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  1. jcbigler

    Beef ribs, take 2

    I pulled them off right about 7 1/2 hours. They were 203 degrees. Let them rest about a half hour before serving. They were better than the last ones I did, but still not as tender as a good brisket. Have to work on them some more. And I definitely need to trim the fat cap off next time...
  2. jcbigler

    LET'S TALK BRISKET!!

    My standard reply when I get that question from my family is, "probably not. You might want to grab a burger or hotdog if you are really hungry." It usually shuts them up, because they know if they fill up on burgers or hot dogs, then there will just be more brisket for ME! :sausage:
  3. jcbigler

    Beef ribs, take 2

    5 hours in about 170 degrees. Wrapped in butcher paper. And threw on some potatoes. Had a heck of a time getting the fire back up and going. And then it wanted to creep up towards 325-350. I actually had to open the lid to cool it down several times. Beef ribs seem to take a lot longer to...
  4. IMG_20160716_165610632.jpg

    IMG_20160716_165610632.jpg

    • jcbigler
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    • Album: Beef ribs, take 2
  5. IMG_20160716_165001168.jpg

    IMG_20160716_165001168.jpg

    • jcbigler
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    • Album: Beef ribs, take 2
  6. Beef ribs, take 2

    Beef ribs, take 2

    • jcbigler
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  7. jcbigler

    Beef ribs, take 2

    Making my second attempt at beef ribs today. Went to a different butcher and got a 4-bone rack of plate short ribs. These were fresh and not frozen solid like the last ones that I got, so hopefully they will be more moist this time. I didn't notice the big gash across the top when I was at the...
  8. IMG_20160716_114452876_HDR.jpg

    IMG_20160716_114452876_HDR.jpg

    • jcbigler
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    • Album: Beef ribs, take 2
  9. IMG_20160716_112837551.jpg

    IMG_20160716_112837551.jpg

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    • Album: Beef ribs, take 2
  10. IMG_20160716_112824150.jpg

    IMG_20160716_112824150.jpg

    • jcbigler
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    • Album: Beef ribs, take 2
  11. jcbigler

    Serving brisket next day

    I always leave my briskets as whole as possible and only cut what I am going to use or serve. Left over brisket gets wrapped tightly in foil. To warm back up, I leave it in the foil and put it back in the oven at about 300 for a couple of hours until it gets up over 160ish and is probe tender...
  12. jcbigler

    LET'S TALK BRISKET!!

    Oh man that looks so good. Points to you. Thumbs Up
  13. jcbigler

    How long does ash take to cool down??? I'm in a jam

    The correct answer here is to not smoke anything at your mother-in-law's place. Nothing that you can do will ever please her, so don't even try.
  14. jcbigler

    Who else got stuck cooking and cleaning the cooker?

    I'm sure he scoops out the excess grease and fat build up every few weeks also. In his book he talks about how he had to chisel out the rock hard grease build up from his first large smoker, the 500 gallon tank that he bought that used to belong to John Mueller.  Like I said in the other...
  15. jcbigler

    Who else got stuck cooking and cleaning the cooker?

    I'm lucky if I even manage to dump the ashes within a day or two of my smokes. 12 hour long smokes really take it out of you. Plus I'm usually cooking and prepping other food also.
  16. jcbigler

    Beef plate ribs in Dallas

    The Pecan Lodge in Deep Ellum Dallas has beef ribs. I think they are the beef short ribs variety, but I'm not sure of they have them every day or just as a special one or two days a week. Lockhart Smokehouse in Dallas and Plano also have them. Oh wait...I guess you were asking about what...
  17. jcbigler

    "Sterilizing" the smoker??

    You know, I have always wondered about stuff like that.  What we do in our own back yards is one thing, but what commercial operations do for retail and sale to the public is another. Is there an actual FDA or USDA or set of state health codes that state that not cleaning the smoker is...
  18. jcbigler

    "Sterilizing" the smoker??

    There's no need to really clean or sterilize the interior of the smoker. We call all the stuff on the metal "seasoning". If you have a build up of grease or creosote then you will want to scrape that out as it can cause a grease fire.  Before each smoke, I do run a steel grill bush across the...
  19. jcbigler

    Lump coal vs briquette

    I just start up two chimneys full of my B&B Oak lump, get them good and hot so that they are spewing fire out the tops of the chimneys, then dump them both into my firebox. Then ad a split of hickory to get a nice flame going on. Keep adding a split or two half splits every hour or so until I'm...
  20. jcbigler

    Wanting to try stick cooking

    That's the best part. And when you are out tending the fire every half hour to an hour, you have the best excuse for the wife about why you can't do whatever it is she is whining about. 
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