The weather is finally good enough to get the smoker out here in the northeast(no more 6ft. snowbanks and 30mph winds). My mind raced as I considered what to smoke to start the season- baby backs? chuckies? rib roast? My wife chimed in with her suggestion- 'Why don't you get rid of all of the stuff that is crowding my freezer?' Decision made. Here is the lineup:
1 rack of spare ribs
1 rack of beef ribs
1 bottom round roast
3 packs of boneless chicken thighs (not shown)
I went with a basic rib rub for both the spares and the beef ribs. I coated the roast in L&P thick worch. per Bear (I think he owns stock in L&P) and sprinkled with a simple beef rub of kosher salt, CBP, onion powder, garlic powder, and thyme. I also cut slits in the roast and inseted slivers of fresh garlic.
I trimmed out the spares to a St. Louis cut and removed the menbrane from both the beef and pork ribs.
The next morning I removed from the fridge and prepped the roast to go on first. I also prepared the thighs for brining in Tip's Slaughterhouse Brine. I also used the Slauterhouse Sprtz on the ribs and thighs.
Started the roast first and when it hit about 120 I put the ribs on.
I took the roast off at 137 (probably should have taken it off at 127) and let it rest. At 2 hours for the ribs I took them out and foiled. Instead of adding a lot of liquid this time, I opted for some extra spritz I put the thighs on when I put the ribs back in.
Ribs after they came out of foil on smoker for another hour or so.
The roast went in the fridge after resting and I sliced it the next day
Observations
1. Both ribs had a firmer texture this time- I think this is because I used very little liquid. This was a very good thing.
2. I was only able to remove 1 membrane on the beef ribs. I suspect this, coupled with the less liquid, is why I had a lot less pull back on this rack- also a good thing.
3. The brined thighs were fantastic- thanks Tip.
4. While the roast was great cold, when heated for french dip sandwiches the meat got tough. I think this is because it was not rare enough. I would not do another bottom round again.
Thanks for looking.
1 rack of spare ribs
1 rack of beef ribs
1 bottom round roast
3 packs of boneless chicken thighs (not shown)
I went with a basic rib rub for both the spares and the beef ribs. I coated the roast in L&P thick worch. per Bear (I think he owns stock in L&P) and sprinkled with a simple beef rub of kosher salt, CBP, onion powder, garlic powder, and thyme. I also cut slits in the roast and inseted slivers of fresh garlic.
I trimmed out the spares to a St. Louis cut and removed the menbrane from both the beef and pork ribs.
The next morning I removed from the fridge and prepped the roast to go on first. I also prepared the thighs for brining in Tip's Slaughterhouse Brine. I also used the Slauterhouse Sprtz on the ribs and thighs.
Started the roast first and when it hit about 120 I put the ribs on.
I took the roast off at 137 (probably should have taken it off at 127) and let it rest. At 2 hours for the ribs I took them out and foiled. Instead of adding a lot of liquid this time, I opted for some extra spritz I put the thighs on when I put the ribs back in.
Ribs after they came out of foil on smoker for another hour or so.
The roast went in the fridge after resting and I sliced it the next day
Observations
1. Both ribs had a firmer texture this time- I think this is because I used very little liquid. This was a very good thing.
2. I was only able to remove 1 membrane on the beef ribs. I suspect this, coupled with the less liquid, is why I had a lot less pull back on this rack- also a good thing.
3. The brined thighs were fantastic- thanks Tip.
4. While the roast was great cold, when heated for french dip sandwiches the meat got tough. I think this is because it was not rare enough. I would not do another bottom round again.
Thanks for looking.
