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Ribs, shoulder and some steak

post #1 of 12
Thread Starter 
Was planning on doing some beef ribs the other day but when I opened the package they stunk, so I returned them but they had no more.
I shopped all around and ended up with some pork ribs, a boneless shoulder and a couple of filet mignons.

I used meowey's rib rub (thanks for the link grothe)

Rub was good but next time I will try a different one. Allspice and cinnamon just didn't agree with me.
Boneless pork shoulder I coated with olive oil, CBP and kosher salt.

Smoked over hickory at about 225 and did the 2-2-1 method on the ribs.

Sprayed the shoulder with olive oil and apple juice every 45 minutes to an hour. I did to 140 (I think, darn booze), then wrapped in foil, sprayed a bit more and brought it to 180. Let her rest then shredded. It's in the fridge now, I'll add a pic after I sauce it up and throw on a bun.

There is a little pink in the pork, lately every time I have smoked it is very windy, even with a barrier up.

Also threw on a couple filet mignons to smoke and finish off in a cast iron skillet. The taste was amazing, nice and smoky but I wish I had let them go a little longer and that I had the cast iron heated a bit better to sear the outside.

They were so good I did a few more a few days later, but that's another post.
Thanks for looking everyone.
post #2 of 12
Great smoke Fire, and some great pics too!!PDT_Armataz_01_34.gif
Ya done one heck of a job!!

I'd eat any and all of it!
post #3 of 12
Great looking smoke Fire it up! PDT_Armataz_01_37.gif
post #4 of 12
Good looking grub.Thanks for q-viewPDT_Armataz_01_34.gif
post #5 of 12
All of it looks fantastic. Especially those fillets, nice coloring.

Good job outta you!
post #6 of 12
Man fire, you sure eat good. Nice job.
post #7 of 12
PDT_Armataz_01_37.gifGreat job on everything, Fire. No worries on the pork, you got me drooling here already! Looked mighty fine to me.
post #8 of 12
looks like you got the temperature on the steak just how I like it. rare. PDT_Armataz_01_34.gif

good job on all the items.
post #9 of 12
Nice looking meal - good job!
post #10 of 12
Looks awesome to me, Fire !!PDT_Armataz_01_37.gifPDT_Armataz_01_37.gif
post #11 of 12
At first I thought it was sacreligious to put the filet mignon's on the smoker but now after seeing the pics, they look tasty!

How long were they on for? I gotta do some more research on this process...
post #12 of 12
Thread Starter 
I smoked them for about 45 minutes. Then finished in the pan.
A few I seasoned with blackened seasoning before the smoke and a few after, I have to say that putting them on without then cooling and adding it later then crusting in the pan was a LOT better than adding it before, but only with the blacken seasoned ones. Other ones I did with steak seasoning and they were great going in with the seasoning on, so my advice would be that if you are simply seasoning add it before, it you are going for more of a "Pittsburgh" style rare with the blackened and cast iron I would smoke, then cool a bit then season and throw in the pan.
Generally I don't even eat filet mognon, sure they are good and extremely tender but they generally lack in the flavor department (which is why they are wrapped with bacon and usually seasoned). My steak of preference is and always has been a rib eye, but doing the filet on the smoker added such a new level of flavor and that combined with the tender juciness made it incredible.
Can't wait until they go on sale again, I am going to fill my freezer full!
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