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Thread: Outdoor Cooking (smoking, grilling, barbecuing, open spit, etc.)

  1. #881
    IS WHAT PLANTS CRAVE BehindBlueI's's Avatar
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    Beef ribs were half off at the butcher shop, so I'm finally going to give that a go. Chicken breast and wings today, ribs probably Monday.

    Tips on beef ribs?
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    Quote Originally Posted by UNM1136 View Post
    Maybe with talented students I would lube up with baby oil and then go at it.

  2. #882
    Site Supporter Norville's Avatar
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    Quote Originally Posted by BehindBlueI's View Post
    Beef ribs were half off at the butcher shop, so I'm finally going to give that a go. Chicken breast and wings today, ribs probably Monday.

    Tips on beef ribs?
    I love beef ribs, hard to find around here. Dalmatian rub, cut into 2-3 rib sections and smoke at a 225-235 seems to work. I donít wrap them, I think Amazing Ribs says they steam too much if you do. Lower temperature unwrapped seems to be the way.

    Pork butt for me tomorrow.

  3. #883
    Site Supporter JM Campbell's Avatar
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    Outdoor Cooking (smoking, grilling, barbecuing, open spit, etc.)

    Quote Originally Posted by BehindBlueI's View Post
    Beef ribs were half off at the butcher shop, so I'm finally going to give that a go. Chicken breast and wings today, ribs probably Monday.

    Tips on beef ribs?
    I leave the rack whole, salt and pepper and let ride at 300-325f. I use a combo of oak and pecan. Probe tender, screw the temp.


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  4. #884
    IS WHAT PLANTS CRAVE BehindBlueI's's Avatar
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    Too cold and windy to bother with the smoker today so I just grilled. Nothing fancy, grilled chicken breasts and once they were about at temp I brushed them with olive oil and added a dry rub. Nashville Hot, Peri-peri, and Cajun so really just three different spicy types. I also did lemon pepper wings (lemon pepper from Spices, Inc is great) and cinnamon pineapples.
    Important rule change regarding political discussion here: https://pistol-forum.com/showthread....58#post1151858

    Quote Originally Posted by UNM1136 View Post
    Maybe with talented students I would lube up with baby oil and then go at it.

  5. #885
    Site Supporter RoyGBiv's Avatar
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    Quote Originally Posted by BehindBlueI's View Post
    Beef ribs were half off at the butcher shop, so I'm finally going to give that a go. Chicken breast and wings today, ribs probably Monday.

    Tips on beef ribs?
    Which ribs?

    Ribeye ribs? If so, cut boney or meaty?
    Short /flank ribs?

    I'd season either similarly, but smoke the close to the bone Ribeye ribs at a lower/slower.
    "No free man shall ever be debarred the use of arms." - Thomas Jefferson, Virginia Constitution, Draft 1, 1776

  6. #886
    IS WHAT PLANTS CRAVE BehindBlueI's's Avatar
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    Quote Originally Posted by RoyGBiv View Post
    Which ribs?

    Ribeye ribs? If so, cut boney or meaty?
    Short /flank ribs?

    I'd season either similarly, but smoke the close to the bone Ribeye ribs at a lower/slower.
    Hell, I don't know. From a cow. Thick on one end, thin on the other. I just slathered them in mustard and did a kosher salt/black pepper rub and now they are on with cherry wood.

    Side note: I just spent way too much money on a grill. $1500 for a Kamado Joe Big Joe II. Anything that costs that much should have a motor and/or a roof, but my wife is enthralled with the notion we can do pizza on it so there we are. It's going to take two men and a mule to get this thing where I need it to be once it's delivered.

    Important rule change regarding political discussion here: https://pistol-forum.com/showthread....58#post1151858

    Quote Originally Posted by UNM1136 View Post
    Maybe with talented students I would lube up with baby oil and then go at it.

  7. #887
    Site Supporter RoyGBiv's Avatar
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    Quote Originally Posted by BehindBlueI's View Post
    Hell, I don't know. From a cow. Thick on one end, thin on the other. I just slathered them in mustard and did a kosher salt/black pepper rub and now they are on with cherry wood.
    Beef back ribs: Low and slow, IMO.

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    I call these short ribs, but I think they are also called "Plate ribs".
    More fat than brisket, IMO, so, more flavor than brisket. And much harder to get wrong than brisket.
    I cook these for an hour on low and then 225 until done.

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    Source: https://three-little-pigs-bbq.com/he...ll-my-butcher/


    Congrats on the Kamodo... They can make good pizza, indeed.
    "No free man shall ever be debarred the use of arms." - Thomas Jefferson, Virginia Constitution, Draft 1, 1776

  8. #888
    IS WHAT PLANTS CRAVE BehindBlueI's's Avatar
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    Quote Originally Posted by RoyGBiv View Post
    Beef back ribs: Low and slow, IMO.

    Name:  Beef-Short-Ribs-NAMP-124.jpg
Views: 113
Size:  42.6 KB


    I call these short ribs, but I think they are also called "Plate ribs".
    More fat than brisket, IMO, so, more flavor than brisket. And much harder to get wrong than brisket.
    I cook these for an hour on low and then 225 until done.

    Name:  Beef-Short-Ribs-NAMP-123A.jpg
Views: 114
Size:  32.1 KB

    Source: https://three-little-pigs-bbq.com/he...ll-my-butcher/


    Congrats on the Kamodo... They can make good pizza, indeed.
    They are the top ones.

    I did them at 260-275 until 200 internal. They are resting in foil in a small cooler now. They smell good, at least, so we'll see.
    Important rule change regarding political discussion here: https://pistol-forum.com/showthread....58#post1151858

    Quote Originally Posted by UNM1136 View Post
    Maybe with talented students I would lube up with baby oil and then go at it.

  9. #889
    IS WHAT PLANTS CRAVE BehindBlueI's's Avatar
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    Important rule change regarding political discussion here: https://pistol-forum.com/showthread....58#post1151858

    Quote Originally Posted by UNM1136 View Post
    Maybe with talented students I would lube up with baby oil and then go at it.

  10. #890
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    Quote Originally Posted by BehindBlueI's View Post
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    Yum!

    Gonna get some work in...a new hire recently assigned to my shift is an honest to God BBQ judge, who takes vacations to Kansas City during the competition circuits. To. Judge. Them.

    Normally I am happy to make myself happy, but this is an opportunity to not be missed.

    pat

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