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Beef Back Ribs - It’s what’s for dinner

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    Beef Back Ribs - It’s what’s for dinner

    Admittedly, I prefer Beef Short Ribs, but I found these guys on sale at Safeway and couldn’t resist .... dry brined overnight. Once the bacon was done, onto the WSM they go. Rub is just my standard for beef: granulated garlic and coarse ground black pepper. Running the WSM about 240 right now.

    Also got a new gazebo for the patio!

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    #2
    Nice.
    But you’re not social distancing yourself from those ribs. 😂😂

    Comment


      #3
      Man, you guys are having a feast with this and the bacon!!

      Comment


      • ecowper
        ecowper commented
        Editing a comment
        I’ve been doing nothing but smoking meat today .... and putting up that new gazebo .... great day.

      #4
      Ribs came off about an hour ago. Put some corn and potatoes gratin (using Henrik recipe, except I had no Parmesan, so I used Gruyere) on the Hasty-Bake. They came in about 10 minutes ago. Going to slice the ribs shortly and have a bottle of Baer Arctos (a great boutique Washington winery) with them.

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      • EdF
        EdF commented
        Editing a comment
        If you're having trouble finding parmesan, check out Reggia Nito. It's an Argentine cheese made by Italian immigrants. You can get it mail order at Supermarket Italy. But it's gone up in price a bit since the Great Isolation. We like it better than classic Parmesan - aged a little less long and interesting texture and flavor.

      #5
      Dude! I absolutely love smoking beef ribs. You are the man. U have two prime grade racks in the freezer. Time to pull them out. You are an inspiration!

      Comment


        #6
        Those look great! Enjoy those ribs!!!

        Comment


          #7
          And the final outcome. Was great!

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          Comment


            #8
            Very nice.😛 And thank you for making me hungry right after I had dinner. 😁

            Comment


              #9
              Awesome! How did you like the potato gratin? How ‘deep’ did you make it? I usually make it 2 inches, no more. If I need more I use a larger pan. Increases the crust to gratin ratio :-)

              Comment


              • ecowper
                ecowper commented
                Editing a comment
                The casserole I used is about 2.5 inches deep and I was pretty close to full.

              #10
              I have the exact same gazebo for my Blackstone. Just finished putting it up last weekend. I also have a 14' gazebo with a metal roof, but it was already full before I bought the Blackstone. :-)

              Comment


                #11
                I’ll take a plate of that ,,,mmmmmm !

                Comment


                  #12
                  ecowper random question about the tent above your smoker. Does the smoker get it dirty at all?

                  Comment


                  • ecowper
                    ecowper commented
                    Editing a comment
                    Brand new, gonna have to find out. So far it seems okay

                  #13
                  Nice ribs and gazebo! Does that get attached to the some how?

                  Comment


                  • ecowper
                    ecowper commented
                    Editing a comment
                    I could bolt it to the concrete if I wanted to

                  • pkadare
                    pkadare commented
                    Editing a comment
                    I bolted mine to the patio stones. For an inexpensive little gazebo, it is well made. Super easy to put together, and the little detail of caps for the bottoms of the 4 posts to hide the bolts or included pins if you put it on grass was a nice touch.

                  #14
                  Great job!

                  Comment

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