Beef ribs with bacon wrapped chicken appetizers and Qview

Discussion in 'Beef' started by bigfish98, Jan 8, 2012.

  1. bigfish98

    bigfish98 Smoking Fanatic

    Hey everyone!  Just did some beef ribs and some bacon wrapped chicken appetizers Saturday.  I thought we were going to have company after dinner so I figured I would whip up some of the appetizers to have for company.  They cancelled, but no biggie as that left all the apps for me and the wife!  (Luckily my boys are too young to appreciate anything other than corn dogs and cheese balls!)  The beef ribs were a tad disappointing.  Don't get me wrong, they tasted great.  Just not a lot of meat.  I usually enjoy beef ribs and have had good luck with them in the past, even though I know that short ribs or country style ribs generally have more meat.  These were just a bad rack.  A LOT of fat underneath the ribs and throughout the meat.  Good price on them, but was still disappointing.  My chicken bites turned out great though, so that is a good thing.  I still have my first Buckboard Bacon curing in the fridge and will be able to smoke that up next weekend.  I am really looking forward to that!!  I did use my own rub on the ribs and chicken.  I like Jeff's, but it is too sweet for me.  I like one I have in a cookbook from Steven Raichlen, but it is too salty.  So I go a little in between.  Nothing too revolutionary here, but I figured I would share.  Take it, try it, change it to your tastes.  Thats what I think we all are here for.  To learn and share.

    Matt's Rub:

    1/2 cup packed dark brown sugar*

    1/2 cup paprika**

    5 Tbsp black pepper

    5 Tbsp Kosher Salt

    2 Tbsp Garlic Powder

    2 Tbsp Onion Powder

    1 Tbsp Celery Seed

    2 tsp Cayenne pepper

    Mix and enjoy!

    *you can use light brown, but I don't buy it as dark brown makes chewier cookies and who doesn't love a chewy chocolate chip cookie!

    **I generally use sweet, but I have used hot paprika, I just leave out the cayenne.

    Here's the Qview I promised.  My photography isn't that great.  I am trying.  Hopefully someday I will be banner worthy!

    Ready to be rubbed!

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    Rubbed with yellow mustard and my rub

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    Smoked with my MES 40 and my AMNPS with a mix of oak, cherry, maple and hickory at 230 degrees for about 4 hours.  Not much meat as I said so I didn't have them in for a long time. 

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    They were good and juicy, just not what I am used to.

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    Here are the chicken bites wrapped up and ready to go!

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    Only had colored toothpicks.  WIll have to get regular toothpicks as these left a little color on the chicken.  Not a big deal since our company canceled, but I will definately get regular ones for next time. 

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    Smoked these at the same time as the ribs, just higher up.  Only took them about 2 and a half hours.

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    And the money shot!

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    Thanks for looking! 

    Bigfish
     
  2. Looks great!
     
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Great lookin' food Bigfish.....  The ribs look perfect and those chix bites look addictive.... Dave
     
  4. fishwrestler

    fishwrestler Smoking Fanatic Staff Member Moderator OTBS Member

    man those look fantastic. Thanks for posting

    Robert
     
  5. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]
     
  6. africanmeat

    africanmeat Master of the Pit OTBS Member

    Yummy it looks great, the ribs must be good .and the bits with a good beer will do the day.
     
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    All looks good...Beef Ribs like that give me trouble. They come out either tough or dry...Edible just not juicy and tender like those off a Rib Roast...JJ 
     
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    They both look delicious Fish! Nice job!
     
  9. sunman76

    sunman76 Master of the Pit

    I would say the guest sure missed out on some good Q.   Looks great thanks for posting it up[​IMG]
     
  10. bigfish98

    bigfish98 Smoking Fanatic

    Yeah, I need start making friends with my local butcher.  There are a lot of things I want to try, but most will be special orders and cuts, so I need to get going on that!

    Bigfish
     
  11. frosty

    frosty Master of the Pit

    Bigfish,  looks great!  You wouldn't hear me complaining about any of that!!!
     
    Last edited: Jan 9, 2012
  12. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Great job [​IMG]

    love to try those chicken bites. Did you put any rub on them?
     
  13. dewetha

    dewetha Smoking Fanatic

    pretty nice looking food! [​IMG]
     
  14. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Looks good :drool
     
  15. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looks like a mighty tasty meal and snacks. I too have trouble finding good beef ribs 
     
  16. bigfish98

    bigfish98 Smoking Fanatic


    Yep, I put some of my rub that I reference in my post.  I cut up the chicken breasts into cubes (sort of, you never can get a perfect cube) and then put some of my rub on them and let them sit in the fridge for a few hours to "marinate".  Was going to put some more on them before I smoked them, but i didn't want them to get too salty.  With my rub and the bacon, once was enough.  If you use a sweeter rub like Jeff's, then you could probably go ahead and put a little dash on again before smoking.  Either way they are spectacular!

    Bigfish
     
  17. jennio11

    jennio11 Fire Starter

    I am always looking for new ways to use bacon.  The chicken wraps look great!
     
  18. sqwib

    sqwib Smoking Guru OTBS Member

    Great Job bigfish.

    Them pics look Banner worthy to me.
     
  19. scooper

    scooper Smoking Fanatic

    Everything looks great!  I gotta make me some of those chicken bites.

    I got some beef ribs like those too.  According to the meat cutter at the store I bought them, when they are cut off of the ribeye at the packing plant, they have a tool that gets the meat out from in between the bones.  They are not nearly as meaty as ribs cut off by the butcher.

    I have my best luck separating them before cooking.  They cook faster and shrink less. 
     
    Last edited: Jan 9, 2012
  20. tyotrain

    tyotrain Master of the Pit

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