow.



edited to add:

This message has been edited. Last edited by: smschulz,

quote:

Originally posted by ShouldBFishin:
I made bourbon honey citrus smoked salmon on the KJ last night that turned out really good.

Please share your recipe

quote:

Originally posted by sgalczyn:

quote:

Originally posted by ShouldBFishin:
I made bourbon honey citrus smoked salmon on the KJ last night that turned out really good.

Please share your recipe

I'm a bit late with a reply. I got the recipe from Kamado Joe's YouTube video.

I personally liked it better with Buffalo Trace instead of JD Tennessee Honey.

_________________________________________________

Bourbon Honey Citrus Smoked Salmon

Brine:
3/4 cup cold water
1/4 cup Jack Daniels Tennessee Honey
2 Tablespoons kosher salt
1 Tablespoon brown sugar
1/2 teaspoon Onion Powder
1/2 teaspoon fresh cracked black pepper
1/8 tsp ground cinnamon

Glaze:
3 Tablespoons honey
1 Tablespoon fresh squeezed orange juice
zest of one orange
1 teaspoon Jack Daniels Tennessee Honey

Directions
Marinate a 1.5 to 2 pound filet in this brine for one hour while your grill is warming up to 250 degrees.

When the brine is complete, drain the brine and pat the fish dry. Dust both sides with paprika and put it on the smoker at 250 degrees with your choice of medium to light intensity smoking wood (I used apple.)

When the fish is about ready (30 minutes or so), brush the glaze on the top of the salmon and remove it from the grill.

That Salmon looks great. I will have to try that.

Doing 9 pork butts today for the neighbors graduation party tomorrow.

You guys have me drooling again. Jeff, what does your rub consist of?

It's been raining on and off and I don't have a covered area for my WSM. Just doing a small Boston Butt. Unfortunately, I didn't start with enough charcoal, so I pulled it off about 15 minutes after the end off the graph and put it in the oven at 250. I've got the WSM going again and will transfer the Butt back to it when the temp and smoke are right.

quote:

Originally posted by SIG4EVA:
You guys have me drooling again. Jeff, what does your rub consist of?

I use this for pork shoulders

I bought a large Traeger at Christmas and have had a bit of a learning curve. Could not get ribs the way I liked from my previous electric or charcoal offset smokers. I turned to the Traeger forums and got the "Oh yeah, you have to calibrate because the thermostat and probes are terrible". I bought one of these and the indicated temp was almost 40* off. Made the necessary adjustment in the setting and cranked out six racks of glorious baby back ribs for Memorial Day.

Low Tech Thermometer

That was a long day of cooking, but wow they turned excellent. I'm bringing them a half gallon of Tennessee Red Sauce, and I am making them a Carolina Mustard Barbeque Sauce.

^That's just awesome! That's a lot of work there that I'm sure they appreciated.

Salmon, asparagus, and a few ABTs

xantom, that's some fine lookin' bones and butts!! Agreed on the BH Tennessee Red, one of the best bottled sauces available IMO!

Y'ever cook up a batch of Fat Jonny's Bastardized Piedmont Sauce? Quite a treat on pulled pork, but DON'T sniff the pot while it's simmering!!!

Ribs are on the Yoder. I used Yardbird dry rub.