BBQing Reefers - What's on your grill/smoker?

ReefHomieJon · Dec 25, 2019

Looks like we’re all just as good at Q’ing as we are reefing lol

flyline · Dec 25, 2019

Goodreefer murrieta here right off cal oaks... almost bought a house up in canyon lake lol

ReefHomieJon · Dec 25, 2019

Spare Ribs I cut down to St. Louis (rib tips saved of course) Applewood smoke 3-2-1 method at 225-250 degrees. This was during the second hr I believe. Still had a lot more cooking to go in this pic. But its the only pic I took. I typically don’t take pics when I Q But I wish I had a pic when they were done, pre and post glaze!

ReefHomieJon · Dec 25, 2019

flyline said:
Goodreefer murrieta here right off cal oaks... almost bought a house up in canyon lake lol

What’s up neighbor! Lol I almost bought one in there too but I ended up in canyon hills which is literally 1 minute east of canyon lake

ReefHomieJon · Dec 25, 2019

flyline said:
Goodreefer murrieta here right off cal oaks... almost bought a house up in canyon lake lol

What’s your tank lookin like??

flyline · Dec 25, 2019

I have a good friend that lives up in canyon hills.... as far as my tank I think next weekend I’m going to get it wet and start cycling it. When I moved out here I tore down my old tank sold everything so I’m starting fresh. Just bought a bunch of new pumps, powerheads and a protin skimmer along with some other stuff so I’m pretty excited to get it going. Oh and those ribs are looking great.

ReefHomieJon · Dec 25, 2019

flyline said:
I have a good friend that lives up in canyon hills.... as far as my tank I think next weekend I’m going to get it wet and start cycling it. When I moved out here I tore down my old tank sold everything so I’m starting fresh. Just bought a bunch of new pumps, powerheads and a protin skimmer along with some other stuff so I’m pretty excited to get it going. Oh and those ribs are looking great.

That’s cool, hopefully I get to see your build thread when it gets going. I’m about to do an official one today. What size tank are you goin with?

flyline · Dec 25, 2019

I’m going to try and do a build thread I’m going to set up a 75 gal.... what about you? What size do you have? Is it set up?

ReefHomieJon · Dec 25, 2019

Yea I set it up in the summer and it went live July 28th. 125ga DT and a 100ga basement sump

Bj’s Reef · Dec 25, 2019

I smoked these beef ribs yesterday.

ReefHomieJon · Dec 25, 2019

tigerhawk said:
I smoked these beef ribs yesterday.

Mesquite? Hickory?

ReefHomieJon · Dec 25, 2019

goodReefer125 said:
Mesquite? Hickory?

I’ve never done beef ribs. What’s the temp and cooking method?

Bj’s Reef · Dec 25, 2019

I used Hickory wood, and I seasoned them the night before. Then the morning of I take them out of the refrigerator and let them get to room temperature for an hour. I smoke them at 200 degrees for about seven or eight hours. During the last hour I brush on the barbecue sauce to let it caramelize. Then it’s game on.

flyline · Dec 25, 2019

those ribs are making me hungry tiger. Goodreefer nice a 125 and a sump in basement... that’s good wish my house had a basement would make hiding the equipment so much easier. I was going to run sump I’m garage but it gets too hot out there during summertime and did not want to buy a chiller.

fishybizzness · Dec 25, 2019

My son smoked a whole Turkey for Christmas! Delicious!

ReefHomieJon · Dec 26, 2019

flyline said:
those ribs are making me hungry tiger. Goodreefer nice a 125 and a sump in basement... that’s good wish my house had a basement would make hiding the equipment so much easier. I was going to run sump I’m garage but it gets too hot out there during summertime and did not want to buy a chiller.

Yup I got a chiller for that same reason. Dumps in my gargage. Got it used. Good deal and everything worked out perfect

Billdogg · Dec 26, 2019

I did 14lb of boneless rib roast yesterday. ~2hrs @ 225 to an internal temp of 123 gave me a nearly perfect medium rare.

Put on the rub the night before, let them come up to temp in the kitchen while we were getting other stuff ready.