Splendid day to smoke some chuck ribs.

[DaveD]

It is a Beeeee-YOOO-tee-ful day here in northern Virginia, pretty much perfect. We'll top out at a high of about 75F/24C with a dew point around 42F/5C, sunny with big puffy white clouds and just a breath of a breeze now and then. Couldn't be better!

So I fired up the SnS kettle for a rack of Prime chuck ribs from Creekstone. B&B charcoal with a couple of hickory chunks for about six hours, then into a foil boat and transferred to the Pit Boss pellet smoker for the rest of the ride. Nothing sporty about this cook, not trying anything new or fancy, just looking for a solid outcome from a good piece of starting material.

Behold!

After 48 hours of dry brining:

On the kettle smothered in my salt-free rendition of Henrik Hank's Bona Fide rub.

Nominal cruise:





More later!

[Huskee]

Great day for it indeed! 71 and partly sunny here, we'll take it!

[rmeugene]

Put mine on at 11:30…first time trying them.

[Huskee]

Don't forget to give them the 'faux cambro hold' for 1-2 hrs after they hit their temp. They will be amazing. Brisket on a stick.

[rmeugene]

3 bones are in the cambro as the are done early. I know on the site it mentions not needing to hold? I do hold my shoulders and the few briskets I have done.

[Huskee]

rmeugene I highly recommend holding, it only helps, can't hurt

[Sdell]

Nice looking ribs, got to get an order into Wild Fork for some dinos. It's about time we had some great weekend weather here in the DC area. 50s and raining every weekend was getting old. Pork souvlaki is going on the gasser later this evening. Had too many errands for a proper smoke.

[ecowper]

Oh damn, I got some beef ribs somebody sent me for christmas that need some cooking soon. Hoping to get a weekend that is actually sunny and warm sometime soon so I can sit in the backyard with those things smoking and me and a cigar and a dram or two of whisky.

Enjoy, those look awesome

[DaveD]

They were probing like buttah by the time they hit about 200F, so I dropped the set point on the p-smoker to 150F and they're resting nicely. Covered them loosely in foil as well. Sides will be some asparagus and a pan of roasted red taters & sweet onion wedges in EVOO and seasoned with SPG. Nominal AF!

Covered them right after this when they were probing uber-tender.

Temp profile, drifting down nicely.

[Smoked Transistors]

Those look spectacular! Yum Yum.

[DaveD]

After-action: Stupendous! Couldn't have been better. Incredibly tender, smoky, juicy, tender, barky, and did I mention it was tender? The carving knife could almost sink right through the meat under its own weight. Sides were on the money, all in all a very nice meal.

Just before covering in foil and dropping the temp for resting:

Sides:

Service:

[smokin fool]

Hit that cook right outta the park....congratulations

[Stuey1515]

Superb!!

[Bad Hat BBQ]

Nice; very nice!

(agree w/you-it was a fantastic NOVA day)

[rmeugene]

They were soooo good. My wife’s birthday dinner request. Will definitely be buying these again.

[DaveD]

Yeah!! Those look splendid!