The Grid Iron Part 4 RIBS & Accessories

[DWCowles]

They look beautiful Jerod Broussard

[Jerod Broussard]

Yeah they smelled fantabulous

[fzxdoc]

Awesome-looking ribs, Jerod Broussard . How did the Grid Iron behave?

Kathryn

[Jerod Broussard]

Like a champ. Temp swings were about +/- 5 degrees. I have a not so consistent mixture of Oak and Cherry.

[Jerod Broussard]

As soon as I got home from church they passed the bend test easily. Got the sauce on and cranked up the grill to caramelize that stuff. I'm now letting the smoker cool down to hold the ribs until the sides are done. The sauce is still progressively caramelizing.

[DWCowles]

Save me some! I’m on my way!

[Jerod Broussard]

Wow...wow...and wow!!!

[Troutman]

Now that's what I'm takin about .... BIG, BEEFY, WONDEROUS RIBS !!!!!

[Jerod Broussard]

Good good too!

[Troutman]

Oh what have we here? Hate to steal you thunder Jerod Broussard but I'm coming ..... 3 hours in .... oh boy !!! (this is fun!)

[Jerod Broussard]

You can have it, we had enough of it last night with the rain.

[Troutman]

Yea luckily we missed it altogether down here in Htown....

[Troutman]

.....and for the WIN !!!!! (sorry just now computer problems last night)





....6 hours 11 mins, pulled at 205*.... thanks for letting me share your post Jerod Broussard, since no one seems to be here to judge, I declare us BOTH WINNERS !!!! So many great cooks here, this was enjoyable !!!

[Jerod Broussard]

Wow, we got hammered again last night. Lost internet for just a bit.

[kamadoRob]

Yep, I'd say all y'all are winners, the Pit Masters AND the folks eating with you! Those look fantastic!

[fzxdoc]

Two great-looking cooks. Congrats!

Makes me want to step up my game and actually find a short plate cut or two. Pretty rare in these parts, though.

Kathryn

[DWCowles]

Jerod Broussard wasn't your beef short rib dry age? If so, how was it? I have a slab of dry age beef short ribs in the freezer that I will toss in the Lang when I get back in.

Oh. BTW thank you for the rub mix that you sent me. I will try it out on the beef ribs.

[Jerod Broussard]

I'm not sure. I've only had dry-aged once. I was picking up some undertones but I thought maybe it was the grass-fed aspect of things.

[DWCowles]

I was just wondering because Crowd Cow states that all of their beef is dry age. I couldn't tell if my is dry age or not since it was frozen when it arrived.