Back around Christmas, I had bought several rib roasts from Publix with the ribs cut away from the roast. At $5.98/lb., these were a deal. The roast were cut into steaks and the ribs were vacuum sealed and frozen. When they bone out these rib roasts, they leave more meat on the ribs because it's all being sold together, so these were meaty. Took out 3 racks to smoke, seasoned with my homemade concoction and in the fridge for a rest...
![20230426_054016[1].jpg](data:image/svg+xml;charset=utf-8,%3Csvg xmlns%3D'http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg' width='1000' height='750' viewBox%3D'0 0 1000 750'%2F%3E "20230426_054016[1].jpg")
Fired up my Ok. Joe with some Jealous Devil lump and oak splits for the cook. Smoke rolling, but it is ugly...
![20230426_133744[1].jpg](data:image/svg+xml;charset=utf-8,%3Csvg xmlns%3D'http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg' width='750' height='1000' viewBox%3D'0 0 750 1000'%2F%3E "20230426_133744[1].jpg")
So I got out the mower to cut the weeds in the backyard and came back to it afterwards. Smoke is looking better now...
On they go for a few hours...
The ribs are at about 205℉ I.T. so I put them in an aluminum pan with maybe a cup of unsalted beef broth, wrapped tightly with foil, and put them in my oven at 175℉ to wait on the rice to get done.
Meanwhile back in the kitchen, I still have some of the portabella mushrooms left that didn't make the cut to be stuffed and I had some wild rice so a match was made...
About 1 cup of the rice, 2 cups of unsalted beef broth, and a healthy TBSP of unsalted butter went into the pot...
The mushrooms were sliced and sauted in some EVOO and butter...
After the rice had simmered for about 45 minutes, I stirred in the mushrooms and adjusted the seasoning...
Back to the ribs, I pulled them from the oven and sliced them up...
Served with fresh Walmart corn on the cob which was just OK. I can't wait for local corn to come in.
Give thanks...
Time to eat...
Total time in the smoker was maybe 5 hours and then an hour in the oven while I cooked the rice. They were very tender and everyone loved them, fortunately, because I have a couple more in the freezer...
Fired up my Ok. Joe with some Jealous Devil lump and oak splits for the cook. Smoke rolling, but it is ugly...
So I got out the mower to cut the weeds in the backyard and came back to it afterwards. Smoke is looking better now...
On they go for a few hours...
The ribs are at about 205℉ I.T. so I put them in an aluminum pan with maybe a cup of unsalted beef broth, wrapped tightly with foil, and put them in my oven at 175℉ to wait on the rice to get done.
Meanwhile back in the kitchen, I still have some of the portabella mushrooms left that didn't make the cut to be stuffed and I had some wild rice so a match was made...
About 1 cup of the rice, 2 cups of unsalted beef broth, and a healthy TBSP of unsalted butter went into the pot...
The mushrooms were sliced and sauted in some EVOO and butter...
After the rice had simmered for about 45 minutes, I stirred in the mushrooms and adjusted the seasoning...
Back to the ribs, I pulled them from the oven and sliced them up...
Served with fresh Walmart corn on the cob which was just OK. I can't wait for local corn to come in.
Give thanks...
Time to eat...
Total time in the smoker was maybe 5 hours and then an hour in the oven while I cooked the rice. They were very tender and everyone loved them, fortunately, because I have a couple more in the freezer...
