Nothing new, no biggie, but some outstanding ribs and I generally much prefer spare ribs. These tonight beat spare ribs.
Nothing special, Kosher Salt, cracked black, onion, garlic and paprika. No sugar for the first time eber!
Preheat to 275. Give it an hour, its cool outside and it bounces around.
Add meats, turn it down to approx. 230. I always after cleaning the thermometer, set it on a grate in the smoker and calibrate the smoker thermometer. Walk away for awhile.
Come back and probe the meat (I probed the roast beast), initially the IT was 111. Turn the smoke to it. walk away. The ribs are just laying around soaking up the heat and loving it.
The roast beast is doing fine, ribs been in for a little over 2 hours. So.... I go with bag and tag tonight. Roll 'em up in tin foil adding just a little, apple cider vinegar, squeeze butter and a new item here, Cajun Power. A little bit of pepper but mostly a garlic based sauce. It really went well as a steaming sauce. Back in the smoker.
And another hour passes. Race out to foil the roast beast and pull it, and remove the foil from the ribs. You know, let them dry out some and reconstitute.
Another hour and I stick the wrapped roast beast in the reefer to slice tomorrow, then I go grab that poor little rack of ribs. Thats a 2-1-1 smoke. The ribs were perfect. Tender and juicy with just enough bit left to them to hold to the bone.
I wish I had a better camera so you could see the smoke ring. Smoke ring in an electric? Sure just add a few charcoal briquettes to the tray while smoking. Hey it was a beautiful afternoon I was outside and looking for something to get in trouble with .... LOL Hey, We've all been there.
The Bear View (Tm)
Thats it, stovetop Mac & cheese (oven is fubar, new stove next week), and mustard greens.
I can't wait to slice that roast beast tomorrow for sammies.... Thinking either french dip or a Steak & Ale Cheese steak.
Nothing special, Kosher Salt, cracked black, onion, garlic and paprika. No sugar for the first time eber!
Preheat to 275. Give it an hour, its cool outside and it bounces around.
Add meats, turn it down to approx. 230. I always after cleaning the thermometer, set it on a grate in the smoker and calibrate the smoker thermometer. Walk away for awhile.
Come back and probe the meat (I probed the roast beast), initially the IT was 111. Turn the smoke to it. walk away. The ribs are just laying around soaking up the heat and loving it.
The roast beast is doing fine, ribs been in for a little over 2 hours. So.... I go with bag and tag tonight. Roll 'em up in tin foil adding just a little, apple cider vinegar, squeeze butter and a new item here, Cajun Power. A little bit of pepper but mostly a garlic based sauce. It really went well as a steaming sauce. Back in the smoker.
And another hour passes. Race out to foil the roast beast and pull it, and remove the foil from the ribs. You know, let them dry out some and reconstitute.
Another hour and I stick the wrapped roast beast in the reefer to slice tomorrow, then I go grab that poor little rack of ribs. Thats a 2-1-1 smoke. The ribs were perfect. Tender and juicy with just enough bit left to them to hold to the bone.
I wish I had a better camera so you could see the smoke ring. Smoke ring in an electric? Sure just add a few charcoal briquettes to the tray while smoking. Hey it was a beautiful afternoon I was outside and looking for something to get in trouble with .... LOL Hey, We've all been there.
The Bear View (Tm)
Thats it, stovetop Mac & cheese (oven is fubar, new stove next week), and mustard greens.
I can't wait to slice that roast beast tomorrow for sammies.... Thinking either french dip or a Steak & Ale Cheese steak.
