(1) 3 Bone-In Beef Ribs, Grass-Fed from New Zealand
(1) 2 Bone-In Beef Ribs...
(7) Veal Cheeks, Australian
Others, 6 Lamb Shanks.
Rubs: Ribs, Big Bad Cow with minor adjustment. Veal Cheeks, Memphis Dust. (Lamb, Dolly Rub). Served with Tex Mop Sauce.
Cooked on Offset Smoker, using wood chunks. Temp maintained at around 250-270. Wrapped Ribs after 175, Internal final temp ribs 201,205. Cheeks were cooked in beer bath after reaching 175, cooked until 210 internal temp.
Because im using a COS, Ribs took 9 hours,. Cheeks 7-8 hours. Shanks 7 hours. I know im wasting up to 2 hours, but i am enjoying the challenge and practice and running like a headless chicken for 9 hours. Upgrading soon.
Cheeks were so tender, soo tender. Shame they're pretty small, have to get beef cheeks! The ribs got different results, one was so juicy and perfect, the second was a bit drier (the smaller 2 Bone-In Ribs).
Served 6 people, some have never tried true barbecue before. We can say they were pleased.
Any suggestions, tips or advice would be appreciated.
(1) 2 Bone-In Beef Ribs...
(7) Veal Cheeks, Australian
Others, 6 Lamb Shanks.
Rubs: Ribs, Big Bad Cow with minor adjustment. Veal Cheeks, Memphis Dust. (Lamb, Dolly Rub). Served with Tex Mop Sauce.
Cooked on Offset Smoker, using wood chunks. Temp maintained at around 250-270. Wrapped Ribs after 175, Internal final temp ribs 201,205. Cheeks were cooked in beer bath after reaching 175, cooked until 210 internal temp.
Because im using a COS, Ribs took 9 hours,. Cheeks 7-8 hours. Shanks 7 hours. I know im wasting up to 2 hours, but i am enjoying the challenge and practice and running like a headless chicken for 9 hours. Upgrading soon.
Cheeks were so tender, soo tender. Shame they're pretty small, have to get beef cheeks! The ribs got different results, one was so juicy and perfect, the second was a bit drier (the smaller 2 Bone-In Ribs).
Served 6 people, some have never tried true barbecue before. We can say they were pleased.
Any suggestions, tips or advice would be appreciated.
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