Wolly World has some nice Prime ribeyes. Snatch one Saturday night for Sunday afternoon.
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Panhead John it appears to some degree to maybe be that way by today's standards. They use a blue tray pack to lure you in.
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I really gotta try and fit this in for Sunday I guess. Weather is only good tomorrow but I'll be at my cancer charity all day...
Might have to go basic and do some bone in chops or something I guess, the good hot and fast weather is in a tight window Sunday.Comment
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Steve B for this cook I tell myself I gotta do my best to make it happen on time. Although, yeah, if I don't I'll still get it done belatedly
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Was planning on cooking today but the winds are pretty strong 30-40 constant and gusts are supposed to be 50+.
However, I gots things all prepped up for tomorrow.
2 beef ribs, more fat than I would have liked, but what can you do. Trimmed and hit with SPG. And
2 St. Louis racks, virtually no trimming, seasoned with Killer Hogs and the other with, new to me, Three Little Pigs a touch of cherry.
Is it tomorrow yet. 😁
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Beans! With Bourbon! And other tasty libations.Originally posted by SheilaAnn View Post
Bonsey and had 3 iterations of his Hill of Beans "receipt":
Here's one of his photos of his Hill of Beans:
Bonsey, I just know you're up there making them for the angels, and the other bean fanatics too.
KathrynComment
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Alright I cheated because I was gone last weekend and I’m gone again this weekend so I did these two weeks ago, but in the spirit of those that aren’t with us anymore.
Here are two racks of meatier-than-I’d-prefer BBR seasoned with Killer Hog’s The BBQ Rub. Cooked on the WSCG with the SnS at 250. I hadn’t made ribs in some time and was actually a little nervous on how they’d turn out but these were spectacular. I couldn’t pick out one attribute I felt could be better.
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Due to life circumstances, it was looking like this weekend was not gonna work for me, so I did a cook last weekend.
The “Dino ribs” I thought I had in the freezer turned out to be just thick cut chuck short ribs.
No worries, because short ribs are pretty damn good too.
Dry brined overnight and then sprinkled with course black pepper and granulated garlic.
Smoked on the Bronco over briqs and chunks of white oak.
🍻 to our lost BBQ brethren. May their legacy continue to shine!!
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Well I did the wings tonight. Unfortunately, with persistent 20 M.P.H. wind and gusts up to 40, I couldn't risk lighting coals and dropping them in the vortex. So air fryer here I come. I didn't do pictures, because it wasn't on the Kettle. They were delicious and they brought some heat. Tomorrow no wind or rain. I have a T-Bone. I'll do it Texas style with a potato in some form. And smoke em' up. I do have a rack of St.Louis cut ribs in the basement freezer. I'll do them next week. I know it's officially out of the Memorial window but I'm sure Bones and our other members we are remembering would forgive me.Comment
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I didn't do the cook today. My wife has been dealing with bronchitis for a few days. I've been her nurse maid. And the weather people should all be fired and find another career. It was windy and there was rain when I would have been cooking. It was supposed to be sunny no wind or rain. I'll see what tomorrow brings.
I did an 8 oz. stuffed burger with feta cheese and bacon, seasoned with Meatheads Red Meat Rub on the Presto griddle. So don't feel too bad for me. 😏
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A couple racks of baby backs. Many thoughts of our friends who are no longer here. It is the people that make this place for sure and each person on this list was special. It was always good just to get a random PM from Mr. Bones asking how those yardbirds were doing or to tell me how he liked the looks of the beans over the fire pit. But for him it was all about building relationships with all of us here. To him we were clearly family to him. This is a special place…
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Git'n ready: two racks of pork spareribs and a Berkshire pork belly. The larger 6 lb rack of ribs will be seasoned Texas dry rub style. Near the end I'll cut it in half and wrap one half with a little butter and spritz. The other half will be wrapped with BBQ sauce I got from a client whose family used to have a local BBQ joint: https://pitmaster.amazingribs.com/fo...t-arthur-texas
The second 3.2 lb rack will be cooked using the Chinese ribs and noodles recipe posted by SheilaAnn awhile back. I modified the BBQ sauce and it is outstanding: https://pitmaster.amazingribs.com/fo...-sriracha-ribs
I haven't made the final decision on the seasoning for the pork belly yet. I also might smoke a couple of steaks for fun.
I will probably cook these on the OKJ Longhorn offset since I added the pork belly to the cook but I was toying with breaking in the PBC with the ribs (The PBC I bought last fall when Menard's was selling them uber cheap, thought I'd use it as a gift but everyone lives too far away to drive it to them and shipping would be killer so I decided to keep it.).
Last edited by 58limited; March 21, 2025, 06:07 PM.Comment
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Rubbed and ready to rock tomorrow! Beef short ribs. I got there too late and they had already cut them into shorties. Still gonna be killer though.
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Bonsey, the plate ribs on the SnS kettle were delicious! Started them at 8:30 this morning and pulled them at 4:30! I was shooting for 200* IT, but at just under 190* (186*-189*), they were budda! I have to say, the Costco Prime plates were worth it even though they were very fatty - fat that was totally rendered after 8 hours. Anyway, gobbled the smaller rib with some potato salad. Saving the rest for chili this weekend.
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Fan freakin tactic! He would have eaten them.Comment
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Reverse seared Iberico pork rack on the gasser, in memory of our absent friends.
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Them thicc bois are on!!! Here is to you boys! Thanks for all the memories. All of these guys taught me a hell of a lot about BBQ. This cook is for them. It was an honor to have know them all. I know Ernest in particular would love these short ribs.
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