Friday I'm making the grilled eggplant parm recipe from the website ( http://amazingribs.com/recipes/other..._parmesan.html ), Saturday beef ribs! 3 racks of backribs, 1 lamb "baby back", and a few short ribs. The Performer will be crowded. Sipping on Moscow Mules and Dark and Stormies out of some sweet new mugs we just got gifted. Gotta break em in right. 
(image from website)
-
-
It's the wife's birthday this weekend so I will be doing 6 racks of baby backs and 4 whole chickensComment
-
This is my 4-night weekend to work Fri-Mon nights, 12 1/2 hr shifts. My weekend food will consist of brown-bagging, coffee, and Rockstars. Sometimes a doughnut or two. I will be drooling over everyone's pics and cursing my weekend to work.
But never fear, last night was reverse-seared burgers with whiskey barrel oak staves on the Weber. Tonight is turkey burgers with provolone, avocado, and toasted buns over Apricot wood. So juicy they need no condiments. Weds and Thurs are usually my weekends
Comment
-
Well, I'll be cooking for my RibList this weekend, 6-8 racks of Last Meal Ribs to share and build on some friendships!Comment
-
I've got two Angus Filet Mignons I'll be reverse searing Friday and 12 short ribs I'll be smoking Saturday. Sunday I have to travel for a week of work In Kansas City, so unfortunately no cooking on Sunday.
Tonight I reverse seared a 2 lb pork tenderloin. It was a short notice cook. Wife had it waiting on me when I got home. I felt like I was on one of those quick fire cooking shows!Comment
-
Friday -- calibrating the cooker for wood.
Saturday -- burgers over direct heat.
Sunday -- Last Meal SLC's indirect.Comment
-
Last night I did a 6 lb. boneless pork butt on the WSM with Memphis Dust. 13.5 hours at 225º, served with some Kiss & Vinegar. Yum! Served it with some Granny's beans, corn bread and a rum cake. I'm the new neighborhood hero.Comment
-
Just bought a chuck roast to grind for burgers this evening, and 2 slabs of SLCs under Memphis Dust for tomorrow, all over wood for the first time.
Comment
-
Wife's birthday cookout turn out great. The ribs and chicken were fantastic. For some reason I couldn't get the picture of the chicken to upload.Comment
-
NICE DWC. What temp did you cook those ribs at? You've got quite a bit of bone showing. I'm wondering if you didn't hit 300F at some point... or maybe a lot of time in foil?
I see the chicken in one of the pics.Comment
-
I smoked them between 235 - 250 never went over 260 for 3 hours then wrap for 1.5 hours and back in the smoker for 45 minutes. They were nice and juicy. Next time I might go 2.5 hours instead of 3 hours.Comment
-
Originally posted by DWCowles View Post
That's a lot of wrap time. That explains why the bones are showing so much.Comment
-
So what do you think Pit Boss, maybe cut the wrap time to 1 hr?Comment
-
Originally posted by DWCowles View Post
I don't wrap ribs. Meathead mentions it in the LMR article and says it's not worth the effort basically. I’ve seen him comment on the subject before and he said if you have to do it then wrap an hour or less. I want to say he'd recommended 30 to 45 minutes.
It sounds like you were really happy with your ribs, though, so keep doing what makes you happy
Comment
Comment