There are so many ways to smoke Pork Ribs, but my favorite way is the good old fashioned dry rubbed and slow smoked method, with a little spritzing. These No Wrap Rec Tec Ribs are going to steal the show at your next backyard BBQ. This recipe is a great way to get tender fall off the bone ribs that are not overdone and steamed from being wrapped in foil. The flavor of the rub, the smoke, and the meaty ribs are more intense and flavorful, in my opinion when they are smoked throughout the process.
You can use any smoker you have for this no wrap rib recipe, but the smokers I have used for this recipe are The Big Green Egg & The Rec Tec 700 Pellet Grill. The method is the same for both, but the time it takes to smoke the ribs always varies, depending on the smoker and the ribs you pick out at the butcher.
My favorite ribs for smoking are the St. Louis cut Spare Ribs. They are nice and meaty with a good amount of fat that will melt down within the ribs as they smoking, making for the perfect bite after 5-6 hours of low and slow smoking.
For this particular cook, I am using the Rec Tec 700 Pellet Smoker, which is a premium pellet smoker that has a nice consistent temperature controller. I even liked the smoker enough to build a Custom Grill Table for it. Definitely use whatever smoker you currently have to experiment and achieve similar results.
I purchased the new Rec Tec 700 about 4 months a go, after searching for the best pellet smoker under $1500. There are so many pellet smokers out there, it can be a real chore to narrow down your final choices. In the end, I narrowed my choices down to three pellet grills:
The Grilla Grills Silverbac Pellet Grill – product link
The Rec Tec RT-700 Wood Pellet Grill – product link
What drove my decision towards purchasing the Rec Tec 700 pellet smoker was the strong loyalty that all Rec Tec owners have towards their Rec Rec Smokers. I have had so many comments on my YouTube Channel videos about the quality of the product itself and the amazing response they get from their customer service team at Rec Tec. Many people have even had the owners themselves respond to their questions during the weekend. Definitely a team of people that care about their products and the people who use them.
The other strong items that drove me towards purchasing the Rec Tec 700 were the Overall Design and Looks of the Pellet Smoker, the rave reviews of the Temperature Controller, and the 40 lb pellet capacity of the pellet hopper. You can view my initial impressions of the Rec Tec 700 below or on my youtube channel.
After 4 months of use, let me tell you the best and worst things about the Rec Tec 700 Pellet Smoker, so you can make your own decision on whether to purchase the grill.
The Best Things about the Rec Tec 700
Sleek and Fun Design
This was a primary driver for my decision to purchase the grill. This grill is bad ass and looks great on your patio. The integrated bull horns on the front look great and the design of the Pellet Hopper is real sleek. I love the way the hopper is hidden behind the grill, so all you see is the front of the grill, which looks great. This was important to me, as I knew I wanted to build a grill table for my pellet grill. You can check out the grill table I built here.
Overall Quality of the Build
The Rec Tec 700 is a tank! This thing is built to last and is built out of thick steel and stainless steel parts. They put their name and money on the line with the quality of the build too, as it comes with a 6 Year Warranty! I recommend having a friend around when you put this pellet smoker together, as it is real heavy. I kind of threw my back out when lifting it up into position. Very sturdy build.
Huge Hopper Capacity
You cannot beat a 40 lb pellet hopper capacity. This hidden pellet hopper is huge! From my approximations, you could smoke for 36 hours straight before running out of pellets! Fire that sucker up on a Friday afternoon and you would be good until Sunday morning… wow!
Quality Thick Stainless Steel Cooking Grates
I love that it comes with high quality cooking grates that should last virtually forever. A lot of companies cheap out on this part and make the customer replace the grill grates 2 years later as they become a rusty mess. These should last a very long time.
Temperature Controller is Top Notch
I absolutely love this temperature controller. It is accurate as adavertised, but the best part is the ability to calibrate the temperature to your desired temperature monitor. So, if your ThermoWorks probe is reading 10 degrees higher than the grill is reading on its monitor, you can calibrate it to your trusted temperature gauge. I was not aware of this feature when I purchased it, but this is a game changer for me.
Zero Operational Issues or Problems
I have had zero operation issues with this grill. No issues with the pellets feeding and no issues with it burning out at any point. It maintains temperature rock solid and does what it is supposed to do. Works great, like it should!
