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The Water Cooler
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Why didn't anyone warn me?
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<blockquote data-quote="dennishoddy" data-source="post: 4283618" data-attributes="member: 5412"><p>Speaking of the Blackstone griddle, I found this gem of cast aluminum that sits on the grill of the pellet stove.</p><p>Cranked the temp up to 400*, let it soak the heat and put bacon on it. Shut the lid and had a quick fry.</p><p>Then on to Oklahoma onion burger that turned out incredible with some deer burgers.</p><p></p><p>[ATTACH=full]487777[/ATTACH]</p><p></p><p>The trick to smoking ribs on the blackstone 20" is to get one with the high dome lid.</p><p>Get a cheap warming grate that's about 11" wide or less that's about 1/2" off the grill surface.</p><p>Prep the ribs just as one would do on a smoker, cutting the slab in half as a full won't fit.</p><p>Put them on one side, using the very lowest heat setting on the other side for indirect cooking.</p><p>Get on Amazon and buy a cheap 6" smoke tube that one fills with wood pellets, lets burn for about 10 minutes and then blow out the fire. It will smoke for about 6 hours. Not heavy smoke either. Very light smoke taste. While cooking, on low, the temps under the hood will run about 250 degrees, so a three hour cook uncovered will make some really tender ribs with a beautiful color.</p><p>They won't be fall off the bone which I don't like. A rib should have a little bite but leave a clean bone for the perfect rib.</p><p>Fall off the bone is nothing more than pulled pork.</p></blockquote><p></p>
[QUOTE="dennishoddy, post: 4283618, member: 5412"] Speaking of the Blackstone griddle, I found this gem of cast aluminum that sits on the grill of the pellet stove. Cranked the temp up to 400*, let it soak the heat and put bacon on it. Shut the lid and had a quick fry. Then on to Oklahoma onion burger that turned out incredible with some deer burgers. [ATTACH type="full" alt="IMG_3106.jpeg"]487777[/ATTACH] The trick to smoking ribs on the blackstone 20" is to get one with the high dome lid. Get a cheap warming grate that's about 11" wide or less that's about 1/2" off the grill surface. Prep the ribs just as one would do on a smoker, cutting the slab in half as a full won't fit. Put them on one side, using the very lowest heat setting on the other side for indirect cooking. Get on Amazon and buy a cheap 6" smoke tube that one fills with wood pellets, lets burn for about 10 minutes and then blow out the fire. It will smoke for about 6 hours. Not heavy smoke either. Very light smoke taste. While cooking, on low, the temps under the hood will run about 250 degrees, so a three hour cook uncovered will make some really tender ribs with a beautiful color. They won't be fall off the bone which I don't like. A rib should have a little bite but leave a clean bone for the perfect rib. Fall off the bone is nothing more than pulled pork. [/QUOTE]
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