So as I tend to do, I hit up restaurant depot to check for any good specials and sure enough I got my hands on a bottom round flat, 3 racks of whole spares, as well as some pork shanks that I will play with on another day. My dinner plans for tonight' were to use some leftover pulled pork to make a pulled pork pizza in the oven (as well as a white pizza simply because I have a lot of ricotta and mozzarella I have to use up).
So I lit up the PBC with a a few pieces of apple and hickory...
Used the upside down cooking grate to calm
My fear of falling ribs.
So I decided why not play around with 3 different ribs and do a taste test. Here are the racks that I did nothing to except pull off the membrane:
The largest of the 3 I coated with a sweet and spicy dry rub I got from an old slow cooker BBQ pit. To this day it's my favorite rub for ribs and my family and friends really love it.. The BBQ pit slow cooker was recently given away as my smoking habbit made it sit idle
In the basement.
The next got a nice coating of Jeff's rub:
And the last some Memphis dust:
Threw them all in the PBC:
Now the game plan is to smoke those for about 3 hours and then wrap them all with some apple juice. And put them in the oven until they reach the degree of doneness just before they are perfect for my tastes. The reason being is hat I plan to finish and sauce them on the grill another day and I don't want them all flobbity and falling off the bone.
So while those were going I started on the roast beast (bottoms round flat). Since its such a lean piece of meat I am going to make some rare to medium rare pit beef out of it.
Here it is... All 17 pounds of it:
The whole outside was covered with this really tough membrane so I trimmed all off and rubbed it with Olive oil and SPOG.
When the ribs come off the PBC and go into the oven, this will go on then cleaned off
Cooking grate (if it hasn't been incinerated by the hot coals).
I'll be back with more and the pizzas shortly:
So I lit up the PBC with a a few pieces of apple and hickory...
Used the upside down cooking grate to calm
My fear of falling ribs.
So I decided why not play around with 3 different ribs and do a taste test. Here are the racks that I did nothing to except pull off the membrane:
The largest of the 3 I coated with a sweet and spicy dry rub I got from an old slow cooker BBQ pit. To this day it's my favorite rub for ribs and my family and friends really love it.. The BBQ pit slow cooker was recently given away as my smoking habbit made it sit idle
In the basement.
The next got a nice coating of Jeff's rub:
And the last some Memphis dust:
Threw them all in the PBC:
Now the game plan is to smoke those for about 3 hours and then wrap them all with some apple juice. And put them in the oven until they reach the degree of doneness just before they are perfect for my tastes. The reason being is hat I plan to finish and sauce them on the grill another day and I don't want them all flobbity and falling off the bone.
So while those were going I started on the roast beast (bottoms round flat). Since its such a lean piece of meat I am going to make some rare to medium rare pit beef out of it.
Here it is... All 17 pounds of it:
The whole outside was covered with this really tough membrane so I trimmed all off and rubbed it with Olive oil and SPOG.
When the ribs come off the PBC and go into the oven, this will go on then cleaned off
Cooking grate (if it hasn't been incinerated by the hot coals).
I'll be back with more and the pizzas shortly:
