Posts made by jtbel1988

Really like the weight of this material.

Paired with my IH type III. The corduroy tux

@Kasi:

Can get a size 33 here

https://ironheartgermany.com/products/ih-634s-uhr-21-23oz-raw-selvedge-denim-straight-cut-jeans-indigo

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Thanks!!! Got them

Missed out on size 33… Anyone returning size 33 from the states and want to save on the return shipping?

@Alex - I find the double indirect method pretty useful to generate more airflow… but damn does it use a lot of fuel. Almost 2x the burn rate when cooking ~275

The man in black. Johnny cash with some 21oz OD 888

@Jordan23:

+1

Enjoy ya addiction!

So true. IH is quickly taking over my closet.

New zip hoodie and 888 OD today.

New hoodie arrived. Love this thing already.

Think L is spot on. Cheers

Hi guys - the ribs were left overnight in the fridge with just pepper and sale (2:1 ratio and went heavy).

I have a kamado joe with a slow roller so I can get a pretty clean smoke going at 275.

Lump charcoal with a few blocks of post oak mixed in.

275 for 7 hours. Sprits with apple cider/water mix every 30 mins or so around 5.5 hours in. I did not wrap the ribs bc I wanted a really good bark. No need to wrap these bc it’s not as big as a brisket.

I let these ribs rest for ~3 hours in a cooler wrapped in butcher paper and a few towels. A long rest for beef ribs/ brisket is key.

Hope this is useful!!

Beef ribs smoked at 275 for 7 hours on a kamado joe. My best cook yet.

IHSH-218

Went to the tippler for a few cocktails with the wife. Pretty nice spot in meatpacking.

New to me Pam 111. Love it.

IHSH-156 today

At a brewery in Brooklyn (Folksbier… before they closed :()

Hill farmstead. Bottled during 2016. Stored in the cellar. Held up incredibly well.

Smoked porter aged in bourbon and wine barrels.

I recently picked up this IHSH-156 burgundy. I’m amazing by this fabric and love this solid color for UHF.

@Jett129:

@jtbel1988 Can you tell me more about how you cooked the ribs? They look delicious.

2 hours at 270. About 45 mins with foil wrapped under the ribs like a boat (preserves the bark).

I dusted the ribs with a rub called holy hog (meat church).

Cooked on kamado joe.

Ribs tonight

No dog injured

my girls…

Olive thermal today