The Wireless Rec Tec App
When I first purchased the Rec Tec 700, the app was not that great. However, they have made huge improvements and now it is one of the strong points of the grill. You can turn on your smoker withe the app, you can change temperature easily, and it gives you alerts when you hit temperature limits or if the temperature is reading high or low from the set point. I now love this app!
The Worst Things about the Rec Tec 700 Pellet Grill
No Hopper Chute to Empty the Hopper
This one is not a deal breaker for me, as I do not switch up the pellet “flavor” or type of wood very frequently. If you love to experiment with different types of wood frequently, then this could be a potential reason to look elsewhere.
No Integrated 2nd Shelf for a 2nd Grill Grate
This is the one feature I really think this grill should have. At at $1200 price point, I really think there should be an integrated shelf or at least an integrated bracket for a 2nd shelf. Currently, you can purschase a second shelf that stands right on top of the main shelf. Definitely an oversight for me and the one improvement I would love to see on future grills from Rec Tec.
It takes a long time to achieve higher temperatures
This large smoker takes a real long time to heat up to high temperatures. If you are looking to grills steaks or burgers on this grill, you should know that it takes 20-30 minutes to heat up to to 450°F. I have reverse seared a few ribeyes on this grill, and it it takes quite a while to get it done with that long ramp up time.
Light Smoke Flavor
The smoker flavor from Pellet Smokers can be underwhelming, depending on your preference of how much smoker flavor meat should have. This is true for the Rec Tec 700 as well. Ideally, I wish it would give a little more smoker flavor to the meat. If you have a charcoal smoker or a stick burner, you should know that this will not give you the same results. The results are not bad… but there is definitely less smoke flavor in the meat.
Should you Purchase the Rec Tec 700?
This is a personal choice, but I have had a lot of fun with my Rec Tec 700. Before I had a child, I did not see the reason to have a pellet grill, but now I love the convenience of having a pellet smoker. This smoker really is the ultimate in convenience and performance. It maintains temperatures accurately and has the ability to calibrate to your desired temperature, which I feel makes this smoker stand apart from some of the other pellet smokers out there. Combine that with the thoughtful design and it is certainly one of the best backyard pellet smokers out there.
My favorite things I have cooked on the Rec Tec 700 are St. Louis Pork Ribs and Smoked Pork Butt. It seems to really do well with high fat content cuts, such as the ribs and pork shoulders. I have also cranked out some pretty good wings with little effort. That is the best thing about the Rec Tec… it is just super easy to use and produce quality food.
Is it worth $1200? I would say yes. I think the quality and the long 6 year warranty justify the price tag. I know this costs too much for some, but I do feel it is a good value given the high quality build. If you are looking for a lower priced smoker, they also have smaller smoker options with the same high quality temperature controller. There are also a number of charcoal smokers under $300 or so that give amazing results too. You can check out my top charcoal smokers under $300 here.
If you love using your Rec Tec 700 and want to upgrade the look and feel of your Rec Tec Bull, then this DIY Rec Tec 700 Grill Cart might be the project for you. You can build this grill table in about a weekend’s time and it should last for many years of backyard BBQ fun. If you want detailed plans for this Rec Tec 700 Grill Cart, you can buy them right here.
I purchased the Rec Tec 700 for the look and the performance, but I wanted to take the look and function up a notch. I did not enjoy the small side table it comes attached with and did not want to spend nearly $200 for the front table accessory. After looking online for possible grill carts to build for a built-in look, I really did not find anything out there. So, this compact grill table is my solution. The convenience of the Rec Tec 700 Bull is taken to a new level, with tons of storage.
If you would rather watch a video on the build of this Rec Tec Table, you can check out my YouTube video below:
Rec Tec Grilling Cart Dimensions
The foot print of this grill cart is 6’9″ x 2’9″, which is relatively compact for the size of the grill. It has counter space on each side of the grill and has tons of storage underneath for Pellets, Grill Grates, and temperature monitors. The height is close to 36″ tall, which is the standard countertop height for kitchens.
The best way to show you how to build this grill table is to show you pictures of different progress points along the way. It is framed out of pine and then trimmed out with cedar material for all the sides and countertop as well. It came out beautiful after staining the sides and sealing the counter.
