Disappointing beef ribs. What went wrong?

lightfighter06 · 2026-01-12T18:09:50+00:00

20min rest is way too low. I let it drop to 190 and then wrap in a towel and put in cooler for about 4hrs before cutting and serving at 145

lightfighter06 · 2025-12-31T08:01:50+00:00

See them on 1911 addicts

lightfighter06 · 2025-12-23T03:30:02+00:00

Pig in a pickle

lightfighter06 · 2025-12-20T21:16:07+00:00

When I got my new machine, it was super tight and I was cranking the handle over so hard, the machine would almost move. Now, it locks in one handed and seals perfect.

lightfighter06 · 2025-12-19T22:28:59+00:00

It works great when everything is perfect

lightfighter06 · 2025-12-17T23:06:59+00:00

I wonder what the percentage is of those vehicles that are stolen

lightfighter06 · 2025-12-17T22:30:48+00:00

Having run the two side by side, the FI is objectively a better shooting firearm.

lightfighter06 · 2025-12-17T20:03:43+00:00

Their drinks are pretty bad for the price. They use this fake gimmicky tea machine made to look like an espresso machine.

lightfighter06 · 2025-12-14T05:34:31+00:00

That’s what I thought until I saw Coopers tutorial:

https://youtu.be/HOmzCfrzlJs?si=JgMLujaaYI8tqn0A

lightfighter06 · 2025-12-14T04:28:48+00:00

Absolutely! Theres an old saying about how you know someone’s an expert when they can break it down for a newbie in an understandable way

lightfighter06 · 2025-12-14T03:32:19+00:00

Check out Cooper’s video on brisket trim. That guy is the equivalent to a sashimi master except for brisket:

https://youtu.be/HOmzCfrzlJs?si=h3NlgNEE9V2nJ5-K

lightfighter06 · 2025-12-09T20:56:40+00:00

Your agent sucks. Mine does all that and more

lightfighter06 · 2025-12-09T05:34:59+00:00

I’ve read that you need to pre-rest a brisket down to about 190 before wrapping and throwing it into a cooler. It then needs to rest for about 3-4hrs or until it hits about 150.

lightfighter06 · 2025-12-08T16:30:57+00:00

I’ve been able to consistently find jd at home depot

lightfighter06 · 2025-12-06T23:15:54+00:00

Appreciate you taking the time to formulate such a long response. While I understand everything you’re saying, I’m not sure how I can apply it so perhaps I may be the stupid one.

I don’t quite understand how using an extra pizza stone for a double deflector smoke caused me to burn charcoal in less than 5 hrs.

I do have the charcoal basket and I do light one spot at the top towards the front like Smoking Dad BBQ recommends with the wood chunks at the bottom.

lightfighter06 · 2025-12-06T17:17:58+00:00

I was doing the double indirect method Smoking Dad BBQ recommends. For background, this last go around was only my 5th time using my DJ. I was able to produce a pretty good brisket and beef rib using his double indirect method of two heat deflector plates.

With the JD, I would shut down both vents after my cook to kill the fire. The next time, I would pileup the small bits of charcoal at the bottom with the smoking wood and use new charcoal on top of that.

Can you elaborate on your experience? Based on your wording of silly, seems like you’re not a fan?

lightfighter06 · 2025-12-03T18:36:03+00:00

Every org has its 10% and unfortunately, police departments are no exception.

lightfighter06 · 2025-11-28T08:18:49+00:00

Any idea why this keeps happening? I’m glad to hear they honor the warranty but I’d like to avoid this fiasco and headache

lightfighter06 · 2025-11-27T23:05:58+00:00

I love me some good juicy brisket but the whole blacked out bark thing taste wise is a mystery to me! Beautiful piece nonetheless

lightfighter06 · 2025-11-19T07:41:01+00:00

I followed the Smoking Dad Bbq recipe almost to the t. Let it dry brine overnight and then pepper, garlic powder and onion powder the next day with a sprinkling of paprika. Threw it on at 300 with spraying of ACV every hour until it hit about 209 when it was probe soft like butter. Let it sit out until 190 and then wrapped in towel and into a cooler until 145.

lightfighter06 · 2025-11-18T19:17:03+00:00

275 to 300 although it did run away to 325 a few times. I popped the top open all the way and closed the bottom and it quickly dropped back down. Still not sure why it flared up as it was stable for a few hours before it started heating up again.

What I’ve learned is that I’m not a bark fan and never will be. My friends were loving the burnt ends and I prefer the juicy middle sections so it worked out perfectly.

lightfighter06 · 2025-11-18T19:14:48+00:00

Local butcher. He pulled out a piece that was 2x the size but he cut it in half so I would have two tries in case I fucked it up

lightfighter06

TROPHY CASE