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Follow on pics
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Just finished the short ribs I started at around noon today. Turned out great. Even my wife thought they were great, so it was a win.
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Still cooking, but, the rain has stopped as well.
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gboss why in the good name of all things good have I A) never seen that before or B) done that to my crybaby
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Two hours in:Originally posted by rickgregory View Post
Four hours in and done... In the oven at 170F, wrapped in foil.
Notes in a little while... Beer needs to chill.
On the board
And on the plate
MMMM. Verdict? Good beefy taste. I'll trim the fat more next time (no trim at all this time). These were toothsome without being fall off the bone. I might take the next ones a little farther too, just to see what's what.Last edited by rickgregory; July 4, 2022, 07:01 PM.Comment
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The ribs plan fell apart when my dad pulled the switcheroo and smoked them for a family barbecue yesterday. So I called an audible for today and went back to basics.Attached FilesComment
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Thank you for the microwave tip TheAmazingJohnJ and rickgregory. The bowl
of fixings is a great idea, I will try that â¤ï¸ -
MsTwiggy I prefer the Yukon gold. The outside is crispy and buttery and the inside is super creamy. Fat guy approved! 👍😁
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Steaks coated in 50/50 hard core carnivore and ranch powder. Taters marinated in olive oil with salt, pepper, rosemary and chives. Got in a time crunch at the end, so flared up my MAK with cooking spray and flame seared both sides, added a rack back in and baked at 500 until done. I was actually surprised they were still edge to edge med rare.
Last edited by ItsAllGoneToTheDogs; July 4, 2022, 06:15 PM.Comment
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Last edited by Richard Chrz; July 4, 2022, 08:00 PM.Comment
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Richard Chrz yesterday I traded a half rack to my neighbor in exchange for him to cut the carbon handlebars on my mountain bike down to 760mm. It was a good deal for both of us 🤗
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I was a little worried about my cook today, in the beginning. When I hung the ribs on the Bronco, the bottom rib was just barely touching the heat deflector. After about 90 minutes when I checked em, it looked a little more well done at the bottom, compared to the rest of the rack. This was my first time to hang a full slab of ribs, previously it was a half slab. Turns out I didn’t have to worry at all. These Smithfield ribs I bought turned out to be really good, nice balance of meat to fat ratio. But, because of joining AR and learning some things from you guys, this was some of the best ribs I’ve done. Credit to the Bronco also.
Shout out to TheAmazingJohnJ for the idea of jalapeño poppers stuffed with sausage! I’d never done them that way before. I browned some Jimmy Dean spicy breakfast sausage and mixed it with some cream cheese, turned out this will be my favorite way to do poppers, compared to what I’ve done before.
In the pics, the ribs might look a little burned, but they weren’t at all. The bark was just right. I’ve never ordered meat online before, and I know there’s better ribs out there, but these Smithfield’s were damn good for store bought. Pinto beans with Tasso was the side, along with the poppers.
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TASSO FOR THE PINTOS
Attached FilesLast edited by Panhead John; July 5, 2022, 06:34 AM.Comment
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4 racks of spares in the Bronco Pro with MMD. B&B lump with apple chunks. 4 hours, no wrap. With beans, potato salad, and macaroni salad.
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You are making Panhead John proud with that cookerLast edited by tbob4; July 4, 2022, 10:01 PM.
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Last edited by Whiskeyman53; July 6, 2022, 08:24 PM.Comment
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It all looks good, but those beans are really catching my attention. From scratch? -
TheAmazingJohnJ they're baked beans which I add onion, bbq sauce, mustard and bourbon and smoke in the pellet grill. -
Mustard is a fantastic addition to baked beanz, learned that from my grand father and never looked back.
Don't need much, just a spoonful or so but wakes em right up.
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Ribs came out great! Five hours on the performer at around 250 with hickory and cherry chunks. Rubbed with Hanks KC Royale and glazed with Max Good’s Beso Del Fuego. Served with Rancho Gordo black beans.
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No ribs today. We had some Friends over and made Pork Tenderloin Dry Brined and Seasoned with MMD.Comment
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Two racks of SLC spares on the Smoke Vault. Dry-brined and rubbed with our house KC style rub. Smoked with hickory and apricot wood. Served with Richard Chrz 's roasted potatoes (thanks!). Finished potatoes in beef tallow rather than butter, though.
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