This is the basic structure of the Rec Tec Grill Cart. 2 x 4 framing with plywood used for the shelving floors. Aluminum flashing used for a barrier between the smoker and the middle shelf.
Another view of the basic framing for the Rec Tec 700 Grill Table. I used the Kreg Pocket Hole Jig for some connections of the framing to make it easy. The “sled” of the left if for the odd shaped rec tec temperature controller unit.
Building the oddly shaped Rec Tec temperature controller into the side table area was the most challenging part of this project. This is how it looks before trimming out the front of the grill table.
Backside view of the custom “sled” I built to house the Rec Tec 700 temperature controller
Backside view of the grill table main frame before adding the trim work and cedar tongue and groove vertical siding
After framing, I installed the interior siding to box in the center grill area. Then I added the 1 x 6 cedar countertop, vertical cedar siding, and cedar trim work.
This is the vertical cedar tongue and grove siding installed, prior to staining the vertical components
Before mounting the doors, I stained the sides with an oil based stain and sealed the countertop with a water based sealer
The finished Rec Tec 700 Grill Table! Stained, sealed, and ready to Smoke some meat!
This is how gorgeous the cedar siding looks after staining it with a clear oil based stain!
I hope you found all of these images useful and perhaps a source of inspiration to build your own grill table. I have built a number of different Grill Tables for Big Green Eggs in the past, and have found this Rec Tec Grill Table just as useful to hold all of my grilling supplies provide a lot more counter space. If you want detailed plans, you can purchase them right here.
Finishing Products and Hardware for the Rec Tec Grill Table
Penofin Penetrating Oil Finish for the siding, trim, and doors. This also works for the countertop if you do not care if they finish is glossy.
When I decided to move my big green egg closer to the house, I had to come up with a new Big Green Egg Table to fit the smaller space, provide some storage, and look somewhat modern to compliment the overall look I am going for in the backyard. After hours of drawing up plans, I finally pulled the trigger to build this beautiful new addition to my backyard. During the process I also developed detailed Big Green Egg Table Plans for Large and XL sized Green Eggs.
If you are looking to build your own Big Green Egg Table, this one is pretty easy to build and looks great too. And… I have developed detailed plans for both the Large and XL sized eggs. And if you own a medium, you could easily modify the plans for the large sized egg. CLICK HERE to see ALL of my Grill Table Plans currently Available. If you are not sure which one to buy, I sell all of them packaged together for one low price.
Tools Required to Build the Big Green Egg Table
The build itself was quite easy with the proper tools. These are the tools I would recommend having to complete the build:
Miter Saw
Table Saw
Jig Saw
Power Drills and Drill Bits
A variety of clamps which come in handy.
Finish Nail Gun
Biscuit Joiner
You can find the tool sets and the hardware for the build HERE on my Amazon Storefront. Once you have the proper tools, this build can be done in one full day or split up into 2 days at a more relaxed pace.
If you are like me, you are always looking for a new tasty chicken wing recipe. Well, I got a good one for you here. I have been addicted to these crispy grilled hot honey chicken wings for the last 6 months, and I still have not gotten enough of them. What makes this chicken wing recipe so good? Well, I think it’s the balance of flavor between the salty rub with a punch of herbs and spices balanced with the sweet heat of the Mike’s Hot Honey glaze on top. Combine those flavors with the most crisp chicken skin I have ever achieved on a grill, tender fall off the bone juicy chicken, and we have ourselves a winner. Let’s get grilling these crispy grilled hot honey chicken wings!
Have you ever experienced painfully dry chicken? Perhaps cooked by close friends or family… or even yourself? I feel your pain. I have experienced my fair share of pretty terrible grilled chicken breasts. Sometimes dry or sometimes rubbery, there are a lot of mistakes people make when grilling chicken breasts. I am going to fix any errors you might be making with 4 easy steps. If you prefer to watch videos, then check out my youtube video below with a play by play.
