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Author Topic: Another MAK cookin' fool  (Read 1222 times)

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rwalters

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Another MAK cookin' fool
« on: September 20, 2017, 10:11:09 PM »
Have been a MAK owner for a few years now. Sold my 1 Star earlier this year and bought a new 2 Star. Absolutely love cooking on it.  Everything comes out great, but the ribs it puts out...man oh man!

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Bentley

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Re: Another MAK cookin' fool
« Reply #1 on: September 20, 2017, 11:04:20 PM »
What wood were the ribs cooked with?
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triplebq

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Re: Another MAK cookin' fool
« Reply #2 on: September 20, 2017, 11:22:03 PM »
Yes man oh man  :lick:
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rwalters

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Another MAK cookin' fool
« Reply #3 on: September 21, 2017, 12:11:02 AM »
Quote from: gtsum2 on September 20, 2017, 11:20:45 PM
Nice bones!  Cherry pellets?


Sent from my iPhone using Tapatalk Pro
Quote from: Bentley  on September 20, 2017, 11:04:20 PM
What wood were the ribs cooked with?
Thanks guys!  Cooked with Cookin Pellets Perfect Mix...low n slow at 210° for 7 hours. No wrap. Spritzed every 45 min starting at the 2 hour mark with 50/50 ACV/apple juice.
« Last Edit: September 21, 2017, 12:21:26 AM by rwalters »
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Quadman750

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Re: Another MAK cookin' fool
« Reply #4 on: September 21, 2017, 04:55:47 AM »
Those are some good lookin ribs.
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zephyr

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Re: Another MAK cookin' fool
« Reply #5 on: September 30, 2017, 11:41:01 PM »
Beautiful color!   :clap:                                 ............................................     ZEP
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Vision

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Re: Another MAK cookin' fool
« Reply #6 on: October 01, 2017, 06:37:51 AM »
Yes, and coming from a wsm it's so nice to lay ribs flat.
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Queball

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Re: Another MAK cookin' fool
« Reply #7 on: October 01, 2017, 08:43:15 AM »
Looks like the "real deal" to me. .... Nice cook!
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Michael_NW

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Re: Another MAK cookin' fool
« Reply #8 on: November 05, 2017, 08:26:43 PM »
Delicious! I've experienced that my MAK really shines on ribs. I never knew what good ribs were until I gifted my old pellet smoker and purchased the MAK over a year ago, last spring. I had almost given up on them but now they are my fave meat to smoke. I seem to have a bit more trouble with the larger cuts like pork butt and brisket.

I'm still learning and adapting to my MAK.
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