Beef ribs and brisket point

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jcam222

Epic Pitmaster
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Jun 13, 2017
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Northeast Ohio
My brother in law needed to clear some freezer space so dropped some meat for me to smoke this week. He had a small brisket point and a bunch of cut up short ribs. I thawed out a couple racks of meaty CPB back ribs. Rubbed all of them with a 50/50 blend of Dirt rub and SPOG. Whipped up a big batch of my keto cowboy beans too. All smoked in my Lang with cherry wood.
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Finished off by griddling up a few heads of cabbage with two lbs of bacon and a few onions.
 
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Those look like mighty meaty ribs.
What do you mean by keto beans? You add a lot of fat?
Made with black soy bean and all no sugar added ingredients in the sauce. Black soy bean has around 1 or 2 net carbs to half cup. For back ribs they are super meaty. They were a special that Certified Piedmontese Beef did last year.
 
Nice meal and a good Brother...JJ
 
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jcam222 jcam222 Question...What did the point Weigh? What temp did you use and for how long?...JJ
 
Wow Jeff, another spectacular spread right there. Those ribs look to die for. Man, what beautiful coloring on them. Very nice job and as always, beautiful presentation.

Robert
 
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