These beef ribs are HUGE!!!! 1.5-2" thick. Not much trimming will be needed. Thickness measured to the fat cap, with such a long cook might leave a tad bit of fat. Salt and black pepper only!
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
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.
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.
I hope you really enjoy those beef ribs Jerod Broussard I was going to do some beef ribs this weekend also but change my mind. I’m looking forward on seeing the pics of yours.
Ok Jerod, guess I’m calling you out. This is the throw down. I got 2 chuck rib plates salting in the beer frig. They go on the pellet pro tomorrow @ 7 am. Let’s compare cooks
On and rolling. Starting with a very small handful of pellets in the burn pot and making sure there are fresh pellets at the end of the auger makes start up a quick thing.
Poke ribs on. Beef ultra close to 193 internal. Somehow I miraculously set the meat probe correctly since the Thermapen confirmed the exact temp. First time for everything.
Jerod, those beef ribs look delicious after ~8 hrs in yer new cooker!
And, I'm guessin (hopin) that ya were able to get some much-needed sleep whilst all that was happenin...
I'm really enjoyin followin along with ya here! More, please, Sir!
Where's that Troutman feller at this mornin?
I'm wantin to see his cook, as well...
This ought to keep ya happy while we're smokin', got these at Whole Foods. Told the meat cutter I wanted whole plates, he had little 4" baby ones he was selling to the suburbanites. At first he had to "go ask someone" but relented and sold me this;
The one on the left is like 4" thick....a monster......here's those babies trimmed and ready for salting. Left in beer frig over night.....
Oh geez....I'm in trouble....those are on point....on point brother......yea but I'm up for the challenge. Let's see a cut away view when you get a chance.
BTW....I'm using 2 parts salt and ground black pepper, one part granulated garlic and granulated onion (SPOG). Will also run at 250* until 203-210*ish. NO wrap.....
Comment