Got up about 4:30 this morning to get this brisket on the Daniel Boone from GMG. Ridiculous smells all morning and it finished at 11:45. It turned out very nice and I thought I’d share with the group. What a gorgeous day!
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Labor Day st louis ribs on the kbqComment
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Two racks of Creekstone Farms Back Loin ribs on the Smoke Vault. MH's Amazing Pork rub, hickory wood. Served with Sriracha - Lime Corn salad.
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Are they “wibs”? Not quite. They finished faster than I thought. So I held them in butcher paper while I watched the rest of the baseball games. Then took a shower (see thread about man soap). Then had a little sippy. Then served. A touch dry. In my defense, they were rather thin spares. DuBreton brand from that trip to WF on my gift card. But pea salad rocked as did the corn in my fancy aluminum foil!
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I have learned so much from this site over the years about outdoor cooking and cooking in general. Friends and family seem to enjoy what comes off of my grill and out of my kitchen, and I am often the designated protein cooker at get-togethers.
With that, these little beef short rib nuggets might be the best thing to ever come off one of my cookers. I'm not sure it will be repeatable (it should be, but I'm not sure), and it was a pretty basic beef rib cook, but dang they were good.
As 'Ol Bonsey would say, The Receipt:
A cryopac of 4 short ribs from a local butcher who sources locally
Wet aged in the fridge for 2 weeks
Dry brined for 24 hours
Seasoned with BBBR (I punch up the garlic cuz I like garlic)
Into the LSG PP running 225 with Pit Boss Competition blend pellets (that's all I use now).
Left them alone for about 9 hours and they were PT at 190.
The first taste was mind-blowingly good!! So rich and flavorful I could only eat one. I seriously eyeballed a second one, but I thought overindulging might dull the experience.
And who says you can't get good bark from a pellet pooper. These babies have more bark than a redbone coonhound on a hot trail!
Edit/addition: I thought about doing a red wine reduction sauce for these, but I'm glad I didn't. These were so succulent it was unnecessary. I will do one for the leftovers.
p.p.s I did the wine reduction and it was still unnecessary.
Last edited by CaptainMike; September 2, 2025, 10:22 PM.Comment
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Pork butt with homemade jerk rub, using chocolate scotch bonnet from my garden, and 3 boneless beef chuck ribs with Meathead's BBBR.
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Chicken cook on the Lang yesterday. I kind of like how my homemade dry rub ended up looking. Feeding the teachers on Friday.
B
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Finally cooking outside again after a hiatus of about two months while we did a major revamp of the back yard with a patio extension, pavers, misting system, irrigation, electrical and plumbing, all in the very hottest part of a Phoenix summer. I'm down to working on the new garden beds in time for our biggest planting season and then it's on to the wood fired oven project that I am building from scratch. I also converted the Blackstone griddle to natural gas. So there will be some serious outdoor cooking from here on out.
I had to get my fix in by looking at all of your posts when I could during that time, so thank you all for getting me through it.
It felt good to do some grilling again, the smoker will be next. Here are the first two cooks. Pork chops and a Porter Rd. Ribeye a couple days later, both over charcoal and mesquite lump charcoal.
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SV and Applewood fire seared pork loin and basic romaine salad.
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Smoked meatball sliders.
These are chicken meatball sliders. I’ve posted before but I feel like chicken meatballs take on smoke a lot better than beef/pork meatballs so I almost exclusively make them when smoking vs when making the regular fried/braised meatballs I never use ground chicken (beef and ricotta meatballs for the win!)
These were smoked on the PBC to 160 and then finished braising in marinara sauce in which I used a lot of garlic and one can of fire roasted tomatoes and one can of San marzanos. Also threw in a few links of hot Italian sausage cause why not.
Served with undersized (oops) Kings Hawaiian slider buns with some mozzarella and pickled fresnos.
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Well, when life gives you lemons... make hamburgers!
Actually, I bought two of the packs of prime rib sliders at Sam's on Sunday, marked down because they had a use or freeze date of today. I grilled one Monday, kids ate some of those, and they were gone at lunch today. So instead of freezing, what else to do but grill the second pack, smashing the sliders out nice and flat...
I cheesed just two for myself tonight.
And before you say "Jim - you're a pig" remember these slider patties are right at 3 ounces. They work about perfect for smash burgers on a regular bun though.Comment
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Due to the weather, I had to put my labor day cook off until today. I'm glad I did, not a hint of rain and, while hot, was certainly not as humid as the past three days.
When I saw that HEB had ribs for $1.77/lb, the lowest I have seen in quite some time, I knew what I had to cook.
I think jfmorris clued me into this, but I prefer to keep my baby backs around ~3 lbs. Any smaller and they often dry out on me and any larger and they don't cook evenly.
To my shock, all HEB had were these massive 4 lbers. I picked the two that were most even in size. Today I got them out of the cryovac and is my rib custom, doused them liberally with Killer Hogs / Malcom Reed's The Hot Rub, my favorite rib rub.
Here they are after 15 minutes of sweating while the PBC got going.
I think I say this every time I cook ribs, but it is so striking how I feel about my rib cooks vs when I started nearly seven years ago. My first cooks I was stressing about every little thing, but now I'm almost on autopilot. I don't even use a temp probe. I never open the lid for 3.5 hours. I have it down.
Here are the ribs right after hanging them as the post oak chunks get going.
Here's the view for about three hours.
Three and a half hours later.....
I like a very lightly sauced rib, so I'll take these out (after checking to make sure they are probe tender, which they nearly always are) and brush a light coating of Killer Hogs / Malcom Reed's The BBQ Sauce on them and cover them with foil for a few minutes. There is just something magical about that sauce. It tacks up so nicely.
Let's slice! Dang, these were indeed some meaty ribs!
All plated up with some HEB potato salad.
It's good stuff. And I leave the membrane on now. I actually honestly prefer it. And I was right about these being a bit too big. They weren't undercooked or anything, but on the larger pieces closer to the bone, I could distinctly tell they were underseasoned (salt). Once you got down a few bones to the thickness I normally go for, they were essentially perfect.
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Andrrr The Hot Rub is not really all that hot. It is more "less sweet" and a bit more cayenne forward than The BBQ Rub. It's also less salty. Looking at Malcom's early videos, he and his brother seem to have developed it initially as something to layer on with The BBQ Rub. I like it as with the less salt (relatively) I can layer it on more than most commercial rubs.
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Looking for something other than pork to eat at a reasonable price and came back around with another boneless leg of lamb. Steamed some green beans to serve with it. Man lamb is rich. Lol
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