Beef ribs and chuck

Discussion in 'Beef' started by scubadoo97, Mar 8, 2009.

  1. scubadoo97

    scubadoo97 Smoking Fanatic

    The post by lennyluminum made me want to do the same. I had the beef ribs in the fridge from this past Wed. I knew I was going to smoke them but then decided to added the chuck roast. Started with a rub then into the MES for 3 hours foiled and then back it to develop texture. Woods used were hickory and apple. Rub consisted of some Rudy's rub doctored with more paprika, onion and garlic powder, ground mustard seeds and dark brown sugar. Rudy's rub is very salty and very peppery. This toned it down
     
  2. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    looks awsome ! gotta luv chuckies...how did it taste ???
     
  3. 1894

    1894 Smoking Fanatic SMF Premier Member

    That looks great !!! You Gulf coasters are killing me [​IMG]
    I am kicking myself for not asking about SMFers in the area before I drove down there last weekend [​IMG]
    Great looking spread you got there [​IMG]
     
  4. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Ah - nice looking meats ya got! Hope all tasted great!
     
  5. scubadoo97

    scubadoo97 Smoking Fanatic

    Here are the ribs cut
     
  6. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Everything looks delicious! [​IMG]
     
  7. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Looks great. Doesn't get any better than chuckies and ribs.
     

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