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Chuckies, Long Bone Short Ribs and a Florida Sweet

post #1 of 5
Thread Starter 
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.
post #2 of 5
Nice! I like the onion trick. Have to try that!
post #3 of 5
Thread Starter 
You'll never see me eat a raw onion. PDT_Armataz_01_05.gif
But this way I like. Put them in the foil and wrap around them leaving a little stove pipe opening. Really the longer the better it seems. Love them cooked this way. PDT_Armataz_01_34.gif
post #4 of 5
I can vouch for the onions and the long short ribs and the chuckie is all and can be really good. Now I would have grilled the corn but it all looks so awesome good to me there Flash. Now thats a real plate of food for sure. You just have love all that pure home cooked yummies. Heres some points.giffor it all.
post #5 of 5
Man, that ALL looks tasty!!PDT_Armataz_01_37.gif
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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Chuckies, Long Bone Short Ribs and a Florida Sweet