6 Racks of Ribs on Char-griller Grand Champ done 3 ways: 321, 411, & 6 Lets see what is better?
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- Опубликовано: 10 апр 2021
- Six racks of ribs on the Char-Griller Grand Champ. Cooked 2 racks 321, 2 racks 411 and 2 racks no wrap - 6 hours
The smoker:
The Grand Champ by Char-griller did great. I did NOT flip the inside baffle over for this cook. It was left as designed, but will try this next time. Unlike my last cooks with a much smaller amount of meat, I did see higher temps on the firebox side, about 30-40 degree change.
Only one of the probes in the chart (channel 1) was really accurate, but I did leave channel 2 in the entire time.. I just did not calibrate that and feel it is off a bit. The meat probs had been removed and just sat on top of the meat for the most part.
The flavor and performance of the grill is on point with some much more expensive smoker I have used. It is MUCH better than the old style Char-Giller models IMHO. I have used the OKJ (owned by Char-Griller now) highlander and would say this is similar with a few extra mods and value.
The RIBS:
Purchased from Costco. Rubbed with a homemade rub. Paprika, brown sugar and some other basic rub spices. Sprayed with Magic Rib Juice - recipe in video, and used home made tallow as a binder.
When wrapped I added: Apple Juice, butter and a little honey.
Here is the temp chart, the meat temp is NOT accurate after the wrap, but the Channel one is. It was placed ¼ of the way from the firebox on the grate. share.fireboard.io/C7A323
The Results:
The 411 seemed to be the best all-around for us. They did not fall off the bone but had a soft bite to them. I think these had a great combo of "cook" vs bite.
The 321 came out great, but again need just a bit more time to be "fall off the bone". A little more done than the 411 but next time I will cook longer to get the bone to "pull out". I was happy as I do not like the "overcooked" ribs. My wife LOVES them like that, so I do it. She was a bit disappointed in the texture, but the flavor made up for it.
6 hours no wrap: The unwrapped needed a bit more time, as I undercooked. I had a clue from the "bend" test but wanted them all off at the same time.
The Verdict:
DON'T RUSH!! All came out tasting great, but could have been a bit better. I under cooked all of them honestly. Higher temp, or longer time was needed.
The kids polished off the 411 first and 321 after that, We had a bit more than one rack left, and they all where the 6. The wife liked the softer 321, but would have liked them done a bit more. 
Хобби
Good stuff man. Something I learned from Aaron Franklins master class that changed the way I manage my fires was always keeping your exhaust wide open and your door at minimum cracked (can have wide open if the outside temps are warm). Control your heat with the size of your fire oppose to choking up the airflow. This makes keeping your smoke clean for the entire cook so much easier. Keep making videos man, love your stuff!
On every offset I have used, this is the method I use. Thank you and I completely agree. I like small controlled fires. I would rather toss logs on more often and avoid the dirty smoke. I do start with a bed of lump and usually replace that if I wrap. Otherwise pre-heating and controlling the door vent has worked for me. Thanks for the input!!
@Colman Blackmore I have this smoker and thats what i do. on warm enough days, i leave side door on fire box wide open and also exhaust wide open. tricky at first, but its great once you get it!
Awesome my man. Those look extremely good. I just got my Grand Champ XD. Just waiting for all this rain to go away. So I can have my first cook on it.
Good job man.
Keep it up.
Thank you!
Those look great man! I used rendered bacon fat as a binder for my pork belly brisket. Amazing bark!
Great looking ribs. I have that same smoker. I love it. Im actually wanting to pick up a second one.
New to ur channel. Look forward to seeing more.🍺🍺🍺
what temp gauges did you get for the two on the low corners? I cant find any that fit.
Just got a offset and my temp difference from left to right is 50 to 60 degrees any suggestions on how to even that out?
Love the Grand Champ! A dare anyone to find a Better Off-Set for $500. Your Ribs look Amazing 👏
Thanks and I agree. It has been a while, but I do have new content coming. Anything you would like to see done on it?
@@DonKsBBQ Boston Butts!
Found one at Home Depot for $250 this weekend. Went in for humidifier filters and came out with a new smoker! My first smoker was a cheaper Chargriller I had modified, and I knew I was looking at a good deal I couldn't pass up.
Upgrades to help maintain the heat on your XD Champ! ruclips.net/video/nCd3wwNwv9o/видео.html
What thermometers are you using? Do you find them to be accurate?
I use the “FireBoard” I have calibrated them with ice water and boiling water and they are accurate. I did buy an aftermarket probe and out of 3 one was bad. I love the FireBoard! The links I post with the graphs are direct from the site. I will do a review on it soon.
@@DonKsBBQ what are your analogs. I love the look of those. Can’t find them anywhere
So which one was your favorite?!?!?
👀🤤🤤🤤
Buy beef kindey fat for tallow.dont use the shitty fat that you’re using
I have had no issues with the brisket fat and prime rib fat. What is the benefit and difference from this to kidney fat after you process? Is it worth the extra money to buy?
@@DonKsBBQ,yes kidney fat is worth buying and doesn’t cost very much as most butchers throw it away.I worked in a slaughterhouse for 22 yrs..look up some videos on how to render kindey fat.
@@zivaandzeusshenanigans1113 thanks for the tip. I will check it out and see if I can find some local!