Ribs. In fact, I generally do two racks of them at a time, so that we have leftovers of them for several days. It takes me about three and a half hours to do two racks on my Weber grill, but with a generous amount of pecan wood stacked in the middle between the two charcoal baskets, and the pieces of rib slab arranged around the outside in a circle getting indirect heat, it works amazingly well.
I can do the smoking of a brisket on the Weber, too, but that ends up spending overnight in the oven after it has soaked up the smoke. Otherwise, it’s a trifle tough.
@cornchip Burning grease-soaked stuff tends to release agents that you are better off avoiding, though. I have found that setting myself a repeating timer for 30 minutes once I hit the 2-hour mark, and rechecking the status of the ribs every time it goes off, is key to getting them out at just the right moment. That, and cutting back the flow through the exhaust damper at the 1 hour mark to reduce the second stage temperature a bit, helps to prolong the smoking and avoid the burning. I’m using a regular Weber kettle grill for this.
@cornchip@werehatrack My method for ribs: apply rub then ~1 hour in the Traeger pellet grill on low to get them good and smokey, then into a pan, drench in my home-made BBQ sauce, cover with foil and into a 200F oven for a couple of hours to finish.
They come out moist, sticky and fall-apart tender. Yum!
@cornchip@Kyeh@werehatrack My Traeger was top of the line, made in Mt. Angel Oregon 20+ years ago when I won it in a drawing held during the grand opening of the (since defunct) local garden and patio store. Now they are built in China.
I’ve had to replace a few parts over the years - it looks a little rough these days, but still does the job!
We had some delicious corn on the cob today. I was glad there was extra to scrape off and eat later. Cut the kernels off first then scrape the cob to get the hearts. Grandma always said that’s the best part.