Built a nice hickory and mesquite fire this morning and didn't want it to go to waste, so I thought I'd throw on some beef ribs and a small trimmed brisket.
I usually like to smoke a full packer brisket, but since it's just going for sammies and nothing else, I decided to get just the flat this time.
Now I recently came into a rub recipe from Jeff...
I decided to tweak it just a bit and added some rosemary that I ground up pretty fine. (3 tablespoons pre-ground measure in Jeff's recipe) I then took the rub and put it in a spice shaker and liberally coated the beef ribs and brisket down.
I let them sit for about 20-30 minutes before putting them on the fire. Then I went off to church. I totally forgot the 'before' pictures, so you'll just have to imagine the raw meat look... The shot shown here is about 1/2 way through. Well, after this shot, I wrapped the ribs in foil to tenderize a bit and Oh My Goodness!!!
There's nothing left but a plate of bones for the dogs next door.
Back in the back there is the brisket. I left it on the smoker for a total of 13 hrs. I somehow kept it near 150 for about 5 hrs with the stall. But it started to get late and I have work tomorrow, so I bumped the temp in the smoker to pull the meat out of the stall. I'd usually wrap it, but I didn't want to have to unwrap it later for the bark to come back.
Just woulda taken longer and I gotta hit the sack tonight so I can crawl out of bed in the AM and head off to work.
Anyway, here's what she looked like after hitting about 185d.
I'm going to let this rest then I'll slice tomorrow on the slicer.
As for the ribs and Jeff's rub:
My wife is a very picky bbq eater. It has to be very, very good Q for her to like it. I've learned over the years what pleases her and what doesn't. At this point, she won't even consider eating out at a bbq restaurant because she just gets upset it doesn't taste like mine. Best compliment I could ever receive. Forget winning prize money in some fancy schmancy bbq contest. I can die happy...
I had a pretty good commercial rub that I swore by and that she still really likes. But for me, it was too salty. I just couldn't get past the salt content. I know it's that way in most all commercial rubs and that's the reason I went ahead and bought Jeff's. So, the wife has now given me the two thumbs up on Jeff's rub 'as-is' and with the tweak I have simply labeled 'For Beef'. (Left over rub is in the freezer.) Can't ask for a better judge in my humble opinion.
I usually like to smoke a full packer brisket, but since it's just going for sammies and nothing else, I decided to get just the flat this time.
Now I recently came into a rub recipe from Jeff...
I decided to tweak it just a bit and added some rosemary that I ground up pretty fine. (3 tablespoons pre-ground measure in Jeff's recipe) I then took the rub and put it in a spice shaker and liberally coated the beef ribs and brisket down.
I let them sit for about 20-30 minutes before putting them on the fire. Then I went off to church. I totally forgot the 'before' pictures, so you'll just have to imagine the raw meat look... The shot shown here is about 1/2 way through. Well, after this shot, I wrapped the ribs in foil to tenderize a bit and Oh My Goodness!!!
There's nothing left but a plate of bones for the dogs next door.
Back in the back there is the brisket. I left it on the smoker for a total of 13 hrs. I somehow kept it near 150 for about 5 hrs with the stall. But it started to get late and I have work tomorrow, so I bumped the temp in the smoker to pull the meat out of the stall. I'd usually wrap it, but I didn't want to have to unwrap it later for the bark to come back.
Just woulda taken longer and I gotta hit the sack tonight so I can crawl out of bed in the AM and head off to work.
Anyway, here's what she looked like after hitting about 185d.
I'm going to let this rest then I'll slice tomorrow on the slicer.
As for the ribs and Jeff's rub:
My wife is a very picky bbq eater. It has to be very, very good Q for her to like it. I've learned over the years what pleases her and what doesn't. At this point, she won't even consider eating out at a bbq restaurant because she just gets upset it doesn't taste like mine. Best compliment I could ever receive. Forget winning prize money in some fancy schmancy bbq contest. I can die happy...
I had a pretty good commercial rub that I swore by and that she still really likes. But for me, it was too salty. I just couldn't get past the salt content. I know it's that way in most all commercial rubs and that's the reason I went ahead and bought Jeff's. So, the wife has now given me the two thumbs up on Jeff's rub 'as-is' and with the tweak I have simply labeled 'For Beef'. (Left over rub is in the freezer.) Can't ask for a better judge in my humble opinion.
