Beef ribs for kosher friend

[Jeff Wright]

If I don't wrap, should I stop adding wood at some point? I don't want to over smoke the meat.

Unfortunately, that is more of a taste preference and not a rule of thumb. Me? I generally don't worry about more smoke if it goes out after 3 or 4 hours. Just seems like enough, but that is my preference.

 

[monstaroo]

Jeff that's kind of my thought. 4 hours is probably enough smoke.

Checked ribs at 2:40pm so about 4 hours in.

Put two probes in as best as I could. They're reading 201° and 191°. I might need to open it back up and place the proces better. They're calibrated and accurate. Tappecue V1.

 

[Jeff Wright]

Looking tasty!

 

[daveomak]

They look really awesome...

 

[chilerelleno]

Looking truly spectacular!
Should be some ridiculously tasty beef ribs.
Nice cook!
Like!

 

[monstaroo]

Figured out I had a bad probe. 184° on 2 probes now. The wayward probe is reading 370° haha!

Still got some time. Took another picture because why not? 3:30pm. No more looking... Time for cooking.

 

[atomicsmoke]

The ribs look awesome.

But they are not kosher. Kosher food means a lot more than no-pork and not mixing meat with dairy.

The raw meat has to be kosher. The ustensils and equipment you use have to go thru a special cleaning process.

Since you cooked for your friend before i doubt he eats kosher all the time. I have friends who don't eat pork or mix dairy with meat but don't follow kashrut laws.

Anyway....great smoke.

 

[monstaroo]

Atomic, yes it was probably bad to put kosher in the subject line. If he wasn't Jewish I'd be making him pork ribs for sure. Much easier. Then again I have plenty of Jewish friends that would eat a cheeseburger with bacon. It's just navigating his particular version of "kosher".

But I think he'll be fine with these... He was in the past. If not, I'll take them home lol! We've been friends for a long time so I'm sure it won't be a problem.

 

[motocrash]

They're looking righteous.Probe them for doneness...

 

[monstaroo]

Certainly not wrapping at this point. 5pm and we're at 198. 6 hours in the smoker. Have not opened the smoker since 3:30pm (an hour and a half ago).

Hopefully the ends aren't burnt.... With great risk comes great bark!

 

[Bearcarver]

Looking Beautiful, Roo !!!
I keep my smoke on the whole time my Meat is in the smoker, unless it's wrapped, but I keep my smoke about medium density or less.
Light smoke forever is fine, but Heavy smoke for even a short time can be bad.

Bear

 

[monstaroo]

Bear,
I've got to get better about adding small amounts of wood more often rather than a lot of wood a few times.

I went electric because I want to be able to do other things while I smoke so time gets away from me. I should probably set alarms for every 40 minutes or so on the next smoke. Good idea.

 

[Bearcarver]

Bear,
I've got to get better about adding small amounts of wood more often rather than a lot of wood a few times.

I went electric because I want to be able to do other things while I smoke so time gets away from me. I should probably set alarms for every 40 minutes or so on the next smoke. Good idea.

I understand,
I couldn't do that either, but my AMNPS does it perfectly all by itself.

Bear

 

[monstaroo]

204° done. Pulled at 5:30pm. Just about 7 hours at 275° or so. Bone fell out. Oops. 6.8lb pre cook

 

[Jeff Wright]

Very nice finish. Your friend and family should really enjoy, and appreciate the gesture.

 

[atomicsmoke]

They look tasty.

 

[monstaroo]

 

[gmc2003]

I'll be your friend anytime as long as your doing beefies.

Point for sure.
Chris

 

[chilerelleno]

That's the ticket, yep.

 

[atomicsmoke]

I'll be your friend anytime as long as your doing beefies.

Point for sure.
Chris

I am not picky. Pork works too. Never heard of kosher bacon?