I don't know what kind of beef ribs these are but,
I made up some BBBR nand they are going on the Rec Tec this morning
Ever since Eugene has been here I have wanted to work with Beef ribs. It seems there are several different cuts. I don't have a clue what i have. They were not expensive as others I have seen. BJ's had some and the package was $100 but they were major meaty but I just didn't want to spend that kind of money to learn on. So we will see how today goes.
Last day of the regular season in the NFL. Should be some great games today.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Yes, I was just going to concur you have a small hunk of beef spares or backs. Treat it like brisket, including the cambro hold and you'll love 'em! Mine seem to regularly take about ~5hrs to get to temp (you usually can measure meat temp unlike pork ribs, bend test not applicable on beefs). Although the ones I did Fri night were 6.5, those were real thick though.
Not only does it look good Barry, the taste was fantastic. Nothing like a que sandwich with pickle, onion, a little bbq sauce and potato chips on the side.
I agree DW. Sometimes I will put a little slaw on it also but the onion and pickles are a must.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Weber Smokey Joe with mini-WSM Tamale Pot modification
The Good One Marshall
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Brook King Regal S490 Pro
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:
2 x Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
ThermoWorks Thermapen ONE
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
I know this is sort of duplicative, but I was told that the pics should be posted in this thread. Also, I want to try to post them correctly using upload attachment instead of share photo.
These are the SLCs I made yesterday - the first cook in my new electric and the first I would designate as Last Meal Ribs:
"Barrister DEW's Rum Molasses BBQ Sauce" almost done.
Ribs just off the smoker. The rack on the bottom was a tad over cooked and fell apart when lifting:
My rub and sauce recipe is "secret" to my friends and family. They're not big BBQers so they'll never know it's here in The Pit for members. Your "secret" is safe with us too
I thought about making some slaw but I was to lazy
I know what you mean. I have a great slaw recipe that is really quick to make but......................, sometimes that's just not enough. "Q"samich and chip time. Yeh Buddy!! My next PB will be a slicer. What was that temp you pulled yours at
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Ha, I'm glad my obsession can inspire others. When I get a chance I'll post my recipe (generously borrowed from APL) and cook process on here soon. Not that you guys really need the advice, but I'd be happy to share anyway.
Agree w/ Marauderer. We all got good at things we're good at from some advice somewhere, then a little practice. No one knows it all. Ernest is darn close though, lol. Dat boy can cook and photo food like none other.
How about this DW? I've done duck confit numerous times and I wanted to do chicken confit using ghee. Cooked 200 degrees for 6 hours, refrigerated overnight then broken in skillet. I must say it's one of the best things I've stuffed my face hole with.
BGE Large
45 gal Imp. UDS Weber 22.5" Silver - for the lake
Weber 22.5" OTG - 2014
Centro Natural Gas - on it's last legs Couple Maverick ET-733's
Thermapen
ThermoPop
BBQ Guru DigiQ II
Beer - Original 16
Bourbon - Bulleit
Rye - Gibsons Sterling
Didn't get a chance to eat turkey over the holidays so I thought I'd make one at home! Just getting up to temp and as I was waiting I set up the outside thermometer It was showing -23C or -10F .. slight breeze from the north. Good thing I only need to step outside to light it and put on the turkey .. no need to tend to it. Just let the egg do it's thing
​
It was at an IT of 170 when I brought it in. Cooked at 355-360 for about 2.5 hours. Really juicy and crispy skin!! Salt, pepper and garlic powder.
Last edited by cdd315; December 30, 2014, 07:12 PM.
Gas Grill: NXR Tabletop/Portable Propane Charcoal: Weber Performer Silver (i.e., 22.5")
Charcoal: Weber OTG 22.5" Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way Smoker: GOSM Propane 38" 2-drawer
Pellet: CampChef/Browning Deluxe PGP24LTD Thermometer: 2 Mavericks, Red backlit Thermapen
Anova Wi-Fi Sous Vide
Had both of the kettle going tonight for the first time - and neither a slow smoke. Had all my siblings together with my mom for the first time in years, so there were a mess of folks and dietary preferences. I had a 3+ lb salmon fillet going indirect with the Smokenator on the Performer with Alder and two Tri-tips going hybrid direct/indirect over a wide-side up Vortex with Oak on the OTG. (And had to throw some hot dogs on for the kids too.) Took some juggling, but it all came out good, around the same time.
Tri-tips were traditional - 2 parts salt to 1 part pepper and 1 part garlic
The salmon is wet brined for about an hour with some brown sugar, pepper, salt, onion & cinnamon, and then finished with a honey orange glaze. Sorry, it got attacked before I could get a clean photo, but here's 3/4 of it
It was showing -23C or -10F .. slight breeze from the north. Good thing I only need to step outside to light it and put on the turkey .. no need to tend to it. Just let the egg do it's thing 
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