Hi all!
It's time to post another smoke! Today it's beef back ribs. I found 4 racks in the freezer from August. Mrs. Meowey wants her freezer space back. (I don't know why because I do most of the cooking and smoking here - LOL!)
Q-view of the label.
Nekkid Ribs!
Rubbed with Jeff's "Nekkid" Rib Rub (This recipe is worth buying - it also help support SMF!)
This will be an interesting smoke as the ambient air temp is 27F right now after an overnight low of 8F, and a forecast high of about 40F. Luckily the wind is not blowing. I'm planing to smoke these puppies for about 4-5 hours with apple wood. I've removed the membrane (what a pain on these beefies), rubbed and they are waiting in the fridge. I will spray them with the Apple juice / Captain Morgan's Spiced rum mix. I can finish them in the oven after they take on smoke if the temps are too hard to maintain. I figure the ol' CharGriller will use a bit of charcoal today. (Too bad I don't have Geek with Fire's automated temp control toy - that would be handy today!) The ribs will hit the smoker about noon. BTW, I already have a couple of soup bones on the stove, simmering to make a beef stock to which I'll add the smoked beef rib bones for a little extra smokey goodness.
More q-view later.
Take care, have fun, and do good!
Regards,
Meowey
It's time to post another smoke! Today it's beef back ribs. I found 4 racks in the freezer from August. Mrs. Meowey wants her freezer space back. (I don't know why because I do most of the cooking and smoking here - LOL!)
Q-view of the label.
Nekkid Ribs!
Rubbed with Jeff's "Nekkid" Rib Rub (This recipe is worth buying - it also help support SMF!)
This will be an interesting smoke as the ambient air temp is 27F right now after an overnight low of 8F, and a forecast high of about 40F. Luckily the wind is not blowing. I'm planing to smoke these puppies for about 4-5 hours with apple wood. I've removed the membrane (what a pain on these beefies), rubbed and they are waiting in the fridge. I will spray them with the Apple juice / Captain Morgan's Spiced rum mix. I can finish them in the oven after they take on smoke if the temps are too hard to maintain. I figure the ol' CharGriller will use a bit of charcoal today. (Too bad I don't have Geek with Fire's automated temp control toy - that would be handy today!) The ribs will hit the smoker about noon. BTW, I already have a couple of soup bones on the stove, simmering to make a beef stock to which I'll add the smoked beef rib bones for a little extra smokey goodness.
More q-view later.
Take care, have fun, and do good!
Regards,
Meowey
