Hello gang,
I wasn't sure where to post this, here or KBQ forum. I posted questions here is I;llpost the process and result here.
I had a 6 1/2 lb rack of beef dinos fromPorter Rodad. They only needed a little trimming to thin the fat cap to 1/4". Slathered w/ beef concentrate (Knorrs) and Worcestershire sauce. Seasoned w/ Meat Church holy cow and Mojo beef. Wrapped tightly in plastic film and set in fridge overnight.
The next morning I started a fire in KBQ w/ charcoal, once that was fully light and flaming, I added some white post oak. Once that was lit I added some cherry. got up to 225. Added boiling water to water pan.
Unwrapped ribs and sprayed w/ Pam butter spray. Did another light coat of holy cow and a dusting of my own blend salt free brisket rub. On to fire at 7:00 am.
2 hours in it was starting to get some color and starting to dry. I spritzed w/ apple cider vinegar w/ a dash of Worcestershire and a dash of hot sauce. Raised pit to 250.
2 more hours fat was just tarting to render and color was coming along. Spritzed and raised fire to 275.
1 more hours and color and bark was where I wanted it. I pulled, panned w/ some beef stick and remainder of spritz. I poured some smoked tallow over the ribs and covered tightly. Placed in 300 oven till just shrt of probe tender, i.e. 200.
Pulled, basted, lowed oven to 150, covered and held for 6 hours.
When I pulled to slice, bark was still in great shape, fat was well rendered, and the meat was soooo moist and cut w/ fork tender. I cut bones, sliced into medallions, plated and poured liquid from pan over meat. Everyone raved. I was pleased.
Cheers,
JD
I wasn't sure where to post this, here or KBQ forum. I posted questions here is I;llpost the process and result here.
I had a 6 1/2 lb rack of beef dinos fromPorter Rodad. They only needed a little trimming to thin the fat cap to 1/4". Slathered w/ beef concentrate (Knorrs) and Worcestershire sauce. Seasoned w/ Meat Church holy cow and Mojo beef. Wrapped tightly in plastic film and set in fridge overnight.
The next morning I started a fire in KBQ w/ charcoal, once that was fully light and flaming, I added some white post oak. Once that was lit I added some cherry. got up to 225. Added boiling water to water pan.
Unwrapped ribs and sprayed w/ Pam butter spray. Did another light coat of holy cow and a dusting of my own blend salt free brisket rub. On to fire at 7:00 am.
2 hours in it was starting to get some color and starting to dry. I spritzed w/ apple cider vinegar w/ a dash of Worcestershire and a dash of hot sauce. Raised pit to 250.
2 more hours fat was just tarting to render and color was coming along. Spritzed and raised fire to 275.
1 more hours and color and bark was where I wanted it. I pulled, panned w/ some beef stick and remainder of spritz. I poured some smoked tallow over the ribs and covered tightly. Placed in 300 oven till just shrt of probe tender, i.e. 200.
Pulled, basted, lowed oven to 150, covered and held for 6 hours.
When I pulled to slice, bark was still in great shape, fat was well rendered, and the meat was soooo moist and cut w/ fork tender. I cut bones, sliced into medallions, plated and poured liquid from pan over meat. Everyone raved. I was pleased.
Cheers,
JD
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