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Beef ribs


Buzzrock

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  • 2 weeks later...
On 9/11/2021 at 9:52 PM, UTexasFight said:

Same story for me at the HEB Far West yesterday but I only bought 1.

came in at 6.6 lbs and came out maybe the  finest piece of beef I’ve ever smoked

did a pan of pork belly burnt ends as well which also did not suck


 

 

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Why you shopping at my H‑E‑B? You got a thing for Jewbs?

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  • 3 weeks later...

Got a rack of beef short ribs and small 3 bone Dino rib rack from a cow I split with my folks going on for dinner tonight. Firing up the UDS. I built this thing with my FIL during last years winter storm and it’s still going strong. Cost less than $100 to build. This thing is amazing. Royal oak lump charcoal with some pecan wood chunks.

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20 minutes ago, pearlandhorn said:

Got a rack of beef short ribs and small 3 bone Dino rib rack from a cow I split with my folks going on for dinner tonight. Firing up the UDS. I built this thing with my FIL during last years winter storm and it’s still going strong. Cost less than $100 to build. This thing is amazing. Royal oak lump charcoal with some pecan wood chunks.

5DCFA9B9-1094-4DE9-855B-AB2D2D952154.jpeg

Sorry, beef back ribs rather than short ribs. Salt and CGBP, no binder team.

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  • 3 weeks later...

Got a Meatr block recently. First long cook and love it. Each probe measures ambient and internal temperature, estimates cook time and accounts for rise once removed from heat.  

Only complaint, unrelated to the Meatr, was the grill was running very consistently but with little smoke as I used a mix of lump charcoal and mesquite chunks.  The temperature dips later in the cook were due to me rearranging the coals to get more smoke. Otherwise could’ve gone the whole cook without leaving 235 to 260 and with minimal attention.  The Weber Summit kettle is the real deal.

@Landomatic did you look into these?  Highly recommend both.  
 

 

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Edited by brown water
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  • 4 weeks later...
  • 3 weeks later...
3 hours ago, DDD Dad said:

I hope you're not giving the pup cooked bones.

I gave my lab a beef rib to finish off.  By the time I turned around, there was nothing but a few bone splinters left on the ground.  I was sure I had killed the dog.  Called the vet in the morning and the vet said not to worry about her eating the beef rib.  She's still alive.  I wouldn't give her another, though.

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6 hours ago, Both Tacos said:

Let's see how you cooked up that pork belly.

Made Burnt Ends out of it. Brined with Molasses, seasoned with my own Pork Rub, smoked with cherry wood til 170, cubed, and then tossed in a mixture of  Stubb’s Spicy, Honey, Serrano Pepper Flakes, and Coke. Then back to the smoker for a few more hours  

They got really dark, but taste a helluva lot better than they look. Turned out great. 1DC4B460-6D83-471A-8A4F-303C0CB86483.thumb.jpeg.6c8f27566a751310b0b677339f05be3e.jpeg4250E537-D408-4CBC-9F22-AA3669DA7D41.thumb.jpeg.140178551098338da1a875d59b5a4990.jpeg155DF34D-82F1-4994-9C6A-B74D320183C8.thumb.jpeg.da254f73779a4c0340a0e12c2d53465b.jpeg

Edited by After irth
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  • 2 weeks later...

image.thumb.jpeg.dc0560cb04399d50eb787c0dbb629991.jpegimage.thumb.jpeg.6ed21bf47f69ec85c5e4dbc8f2dc53ca.jpeg
 

Turned out great, but I’m noticing I don’t get a noticeable smoke ring cooking with this ICS. Is that normal or is there something significantly different you have to do from an offset?  I’m cooking on charcoal with fist sized chunks of post oak thrown on top of the coals in a U shaped burn. 

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1 hour ago, TXSG8R said:

image.thumb.jpeg.dc0560cb04399d50eb787c0dbb629991.jpegimage.thumb.jpeg.6ed21bf47f69ec85c5e4dbc8f2dc53ca.jpeg
 

Turned out great, but I’m noticing I don’t get a noticeable smoke ring cooking with this ICS. Is that normal or is there something significantly different you have to do from an offset?  I’m cooking on charcoal with fist sized chunks of post oak thrown on top of the coals in a U shaped burn. 

I assume ICS is some kind of cabinet smoker?  I cook with charcoal on a WSM and don't get bright pink smoke rings.  I don't worry about it, even when I do manage to get them.

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28 minutes ago, dcbc said:

I assume ICS is some kind of cabinet smoker?  I cook with charcoal on a WSM and don't get bright pink smoke rings.  I don't worry about it, even when I do manage to get them.

Yea, insulated cabinet smoker. I guess the other big change was moving from lump to briquette charcoal when I stopped using my offset. The flavor is great, I can definitely taste the smoke, just weird not seeing the smoke ring anymore. 

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9 hours ago, Both Tacos said:

There is a lack of smoke ring in an insulated smoker, but doesn't lack the flavor.

Thanks man.  It is really confusing, I always equated smoke ring to smoke penetration in the meat. I assumed my previous attempts were due to the shorter smoke times, but this went 8 hours and still nothing. Wanted to make sure I wasn’t doing something wrong. It was amazing only having to go out there to spritz the meat every hour or so late in the cook.  

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Smoke ring is from nitrogen oxide in smoke reacting with the myoglobin in meat.  There is a narrow temperature band that this reaction occurs.  My guess would be the insulated smoker is too efficient and the meat isn’t cool enough for long enough to develop the smoke ring.

Edited by Incredulity
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