FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


A surprisingly VERY successful smoke- with pics!

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> General BBQ Discussion
View previous topic :: View next topic  
Author Message
kidlebo
Newbie


Joined: 24 Jun 2016
Posts: 35
Location: Bayville, NJ

PostPosted: Sat Jul 22 17 1:13 am    Post subject: A surprisingly VERY successful smoke- with pics! Reply with quote

After coming across the BBQ Pit Boys videos on fb, I figured I just HAD to try two of their recipes: smoked beef ribs and deep fried, smoked pork chops! I blended the specific instructions from the videos with all of the wonderful advice I've gotten from you all over the years.

I am amazed at how good it all turned out. Am I actually getting the hang of this here smoking thing?

The Beef Ribs:

I rubbed the rack down with olive oil and then put on a thick coat of just salt and pepper. Dude in the video said to let the flavor of the beef speak for itself…he was right.

(Hint: The first pic link should pull up the whole album, so you can just move left thru the pics in the same order as the links below are posted).

[/img] https://www.flickr.com/photos/52656107@N05/35676910370/in/dateposted-public/

[/img] https://www.flickr.com/photos/52656107@N05/36025994926/in/dateposted-public/

The video said keep the temp at 250 or so…I was inside working for most of the cook, so I couldn’t be hands on with the temp…my temp got up as high as 325 for a bit, especially after I added my wood (the video used a few Hickory chunks, I used a handful whiskey chips and handful of cherry wood chips).

[img] https://www.flickr.com/photos/52656107@N05/36025996456/in/dateposted-public/

The higher temp didn’t hurt them at all cuz at about the 2 hour mark, I wrapped them up in tin foil and kept on going low and slow. 2 more hours and they were ‘butta’!

[/img] https://www.flickr.com/photos/52656107@N05/36026189066/in/dateposted-public/

I let them sit for another half hour or so (just enough time to do up the mushrooms and squash).

I suggest putting a tin pan underneath the ribs to catch all the juice. I didn't do that, but I did capture all the juice from inside the foil and let it sit for ½ hour or so, too. Then I scooped the top-layer of lard right off and had about a cup full of some freakin’ awesome au jus!

[img] https://www.flickr.com/photos/52656107@N05/35933638041/in/dateposted-public/

[/img] https://www.flickr.com/photos/52656107@N05/35896455792/in/dateposted-public/

Then there was the pork chops. I admit, it was HARD to not just eat them straight off the smoker:

[img] https://www.flickr.com/photos/52656107@N05/35896459032/in/dateposted-public/

But I kept my eyes on that deep fried prize:

[/img] https://www.flickr.com/photos/52656107@N05/35677193280/in/dateposted-public/

The finished product was about as tasty as it looked:

[img] https://www.flickr.com/photos/52656107@N05/35677199920/in/dateposted-public/

Thanks again for all of the great advice and encouragement and I hope you enjoy the pics!
Back to top
View user's profile Send private message
Doc1680
BBQ Super Pro


Joined: 17 Jun 2005
Posts: 2609
Location: Indianapolis

PostPosted: Sat Jul 22 17 8:21 pm    Post subject: Reply with quote

Good cook. Those ribs look great.
_________________
Love the voodoo that Q do.

Doc
Back to top
View user's profile Send private message Send e-mail
kidlebo
Newbie


Joined: 24 Jun 2016
Posts: 35
Location: Bayville, NJ

PostPosted: Sun Jul 23 17 5:55 pm    Post subject: Reply with quote

Thank you Doc...wifey and I enjoyed them for a few days! Very Happy
Back to top
View user's profile Send private message
smokeyjim44



Joined: 25 Jun 2017
Posts: 7

PostPosted: Sun Jul 23 17 10:54 pm    Post subject: Reply with quote

Looks mighty good !

Where in the world did you find beef ribs with meat on them? Is that some kind of a special cut or something? Shocked
Back to top
View user's profile Send private message
kidlebo
Newbie


Joined: 24 Jun 2016
Posts: 35
Location: Bayville, NJ

PostPosted: Mon Jul 24 17 1:31 am    Post subject: Reply with quote

Thanks Jim! This was a full rack of Short Ribs. The Back Ribs are the ones with hardly any meat. By me, in the short ribs are only $1/lb more than back ribs and a TON more meaty and flavorful.

Your local butcher ought to have them as a full rack (4-5 ribs). By me, the rack was $5/lb, $22 for the rack.
Back to top
View user's profile Send private message
Snowsmoke
BBQ Fan


Joined: 03 Apr 2012
Posts: 120
Location: Melrose, MA

PostPosted: Mon Jul 24 17 10:17 pm    Post subject: Reply with quote

Heck of a one two punch there man, I can't wait to do up some beef ribs!
_________________
"The Moon ain't romantic. It's intimaditing as Hell" - Tom Waits (maybe he was up at 3am to BBQ too!)
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> General BBQ Discussion All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group