So just had my dinner, had the beef ribs with some slaw, a bottle of Bathams Bitter and not much else. I think there were some wayward situations and overall I enjoyed the experience, I am still amazed at the Pro Q ability to hold temp. I went out for a coffee and sadly the smoker went up 30c for about 30 minutes to my estimation, I refilled the water pan and it stabilised back at 105c.
So photos and thoughts....
I think the butcher misunderstood the order and cut the ladder of ribs in half, therefore I had even shorter short ribs - I still went on and cooked for 5.5 hours until they hit 82c. I then rested for 30 minutes. Overall the taste was ok to good, the meat was buttery and a little chewy in certain parts of the cut. The overall smoke flavour was fairly weak but I did gett a fairly meaty taste from the ribs, very beefy and almost broth like. I used american mustard to cover and to hold the rub which was a garlic powder, cayenne, black pepper, paprika. I covered it all over. I cooked with a full basket, minion style and used apple wood chips for the first 2 hours. There was a stall at 4 hours in, it lasted for around 30 minutes.
For my first smoke it was good and I did feel proud, however I think the butcher cutting the ribs in half effected the overall eating experience. There was a lot of fat which I didnt trim. Also measuring the temp was difficult as different parts were at different temps but not dramatically so, I realised after a while that I was testing the fat temp rather than the meat and it was a lot higher than the good stuff.
Taste I would give 6/10, overall pleasure/experience I would go for an 8. Think the chewy aspect on some parts of the meat was a slight anti climax and the fat was an issue too.
Edited by tombirmingham - 8/15/15 at 11:49am