This meal was actually planned before the recent trend hit the forum but it just took a while to come to fruition. Finally the stars aligned and we made it happen. I got this order of Dino ribs (aka beef chuck short ribs) just before I finished up building the cabinet smoker and planned for this to be the first real get-together and BBQ session with a few friends. Kept the crowd small with a total of 6 people but some of our best friends.
The ribs. These 2 racks, 8 ribs total, weighed in at just over 10 pounds. That's an average of just over 1 1/4 pound per rib. These things are pretty big
Seasoned up with Sazon Goya, black pepper, onion powder, and garlic powder.
Got the smoker dialed in at 250 and it stayed within 2 degrees either way all day.
Ribs on at 8:00 Saturday morning. I'm anticipating about an 8 hour cook
Yes ladies and gentlemen, this is what we live for
At the 3 hour mark. They are already starting to draw up and get thick. Some enormous ribs!! (2 pics)
Made a batch of 4-cheese bacon and jalapeno mac & cheese
At the 6 hour mark. Starting to get some really nice pull back (2 pics)
Time to put the mac & cheese on
Smoked the mac & cheese for an hour and a half. Brought it in the house, mixed it up real good, topped with more cheese sauce, more mozz, and more bacon. Cover with foil then back onto the smoker
Appetizers. Rick and Susan brought some veggies, dip, and a Mexican bean dip with chips. I put together a platter with some Amish mustard eggs, pickled sausage, smoked cheeses, and crackers.
My guess for timing was right on. 8 hours and they probe nice and tender so into the house to get happy for a few minutes. I am thrilled with the way these look and the aroma is amazing!!
Slice these babies up. They are like beef cotton candy. So tender and juicy
Close up
Mac & cheese all done
The whole spread. Matthew and Jonathan brought some slaw and I put together a batch of beans. Not a whole lot of offerings but this was plenty.
I'm always last through the chow line. Finally got my plate put together, walked out to the patio, and it appears as though folks are enjoying the meal
Finally and alas....my plate
Needless to say, I am loving this smoker. Could not have been a better meal. Weather was gorgeous, good friends, and the food was outstanding across the board. Was a long wait cooking these ribs but well worth it. The Sazon Goya I used as the base seasoning was fantastic!! It penetrated well into the meat to add a nice subtle spiciness and the other seasonings created a bark that was off the charts. As has been the norm with me recently, nothing fancy but this was just good backyard Texas BBQ. Simple offerings prepared correctly and we were in heaven. Maybe it had just been a while since cooking these but the general consensus across the board was that this was my best effort to date. Another one that was as easy as it gets: no mopping, no baste, no sauce, no wrap, just seasoning and let them go.
Another one that's gone on long enough but a couple of you said to blow it up in here so I did Take care and we'll be seeing you again shortly...especially if tonight's dinner comes out as planned
Robert
The ribs. These 2 racks, 8 ribs total, weighed in at just over 10 pounds. That's an average of just over 1 1/4 pound per rib. These things are pretty big
Seasoned up with Sazon Goya, black pepper, onion powder, and garlic powder.
Got the smoker dialed in at 250 and it stayed within 2 degrees either way all day.
Ribs on at 8:00 Saturday morning. I'm anticipating about an 8 hour cook
Yes ladies and gentlemen, this is what we live for
At the 3 hour mark. They are already starting to draw up and get thick. Some enormous ribs!! (2 pics)
Made a batch of 4-cheese bacon and jalapeno mac & cheese
At the 6 hour mark. Starting to get some really nice pull back (2 pics)
Time to put the mac & cheese on
Smoked the mac & cheese for an hour and a half. Brought it in the house, mixed it up real good, topped with more cheese sauce, more mozz, and more bacon. Cover with foil then back onto the smoker
Appetizers. Rick and Susan brought some veggies, dip, and a Mexican bean dip with chips. I put together a platter with some Amish mustard eggs, pickled sausage, smoked cheeses, and crackers.
My guess for timing was right on. 8 hours and they probe nice and tender so into the house to get happy for a few minutes. I am thrilled with the way these look and the aroma is amazing!!
Slice these babies up. They are like beef cotton candy. So tender and juicy
Close up
Mac & cheese all done
The whole spread. Matthew and Jonathan brought some slaw and I put together a batch of beans. Not a whole lot of offerings but this was plenty.
I'm always last through the chow line. Finally got my plate put together, walked out to the patio, and it appears as though folks are enjoying the meal
Finally and alas....my plate
Needless to say, I am loving this smoker. Could not have been a better meal. Weather was gorgeous, good friends, and the food was outstanding across the board. Was a long wait cooking these ribs but well worth it. The Sazon Goya I used as the base seasoning was fantastic!! It penetrated well into the meat to add a nice subtle spiciness and the other seasonings created a bark that was off the charts. As has been the norm with me recently, nothing fancy but this was just good backyard Texas BBQ. Simple offerings prepared correctly and we were in heaven. Maybe it had just been a while since cooking these but the general consensus across the board was that this was my best effort to date. Another one that was as easy as it gets: no mopping, no baste, no sauce, no wrap, just seasoning and let them go.
Another one that's gone on long enough but a couple of you said to blow it up in here so I did
Take care and we'll be seeing you again shortly...especially if tonight's dinner comes out as planned Robert
