OK, here's my Qview #1..

Discussion in 'Beef' started by andywhite, May 3, 2010.

  1. andywhite

    andywhite Smoke Blower

    Sometimes I like to smoke on the Weber grill, like if it's about to rain, or I'm cooking a very small quantity.

  2. andywhite

    andywhite Smoke Blower

    Ten boneless beef ribs, marinated overnight, and injected with same marinade..

  3. andywhite

    andywhite Smoke Blower

    I'd drilled a 3/4" hole in the Weber lid to keep an eye on the temp. Know your smoker, I guess: I have to put the temp at 300 degrees at the thermometer to get 250 degrees at grill level..

  4. andywhite

    andywhite Smoke Blower

    A couple potatoes on the side. There's leftover marinade in the pan..

  5. andywhite

    andywhite Smoke Blower

    Cross-section of the finished rib..

  6. placebo

    placebo Smoking Fanatic OTBS Member SMF Premier Member

    Looking good so far. What kind of wood are you treating those ribs to?
  7. andywhite

    andywhite Smoke Blower

    Exterior of rib..

  8. andywhite

    andywhite Smoke Blower

    Now for a home-made bbq sauce / glaze..

  9. andywhite

    andywhite Smoke Blower

    After the glaze, I put the ribs directly over the fire for a little crisping..

  10. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    nice job, [​IMG]

    the Weber kettle can do a fine job smoking as you just proved.

    Actually a head to head smoke of some chicken wings on a gasser, and some done on a Weber Kettle convinced me to get rid of the gasser and go back to a charcoal smoker.
  11. andywhite

    andywhite Smoke Blower

    Then flip 'em over and do the other side..

  12. andywhite

    andywhite Smoke Blower

    "Ta-daaaa!" Dinner for two..!

  13. andywhite

    andywhite Smoke Blower

    And while I was smoking the ribs, I messed around with a new (to me) bourbon baked-bean recipe in a small Dutch oven..

  14. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    looks like you have the qview basic down just fine. i like to smoke from my weber ocaisionally too.[​IMG] you can put the pictures and comments all in one post by the way...

    how were those boneless beef ribs??? have never seen them around here. if i see them i think i would give them a shot. nice job![​IMG]
  15. andywhite

    andywhite Smoke Blower

    Hi, Placebo,

    I had a couple chunks of pecan handy, so I used them.
  16. andywhite

    andywhite Smoke Blower

    Thanks, chisoxjim! It was fun making the Weber work as a smoker!
  17. andywhite

    andywhite Smoke Blower

    Tanks, erain!

    They were on sale at a new store around D/FW, called Aldi's.

    I've never tried smoking beef ribs, bone-in. They look a bit more difficult than pork ribs.

    These ribs were surprisingly tender to start with.

    I'll remember the gang-picture posting next time. Thanks again!
  18. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    Hmmmm, we have one of those Aldis stores here too, i never been there. heard they charge a quarter or something for a shopping cart to use... i may have to stop in and ck them out. Any chance on that bean recipie??? look great!!!
  19. andywhite

    andywhite Smoke Blower

    My pleasure, erain!

    Soaked a bag of red kidney beans and a bag of black beans overnight.

    Boiled 'em until soft.

    Put 'em in the D.O. with:

    A cup or two of homemade bbq sauce,
    a whole white onion, chopped,
    a whole green pepper, chopped,
    a cup of dark brown sugar,
    couple teaspoons dry mustard powder,
    2 bay leaves,
    5 strips of thick bacon, cut up. (Raw: they cook in the D.O.)
    4 tablespoons molasses,
    1/3 cup of bourbon (yum, yum!)
    salt and black pepper to taste.

    Cooked in D.O. placed in regular oven at 250 for about six hours.

  20. mooseman

    mooseman Fire Starter

    Nicely done!

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