5 Easy Steps for Juicy Flavorful Grilled Chicken Breasts
Slice the chicken breasts in half, making Chicken Cutlets that are about 3/4″ thick
Rinse and dry your Chicken Breasts
Apply a flavorful dry rub with a balanced spice blend. See recipe below for my Secret Chicken & Pork Rub
Marinade the chicken with olive oil and rice vinegar
Sear over high heat, around 550 degrees F, for 2-3 minutes depending on chicken thickness, until 160 F Internal Temperature.
Slicing Chicken Breasts in Half
You could call this butterflying the chicken as well. You really just want to carefully slice the breasts in half to create cutlets that are 3/4″ thick. Nothing exact here… just making the thickness more uniform and generally more thin to allow a more predictable and shorter grilling session.
Carefully slice the chicken breasts in half with a sharp chefs knife
Chicken Breasts Sliced in Half for Easy Grilling
Rinse and Dry your Chicken Breasts
You want to do this anytime you make chicken on the grill or in the oven. It is sanitary, but also increases the penetration of the rub and marinade. If you are making dry rubbed skin on chicken, drying your chicken also give you a crispier skin.
Apply a Flavorful Rub
This BBQ Rub is great on chicken or pork. Give it a try… you WILL LOVE IT! Coat the dry chicken with the rub first and then apply the marinade ingredients.
2 Tablespoons Celery Salt
6 Tablespoons Kosher Salt
12 Tablespoons Brown Sugar or Turbinado Sugar
6 Tablespoons Ancho Chile
1 Tablespoons Black Pepper
2 Tablespoons Paprika
1/2 Tablespoons Onion Powder
1/2 Tablespoons Garlic Powder
1/2 tsp Ground Cumin
1 tsp Cayenne Pepper
Marinade the Chicken for 30 Minutes
After applying the Rub, coat the chicken with enough Olive Oil to slather both sides of the chicken. You want enough olive oil that the Rub becomes a little saucy. Then just drizzle a little bit of rice vinegar over chicken and mix together. This will create a tangy chicken marinade that will develop a nice flavor crust on the outside of the chicken when it hits the hot grill. Marinade for 30 minutes while the grill heats up to 550 F – 650 F.
Grill the Chicken over High Heat at 550 F +
Directly from the marinade pan, place the chicken on the hot grill. Grill the chicken for 2-3 minutes per side. I often grill the first side for 3 minutes and the second side for 2 minutes if they are nice and thin. If you use the same setup on your grill every time, you will start to know exactly how long your chicken breasts will take.
Let the Chicken Rest for 5 Minutes
Now the hard part… waiting a few minutes to slice up your chicken. I usually let it rest 5 minutes or longer as I finish up a side dish, such as grilled vegetables. I hope you give this recipe a try. I really found it life changing when I figured out how to make awesome chicken breasts. They are cheap, easy, and tasty… making them a great weeknight meal. Let me know if you try them out! If you eat as much chicken as I do, you may want to check out my flavor infused triple BBQ chicken recipe or my Asian Glazed Chicken Wing Recipe.
Fried chicken might be one of my top 5 favorite foods. Sometimes it is something you just have to get right now! However, it is something I never used to make at home because it makes a huge mess with all the frying oil. Well, this crispy oven fried chicken recipe changed that for good! This recipe has been tested on my family and friends, and it is have been a hit. Zero wings have been left to spare every time I make them. Maybe because I eat too many… but that’s another story. It may seem too good to be true, like Jennifer Aniston in a nighty, but crispy oven fried chicken does exist… Give this one a try!
Here in Des Moines, Iowa… Chili season has arrived. It was 65 degrees and sunny just a week a go before Halloween. Now just a week later the highs are going to be 35 degrees for the next week! Chili season is in full effect, and that part of winter I welcome. It is great to make ahead for weekend meals and is always a great Sunday dinner as well. This recipe is my favorite chili recipe that I have developed and it is soooo easy, you cannot mess it up. Give this recipe a shot and you might agree that its the best easy chili recipe you have ever tried.
What Makes a Great Chili?
I like a chili that is meaty, tangy, spicy, all balanced with a rich sauce in the background that makes every bite delicious. Give it a shot….. if you find a better easy chili recipe than this… leave me a note in my comments section below and I will give it a try myself!
