SnowBQ!
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Weather was fantastic yesterday down here in El Salvador:
Great 25c (77f) temperature, slight breeze. So naturally, the urge to Q kicked in and I got two racks of BBRs to smoke with some friends. Plus, I was waiting for an excuse to test out my new Smoke thermometer from Thermoworks, which worked perfectly.
Used Meathead's Memphis Dust after dry brining for two hours. Got the Kettle with SnS up to 175, when I put the ribs in and added first batch of coffee plant wood. Added more smoke after about 30 minutes.
The Kettle was keeping the temp really nicely, I never got over 240 and never went under 215 in the 3 hours and 20 minutes I cooked these ribs. Most of the time it was between 220-228, with very little adjustments needed.
After I took them out I applied the Classic KC sauce to one slab, and the Danny Gaulden Glaze to the other one. Both came out great.
I think (and my guests agreed) the flavor profile was great, you could feel the smoke and the rub, and it mixed beautifully with the sauce. They did say that they would have liked a little more sauce on both, which I agreed with.
I had a slight problem, however, with the texture. I did the bend test and the racks almost broke in half, so I figured they were done. When we tasted them, however, it was clear they could have stayed on a little longer to make them more tender, as the meat wasn't quite pulling of the bone as I would have thought they would be given the bend test. So next time, a little longer on Kettle should to the trick. Plus, the day earlier we had tried some ribs a friend made using sous vide for 12 hours and then went on the grill with some sauce, and they were fall-off-the-bone. They had great texture, but lacked the flavor of the smoke.
Overall though, great Sunday.
Cheers!Attached FilesComment
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I think it helps with the tenderness if you give it an hour or so, maybe next time let one rack rest for an hour in a faux cambro and see if you enjoy them as much! -
I've always thought is was a good thing for the ribs to have a little tooth to them and not just slide off the bone, although this wouldn't be a deal breaker for me. -
OneEyedJack I agree, I like some firm texture. But these were a little too tough!
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Weather forecast looked good for Sunday so we did baby backs at the in-laws. With the ribs we had salad, baked beans and foil-wrapped potatoes (cooked in her Weber Genesis). The ribs were cooked in my mother-in-law's kettle and I brought my SnS.
This is what they looked like just before they were wrapped:
The end result:
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Sous Vide burgers (cooked at 133F and torch-seared) and peas.
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SnS Chikin......
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Night before last an old friend came over for dinner and I made SV tri-tip, mashed cauliflower and salad. No pics.
Last night we had SV salmon. It was cooked for 40 minutes at 122F and then basted with a honey-orange juice glaze, torch seared then rebasted. It kinda fell apart on the way from the bag to the searing station. Served with mixed veggies.
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If it's cooked it counts.
Maybe even if it's frozen - like homemade ice cream.
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My wings experiment came out goodComment
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Day late and a couple dollars short, but here's a boring ol' chuck/pulled beef picture from the other day. 20hr dry brine and BBBR, post oak & sweet cherry chunks on KBB in the SnS. Made Philly sammies with sauteed onions, green peppers and provolone, but no pics of those.
Had my first wacky probe error with my Smoke. But I got it resolved. In the meantime, one of my trusty old Mavericks saved the day.
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Today I smoked the short ribs I found the other day. They turned out great - smoky, tender, and juicy. They were in the kettle for about 4.5 hours @ 250* F, and then about 2 hours in my poor man's sou vide @ ~ 170* F. I also made some twice baked potatoes and some Brussels sprouts. Everyone said great meal.
Poor man's sou vide.
Ready to slice.
Not a wide smoke ring, but intense.
Time to eat.Comment
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I ended up smoking the boneless rib meat strips with BBR. They were awesome.
A local shop makes their sausage by hand and they are the best I've ever had. Chicken Herb and Pork Bratwurst smoked with cherry wood, I had to use my rib rack as a sausage rack to fit in the 22" kettle. So good, the food made up for that joke of an NFC Championship game!Attached FilesComment
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Looks good enough t' eat!!! Yum!!!Comment
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Bear Burgers...Reverse Sear...Homemade Truffle-Parm Chips....OMG Good.. SnS Grill with Grates.
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Beautiful! Thanks for getting my appetite going! Well done. Awesome pics. -
fuzzydaddy Thanks for the kind words. Much appreciated.
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Home made junk food: Jumbo dog with chili and mozzarella cheese over rye bread. Cheese was melted and a bit charred (on purpose) with my searing torch.
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