Found some baby backs on sale last week...

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Poppers is life

Chopped up some leftover rib tips from a recent spares cook. Recommended.

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Dude. KCU if I get rich I’m just going to contract you to feed me.

KC BBQ Store free shipping flash sale

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Always wanted to do the bologna burnt ends.

Smoked bologna is the bomb.
I am smoking a couple of racks of beef ribs for the Chiefs game. Bought a Yoder last year. I put in a couple of smoke tubes and let it go. The APP to control the thing makes life really easy. I have XL big green egg as well but have only been using it for steaks and Pizza lately.

Flat tops have become really popular. Here's a quick video on how to deep clean them. The cleaner at the beginning is EcoLab grill cleaner.


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I just use a bench scraper to push everything to grease trap, get a paper towel, run the bench scraper with a paper towel over it until it's clean. Biggest thing is do it while it's hot.

A few times early on I did some shit with some sugar in it that stuck pretty good and I just used some water in a squirt bottle. If it's seasoned, the steam from the water should release your burned on shit.

I'm not looking to use any chemical on mine.

There is A LOT wrong with that video. While the operator may have got the end result they want, the procedure is incorrect and unsafe. I would suggest to Google the 3M video on high temperature grill cleaner and use the glycerin based product along with the long handle scrub and squeegee sold by them. I recommend 3M because it is sold lots of places and they invented this technology (many copies now out there). Also, NEVER pour that much liquid on your hot flat top - good way to not have a working flat. YMMV.

Depending on what I cook on it, I'll use scary soap to clean it. Gasp. I know.

It gives me a chance to keep ot freshly seasoned.

Smoked a tri-tip as you would a brisket aka trisket. Turned out so damn good, very juicy and tender.

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I love smoked tri tip. It's one of my go to favorites. I have been smoking a lot more meat this year. We used to go out to eat on Sunday after church. But it's gotten so expensive, that we hardly ever go now. My wife is the piano player, so Sunday starts with practicing with the choir and it's just a long morning for her. So I do Sunday lunch on the smoker. One week I'll do Salmon, next week ribs, another week tri tip, another week chicken, etc We eat so much better for a lot less money, and eat on it for a couple of days after. My family doesn't complain a bit about not going out to eat and I enjoy doing it.

OUTSTANDING work! How long, what temp(s), when did you put it in paper?

County style pork ribs, getting ready for game 3.

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Damn man, I didn’t see your post. My bad brotha, I did 225 until internal temp hit 120 (rare). I wrapped and took it off at 155-160.