With my Step Son and his family coming to visit, we decided to take two 7 bone Chuck Roast along with some Long Bone Short Ribs. All this came from a cow we purchased and had butchered locally.
Marinaded them in Mojo Crillio for about 5 hours.
A little Jeff's Rub for all of them.
Picked up a Florida Sweet Onion from a road side stand.
Prepped with some butter, minced garlic and a beef bullion cube, then wrapped in foil
Had some problems with my regulator on my GOSM conversion, but luckily had another one. Wrapped the chucks around 160º internal and took them to 210. Smoked at 250º. Ribs got around 4 hours total time, Chucks around 5 hours.
I like the onion a little more caramelized, but it was still quite good. Most will be saved to go with the pulled chuck for my Step Son and family. The ribs were great, very tender and a nice med-rare.
The chucks came out very moist with the bones just falling out easily. We really find the flavor intensifies after a couple of days. We will reheat it along with the onion for some great Sammies.
Marinaded them in Mojo Crillio for about 5 hours.
A little Jeff's Rub for all of them.
Picked up a Florida Sweet Onion from a road side stand.
Prepped with some butter, minced garlic and a beef bullion cube, then wrapped in foil
Had some problems with my regulator on my GOSM conversion, but luckily had another one. Wrapped the chucks around 160º internal and took them to 210. Smoked at 250º. Ribs got around 4 hours total time, Chucks around 5 hours.
I like the onion a little more caramelized, but it was still quite good. Most will be saved to go with the pulled chuck for my Step Son and family. The ribs were great, very tender and a nice med-rare.
The chucks came out very moist with the bones just falling out easily. We really find the flavor intensifies after a couple of days. We will reheat it along with the onion for some great Sammies.
