Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
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.
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.
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"
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)
(That's the Meater+ wifi/bluetooth probe on the left)
About four hours in, with the first hour on the "smoke" setting. Temps in the 150s.
Six hours in, temps around 175.
Last edited by DaveD; December 18, 2021, 01:09 PM.
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:
Wx mitigation:
It's a wrap!
It's not dead, it's restin'.
The knife is "for indication only"... I simply tugged the bones away, leaving a hunka meat...
...that I just sliced up.
The Stag's Leap cab went splendidly with the meal.
Last edited by DaveD; December 19, 2021, 08:38 AM.
SnS Kettle
Napoleon 500 Pro gasser grill
Weber Slate 30” griddle
Gozney Arc XL pizza oven
Instant Pot Duo Crisper 8 qt
Cuisinart food processor
Kitchenaid Stand Mixer
Breville Smart toaster oven
Anova Sous vide (Pro version and Standard Version)
Cabella 15” Vacuum Sealer
Combustion Inc Wireless Probes (Gen2 upgrades)
Fireboard v2
Fireboard Spark
Fireboard Pulse (2) probes and S1G antenna
ThermoWorks RFX gateway and 2 RFX meat probes
Thermoworks IR gun
Thermoworks MK4
Thermoworks Zero
Thermoworks Signals
Grill Rescue brush
7 Shun knives (paring to 12" slicer)
Misen Chef's knife
Dalstrong Phantom Series Boning Knife
8-9 other knives (enough to get an eye roll from wife!)
2 Mandolins, 1 veggie spiralizer
Work Sharp E5 sharpener
Chef's Choice sharpener
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.
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.
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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