Spares 3 ways, Roast Beast, and Pulled Pork Pizza on the PBC...

Discussion in 'General Discussion' started by worktogthr, Jun 5, 2015.

  1. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    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:
     
    foreman11 likes this.
  2. grillmonkey

    grillmonkey Smoking Fanatic

    I am anxious to hear about the rib taste test. So, are you going to finish them tomorrow?[​IMG]
     
  3. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    For the white pizza I used a loaf of Italian bread I had in the freezer as the crust.
    Mixed up some ricotta, Parmesan, crushed red pepper, oregano, fresh minced garlic, and olive oil and spread it on the italian bread:

    Then topped with some mozzarella and a little oregano and black pepper.
    For the pulled pork pizza I used a store bought fresh pizza dough which in my opinion is just as good as the local Long Island pizzerias. It's made pretty local so I truly believe in the whole "it's the water" thing.

    Stretched and tossed it to the most circular shape I have ever accomplished in my years of amateur pizza making and threw it on my pizza peel coated with corn meal.


    Some Sweet Baby rays:

    Added the leftover pulled pork, sprinkled it with a little bit of Memphis dust which I used on the pork shoulder, and then topped it with mozzarella and a little more rub, and finally a little more Sweet Baby Rays:


    The white pizza went in the top oven at 450 in a pan and there pulled pork went in the bottom oven which was at 500 with a pizza stone.

    Here's the white pizza out of the oven:

    And the pulled pork pizza which I topped with some green onion:


    And my first helping with a nice cold beverage:

    The white pizza came out great but the pulled pork was really awesome. Will definitely be doing these both again. I will be back with the ribs and the roast beef.
     
    Last edited: Jun 5, 2015
    robcava likes this.
  4. b-one

    b-one Smoking Guru OTBS Member

    Nice looking pizzas! I'm sure the ribs and beef will be great as well! May I suggest replacing the oil with worchestshire sauce on the beef next time I think you will approve.
     
  5. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    My plan is to finish them with some sauce on the grill tomorrow night. I will also be sampling different sauce/rub combos by cutting each rack in half and saucing them with various sauces I have in the cupboard and fridge. I am golfing around noon so if that ends up taking a long time the rib tasting may be delayed a few days.
     
  6. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks! You know I might have had a lapse of judgement because every single piece of beef I ever smoke I use Worcestershire and SPOG.... Tri tip, beef ribs, brisket, prime rib, eye round...I am not sure I what I was thinking. Not sure sure where oil came from today.
     
  7. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    So the ribs came out of the PBC at around 7:45:


    foiled with some apple juice and into a 275ish oven


    And now the beef goes on the PBC ...

    Barely fits. Got the maverick in it and I am going to go check it out when it hits 125. I'll be back.
     
  8. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Ribs out of the foil after a out 4 hours total:

    Jeffs rub:


    Sweet and spicy rib rub
    Memphis Dust

    Pulled the roast beef when it was probing between 125 and 130.


    Be back with more...
     
  9. robcava

    robcava Meat Mopper

    CT
    Nothing wrong with olive oil! If you read meathead from amazingribs, who is a food scientist and really knows his stuff, he recommends always throwing in some oil. It wont penetrate the meat, but it coats and helps the malliard reaction, which is what gives the beef that beautiful browned outside that has all the flavor. Nothing stopping you from also throwing in worcesteshire too.
     
  10. robcava

    robcava Meat Mopper

    CT
    Oh yeah, and everything you posted up there looks awesome....looks like first class pizza! Points for you!
     
  11. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks so much for the kind words and the points. I love the days when I can just mess around with food. I was very disciplined in that I didn't devour a rack of ribs as dessert. Good things come to those who wait.
     
  12. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    A few more pics of the ribs and roast beef..
     
  13. grillmonkey

    grillmonkey Smoking Fanatic

    I love the side-by-side comparisons.
     
  14. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Well... The great rib experiment was a lot of fun and delicious to taste. Only problem was, I lost track of which rack was rubbed and sauced with which rub and sauce so the whole experiment was pointless hahaha. Good news is I liked every combo. Heated them up with indirect heat on my gasser glazed with various sauces..


    Then I Gave them a little low direct heat.

    And now the most exciting dinner table of all time...


    6 different styles all together so of course I started with one of each:


    And some gratuitous shots:



    And the leftovers which I promised to my coworkers for Monday's lunch:


    All in all they were all tasty although some were better flavor combos than others. However, I don't know which ones were because in my haste to get this all sauced and heated i didn't label them. Oh well, guess I'll just have to do this again haha. Thanks for looking!
     
    Last edited: Jun 6, 2015
    gunkle likes this.
  15. gunkle

    gunkle Meat Mopper

    That's some good looking meat there. You have some lucky coworkers. 
     
  16. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks! I like sharing with my friends at work because it's just my wife and 2 and a half year old daughter at home and both of them are picky eaters who don't eat much. Promising to give away the leftovers is the only way I avoid eating 3 racks of ribs myself haha.
     
  17. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Sliced up the roast beef today and ate about a half a pound in the process. Here are some pics.



    Can't wait to make some sandwiches. Probably going to Vaccuum seal most of it tomorrow... It's about 14 pounds worth.
     
    c farmer likes this.
  18. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That beef looks awesome.
     
  19. Nice Job,  Looks Great,   A lot of times when I do ribs I'll do wet and sweet, Dry and spicy and Spicy wet and sweet

    Gary
     
  20. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks a lot guys!  I love trying new stuff.  Getting access to restaurant depot has been the best thing that has every happened to my smoking/cooking hobby or the worst if you ask my wife hahah
     

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