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These were in a salt water brine for ~19hrs, dried off, slathered with mustard, dry rub, and tossed on a 225° BGE. When they hit 170°, I wrapped them in foil and cooked them until they hit 201°. Then I wrapped them in a towel and put them in a cooler for 1.5hrs.
For Memorial Day I wet brined some wings over night, let them air dry about 4 hours and then rubbed and threw them on the smoker.
This was after an hour before I flipped them. Didn't get any pics of the finished product because we were starving and devoured them, but they were delicious!
For Memorial Day I wet brined some wings over night, let them air dry about 4 hours and then rubbed and threw them on the smoker.
This was after an hour before I flipped them. Didn't get any pics of the finished product because we were starving and devoured them, but they were delicious!
Had a hankering for ribs, had planned to make them on the 4th but our kiddo brought home Covid from her daycare and infected my wife and I and we were all sick over the 4th weekend. So I grabbed some baby backs and smoked them this past Saturday. The pack at Sams came with 2 instead of 3 racks but for us it was more than enough.
Ready to wrap
Pulled and being wrapped
Overall these ribs were pretty disappointing with regards to quality, they were extremely fatty and not what I'd expect for baby backs. Given the issues with meat supply and food processing plants I guess this was to be expected, but I don't plan to buy any more ribs soon. I have a 3 pack in the freezer but I'll save those for the next time I'm wanting ribs. The tasted and flavor was great, but the fat was a bit much, you can see the fat in this last picture, I trimmed and there was still an overwhelming amount. Overall they were delicious though.
Inherited a vertical charcoal smoker from my boss. He got a new pellet smoker.
Decided to learn it with a small brisket (3lb).
In the end, defeated by the smoker. Couldn't keep a consistent cook temp & the meat stalled at 137*. Either had too much flame or it all turned to ash too quickly. Couldn't maintain a consistent heat.
Wrapped in foil & tossed in the oven a 250* to finish it off.
Ate it the next day & it surprisingly turned out pretty well.
Dry brined for about 18 hrs
1:1:1 SPG rub
In the smoker for about 4hrs
Finished off in the oven, took it out around 208*
Wrapped in a towel & into a cooler for another 2 hours.
A couple of months ago I had some St. Louis ribs at a restaurant. Was the first time I had some. They were fantastic. I had been wanting to try some and the other day at Costco I saw some for what seemed a pretty good price. After some research it seems one of the better options is 4-1-1.
Worst part of ribs removing the membrane.
Rubbed up
On the smoker we go at 250 with a bit of cherry and hickory wood
Looking good after 4hrs smoking.
After an hour in foil with butter, honey, brown sugar, and a little vinegar based bbq sauce for moisture.
After the last hour which was done at 275 to try and give them some crisp.
I managed to get some of the best smoke rig on anything with these.
I don't know if the smoke rig was caused of the different charcoal I was using. Had to buy a bag of Komodo Joe charcoal cause Walmart has been out of what I normally use. I have to say this and the standing rib roast I have done with this charcoal both have had great flavor. I think next time a do a set of these I am going to grill them for about 10min after them come out of the foil at about 400 and then toss them back on the smoker at 275 while I sauce them. Would like to work to get a crust.
Love me some STL style ribs, so much meatier and tender than baby backs. More of a pain to smoke but so worth it. Wife doesn't like all the additional cartilage and bones though. They look great buddy
Love me some STL style ribs, so much meatier and tender than baby backs. More of a pain to smoke but so worth it. Wife doesn't like all the additional cartilage and bones though. They look great buddy
Funny you mention the extra cartilage and bones. Megan was eating them and was not a fan at all. I do have to agree. Eating the one end is really good. You get to the thinner end of them though and they are not great. But the first 5 off the left there is so much meat that is so tender.
I am curious why you think they are a pain to smoke though?
If you just got a brisket flat they are almost not worth trying to smoke as a starter. I mean they are doable but brisket is hard enough as is and with a flat only you are making it harder on yourself I feel. I get that a packer is more expensive but it is likely easier to keep moist.
Funny you mention the extra cartilage and bones. Megan was eating them and was not a fan at all. I do have to agree. Eating the one end is really good. You get to the thinner end of them though and they are not great. But the first 5 off the left there is so much meat that is so tender.
I am curious why you think they are a pain to smoke though?
Just the extra flaps and they're a lot wider, harder to get consistent cook throughout. Mainly just because I've been doing baby-back's for so long and I'm used to them being more streamlined I guess
Technically you are supposed to trim that extra flap off. I did on mine and I felt they cooked very evenly. If you haven't tried that maybe see if they cook better next time for you.
After over a decade of wanting to try making beef dino ribs, I finally got around to making them. I had planned to make these on the 4th but got Covid from my kid and was down and out for a couple days, so made these yesterday.
These were pretty well trimmed, so I just had to remove the remnants of the fat cap and silver skin. Then I did an overnight dry brine with this fancy SPG salt I got from Snake River Farms
Dry brined and going into the fridge overnight
In the morning I pulled it out let it come to room temp, then hit it with my favorite brisket rub Black Ops BBQ.
And slapped it on the smoker with some cherry wood
This was 2 hrs in I believe
And time for wrapping
Finished product, I ended up pulling these a little earlier than I wanted because it was getting late and we needed to eat
Cut a piece off for the kiddo, nice smoke ring
Money shot
They weren't as tender and broken down as I hoped, but they did come right off the bone clean
Sweet, that looks so good! What were the cook parameters for that?
Started them at 225, but the temp crept up gradually to 275 due to it being 90 deg here even with the smoker in the shade. I smoked till the middle hit 160 and then wrapped them in foil like I would a brisket. I was shooting for 203-206 final temp but pulled them when the middle hit 195 because it was late and we needed to eat and get the kiddo up to bath and bed. Next time I would start them earlier and get to that 206 mark to ensure that all the fat had rendered and melted, but they were still amazingly tender and very tasty, just would have liked to get them a little further than time allowed.
Did my first ever smoked Tri Tip on Labor Day. Have wanted to smoke TT for several years and finally got around to it. I kept it simple and rubbed them with Kosmos SPG 2 hrs before I started the smoker
Smoked with Cherry wood
I pulled them when they hit 125 internal and wrapped them in foil
I tried to reverse sear them but couldn't get the smoker temp up high enough in time, so next time I'll use the grill
Tried the Spice House chimichurri mix, it was super simple to make and very tasty. Even my 2 year old asked for some and was devouring it
Finished product, it was more rare than I hoped, but was still tender and delicious.
The smoke flavor was great and it was super tender
It also made for great leftovers, I sauteed some onions and peppers, toasted some buns and pan fried the Tri Tip, and put some chimichurri on top which made for awesome sandwiches that my wife asked me to make again the next day
Looks fantastic bud. I love some tri-tip. It can be great for a change up in some fajitas or steak tacos as well.
I have stopped trying most times to get my egg to temp anymore for the sear unless I want to do a cowboy sear. Otherwise, I just use the gas grill and a cast iron pan. Then I can also baste it in some garlic butter if desired as well.
I need to break out my smoker again & give it another try. Last time put a damper on it, just need to practice regulating temp as it leaks like a colander.
Picked up a full packer brisket yesterday to smoke for dinner tomorrow. Planning on doing a spicy Mexican style (is this even a thing?) brisket using hot sauce for a binder/seasoning along with some Meat Church fajita seasoning. I made this once before and it was out of this world fantastic. Will season up tonight and get it out for a smoke early tomorrow morning!
This also reminds me I need to clean all the ash out my grill's firepot...
Funny you mention the extra cartilage and bones. Megan was eating them and was not a fan at all. I do have to agree. Eating the one end is really good. You get to the thinner end of them though and they are not great. But the first 5 off the left there is so much meat that is so tender. 
