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Demonstrating the STOK Charcoal Drum Set Up For Smoking Pork Ribs Using The STOK Insert System Rib and Kabob Insert
Part II Of Our Demo Using The STOK Grills Rib and Kabob Insert
Follow along throughout the day for updates. Plan going in is 3 hours with pit at 275, then to wrap when I get the nice color on theoutside and put them back on for another couple hours to continue cooking internally and get that fall off the bone juicy tenderness.
Couple of racks of spares from Market Basket-
Rubbed up with the Paul Prudhomme Blackened Magic Rub
On the Pit at 6:45AM Smoker set up with the minion method-
7:45AM One Hour In: Outdoor temperature 57 degrees. Pit temp 280.
One bottom vent closed completely, one half way open, one a quarter of the way open. Top vent wide open and plenty of smoke.
9:00AM Start Prep For Atomic Buffalo Turds
Bacon, jalepeno, whipped cream cheese, shredded Mexican three cheese cheddar mix, paprika.
Mix the whipped cream cheese and Mexican shredded cheddar and some paprika.
Cut off the top and slice the jalapenos in half and take out the white veins and seeds. Stuff the jalapeno with the cheese mixture.
Wrap the stuffed jalapenos with bacon.
9:40AM Pit temp 280 degrees.
We’ve got the color on the ribs that we want and when picked up with the tongs they split just a little, so it’s time to wrap em in foil. Got a little pull-back on the bones.
Place the foil down and lightly spritz with apple cider vinegar and some Stubbs BBQ sauce, then place the ribs meat side down and then apply more BBQ sauce on the other side
Wrap the ribs and place them back on the pit meat side down
Toss the prepped Atomic Buffalo Turds on the pit and cover it up for the next two hours. Thought being that the ribs and ABTs will both finish at the same time.
and now we wait and try to be patient…
11:00AM Update
Smoker temp dipped down to 239 so I opened all the vents. After five minutes she still didn’t jump up so I opened the feed door and tossed in a couple of handfuls if lump charcoal. It sees like there wasn’t much fuel left. Closed it back up and temps have resumed upward. ABTs are taking nicely to the smoke. One hour to go!
12:00PM Update:
Toothpick test. If the toothpick slides in with little to no resistance we’re ready to unwrap these bad boys.
Buffalo turds are ready-
Done now let’s slice ’em up and eat ’em
Stop and Shop East Gloucester Had Some Beautiful Beef Back Ribs This Morning.
Hit em with the Paul Prudhomme Rub (RIP Paul Prudhomme)
And set up the grill for a low and slow session seeking grill temps between 250-275.
Two hours in. Temps on the pit have been consistently between 250-275. Starting to get a little pullback on the bones.
After three hours I pulled them off sauced them with some stubbs bbq sauce and wrapped them up in doubled over aluminum foil.
Forty five more minutes on the grill foiled-up and they were ready to eat.
Northeast BBQ 