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Preparing to smoke my first dino rack

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    #16
    Great news about the weather Dave.
    Once you get those puppies prob tender, 200-205ish
    holding them in a cambro or oven, wrapped. They can hang there for 3-4 hrs easily. Spend the time enjoying your friends and family. There is no rush on getting them plated.

    Comment


    • Jfrosty27
      Jfrosty27 commented
      Editing a comment
      What he said. 👆

    • DaveD
      DaveD commented
      Editing a comment
      Believe me, we're in no rush! We'll be having a leisurely afternoon of nosh & grog. Just want to be able to plate everything simultaneously, at whenever o'clock.

    #17
    Hey all, here's how the rack came out of the trimming process this afternoon. I shaved off 11 oz, and I think I am near the target of "enthusiastic but not aggressive"

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    • ecowper
      ecowper commented
      Editing a comment
      I am an agressive trimmer, but if you are looking to still have a light fat cap that looks good to me.

    #18
    Miraculously, the ribs went into the smoker precisely at my target time of 8am. Running the Pit Boss on the low-T "smoke" setting for the first hour. Any rain showers are not expected until after dark, so I should be fine today. (Although this close to solstice, to paraphrase Yogi Berra, it gets late early this time of year)

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    (That's the Meater+ wifi/bluetooth probe on the left)
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    About four hours in, with the first hour on the "smoke" setting. Temps in the 150s.

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    Six hours in, temps around 175.

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    Last edited by DaveD; December 18, 2021, 01:09 PM.

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      #19
      Here's the remainder of the rib cook, before I go put a couple highlights in SUWYC. They turned out spectacularly well, could not have been happier. I did get a few showers but the ol' patio-table umbrella trick kept things dry. They took a bit under 9 hours, followed by a little under two hours resting wrapped in butcher paper in a faux cambro. My lovely bride prepared some roasted red taters & onions, sauteed some shrooms & O's, and whipped up some Cheddar Bay biscuits from a Red Lobster mix, and those sides all rocked. Everybody cleaned their plate!

      Edit: Forgot to mention the temperature! I ran the Pit Boss on its "smoke" setting for the first hour, with temps in the 110's F, then set it to 250. About six hours in, it looked for all the world like it was stalling, so I boosted to 275, which made it start to ramp up quicker than I wanted, so backed it off to 250 again after about an hour. And damn if it didn't flatten right back out, so I said heck with it, ran it at 275 the rest of the way. I'm tacking on a screengrab of my Meater+ temperature plot after the pics.

      A little over 8 hours in:

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      Wx mitigation:

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      It's a wrap!

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      It's not dead, it's restin'.

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      The knife is "for indication only"... I simply tugged the bones away, leaving a hunka meat...

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      ...that I just sliced up.

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      The Stag's Leap cab went splendidly with the meal.

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      Last edited by DaveD; December 19, 2021, 08:38 AM.

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        #20
        Awesome. My favorite Q.

        What was your smoker temp after the first hour? Didn’t see that.

        Comment


        • DaveD
          DaveD commented
          Editing a comment
          Whoops! You're right, forgot that critical info, I will update the OP pronto. Short answer is 250 but it was a bit of an adventure...

        #21
        Looks like a great meal!

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          #22
          A step by step book to follow for my first Dino rib cook soon!đź‘Ť

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            #23
            You did good!

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              #24
              Yummm! And great selection of wine!

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                #25
                Nicely done....

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                  #26
                  Hey, one lesson learned: this was a good example of why leaving the membrane on beef ribs is worth doing. Had I removed it, I believe that mountain of beef would have literally toppled right off those bones. I mean they came away from the meat with the slightest tug. I've seen it recommended either way, in contrast with pork ribs where it's universally recommended to remove, and I've left it on the three beef racks I've now done, and that'll be SOP for sure.

                  Comment


                  • Bad Hat BBQ
                    Bad Hat BBQ commented
                    Editing a comment
                    Nice post Dave...
                    Where did you get your beef ribs?
                    Have not found any real options in Manassas.

                    Thanx
                    Scott

                  • DaveD
                    DaveD commented
                    Editing a comment
                    I got them from Porter Road. A little spendy at $75, worked out to $10.50/lb. But stupendous quality, so I'm OK with it The only decent in-person meat places near me are my nearest Wegmans, and Springfield Butcher, just south of the 95/395/495 mixmaster. Good stuff there and helpful folks on staff.

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