Slow N Sear Barbecue
Christened my new Slow N Sear 2.0 on my Weber Kettle with some pork ribs
Rub used on pork ribs:
Meathead’s Memphis Dust
¾ cup packed dark brown sugar
¾ cup granulated sugar
½ cup paprika
¼ cup garlic powder
2 tablespoons freshly ground black pepper
2 tablespoons ground ginger
2 tablespoons onion powder
2 teaspoons crushed dried rosemary
Mix all the ingredients together in a bowl. If the sugar is lumpy, crumble it by hand or against the side of the bowl with a fork.”
Excerpt From: Meathead Goldwyn. “Meathead.” Apple Books. https://books.apple.com/us/book/meathead/id1115960173
Slow N Sear performed well. I followed directions that came with the Slow N Sear – started around 12 briquettes on one corner an let heat for about 15 minutes till fully lit and mostly covered in ash.
To that I added about 3/4 of a chimney started of unlit coals. These coals would light incrementally throughout the cook. On top of the coals I added 3-4 chunks of wood – pecan.
Keeping the temp where needed was a challenge at first and it ran up over 300°F. After about 20 minutes or so I was able to shut down the vents on top and bottom enough to keep the running temp in the 225°F-250°F range for most of the cook
Near the end of the cook, around 4.5 hrs, the temp started drifting lower. After stirring and shaking the coals a little I was able to finish the cooks with plenty of coals left in the end.
Also, I made sure to boil the water before adding it to the water reservoir as recommended. There was still a small amount of water remaining as well.
Overall I’m satisfied so far. The real test will be my first try at a whole brisket.
Amazon Links
Slo N Sear : https://amzn.to/2zXeidd
Weber 22″ Kettle: https://amzn.to/2ZCxH2d
Butcher Paper: https://amzn.to/2zYCThE
Disposable Nitrile Gloves: https://amzn.to/34sgNSY