Beef Plate Ribs On The GMG Davy Crockett

[@meatcranium4280]

Another thing people don’t realize is that, just because you don’t see smoke doesn’t mean the food ain’t get smoke. A clear smoke is burning clean. That’s a good thing. My Pellet Smoker, smokes for the first 20-30 minutes, then nothing. Food still comes out with a Smokey Flavor

[@MadHorseBBQ]

MeatHead I’ll agree with that. I’ve been on a hot and fast method lately with my briskets and I almost think they taste more smokier with thinner smoke.

[@TomHorsmanAmateurBBQ]

Cool! I like the use of the Tenderizer!

[@stevepool8034]

Hi Bri: Love your P&S pit. Looks like it cooks great! I am on the fence between the P&S 850 and the MAK 1. My biggest concern about the P&S is possible high pellet consumption due to the heavy construction. What's been your experience on pellet consumption? Thanks for any help.

[@MadHorseBBQ]

Steve Pool well I’d have to say it’s comparable to my rec tec. As for an exact amount it uses an hour at a certain temp I’ve never really payed attention. The true test will be how it does this winter.

[@stevepool8034]

Thanks, Bri. I look forward to hearing how the winter goes.

[@randomactsofcooking]

Looks like you coulda cut them with a butter knife. Those were some great looking beef ribs ya got there. I like the Oak Ridge BBQ Black Ops rub too.

[@MadHorseBBQ]

Random Acts of Cooking thank you! I definitely like that rub but I’d still have to say my favorite run to use on brisket, beef ribs, or chuck roast has to be 50/50 coarse S & P.

[@HeavyMetalBarBQue]

Hey Bri! Loving the beef ribs! Just a question about the needler/tenderizer? Haven't seen this on ribs......what is your thinking with this? I'm always up for something new! \m/

[@MadHorseBBQ]

Heavy Metal Bar-B-Que I watched a video on Facebook where a guy at a competition showed how he prepped beef ribs and he used it. So I figured I’d give it a try.

[@johnknapp6328]

Ribs look good, how many pounds of pellets for 9 hour cook.

[@MadHorseBBQ]

John Knapp oh I’d say it was close to 3/4 of a pound per hour.

[@sideyardbarbecue3214]

I’d like to see a comparison vid with that grill and your dads new camp chef pursuit. Ribs looked good 👍

[@ryanharrison2135]

Those turned out great. Oakridge jerk seasoning is amazing on wings.

[@chargriller6547]

Brisket on a stick😂 Nice job. Looks like the Davy Crockett did alright. I’ve never tested the weight capacity on the side shelf but it’s good to see 12 oz is no problem👍 Nice cook Brian.

[@hyjuki87]

"sorry, my mouth is full, but ah... wow, that is, let me take another bite here real quick"... hahah... yeah

[@BM1620]

I like what ya got going on on the spring legs, those freeze plugs?