Pre heated grill to 235. Lumberjack 100% Apple pellets.
0900 - Ribs on lower shelf.
1000 - rotated ribs, put shrimp dip on upper shelf
1100 - rotated ribs.
1200 - pulled dip, wrapped ribs.
1300 - pulled ribs, put in cooler. Put potatoes and cabbage on grill. Raised temp to 275.
1425 - moved sides to left side of grill. Lowered temp to 225.
1520 - pulled potatoes.
1615- pulled cabbage, unwrapped/put ribs back on. Put apples on.
1645 - pulled ribs.
1810 - pulled apples.
Attached Files
Last edited by dsohmer; February 3, 2019, 05:20 PM.
That is one excellent cook. I love those HEB finger ribs, I cook them all the time !! Would also love to see a recipe for that sweet potato casserole. Again, well done sir !!!
(just saw your note, Malcom Reed recipe on the sweet potato ... cool !!! )
Hunsaker Vortex Drum, Weber 2-Burner Spirit Gas Grill and 22" Weber Kettle with SNS on the way.
When time permits, I will also brew some beer and ride bicycles
Thanks everyone. A couple notes on the cook and a question.
1. The cabbage turned out much better this time. I cut a wider core, put the liquid butter in first and then the meat. I also smoked it at 225 for 3 hours instead of 2.
2. The sweet potatoes actually rose like a soufflé at one point during the cook. I wasn't expecting it, wasn't ready to eat and it fell back down. They were still good.
3. Beef ribs. These aren't my favorite beef ribs. I much prefer the ribs I can get when the butcher at HEB debones prime rib. The meat on the ones yesterday was excellent but the membrane was a killer. I know the prevailing wisdom is to not remove the membrane on beef ribs but I'm curious what this board thinks. Will they just fall apart if I remove it?
Comment