Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: pmillen on August 28, 2017, 12:29:28 PM
-
(https://igzklq-ch3301.files.1drv.com/y4mDAIP8HNyCwzQHZDdKHBA4lWtJNjDBPiDiaqErp0RuH0ZQM-8_pYMLB1il6di4Or7TqJT-Yn_wdWQHo9OB8W-lQpQLh3Vnwm5EdpSowNcOR7vNbWa-S_BXeLkuRX2n791zogddMsXGhE3s35roMxJo13iy0vA4RCboZ1waodQUlb9ziWhoWWEs7iqyiO-GEsQmOOlEm873BlU5uS48SFCyA?width=660&height=379&cropmode=none)
EDIT: The recipe is in the recipe section.
-
One suggestion if your doing these on a pellet smoker other than an FE is to leave the sugar off the bone side of the ribs to avoid burning them
-
They all look great. :lick:
-
Fast Eddy is the way to fly!
[ Invalid Attachment ]
[ Invalid Attachment ]
[ Invalid Attachment ]
-
Time to go to the freezer and pull out some ribs. Great job.
-
Beautiful, gents, simply beautiful :clap:
-
I only use the FE method now and the whole family looks forward to them. The only thing I change is the brown sugar coat. I completely leave it off as it seems to burn when the heat source is not set up like the PG-500. Those do look great!
-
I cook very similar but maybe even simpler. I put rub on both sides and through them on the smoker at 275°. Sometimes I put rub on the night before and sometimes right before I throw them on the pit. I check them at 3 hours and go from there. They are usually done in 3-4 hours. I don't sauce or add more rub at anytime throughout the cook or spritz or any of that stuff anymore. Since I don't cook in competitions, I don't focus on looks. I am most interested in flavor, tenderness, and simplicity. There always seems to be empty plates of clean eaten bones when I make them for any friends/family so they must be OK. ;D
-
I do them just like you Bar-B-Lew. I don't sugar them the night before. Take of the underside membrane, apply a rub and in the pit. Same time frame and then sometimes sauced, most times not.
Maybe we should call it the Bar-B-Que-Lew-Ball method :clap:
-
I do them just like you Bar-B-Lew. I don't sugar them the night before. Take of the underside membrane, apply a rub and in the pit. Same time frame and then sometimes sauced, most times not.
Maybe we should call it the Bar-B-Que-Lew-Ball method :clap:
Is your recipe in the pork section? ................................ ZEP
-
Looks Great.
I've been doing what I think is Fast Eddy's recipe on my FEC 120. I'm not sure if the cooking temp is correct for my FEC 120.
The Youtube video I watched was Fast Eddy doing St Louis style on a PG 500. He was using a cook temp of 275 Degrees.
I'm wondering if the correct temp on a FEC 120 would be somewhat lower due to the FEC's convection air fans.
Anyone have any thoughts on the cooking temp?
-
I'm wondering if the correct temp on a FEC 120 would be somewhat lower due to the FEC's convection air fans.
Anyone have any thoughts on the cooking temp?
Memphis owners may have some insight. Their pits are convection fanned.
-
Looks Great.
I've been doing what I think is Fast Eddy's recipe on my FEC 120. I'm not sure if the cooking temp is correct for my FEC 120.
The Youtube video I watched was Fast Eddy doing St Louis style on a PG 500. He was using a cook temp of 275 Degrees.
I'm wondering if the correct temp on a FEC 120 would be somewhat lower due to the FEC's convection air fans.
Anyone have any thoughts on the cooking temp?
If your ribs finish faster than stated FE method than I think the fans might help it cook faster
-
There has got to be someone with a FEC120 on this site. .... GW, start a new thread and title it "FEC120 owners, Need some help". Then explain your situation in the thread. There's got to be a bunch of owners of that unit here. If not, call Cookshack.
-
I'm wondering if the correct temp on a FEC 120 would be somewhat lower due to the FEC's convection air fans.
Anyone have any thoughts on the cooking temp?
Memphis owners may have some insight. Their pits are convection fanned.
I go 275 on the Elite.
-
I thought every pellet unit was convection...
-
I thought every pellet unit was convection...
The term convection has a new meaning when referring to ovens, electric, gas and pellet fueled. When scientists refer to convection currents they mean air movement (or liquid) caused by warmer (lighter) material rising and cooler (heavier) material sinking. So every oven probably has natural convection currents.
But, as usual, an advertising person misappropriated the word. Now it applies to ovens with fans circulating the inside air. Its use has nothing relative to science. As you can probably infer, it annoys me.
EDIT: Stupid spelling creeps in.
-
Yes! we see the inference. ???
-
I cooked two slabs of baby back ribs on the FEC 120.
I cooked them at 275 Deg. They finished in around 2.5 Hrs. I have to say, they were the best ribs I have cooked in quiet a while. The only thing I did really any different is I didn't use the bend test to determine doneness. I used the toothpick test this time.
I found that the toothpick test indicated the ribs were done sooner than I would have otherwise determined by bending. This really made the ribs tender and juicy.
Based on my experience, on the FEC 120 the 275 Deg cooking temp is perfect.