The clean up process from SNOVID 21 is coming along nicely, albeit a lot of work. Decided to slip in some cook time last Saturday and have a couple of friends over for dinner. Tracy wanted the meaty beef back ribs, which was fine but my stash of smoked turkey was getting low too so did a combo cook on the smoker. The ribs are from CPB and come 3 racks to a package. When I get them I divide them into three packs of one rack each then into the freezer. Took out one rack, which was plenty for the 4 of us being that they are close to 5# per rack, plus appetizers, sides, and turkey.
The ribs. Took a different approach this time. Rubbed them down with Better Than Bouillon beef base and from there just black pepper and garlic. The beef base has plenty of salt so didn't need any more.
Turkey injected with Cajun Injector Turkey Gold marinade and seasoned with my rub
Ribs about an hour and a half in running 250 on the smoker
Ahhhhh...what a beautiful sight. I'll take this over snow and ice any day!!
Susan brought a bowl of yummy potato salad
Ribs all done. Man these smell good!!
Add the turkey breast
Sliced
Close up. 2 pics. Both were super moist and juicy. Not much of a smoke ring on the ribs though.
The spread. I also did up some baked beans. Got some pickles ala
SmokinAl
, some of Jeff's sauce, and the Huckleberry sauce I received from Justin
Rafter H BBQ
Dinner plated. Was 76 degrees and we enjoyed this on the patio of course. Way too nice to eat inside.
This is a first for using the BTB base for the ribs but it will be a forever go-to. It was absolutely outstanding. As for the ribs, no wrap, no baste, no mopping, no glaze. Just seasoning, heat and smoke all the way. The beef base added so much depth and beefy richness to the meat it was just mind blowing. I was hoping for a good result but this exceeded my every expectation. I've used it before with slow cooker chuck roasts and really liked it so figured it was worth a try on ribs. Boy was it ever!! My only real take-away from this meal was that I got a little heavy handed with the seasoning on the turkey. Was just a tad over seasoned, but still very good. Got a few pounds to slice up and put in the freezer which is a beautiful thing
After this dinner I ad to check the freezer and make sure I have more of these ribs and thankfully I have 6 more racks, so I'm alright for a while. These have taken first place with Tracy after years of pork ribs being her favorite. This is fine with me because although I do like pork ribs, I much prefer the beef. Well, time to go cut some more fallen limbs up ad get them out of here. We're almost finished thank God and I should be able to get the last of it out of here today. Thanks for dropping in and we'll see y'all on the next installment.
Robert
The ribs. Took a different approach this time. Rubbed them down with Better Than Bouillon beef base and from there just black pepper and garlic. The beef base has plenty of salt so didn't need any more.
Turkey injected with Cajun Injector Turkey Gold marinade and seasoned with my rub
Ribs about an hour and a half in running 250 on the smoker
Ahhhhh...what a beautiful sight. I'll take this over snow and ice any day!!
Susan brought a bowl of yummy potato salad
Ribs all done. Man these smell good!!
Add the turkey breast
Sliced
Close up. 2 pics. Both were super moist and juicy. Not much of a smoke ring on the ribs though.
The spread. I also did up some baked beans. Got some pickles ala
SmokinAl
, some of Jeff's sauce, and the Huckleberry sauce I received from Justin
Rafter H BBQ
Dinner plated. Was 76 degrees and we enjoyed this on the patio of course. Way too nice to eat inside.
This is a first for using the BTB base for the ribs but it will be a forever go-to. It was absolutely outstanding. As for the ribs, no wrap, no baste, no mopping, no glaze. Just seasoning, heat and smoke all the way. The beef base added so much depth and beefy richness to the meat it was just mind blowing. I was hoping for a good result but this exceeded my every expectation. I've used it before with slow cooker chuck roasts and really liked it so figured it was worth a try on ribs. Boy was it ever!! My only real take-away from this meal was that I got a little heavy handed with the seasoning on the turkey. Was just a tad over seasoned, but still very good. Got a few pounds to slice up and put in the freezer which is a beautiful thing
After this dinner I ad to check the freezer and make sure I have more of these ribs and thankfully I have 6 more racks, so I'm alright for a while. These have taken first place with Tracy after years of pork ribs being her favorite. This is fine with me because although I do like pork ribs, I much prefer the beef. Well, time to go cut some more fallen limbs up ad get them out of here. We're almost finished thank God and I should be able to get the last of it out of here today. Thanks for dropping in and we'll see y'all on the next installment.Robert
