Howdy fellas and non fellas and if you don't fall into that.......need to get your life together. Smoked up another rack of piedmontese beef ribs today. Not a lot of pics. First pic is short ribs before small trim
Seasoned with Oakridge black ops and onto the pellet smoker running pecan/cherry at 250
After 3 hours I spritzed with Guinness every hour
Finished at around 8hr and probing like buttah.
Couple sliced shots
Great bark, juicy and tender. Emily now says beef ribs are her favorite so that's a win in my book
Now for the teaser.........Beef belly bacon in the cure
.25% cure #1
1.5% sea salt
.75% brown sugar
See y'all in a few weeks after I smoke these. Thanks for looking!
Seasoned with Oakridge black ops and onto the pellet smoker running pecan/cherry at 250
After 3 hours I spritzed with Guinness every hour
Finished at around 8hr and probing like buttah.
Couple sliced shots
Great bark, juicy and tender. Emily now says beef ribs are her favorite so that's a win in my book
Now for the teaser.........Beef belly bacon in the cure
.25% cure #1
1.5% sea salt
.75% brown sugar
See y'all in a few weeks after I smoke these. Thanks for looking!