- Apr 5, 2014
- 214
- 29
Well I wasn't sure what forum to post this in given all the different meats, so I am posting in my favorite category due to the pork ribs.
I am smoking one rack of baby back pork ribs cut in half racks. Membrane removed, washed, dried,rubbed with yellow mustard and a lite coat of Jeff's Rub.
Next is beef ribs. I was going to do beef short ribs but they had two in a package past date so I took a pass. I found what was labled Meaty Back Ribs, not sure exactly what they were but they were chunked up beef ribs. Found out they were more bone than meat after I opened up the pack. But they also got a light coat of yellow mustard and Jeff's Rub.
Both ribs got put on at 11. Im thinking about wraping the beef ribs and braising after four hours. Any thought on that?
I also have chicken breast seasoned with Nature's Seasoning Blend. I will probably throw those on the last 2 hours of the smoke.
I usually prep all my lunches for work most the time I make ground venison or sirloin with rice. So im going to do 1.5 pounds of ground venison and 1 pound lean ground sirloin. I usually make it in a pan but if it thaws in time I will put that in a smoker also.
No prep pictures but I will take some when the smoke is done.
I am smoking one rack of baby back pork ribs cut in half racks. Membrane removed, washed, dried,rubbed with yellow mustard and a lite coat of Jeff's Rub.
Next is beef ribs. I was going to do beef short ribs but they had two in a package past date so I took a pass. I found what was labled Meaty Back Ribs, not sure exactly what they were but they were chunked up beef ribs. Found out they were more bone than meat after I opened up the pack. But they also got a light coat of yellow mustard and Jeff's Rub.
Both ribs got put on at 11. Im thinking about wraping the beef ribs and braising after four hours. Any thought on that?
I also have chicken breast seasoned with Nature's Seasoning Blend. I will probably throw those on the last 2 hours of the smoke.
I usually prep all my lunches for work most the time I make ground venison or sirloin with rice. So im going to do 1.5 pounds of ground venison and 1 pound lean ground sirloin. I usually make it in a pan but if it thaws in time I will put that in a smoker also.
No prep pictures but I will take some when the smoke is done.
