Beef ribs with bacon wrapped chicken appetizers and Qview

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bigfish98

Smoking Fanatic
Original poster
Oct 13, 2011
394
12
Bismarck, ND
Hey everyone!  Just did some beef ribs and some bacon wrapped chicken appetizers Saturday.  I thought we were going to have company after dinner so I figured I would whip up some of the appetizers to have for company.  They cancelled, but no biggie as that left all the apps for me and the wife!  (Luckily my boys are too young to appreciate anything other than corn dogs and cheese balls!)  The beef ribs were a tad disappointing.  Don't get me wrong, they tasted great.  Just not a lot of meat.  I usually enjoy beef ribs and have had good luck with them in the past, even though I know that short ribs or country style ribs generally have more meat.  These were just a bad rack.  A LOT of fat underneath the ribs and throughout the meat.  Good price on them, but was still disappointing.  My chicken bites turned out great though, so that is a good thing.  I still have my first Buckboard Bacon curing in the fridge and will be able to smoke that up next weekend.  I am really looking forward to that!!  I did use my own rub on the ribs and chicken.  I like Jeff's, but it is too sweet for me.  I like one I have in a cookbook from Steven Raichlen, but it is too salty.  So I go a little in between.  Nothing too revolutionary here, but I figured I would share.  Take it, try it, change it to your tastes.  Thats what I think we all are here for.  To learn and share.

Matt's Rub:

1/2 cup packed dark brown sugar*

1/2 cup paprika**

5 Tbsp black pepper

5 Tbsp Kosher Salt

2 Tbsp Garlic Powder

2 Tbsp Onion Powder

1 Tbsp Celery Seed

2 tsp Cayenne pepper

Mix and enjoy!

*you can use light brown, but I don't buy it as dark brown makes chewier cookies and who doesn't love a chewy chocolate chip cookie!

**I generally use sweet, but I have used hot paprika, I just leave out the cayenne.

Here's the Qview I promised.  My photography isn't that great.  I am trying.  Hopefully someday I will be banner worthy!

Ready to be rubbed!

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Rubbed with yellow mustard and my rub

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Smoked with my MES 40 and my AMNPS with a mix of oak, cherry, maple and hickory at 230 degrees for about 4 hours.  Not much meat as I said so I didn't have them in for a long time. 

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They were good and juicy, just not what I am used to.

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Here are the chicken bites wrapped up and ready to go!

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Only had colored toothpicks.  WIll have to get regular toothpicks as these left a little color on the chicken.  Not a big deal since our company canceled, but I will definately get regular ones for next time. 

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Smoked these at the same time as the ribs, just higher up.  Only took them about 2 and a half hours.

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And the money shot!

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Thanks for looking! 

Bigfish
 
All looks good...Beef Ribs like that give me trouble. They come out either tough or dry...Edible just not juicy and tender like those off a Rib Roast...JJ 
 
All looks good...Beef Ribs like that give me trouble. They come out either tough or dry...Edible just not juicy and tender like those off a Rib Roast...JJ 
Yeah, I need start making friends with my local butcher.  There are a lot of things I want to try, but most will be special orders and cuts, so I need to get going on that!

Bigfish
 
Looks like a mighty tasty meal and snacks. I too have trouble finding good beef ribs 
 
Great job
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love to try those chicken bites. Did you put any rub on them?


Yep, I put some of my rub that I reference in my post.  I cut up the chicken breasts into cubes (sort of, you never can get a perfect cube) and then put some of my rub on them and let them sit in the fridge for a few hours to "marinate".  Was going to put some more on them before I smoked them, but i didn't want them to get too salty.  With my rub and the bacon, once was enough.  If you use a sweeter rub like Jeff's, then you could probably go ahead and put a little dash on again before smoking.  Either way they are spectacular!

Bigfish
 
Everything looks great!  I gotta make me some of those chicken bites.

I got some beef ribs like those too.  According to the meat cutter at the store I bought them, when they are cut off of the ribeye at the packing plant, they have a tool that gets the meat out from in between the bones.  They are not nearly as meaty as ribs cut off by the butcher.

I have my best luck separating them before cooking.  They cook faster and shrink less. 
 
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