So, I found a nice pack of short ribs, total of 16lbs. There were 3 slabs in a pack.
I had a gift card since CHRISTmas, for Cattleman's.
I vacuum sealed all 3 and put 2 into the freezer, the other one I made in my Legacy today.
My wife mentioned that I do not use the Pit Barrels anymore.
I told her they are for chicken, turkey and pizzas. But I may have to do a brisket, or something on them.
I first dry brined overnight with Lane's Sugar Free Brisket rub and added a dusting of Kinders Caramalized Onion Burger rub.
I put them on and let them smoke @220 for first hour. Then mopped with melted garlic butter.
I mopped every hour, for 4 hours total. Each time the temp went up 10 degrees.
After 4 hours the IT was reading @170.
I then put it into a pan with 10oz of beef broth, made with water from the keurig and a used Colombian coffee K-Cup and beef paste from GFS. I added half a medium Vidalia onion and 6 yellow potatoes cut into quarters.
I covered with foil and put into the electric smoker @230 degrees.
When at 208IT, and probing tender I gave it an hour rest.
45 minutes into the rest I started a small chimney of briquettes, and after 10 minutes dropped into the basket.
During this I placed the ribs on a cutting board, covered by foil. Wife took the potatoes to mash, and I poured liquid into a grease separator. I also made an Alabama White Sauce for the ribs (Recipe from Pitmaster X).
I placed the ribs on the grate to dry up the liquid and reform the bark.
After 12 minutes on the HB I was forced to take them off, because SHE was hungry!
Sliced, then removed from the bone and served with the mashed potatoes, the beef juice and white sauce...Delicious!
Puppies enjoyed the bones.
Give me 5 minutes for pics. Have to use my phone.
I had a gift card since CHRISTmas, for Cattleman's.
I vacuum sealed all 3 and put 2 into the freezer, the other one I made in my Legacy today.
My wife mentioned that I do not use the Pit Barrels anymore.
I told her they are for chicken, turkey and pizzas. But I may have to do a brisket, or something on them.
I first dry brined overnight with Lane's Sugar Free Brisket rub and added a dusting of Kinders Caramalized Onion Burger rub.
I put them on and let them smoke @220 for first hour. Then mopped with melted garlic butter.
I mopped every hour, for 4 hours total. Each time the temp went up 10 degrees.
After 4 hours the IT was reading @170.
I then put it into a pan with 10oz of beef broth, made with water from the keurig and a used Colombian coffee K-Cup and beef paste from GFS. I added half a medium Vidalia onion and 6 yellow potatoes cut into quarters.
I covered with foil and put into the electric smoker @230 degrees.
When at 208IT, and probing tender I gave it an hour rest.
45 minutes into the rest I started a small chimney of briquettes, and after 10 minutes dropped into the basket.
During this I placed the ribs on a cutting board, covered by foil. Wife took the potatoes to mash, and I poured liquid into a grease separator. I also made an Alabama White Sauce for the ribs (Recipe from Pitmaster X).
I placed the ribs on the grate to dry up the liquid and reform the bark.
After 12 minutes on the HB I was forced to take them off, because SHE was hungry!
Sliced, then removed from the bone and served with the mashed potatoes, the beef juice and white sauce...Delicious!
Puppies enjoyed the bones.
Give me 5 minutes for pics. Have to use my phone.
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