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No foil spare ribs and mac 'n cheese
Thanks everyone who weighed in! I used the bend test and took these off just shy of 4 hours. There wasn't much pull back on the bones, so I was a bit worried they would be tough. My worry was for nothing, they were perfectly tender. So no glaze, no sauce, just the rub and porky goodness! I... -
macfinish.jpg
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ribsfinish.jpg
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MES Pork Butt EWO
Wow, way to improvise!!! I've got my fingers crossed that the heat element holds out for the duration of your smoke! -
No foil spare ribs and mac 'n cheese
- suie
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No foil spare ribs and mac 'n cheese
I had such good luck not foiling my last brisket I wanted to try the same technique with ribs. Found a nice looking st. louis cut rack on sale. I removed the membrane, light coat of oil and some of Jeff's rub that I mixed with some cumin. I've been dying to make smoked mac 'n cheese. This... -
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- Album: No foil spare ribs and mac 'n cheese
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macncheese.jpg
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- Album: No foil spare ribs and mac 'n cheese
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beef shoulder **clod**
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beef shoulder **clod**
I saw them do Beef Shoulder Clod on an episode of BBQ Pitmasters. Here's the pic they used to show where it was. I think the contestants mostly treated it like a brisket, although at least one guy broke it down a bit before smoking since it was so large. Anyway, you can view that episode on... -
Beef Ribs, my first attempt.
Very nice!! Those look like they have a decent amount of meat on them, too. When I buy beef ribs, there is often only a very thin layer of meat on the bone. (I guess they are trying to maximize the amount of meat on the rib eye) Great find, especially at $1.99/pound!! -
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Its Tuna Season Here!!
Wow, beautiful!! I'm going to have to give that brine a try for sure! -
Beef Shanks: It's just not for soups and stews anymore. Smoked and Pulled Beef Shank with better Q
My father used to cook them, and I think they were braised in red wine with a whole bunch of other stuff. He also used to cook lamb shanks, so that could be the flavor I'm remembering. Anyway, I love smoked chuck roast, so these will be on my list of things to try. Thanks! -
Beef Shanks: It's just not for soups and stews anymore. Smoked and Pulled Beef Shank with better Q
Wow, those sammies look great!! Always love hearing about new things to cook on the smoker! I'm curious what the flavor of the meat was like? Some shanks I've had before were kind of funky but maybe that's just the way they were prepared. Is it similar to a brisket or chuck roast? Suie -
Chicken Thighs (MES 40 Smoked)
Looks great Bear, as always!! Were the twice baked potatoes already cooked, and just on the smoker to melt the cheese and get some smokiness? Your post is on Facebook again, so congrats on that too!! -
