🔥 What's Smoking/Cooking on your Pit Boss?

Could you post the recipe for the beans?
1 can of canelli beans
1 can of Northern beans
1 can of pork and beans
1 cup chopped onion
3/4 cup ketchup
1/4 cup brown sugar
1/4 cup Molasses
1/4 cup bourbon
2 tablespoons yellow mustard
1 Tablespoon worcestershire sauce
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper

Combine all ingredients in slow cooker and cook for 4-5 hrs on low
 
1 can of canelli beans
1 can of Northern beans
1 can of pork and beans
1 cup chopped onion
3/4 cup ketchup
1/4 cup brown sugar
1/4 cup Molasses
1/4 cup bourbon
2 tablespoons yellow mustard
1 Tablespoon worcestershire sauce
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper

Combine all ingredients in slow cooker and cook for 4-5 hrs on low
Perfect! Thank you! I'm having a Kentucky derby party and that will be on the menu along side some form of bourbon ribs. Thanks!
 
Making ribs for the first time this year. Bought a three pack of the back loin ribs from Costco this morning. I'm cleaning out my spice cabinet, so I used a mix of Memphis dust, famous dave's, and a barrel rub from one of the clubs. Hopefully none of the flavors clash with each other.

Couple things I'm doing differently today. First of all, I trimmed some of the extra loin meat from the top of the ribs. Our family really likes normal sized baby back ribs, not the extra meaty ones from Costco. We'll see if this was worth the effort this morning. I took the trimmings and put them in a foil pan with rub, and hopefully that'll make for a tasty mid-afternoon snack.

The other change I'm making is that I'm not using any temp probes today like I usually do. I'm going to put it on the smoke setting for about an hour, and then probably set it at 250 for the rest of the afternoon. I'm not going to wrap it today either. I'll just check using the bend test, and pull them off when they are ready. And I'll probably do a little spritzing with a mix of apple juice and apple cider vinegar, and swap around their position on the grill every so often. Smoke tube has a mix of cherry pellets and apple chips.

PXL_20230422_180456427.jpg
 
Making ribs for the first time this year. Bought a three pack of the back loin ribs from Costco this morning. I'm cleaning out my spice cabinet, so I used a mix of Memphis dust, famous dave's, and a barrel rub from one of the clubs. Hopefully none of the flavors clash with each other.

Couple things I'm doing differently today. First of all, I trimmed some of the extra loin meat from the top of the ribs. Our family really likes normal sized baby back ribs, not the extra meaty ones from Costco. We'll see if this was worth the effort this morning. I took the trimmings and put them in a foil pan with rub, and hopefully that'll make for a tasty mid-afternoon snack.

The other change I'm making is that I'm not using any temp probes today like I usually do. I'm going to put it on the smoke setting for about an hour, and then probably set it at 250 for the rest of the afternoon. I'm not going to wrap it today either. I'll just check using the bend test, and pull them off when they are ready. And I'll probably do a little spritzing with a mix of apple juice and apple cider vinegar, and swap around their position on the grill every so often. Smoke tube has a mix of cherry pellets and apple chips.

View attachment 3956
Sounds like a good plan. Tell us the outcome then.
 
Making ribs for the first time this year. Bought a three pack of the back loin ribs from Costco this morning. I'm cleaning out my spice cabinet, so I used a mix of Memphis dust, famous dave's, and a barrel rub from one of the clubs. Hopefully none of the flavors clash with each other.

Couple things I'm doing differently today. First of all, I trimmed some of the extra loin meat from the top of the ribs. Our family really likes normal sized baby back ribs, not the extra meaty ones from Costco. We'll see if this was worth the effort this morning. I took the trimmings and put them in a foil pan with rub, and hopefully that'll make for a tasty mid-afternoon snack.

The other change I'm making is that I'm not using any temp probes today like I usually do. I'm going to put it on the smoke setting for about an hour, and then probably set it at 250 for the rest of the afternoon. I'm not going to wrap it today either. I'll just check using the bend test, and pull them off when they are ready. And I'll probably do a little spritzing with a mix of apple juice and apple cider vinegar, and swap around their position on the grill every so often. Smoke tube has a mix of cherry pellets and apple chips.

So those were the best batch that I've made since I got my Pit Boss (and the family agreed), although I had to stray a little bit from the original "plan" of just letting them cook until they were ready. I found out about 2 hours into the cook that we had plans tonight that weren't on the calendar, so I had to speed things up toward the end, but I refused to wrap them in foil.

Once I realized I had a deadline, I pushed up the temperature to 300 after 3 hours, and then up to 350 for the final push. It took a total of 4:45 on the grill. The end ribs got a little toasty, but they were still pretty good. The rest were amazing. I don't think I'll ever wrap in foil again. I'm sure I'm probably doing something wrong when I do, but they end up just tasting steamed and not barbecued. Even the one time that I only wrapped them for 45 minutes, they weren't very good.

I brushed Sweet Baby Ray's on 2 racks and left the 3rd rack sauceless. Oh, and the rib nugget snacks were really good, too, although no final pictures of those. Those were on the grill for about 3 hours.

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So those were the best batch that I've made since I got my Pit Boss (and the family agreed), although I had to stray a little bit from the original "plan" of just letting them cook until they were ready. I found out about 2 hours into the cook that we had plans tonight that weren't on the calendar, so I had to speed things up toward the end, but I refused to wrap them in foil.

Once I realized I had a deadline, I pushed up the temperature to 300 after 3 hours, and then up to 350 for the final push. It took a total of 4:45 on the grill. The end ribs got a little toasty, but they were still pretty good. The rest were amazing. I don't think I'll ever wrap in foil again. I'm sure I'm probably doing something wrong when I do, but they end up just tasting steamed and not barbecued. Even the one time that I only wrapped them for 45 minutes, they weren't very good.

I brushed Sweet Baby Ray's on 2 racks and left the 3rd rack sauceless. Oh, and the rib nugget snacks were really good, too, although no final pictures of those. Those were on the grill for about 3 hours.

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Looks great. The last batch of ribs I did I didn't wrap and I completely agree with you they were much better.
 
Did my first smoke in my new Pit Boss PBV4PS2. My daughter has recently had major brain surgery and I decided to cook her a Sunday roast dinner. She's never really had beef before, and what a way to introduce it to her. So I did a 1.7kg Picanha, used a very light Maple rub, did not want to kill this lovely bit of meat with a SPG. 250F, pulled at IT 140, wrapped for 40 mins in paper. total cook time was 3 hrs. The meat was sensational, nice bark, not a bad smoke ring, medium, very juicy, and super tasty. My daughter loved it, as did the whole family, clean plates and just enough meat left for a sandwich. Did a big Rump Pork Chop for the missus:)
Picanha  Slices jpg.jpg
 

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