What's on the smoker today?

[noharleyyet]

You had me at Ro-Tel.

2 cans for a bolder bite...

 

[Nick87]

2 cans for a bolder bite...

It's a staple around our house.

 

[Wildabeest]

Anyone use an Inkbird? Picked up an IBT 26S 5G. Doesn't stay connected very well, but I'm still unfamiliar with it. Anyone else have any experience with one?

My daily Costco email is showing these very similar ones on sale right now.

https://www.costco.com/chef-iq-smart-thermometer-and-hub%2c-2-probe-set.product.4000227273.html

 

[Sheltowee]

i'm ashamed to admit i've never done beef back ribs before. but, i'm very proud that my first cook of them came out perfectly, by my standards at least.

did them nearly identically to how I would do pork ribs.

i always save all the juices from my wrap to glaze with once cut.

my wife liked these more than pork ribs, i just may have liked them more too.

View attachment 341211View attachment 341210View attachment 341209

What was your process? I tried 3-2-1 with beef back ribs and ended up with bone-in jerky.

 

[noharleyyet]

What was your process? I tried 3-2-1 with beef back ribs and ended up with bone-in jerky.

Pretty much my experience...plus greasy.

 

[TOGIE]

What was your process? I tried 3-2-1 with beef back ribs and ended up with bone-in jerky.

the exact process was:

1. moderate seasoning on both sides with Butt Rub
2. left seasoned in fridge for about 4 hours (i usually try to do this overnight)
3. three hours at 225
4. pulled and wrapped with ghee butter and barbeque sauce
5. about 1.5 hours wrapped, gave it a kick to 250 for about 30 minutes in that 1.5
6. about 30 minutes unwrapped in the 200-225 range with a basting of additional barbeque sauce.

they went on about 12:30 and we were eating them at like 6:15

i'm in the camp that thinks 3-2-1 has a tendency to overcook pork ribs. i usually go like 3-1-1 or 3-1.5-0.5.

i like some resistance in my ribs, of all type.

 

[Sheltowee]

the exact process was:

1. moderate seasoning on both sides with Butt Rub
2. left seasoned in fridge for about 4 hours (i usually try to do this overnight)
3. three hours at 225
4. pulled and wrapped with ghee butter and barbeque sauce
5. about 1.5 hours wrapped, gave it a kick to 250 for about 30 minutes in that 1.5
6. about 30 minutes unwrapped in the 200-225 range with a basting of additional barbeque sauce.

they went on about 12:30 and we were eating them at like 6:15

i'm in the camp that thinks 3-2-1 has a tendency to overcook pork ribs. i usually go like 3-1-1 or 3-1.5-0.5.

i like some resistance in my ribs, of all type.

Great, thanks for the pointers. Agreed on 3-2-1, as well-- I've modified mine to 2-2-1 when using peach paper as the wrap.

 

[Bigjay73]

I think our altitude makes adjustments to the 3-2-1 necessary

 

[Sheltowee]

I think our altitude makes adjustments to the 3-2-1 necessary

Good point. 3-2-1 was money living at 400' elevation... seems to dry out living at 6000'.

 

[WestKyHunt]

i'm ashamed to admit i've never done beef back ribs before. but, i'm very proud that my first cook of them came out perfectly, by my standards at least.

did them nearly identically to how I would do pork ribs.

i always save all the juices from my wrap to glaze with once cut.

my wife liked these more than pork ribs, i just may have liked them more too.

View attachment 341211View attachment 341210View attachment 341209

Wish I could source beef ribs like that locally. Everything I find here the meat is cut down to 1/4 inch above the bone

 

[JEL]

Gonna do a baked potato bar with some poppers and smoked queso for dinner with the kids tonight. Apple crisp for dessert.

 

[Nick87]

Gonna do a baked potato bar

I'm intrigued by that. Also, we got our hogs back last week and per your advice I'm grilling some pork cube steaks for sandwiches tonight.

 

[Nick87]

@JEL They were great. Kids loved em. Like a McRib but way better.

 

[JEL]

@JEL They were great. Kids loved em. Like a McRib but way better.

I honestly never tried them in the smoker. I do them like a chicken fried steak. Breaded then fried. On a bun with lettuce, pickles, onion and mayo. Maybe some pepper jack.

 

[Bigjay73]

Gonna do a baked potato bar with some poppers and smoked queso for dinner with the kids tonight. Apple crisp for dessert. View attachment 341494View attachment 341495

That isn't dinner, that is heaven. Wife must be out of town

 

[Nick87]

I honestly never tried them in the smoker. I do them like a chicken fried steak. Breaded then fried. On a bun with lettuce, pickles, onion and mayo. Maybe some pepper jack.

I'll give that a try next time.
Couldn't remember So I just threw em on the charcoal grill.

 

[WestKyHunt]

Gotta pork loin in the fridge. What should I do with it gents?

 

[Nick87]

Gotta pork loin in the fridge. What should I do with it gents?

Butterfly and stuff it.

 

[WestKyHunt]

Butterfly and stuff it.

Favorite stuffing?

 

[Nick87]

Favorite stuffing?

Skies the limit...