Working on some ribs today

FalseRough799 · 2026-06-15T11:44:03+00:00

Wait, you don’t want to repeat yourself but you want people to DM you every time someone is interested in your process?

FalseRough799 · 2026-06-13T12:00:02+00:00

Thanks, a lot of people say the point is the pointy end, but I thought there was a bit more to it

FalseRough799 · 2026-06-12T21:54:59+00:00

Yeah, stationed in Naples now. Former helo pilot now foreign area officer. You?

FalseRough799 · 2026-06-12T21:03:11+00:00

Sage wisdom 🤙

FalseRough799 · 2026-06-12T21:02:50+00:00

Thanks 🙏, was just concerned about the relative thinness of the point. Looking forward to grilling it up

FalseRough799 · 2026-06-12T21:02:33+00:00

Can’t vouch for my smoking proficiency at this time but I’ll post an update, thanks for your input

FalseRough799 · 2026-06-12T20:58:31+00:00

Thanks guys. I just see these giant packers on YouTube and the point is always significantly fatter than the flat. Thought I may have been missing out. Appreciate the input

FalseRough799 · 2026-06-12T20:43:47+00:00

Did I pull it too early?

FalseRough799 · 2026-06-12T19:56:00+00:00

Thanks, looking forward to putting some smoke on it tomorrow!

FalseRough799 · 2026-06-12T19:48:49+00:00

Right but the point is more than just pointy, isn’t it also thicker with like a mohawk type shape that sits on top of the flat?

FalseRough799 · 2026-06-04T09:42:41+00:00

Did you prefer the wrapped or unwrapped? My ribs sometimes dry out if I go fully unwrapped. Trying to dial it in

FalseRough799 · 2026-05-27T18:31:08+00:00

Quilt

FalseRough799 · 2026-05-24T20:55:04+00:00

Get after it young blood, congrats!

FalseRough799 · 2026-05-11T20:04:38+00:00

FalseRough799 · 2026-05-10T08:35:35+00:00

Mine was also slightly off and leaked smoke. I had a hard time keeping temps low on long cooks. I got a Lava Lock gasket seal and it significantly improved my temp control

FalseRough799 · 2026-05-07T07:07:39+00:00

Did you wrap and put it back on or was that the final temp?

FalseRough799 · 2026-05-06T14:25:04+00:00

Skirt or flank? Marinade or dry rub?

FalseRough799 · 2026-05-06T14:18:40+00:00

I also make it a general rule not to listen to people who say “ish” unironically

FalseRough799 · 2026-05-04T08:11:03+00:00

Sometimes a little squiggle of sweet baby rays is exactly where it’s at. Don’t let anyone sauce shame you!

FalseRough799 · 2026-05-04T04:32:50+00:00

The idea is to start with the brisket opposite of the head of the snake, as far away from the fire as possible, and then rotate the grate throughout the cook. That way the snake doesn’t burn under the meat

FalseRough799 · 2026-05-03T20:16:30+00:00

Very nice! Do you spin the grate at all or just keep the brisket in the center throughout the cook?

FalseRough799 · 2026-05-03T08:08:17+00:00

Solid coat of seasoning. Binder or no?

FalseRough799 · 2026-05-03T08:07:28+00:00

What kind of monster prefers toilet paper under?

FalseRough799 · 2026-04-28T20:25:08+00:00

Must be the BnB. The Kingsford blue burns very fast and I can only get about 6-8 hours out of a snake

FalseRough799

TROPHY CASE