I've been trying to turn over older meat in my freezer so yesterday I dug out out 4 racks of beef chuck ribs. I also forgot me a brisket I had been given that was cut in half so did it to. I Frankensteined a rub together that was about 1/3 Fire and Smoke Society The Usual, Arnietex WOW and SPOG. I'll be doing that blend far more often! Here they are rubbed up.
Those sat overnight in the fridge. This morning I fired up the 270 KC smoker with B&B competition logs and about 6 chunks of cherry wood. Ran rock steady at 275-285F all day. Here they are a few hours in. Top shelf is a 3 bone plate rib rack my buddy dropped off for their supper.
I decided to go no wrap for everything so spritzed every hour or so. Here is a shot of a couple done on the cutting board. It's looks dark but man the bark is exceptionally tasty. Cooked everything to 203ish and rested and hour in the Cambro.
Here are a couple cut shots. They are incredibly tender and juicy.
Brisket came out great too but I'm leaving them whole to vacuum seal tomorrow. I cut all the ribs off the bone. I'll share that around to friends and family tomorrow, eat some this week and vacuum seal portions for quick meals whenever. Nothing fancy but thanks for looking.
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