If you want the exact chili recipe I use, then scroll down to the bottom. First, I want to share my thoughts and beliefs about Chili. A highly debated subject in some circles of the world… like Texas. In Texas, Chili is a stew with no beans. Maybe not even vegetables? Either way, I say most beans and vegetables are welcome in my Chili. Next, its all about the meat. I like a blend of several ground meats. In this recipe we are using ground beef, ground pork, and sweet pork sausage. I think using two to three types of meat really adds a depth of flavor to the Chili and it is just plain fun to experiment. Feel free to substitute ground veal, chicken, or turkey for any of these meats. I do prefer ground meat vs chopped meat for Chili. I just like the texture better.
Other things that make this Chili different from some of the other recipes I find out there, is the combination of spices and the use of chicken stock to develop the rich flavors of this Chili. To me, Chicken stock works great for Chili. It does not dominate the flavor profile, unlike Beef Stock which does sometimes take over the flavor of the dish. The other must have spices I like in Chili, besides common Chili Powder, are Smoked Paprika, Mexican Oregano, Ground Cumin, and Turmeric. Emphasis on “Smoked” in the Paprika. Common Paprika sometimes does not have that undertone of flavor, which is the difference maker. Turmeric and Mexican Oregano are also spices you will not always find in Chili recipes. Mexican Oregano adds an herby earthiness to the Chili and Turmeric gives it this background tang that is hard to describe. The Chili is just plain better when all of these things come together.
Lets Make a Big Ass Batch of Chili
Here are the basic steps for my process of making awesome chili. If you like things less spicy, just cut the amount of ancho chili powder and jalapeños in half and then add more back in after you taste the final product. I am not shooting to kill anyone with spiciness, but I do like things on the hot side. Just note that if you are freezing this for later, it will mellow out over time. Let me know in the comments below how you like this Chili! The recipe below makes a big pot of chili… I recommend a 12 quart pot.
If you are looking for another spank’n good bowl of love, check out my Chicken Noodle Soup … it cures anything that hits you! Over the top flavor for a chicken soup.
This is Keegan's go to Chili for the entire winter. Make a big batch of this and freeze leftovers for many awesome weeknight meals. The comforting feeling this Chili gives you is for real folks.
Course
Dinner, Lunch
Cuisine
American, texmex
Keyword
Chili, Easy Chili, Homemade Chili
Prep Time1hour
Cook Time1hour
Total Time2hours
Servings12
AuthorKeegan
Ingredients
Ground Meats
2lbsGround Chuck 85/15 or 85/20
1lbMild sweet pork sausage
1lbGround Pork
Vegetables
3white onions of medium sizeChopped
3green peppersChopped
2JalapenosAdd less depending on desired spiciness
5Celery StalksFinely diced
5Medium Cloves of garlicminced
Dry Spices
10tablespoonsAncho Chili PowderStart with 6 and then add more if desired
2tablespoonssmoked paprika
2tablespoonsgranulated garlic
1teaspoonsea salt
1/2teaspoonseasoned salt
1teaspoonground pepper
1teaspoonGround Cumin
5teaspoonMexican Oregano
1teaspoonTumeric
Wet Ingredients
1TablespoonWorcestershire Sauce
328 ozcans of Diced Tomatos
128 ozcan of tomato puree
17 ozCan Tomato Paste
132 ozBox Chicken Stock
28ozof Water
214 ozmedium chili beans - medium spiceor Pinto Beans or Black Beans
Optional Fixins
2tablespoonsCheddar Cheese
1TablespoonFresh Cilantro
1TablespoonSour Cream
Instructions
Put a large pot, I use a 12 quart pot, on medium heat. Add a few table spoons of olive oil.
Add the onions, celery, and jalapeno. Saute for 10 minutes or until translucent. Save the green pepper for later.
Turn up the heat to medium high and add all of the ground meats. Add Salt and Pepper. Stir occasionally until browned throughout.
Add the garlic and all of the dry spices that are not already in the pot. Stir in the spices. Immediately add the tomato paste and stir in rigorously.
Then add all of the wet ingredients. Start with the chicken stock and water first, then add all of the others.
Add the green peppers to the pot
Bring up to a boil and then turn down to a simmer for 1 hour. Stir occasionally.
Ladle any excess fat that has risen to the surface off the top. Taste the chili to adjust the spice and salt level if needed.
