Summertime...Barbeques, Grills & Smokers!

Who took the bite out of the bottom food?

 

You might be confused seeing the curvature of the ribs.

But I did eat the one I cut off.

I’m always amazed at how much of my cooking fails the taste test and I just have to eat it myself.

 

Might as welll....since YOU cooked it .

 

What kind of sauce\glaze did you use on those? It looks good!!

 

Went into the pan with (don’t laugh) Seeet Baby Ray’s, butter, brown sugar, more Killer Hogs rub, and apple juice.

I’ve seen guys do similar on 3-2-1 at the wrap stage. I guy I know always put a slurry like that in a hand fashioned boat rather than wrap. He used Killer Hags sauce too and won a number of competitions doing so.

 

A couple racks of baby backs low and slow on the Oklahoma Joe Bronco. I used Oak only. Juicy. Tender. Great flavor. I used to do foil but have found that I prefer the non-foil method. Around 5 hours at 225-235 degrees gives me the best results.

 

Those look tasty. Do you use charcoal and oak smoking wood or was the oak your heat source as well?

 

Charcoal and Oak smoking wood. This is the first time I have used straight Oak with the charcoal. Usually I do a mix of Hickory and/or Mesquite. For me, the Oak gives a subtle sweet smoky flavor. These were absolutely delicious. Very tender with a little tug. I do not care for the fall off the bone tender.

 

Making up a batch of brown sugar bourbon beef jerky.

Using top round for the beef.

1st attempt using this recipe.

 

Internal temps hit 205 in about 7 hours. I would have gotten maybe another half hour of burn, had I not shut the vents down. Yeah, 7 to 8 hours is what I usually get, although I have heard of some folks getting closer to 10. I’ve never come close to that, but never needed it either. I was a little worried about 2 getting done given the size of the butts, but they made it.

 

I failed to post a pic of the finished product at the time, so here it is.. My grill temp got a little high, hitting 375 at times, pushing close to 400. I like to keep it at 325 or less. As a result the bark was a little darker than I like, but it still tasted great!

 

Today I did some beef short ribs

 

Looks great!

 

Thanks. They ended up taking way more time than I expected, so I will need to wait until tomorrow to taste them.

 

How'd it turn out?

 

Wanted to do some ribs on the grill this weekend. When I went to the market, pork baby back ribs were insanely priced. I picked up a cryovac package of two racks of beef back ribs for less than a single rack of the pork baby backs.... I have done short ribs a few times, but this is the first time I have done these and was expecting about 5-6 hours, but they finished in 3. Wrapped them in foil, in a towel, in a cooler and kept them warm for a few hours until it was closer to dinner time. They turned out really well and I definitely grab them again. Enjoy your day.

 

Drool drool drool! I absolutely love ribs. But if I were given a choice, I would take beef over pork. Those look fantastic!

 

Thanks. Pork has always been a staple here. These turned out really well and I will definitely do them again.

 

@PanChango that looks really good!

 

Sorry for the late reply.

I think it turned out well on doneness. But my recipe didn't turn out quite right. I needed more pepper, soy sauce and Worcestershire sauce.

Flavor was kind of bland.

Need to try a do over.