So, I'm making these today for an extended family BBQ. I'm smoking in the offset using lump charcoal and pecan chunks. The Fireboard Drive is set for 225°F and it is functioning nearly perfectly. I am shooting to pull them off around 5pm. Finished pics later:
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Backies are rubbed with "cumin-ized" BBBR. SLCs are rubbed with MMD. -
looks oh so delicious! nice work!Comment
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Looks like some mighty fine eating!Comment
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They look very good.Comment
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Here's the results:
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Man those look goooooood! 👀Comment
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I have to say that i wasn't happy with any of the racks of either meat. The pork spares from Wally World were VERY thin on the short bone end. This let to that end getting over cooked on both racks and falling apart while turning them on the grill for sizzling the sauce. The thick end had a few ribs that weren't quite done enough for perfection - there was some meat left behind that didn't release when tugged when they were eaten. Meanwhile, the beef backs were typical supermarket racks which ended up with very little meat per bone after they were cooked down.
All that said, everyone liked the food and ate plenty. The beef ribs were a bigger hit than I expected from everybody. The one guy (step-daughter's boyfriend) who doesn't eat pork, LOVED them. So, all things considered, a successful cook. Sides were Meathead's Tangy Vinegar Slaw and my own Latin-style yellow rice with vegetables that I make by doctoring a package from the supermarket.Last edited by Dewesq55; July 29, 2019, 10:07 AM.Comment
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Thanks for taking us along on your cook, Dewesq55 . I enjoyed it. Glad the family loved the food. We're our own worst critics sometimes.
KathrynComment
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Great job. Looks delicious. Thanks for posting.Comment
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Cha-ching, excellent work. I'll take a beefie please !!!!Comment
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Yah, great pics. The ribs all look incredible!!!Comment
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Nice color! Look mighty tasty!Comment
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