Smoked Beef Ribs and Braunschweiger

Discussion in 'Beef' started by ridgeback05, Jun 20, 2007.

  1. ridgeback05

    ridgeback05 Newbie

    Used hickory chunks and Kingsford briquettes, I was out of lump, and prefer lump charcoal.

    Ran 225* for about 6 hours, brought ribs to 195* at center. Was the first time I have done beef ribs, and didn't really know what internal temp to take them to.

    I run a Bar B Chef, off set firebox to the left - smoker.

    I smoked the Brnswger' for about 2 hours, basically just played it by ear and didn't check any temp on it.

    I rolled the Brnswger' in rub and placed it on the smoker and left it, the same as I would have done a fatty Texas style. The Branswgr' is placed in front of the slab of ribs on the left side, in the pic.

    The ribs were 10.3 #'s and cost me about $13 bucks plus tax.
  2. desert smokin

    desert smokin Smoking Fanatic OTBS Member

    Your ribs look great. I love Braunsweiger but never even considered smoking it. I tip my hat to you for the interesting twist.
  3. ridgeback05

    ridgeback05 Newbie

    OK heres a couple more.

    I have been grilling about 15-16 years.

    Smoking and screwing things up about 5 years.

    Smoking with partial success for about 2 years.

    I look forward to sharing more with you guys in the future.

    Like I said in another post this smoking Q and entertaining friends and family is my outlet.

    Also it gives me something to do since I can't afford anything else, since I have 2 bambinos in college.

  4. ridgeback05

    ridgeback05 Newbie

    Thank You DS.
  5. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Have not done the beef ribs yet, those look great![​IMG]
  6. watery eyes

    watery eyes Smoking Fanatic OTBS Member

    Nice looking "Q" ... [​IMG]
  7. squeezy

    squeezy Master of the Pit OTBS Member

    Very nice smoke ring! Well done [​IMG]
  8. deejaydebi

    deejaydebi Smoking Guru

  9. peculiarmike

    peculiarmike Master of the Pit OTBS Member

    Braunschweiger?????? Who woulda thought? Real interesting.
    Guess if you can eat it, you can smoke it.
    We were threatening that yappy wiener dog the ol gal put in the pen by Shortone's smoker at The Gathering. [​IMG]

    Good looking beef ribs, nice smoke ring.
  10. chris_harper

    chris_harper Master of the Pit OTBS Member

    what is Braunschweiger?
  11. watery eyes

    watery eyes Smoking Fanatic OTBS Member

    Close cousin to Liverwurst....... very tasty!!! [​IMG]
  12. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Great looking ribs ridgeback! That's an interesting approach to Braunsweiger... let us know how it tastes!
  13. gofish

    gofish Smoking Fanatic OTBS Member


    Every thing looks good, Debi is right about keeping those ribs moist. ............... I have been using that same Taylor oven thermometer for a little while now. I really like it. The old one I used was an upright style that was under glass, and it was unreadable after about 4 months of smoking.
  14. dlmad

    dlmad Newbie

    braunschweiger is a pork liver sauasge originating in Germany or there abouts and is usually smoked when purchased. Have you ever thrown a freshly hard boiled egg into the smoker for a short while just out of the water ??? yum!!
  15. triple b

    triple b Smoking Fanatic OTBS Member

    Nice rigs there!
    Excellent smoke ring as well.
    Bet they were tasty!
  16. mdgoos

    mdgoos Smoke Blower

    really? A hard boiled egg? Is there anything that can't be smoked? How long do you keep it on there? And maybe a dumb question but you do take the shell of first right?

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