Serve with any fixin's you typically like. I love cilantro, so that is my go to herb for chili to give it some brightness.
If you love a good smoked brisket, then you will love his smaller cousin, smoked chuck roast. I have heard of others smoking different cuts of beef as an alternative to brisket, including chuck roast, and I had to give this a try. I love brisket, but it can be a large investment of time and money as well. Usually you are going to pay at least $30 and more likely $50 for a good brisket. I found this beautiful 2.5 lb chuck roast for $14. Quite the steal, considering the highly marbled beef that will render down into tender delicious brisket like morsels.
Picking out a Chuck Roast to Smoke
When choosing your chuck roast, look for piece that is very thick and highly marbled with fat. Most of the fat will disappear over the 10 hours it will take to smoke the chuck roast, so you want a good amount of fat in this cut of meat. The key is finding awesome marbling, vs large veins or chunks of fat within the chuck roast. Its OK to have some of the larger pieces of fat, as its hard to avoid… but look for the best cut with the best marbling. The piece I found was 2.5 lbs, but try to get a thicker cut that is in the 3″ thick range….. giving you a starting weight of 3.5 lbs or more.
Preparing the Chuck Roast for Smoking
Because this is a smaller piece of meat, we are not going to cut any fat off of it. This is subjective depending on your chuck roast, so make the call that you are most comfortable with.
Next, we are going to season the beef with a salty spicy rub that will soak into the chuck roast as we smoke it for 10 hours over indirect heat. This rub is on the spicier side, but it will mellow out over the duration of the cook. The end result is nice back end heat with each bite. If you do not care for any heat at all, then you can omit the jalapeno powder and cayenne pepper. Either way, season the chuck roast heavily on the top and bottom and less heavily on the sides.
I recently purchased a new charcoal smoker to play with, which inspired me to nominate the Top Charcoal Smokers under $300. When deciding what smoker to buy, there are a ton to choose from. You have propane smokers, pellet smokers, and charcoal smokers. You also have larger offset smokers that wood logs in addition to charcoal. People often ask my opinion on what smoker they should start with and there are a bunch of factors that play into that decision. The size of the smoker, the cost of the smoker, the quality of BBQ produced, and is the smoker easy to work with and learn? In this guide we are going to focus on charcoal smokers, because of the quality BBQ they produce.
After starting with a cheap electric smoker, and then trying a propane smoker, I have settled on charcoal smokers for my everyday use. They just put out a better product. The flavor and bark developed in charcoal smokers is more authentic and robust than propane and pellet smokers and smoke flavor produced from the constant burning of charcoal is unmatched.
I typically use a chunk or two of apple, cherry, or oak for a little extra smoke and flavor, but the charcoal does most of the heavy lifting. Luckily, you can find an awesome charcoal smoker for under $300 that you can use for a life time…. or until you buy another. If you are like me, you are always looking for the next smoker to add to your patio weaponry.
If you are looking for a great charcoal smoker for a great price, any of the following charcoal smokers will help you smoke awesome BBQ for your family and friends. Lets examine the pros and cons of some high quality charcoal smokers that will take you to the promise land…. with out clearing your saving account.
Hi, my name is Keegan Lare and I love to create delicious grilled and smoked food, bursting with bold flavors. I also love to see my friends and family try something tasty and new. It is in this spirit that I created Seared & Smoked.
Have you ever experienced painfully dry chicken? Perhaps cooked by close friends or family… or even yourself? I feel your pain. I have experienced my fair share of pretty terrible grilled chicken breasts. Sometimes dry or sometimes rubbery, there are a lot of mistakes people make when grilling chicken breasts. I am going to fix any errors you might be making with 4 easy steps. If you prefer to watch videos, then check out my youtube video below with a play by play.
If you love a good smoked brisket, then you will love his smaller cousin, smoked chuck roast. I have heard of others smoking different cuts of beef as an alternative to brisket, including chuck roast, and I had to give this a try. I love brisket, but it can be a large investment of time and money as well. Usually you are going to pay at least $30 and more likely $50 for a good brisket. I found this beautiful 2.5 lb chuck roast for $14. Quite the steal, considering the highly marbled beef that will render down into tender delicious brisket like morsels.
