Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

beef ribs and St . Louis ribs and then chicken thighs hung

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    beef ribs and St . Louis ribs and then chicken thighs hung

    I smoked the two kinds of ribs at once and with a hour and a half before my son and his friend arrived I put the thighs on the bar. I took pictures before rub, after rub and in the smoker. After that I was stressing and no photos except for the beef ribs done. The temp on the beef was past 165 after two hours and had shrunk on the bone alot.The st . Louis ribs temp read high too but will power said leave it be. I am suprised to say the beef was great according to my son even though it sat under foil for a hour and a half. The St Louis was fall off delicious after 345 in the pbc. The thighs were cooked to 165 but the skin was soft but otherwise tasty too. I used memphis dust on the pork and pbc regular rub on the beef and a local rub for the thighs. Thank you Noah and Ernest for the videos and help. I have no leftovers! Hank

    #2
    Click image for larger version

Name:	2014-10-12 beef ribs pbc.jpg
Views:	13
Size:	85.4 KB
ID:	25854my first beef ribs on a PBC 2 hours

    Comment


      #3
      NICE! I have yet to find Beef Short ribs around this town... but I am coveting yours in a big way #MouthWatering

      Comment


        #4
        We have them here. They are very low quality. Select. I would have to order some if I ever did some again.

        Nice job Hank!!!!

        Comment


          #5
          Thanks but I do have a good butcher shop a few blocks away,but it was 950 a lb. After seeing Ernests beef ribs I asked the butcher to cut it down the middle. They came out so good the wife gave the last two pieces to my son and his friend when they left!I had one half rib . The butcher suggested a pork loin to smoke.Any opinions? I do wish I took a picture of the pork ribs.They really hit the spot. I dont say it enough,thanks to all you pit club members .Hank

          Comment


            #6
            I am one of the rare breeds who likes beef ribs better than pork ribs. Don't get me wrong, I still love pork ribs. But I double love beef ribs, with BBBR. Hard to beat it, easy to eat it.

            Comment


              #7
              Those are good looking ribs. Don't stress too much about PBC temperatures.
              I used to fight with my PBC the first few cooks until I got the vent right where I wanted it. So experiment a few times.
              What I'd suggest is once you hang things like ribs, do not open it for at least 2 hours. That will get the PBC to settle to where it wants to cook.

              Comment


                #8
                Thats just what I did. After two I opened it up and the beef shrunk down alot thats when it came out .dinner was a hour and a half so I covered it and sat it in the cold oven. I still like grill chicken over pbc so thats a challenge to get the skin firmer

                Comment

                Announcement

                Collapse
                No announcement yet.
                Working...
                X
                false
                0
                Guest
                500
                ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                false
                false
                {"count":0,"link":"/forum/announcements/","debug":""}
                Yes
                Rubs Promo

                Spotlight

                These are not ads or paid placements. These are some of our favorite tools and toys.

                These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                Use Our Links To Help Keep Us Alive

                A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


                Grilla Pellet Smoker proves good things come in small packages

                We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
                Click here for our review on this unique smoker


                The Cool Kettle With The Hinged Hood We Always Wanted


                Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                Click here for more about what makes this grill special


                Groundbreaking Hybrid Thermometer!

                Thermapen One Instant Read Thermometer

                The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

                Click here to read our comprehensive Platinum Medal review


                Compact Powerful Sear Machine For Your Next Tailgater


                Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

                Click here to read our detailed review and to order


                Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


                This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

                Click here to read our detailed review


                GrillGrates Take Gas Grills To The Infrared†Zone


                GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                Click here for more about what makes these grates so special

                 

                Comprehensive Temperature Magnet With 80+ Important Temps

                Amazingribs.com temperature magnet
                Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                Click here to order.