Those look amazing! I can't wait for the cut and reveal.
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Wow. Those look great. And in 6 1/2 hours, that is excellent.Comment
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Those look fine. Timing worked out just about right. I like a couple, three hours of hold so you're spot on.Comment
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When I do these before I carve for dinner I will pull the bones and this allows me to cut thinner slices (brisket thickness) rather than one rib to a slice. This works a lot better for us.Comment
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Well, I guess I’ll call today a qualified success. The couple I was dining with is notorious for running late, and when I arrived she was in the bathtub and supposedly was going to be ready to eat in 20 minutes. I’d left the cooler in the car and carried the wrapped ribs inside and set them on the counter, but 20 minutes turned into 45, and in the meantime my friend and I had started talking and I didn’t think to put them back in the cooler or in their oven.
When I started slicing the ribs they were only warm instead of piping hot like I prefer, and they warned me that the knife was probably dull, so when the first few slices were poor I was blaming the knife instead of realizing I needed to turn them 90°. Of course I took pics of the poor slices but forgot to take pics of the next group, which were beautiful.
How were the ribs? My hosts raved about them for hours, but I’d give them a B. They were a little pot roasty tasting, and the bark didn’t taste as good as I expected. They were very tender, and you can tell from the pics that they were very juicy. There weren’t any left and only three of us were eating. I guess it was one of those times where the pitmaster is his own harshest critic, or my expectations were too high, which I guess is two sides of the same coin.
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YES!!!!!!!!!!!!!!! Outstanding!!!!!Comment
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Looks awesome. Work Costco doesn’t carry these and while the Niles one does they’re $7.99 lb. Haven’t tried wild fork yet.
funny story took about your buddy’s wife still being in the bath tub. She just wanted to look her best to meet your ribs.Comment
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Those look great. I prefer ribs over a brisket due to the time and effort involved. Don't get me wrong, I love the everything about the smoking process but 12 + hours sometimes gets to me. I have not been pleased with my hot n fast attempts. Brisket on a stick for the win.Last edited by Purc; December 9, 2023, 06:24 AM.Comment
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That looks like unqualified success to me! Great work. And I know what you mean about the tardiness thing, one of my best buddies from teenage years is the same. No matter what, the guy is always late...!Comment
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Well Sid, I can guarantee I would have been on time. 🤣😉
But seriously, those look perfectly delicious. And cheap too. The last rack (prime grade) I bought from Wild Fork was about $12 per pound as I recall. Bravo Pitmaster.Last edited by Jfrosty27; December 9, 2023, 10:45 AM.Comment
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I think if you’re going to err with beef ribs or brisket, going “pot roasty” isn’t bad at all; it’s like the beef equivalent of “fall off the bone”. Some people are going to prefer it, and the taste will be there, it’s just a texture issue. It beats the hell out of “beefy, but kinda chewy.”Comment
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I think we all can taste that last picture! Nice job Sid.Comment
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They look great, Sid P , a nice save from the 45 minute dinner delay by the lady of the house. I might have been a bit miffed in a similar situation if the understanding was to dine upon your arrival, I must say.
You said they were tender and juicy, two big plus points there. And as long as the fat was pretty well rendered and the flavor was there, I'd say you should rethink the grade you gave them and skooch it up to an A- at least. After all, an empty meat platter counts for something!
To me it looks like you and the Silverbac were a good team.
KathrynComment
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