- Sep 15, 2012
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- 14,853
Meatloaf has always been a favorite of mine, and now that I've been smoking it for a couple of years it's becoming more of a staple. Unfortunately my wife not so much. So whats a good husband to do - make her some beef ribs. Hope you enjoy...
Getting the WSM all ready with three chunks of hickory.
The ribs in all their nakkid glory.
All seasoned up with gralic, onion powders, Kosher salt, ground black pepper and injected with some beef broth.
On to the meatloaf and it's fixin's
3lbs of 80/20 and 1lb of ground pork.
Veggies added...got to eat somewhat healthy. I don't cook the veggies prior to adding them. I like their juices to be released into the loaf. Plus I like the little bit of texture they add.
Not real pretty, but that the liquids for moisture. 2 eggs, worchester sauce, franks hot sauce and some baby rays.
Oatmeal added until diesired consistency.
Ribs on the smoker, running at 260*
Hand formed meatloaf
And onto the smoker with a couple strips of bacon for good measure. Ribs are about an hour into there heat treatment.
Ribs pulled at 203 to 207* about 4hr to 5hrs. no foiling this time
Meatloaf pulled at 160*. The meatloaf was smoked for future lunches. So it went into the fridge for a cool down. This is her the next day.
All sliced up and ready to go into hibernation.
Labeled and into the airless chambers.
Except for these two slices their lunch for tomorrow. Along with a side of crispy twice baked potato stuffed with bacon and home smoked cheddar cheese.
Sorry no plated shots, we tend to eat on the fly since the kids are gone. It's more of a home buffet style dinner these days, plus my wife thinks I'm crazy enough taking pictures of my cooks. Thanks for taking the time to look.
Chris
Getting the WSM all ready with three chunks of hickory.
The ribs in all their nakkid glory.
All seasoned up with gralic, onion powders, Kosher salt, ground black pepper and injected with some beef broth.
On to the meatloaf and it's fixin's
3lbs of 80/20 and 1lb of ground pork.
Veggies added...got to eat somewhat healthy. I don't cook the veggies prior to adding them. I like their juices to be released into the loaf. Plus I like the little bit of texture they add.
Not real pretty, but that the liquids for moisture. 2 eggs, worchester sauce, franks hot sauce and some baby rays.
Oatmeal added until diesired consistency.
Ribs on the smoker, running at 260*
Hand formed meatloaf
And onto the smoker with a couple strips of bacon for good measure. Ribs are about an hour into there heat treatment.
Ribs pulled at 203 to 207* about 4hr to 5hrs. no foiling this time
Meatloaf pulled at 160*. The meatloaf was smoked for future lunches. So it went into the fridge for a cool down. This is her the next day.
All sliced up and ready to go into hibernation.
Labeled and into the airless chambers.
Except for these two slices their lunch for tomorrow. Along with a side of crispy twice baked potato stuffed with bacon and home smoked cheddar cheese.
Sorry no plated shots, we tend to eat on the fly since the kids are gone. It's more of a home buffet style dinner these days, plus my wife thinks I'm crazy enough taking pictures of my cooks. Thanks for taking the time to look.
Chris
