dnl42 Posted July 23, 2017 Share Posted July 23, 2017 Smoking 2 slabs of beef back ribs today. My honey rubbed them with one of her special rubs. I'm using hickory at 225. They reached 160 after about 2h. Gave them a beef broth splash, wrapped them in pink paper, and they're now back on the grill; I'll probably pull at 190 Quote Link to post Share on other sites
fulcrum1 Posted July 24, 2017 Share Posted July 24, 2017 finished pics! I started smoking 18 months ago and it's been a game changer for me. Still having trouble with full packers Texas style. Quote Link to post Share on other sites
metroman Posted July 24, 2017 Share Posted July 24, 2017 Nice - I've done those a few times here. One of the best primal dishes to fix - steak on a stick. I get choice or prime beef, cut them into 4-bone segments, put on a modified brisket rub (more like a Montreal) and smoke on 275 for about 4-5 hrs with mesquite, they jiggle when finished usually coincides about 200 deg. Unlike brisket I don't wrap since there is little or no connective tissue to break down. Yum, got any more pics? Quote Link to post Share on other sites
metroman Posted July 24, 2017 Share Posted July 24, 2017 Fulcrum1 can you provide more info on your troubles with the packers (or PM me)? Quote Link to post Share on other sites
fulcrum1 Posted July 24, 2017 Share Posted July 24, 2017 My flat is usually dry, point is good. Packer is the Prime grade from Costco. Salt and pepper only and always rested for at least an hour usually two in a BBQ cooler. Cook on a Kamado Joe (egg)... at 275 straight through to 203. at 275 and wrapped in paper when it hits the stall to 203 and I've tried the above at 225 and 230-250 range to mixed results but always pulled after it reached over 200. Maybe pull earlier? Quote Link to post Share on other sites
dnl42 Posted July 24, 2017 Author Share Posted July 24, 2017 A brisket takes a lot of practice! FWIW, here's my approach. Quote Link to post Share on other sites
fulcrum1 Posted July 24, 2017 Share Posted July 24, 2017 2 minutes ago, dnl42 said: A brisket takes a lot of practice! FWIW, here's my approach. I've had good results doing a similar method....its the Aaron Franklin/central Texas style that's kicking my butt and wallet! The problem with being in Kansas City is its far too easy to go to one of the places around here for burnt ends. Quote Link to post Share on other sites
dnl42 Posted July 24, 2017 Author Share Posted July 24, 2017 (edited) Ah, I've haven't yet tried burnt end--but it's on my list! But, the recipes I've seen have you pull the point off and then put it back on the grill while the flat rests... My recent experiments have been with smoked cheeses and nuts in the cold smoke box of my spiffy new Mak Two Star General! Edited July 24, 2017 by dnl42 Quote Link to post Share on other sites
dnl42 Posted July 24, 2017 Author Share Posted July 24, 2017 Done! Creamed corn and shishito peppers are in the background. Also made some cole slaw, and my wife made Greek potato salad! Quote Link to post Share on other sites
dnl42 Posted July 24, 2017 Author Share Posted July 24, 2017 Ready to serve. Quote Link to post Share on other sites
fulcrum1 Posted July 24, 2017 Share Posted July 24, 2017 Looks great, good ring Quote Link to post Share on other sites
Alternative 4 Posted July 24, 2017 Share Posted July 24, 2017 Those ribs look fantastic, tender, but with a bit of bite. Not being in the USA, meat selection is the hardest part of BBQ for me. Temperature control comes 2nd as the area I live in is near the coast and therefore quite windy. Its hard work, but its great fun and when you get a good brisket its worth it. Quote Link to post Share on other sites
willow45 Posted July 25, 2017 Share Posted July 25, 2017 That ends up really tender, well done! Quote Link to post Share on other sites
Spectre711 Posted July 30, 2017 Share Posted July 30, 2017 Those look great! Quote Link to post Share on other sites
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