Xray That post hasn't been up a day yet LOL I enjoyed the bark on that,normally I would scrape some off.Thanks for the point i appreciate itSorry I'm late, damn they look good. Killer smoke ring and bark too!
Richie
Xray That post hasn't been up a day yet LOL I enjoyed the bark on that,normally I would scrape some off.Thanks for the point i appreciate itSorry I'm late, damn they look good. Killer smoke ring and bark too!
Chris thanks no sharpies here I normally Braise Beef Ribs first time I did them this way wwon't be the last. Thanks for the point I appreciate itWow Richie! That is amazing looking. Looks like you used a red sharpie to make that smoke ring. Now I have to pick up some beef ribs at the store!! Points for sure!
b-one you are just in time Money Shot
Plated
Thanks for looking
Richie
Xray That post hasn't been up a day yet LOL I enjoyed the bark on that,normally I would scrape some off.Thanks for the point i appreciate it
Richie
OMG To think we tossed that one.I meant late for dinner! Lol. That rib off to the right side wasn't mine??Xray That post hasn't been up a day yet LOL I enjoyed the bark on that,normally I would scrape some off.Thanks for the point i appreciate it
Richie
Sauced Thanks as I said we do not make these often,I think were we got these will have the same quality so they are on for BBQ season.
Fantastic looking ribs!!! These have become one of my favorites!!
Points!!
I hear you on that, most beef prices are crazy high here Thanks for looking
wow those look good. Wish I could find some beef ribs around me that won't cost a 2nd mortgage.
BEV Sorry I thought I linked it
Great looking smoke Richie! Looks like a perfect execution of your technique. You mention a mod to your kettle... can you elaborate?
Point!
So many good posts on tips and techniques on here its hard to keep up! This mod is no exception! I have a heavily used 15+ year old Charbroil kettle that been outside in this Oregon weather its whole life that needs retiring. I've really come to love that thing! I'm almost done with my WSM mini build and contemplating if I will need a big kettle anymore at all. I sure like the grill space! But Its down to just me and the Mrs. now too these days.
BEV Sorry I thought I linked it
http://www.smokingmeatforums.com/t/...cooking-on-the-18-5-weber-kettle#post_1653967
These worked way better then I had hoped for Thanks for the point I appreciate it
Richie
BEV To tell the truth I think it is a very light smoke,that is what we like.I have a few different woods to try still.So many good posts on tips and techniques on here its hard to keep up! This mod is no exception! I have a heavily used 15+ year old Charbroil kettle that been outside in this Oregon weather its whole life that needs retiring. I've really come to love that thing! I'm almost done with my WSM mini build and contemplating if I will need a big kettle anymore at all. I sure like the grill space! But Its down to just me and the Mrs. now too these days.
BEV Sorry I thought I linked it
http://www.smokingmeatforums.com/t/...cooking-on-the-18-5-weber-kettle#post_1653967
These worked way better then I had hoped for Thanks for the point I appreciate it
Richie
Oh... I forgot to ask.. What do you think of the citrus (orange) wood? I need to get my hands on some more! Although, I've got to take out a peach tree that fell over in the ice storm. Looking forward to that!
Red thank you sir I should post a pic of the clean bone.Thanks for the point I appreciate itThem bones look terrific Richie...I'd put a plate of those away in a New York minute! Nicely done! Point!
Red
Thank you the ribs were in for the whole ride,I thought they would be mush,they were perfect inside skin was a little firm
Great looking ribs...WOW!! Did you cooked the yams below the ribs the entire time? Another recipe I gotta try. POINTS!!
Jeff I was at the store today,they have them marked as Short Ribs.
Those look good! FYI I believe those are Chuck Ribs (Rib #1 is usually thrown away by the butcher, ribs 2-3-4-5 are called Chuck Ribs and the next 3, ribs 6-7-8 are called the Plate Ribs) Plate Ribs are much longer, about 11-12 inches long.
Looks like you got a meaty rack of Chuck Ribs! Usually they are trimmed VERY tight and have meat only between the bones. Yours look different from pretty much any Chuck Ribs I've ever seen.
Where did you buy them?
Jeff
Jeff's Texas Style BBQ
Marysville, WA
B Thanks they are nice and meatyThose bones are perfect Richie. B