My Pitmaster IQ110 arrived earlier today and of course, I was very excited and wanting to do a test cook. At first I was going to just use some old Mesquite charcoal that I had laying around which my wife bought a few months ago before I told her to stick with the Kingsford Blue
Then I remembered that I had some beef ribs in the freezer that I picked up at HEB over the weekend when I bought a pork shoulder. The package was labeled something like "Finger Ribs - Beef" and it was only about $8.00
When I got home, I googled this description and didn't really come up with anything, so I don't really know what they are other than beef ribs that are cheap! We used to get the beef ribs at the State Line restaurant in El Paso when I was kid and that was always one of my favorite special occasion meals.
So, before starting to hook up the IQ110, I set the frozen ribs in my sink in the hottest water I could draw. I know that's not a Meathead approved defrost method, but what else could I do?
Once the IQ was installed (a snap) I added some charcoal and one lump of hickory. I rubbed the ribs down with salt, mustard and Salt Lick rub. I had to fiddle with the settings twice during a four-hour cook, but I am REALLY pleased with the IQs performance. Rather than drill a new hole for the manifold, I removed the propane starter on my Weber performer (since I use a gas grill sideburner) and installed the manifold there.
The meat is "resting" now, but it looks pretty good. Not enough the feed the family but they'll make one hell of an appetizer!
Then I remembered that I had some beef ribs in the freezer that I picked up at HEB over the weekend when I bought a pork shoulder. The package was labeled something like "Finger Ribs - Beef" and it was only about $8.00
When I got home, I googled this description and didn't really come up with anything, so I don't really know what they are other than beef ribs that are cheap! We used to get the beef ribs at the State Line restaurant in El Paso when I was kid and that was always one of my favorite special occasion meals.
So, before starting to hook up the IQ110, I set the frozen ribs in my sink in the hottest water I could draw. I know that's not a Meathead approved defrost method, but what else could I do?
Once the IQ was installed (a snap) I added some charcoal and one lump of hickory. I rubbed the ribs down with salt, mustard and Salt Lick rub. I had to fiddle with the settings twice during a four-hour cook, but I am REALLY pleased with the IQs performance. Rather than drill a new hole for the manifold, I removed the propane starter on my Weber performer (since I use a gas grill sideburner) and installed the manifold there.
The meat is "resting" now, but it looks pretty good. Not enough the feed the family but they'll make one hell of an appetizer!
Salting and putting them on frozen I think would have worked too. Doc Blonder does that with briskets .. I can't see why it wouldn't work with ribs too.
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