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Thanks BearCarver, Gary S and Graco. The family did a great job of devouring them. I keep promising myself, when I do a beef rib cook, they will be used to make stock. But I keep forgetting about preserving the bones while I am eating.
They were purchased at Safeway, USDA Choice grade, 99 Cents a pound. I got Darn lucky, purchased two ten pound packages at once, I know a deal when I see one.
The most common mistake people make with beef ribs is overcooking. Every time I have done beef ribs, they finished quicker than an equivalent weight of pork ribs. Pay close attention to the amount of pull back (amount of bone exposed), and the bend test. If they are overcooked, the (water)...
SuperDave,
I monitor IT to let me know when to start doing the bend test for doneness. I don't believe in flapping the lid any more than what is needed. IT was about 190ish when pulled. (depending upon where you measure). I wanted good breakdown of collagens and fat.
I got 4 racks at Safeway about 6 weeks ago, when they were 99 cents a pound. As for the lack of invite, I have no discernible excuse, lets get together and cook sometime.
I am the laziest smoker alive. I like setting up the charcoal and the smoking wood, lighting it up, putting the meat on, and then going out and enjoying my day. With a stoker, charcoal smokers are as fuss free as an electric with an AmazeN smoker tube/tray.
I have two Pitmaster IQ-120 stokers. One is the old code version 1.3 the other is the new 2.0 code. I have used them on several different cookers (including the mini-wsm and a WSM-14.5), they have behaved rather well. I have started a brisket, gone to work, come home 8 hours later, with...
Here is the third time I have made these beans with Q-View. As per my recipe a few postings above:
The grills used are the #kamadoJoe Big Joe, for the simmering, and the Joe Junior for roasting the bell peppers, Jalapeno peppers, Bacon, and for the Sauté of the onions and Garlic on cast iron.
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