- Jan 2, 2020
- 240
- 255
Along with a few other members here I also scored some whole racks of the Chuck Short Ribs from Kroger/Fred Meyer. Decided to do one rack up this weekend on the WSM. Fired it up around 8:30 using Embers Charcoal and 3 chunks each mesquite and cherry wood. Attempting to run at 275* for the duration of the cook. This will be my 3rd cook on the WSM so still learning to dial it in. I used the minion method to light making a charcoal doughnut with the chunks buried in then lighting a whole chimney and putting that in the middle. Half full water pan. Ribs were prepped the night before, silverskin and membrane removed and trimming of the hard fat. Liberally rubbed with Meat Church Holy Gospel, I have seen it used on a lot of cooks on here and decided to give it a try. Once the WSM was to temp on the ribs went.
After that it was time to do a little work on one of my trucks and make some lunch. I have found a semi local company that does local grown certified angus and only distributes to a few grocers. Unfortunately they are 3hrs away from me so the last time I was in their neighborhood I loaded up on their beef patties. They are 1/4lb un seasoned patties and have some of the best beef flavor I've ever tasted. Did a double with American and bacon on the flat top, seasoned with some Bovine Bold and topped with a homegrown white onion slice. Delicious.
2hrs in and looking good. Been playing with the vents a bit, the WSM keeps running away from me a bit, likely due to the high wind we're experiencing. Temps running from 270-290, but able to keep them in that range. At this point I inserted the temp probe.
4hrs in. Notice that one rib getting a little weird,
mneeley490
had this same thing happen to a rack of his Kroger ribs, very interesting! Barks starting to form, we're sitting around 167* here meat temp.
No wrap here, ran her open for the full cook. One thing I love is a good bark. Something I've found with my Traeger is that it is difficult to get that dark meteorite looking black bark with it, not so much the case with this WSM. 8hrs in and we're pulling it to rest and this bark looks amazing. Temp probe slid in like butter registering 198-200, a little lower than what I usually end up pulling beef ribs at. Just goes to show the toothpick method is better than just temp alone for determining when beef is done. Just before pulling the ribs I dropped a pan of mac n cheese in the Traeger to smoke up. Never done a smoked mac n cheese and it came out great! Did a no boil modeled after this thread here
www.smokingmeatforums.com
I added some Velveeta to help make it creamier. Next time I will stir a little more often and probably run a little more like and Velveeta, it tasted wonderful, but was a tad stiff throughout the whole cook.
Finished product. Smoke ring is fantastic, bark is dark with a great flavor and texture. Meat is tender as all get out. Mac was delicious. Sided with some Bush's baked beans and cornbread muffins. Absolute hit, glad I bought three two packs of these! Thanks for looking
After that it was time to do a little work on one of my trucks and make some lunch. I have found a semi local company that does local grown certified angus and only distributes to a few grocers. Unfortunately they are 3hrs away from me so the last time I was in their neighborhood I loaded up on their beef patties. They are 1/4lb un seasoned patties and have some of the best beef flavor I've ever tasted. Did a double with American and bacon on the flat top, seasoned with some Bovine Bold and topped with a homegrown white onion slice. Delicious.
2hrs in and looking good. Been playing with the vents a bit, the WSM keeps running away from me a bit, likely due to the high wind we're experiencing. Temps running from 270-290, but able to keep them in that range. At this point I inserted the temp probe.
4hrs in. Notice that one rib getting a little weird,
mneeley490
had this same thing happen to a rack of his Kroger ribs, very interesting! Barks starting to form, we're sitting around 167* here meat temp.
No wrap here, ran her open for the full cook. One thing I love is a good bark. Something I've found with my Traeger is that it is difficult to get that dark meteorite looking black bark with it, not so much the case with this WSM. 8hrs in and we're pulling it to rest and this bark looks amazing. Temp probe slid in like butter registering 198-200, a little lower than what I usually end up pulling beef ribs at. Just goes to show the toothpick method is better than just temp alone for determining when beef is done. Just before pulling the ribs I dropped a pan of mac n cheese in the Traeger to smoke up. Never done a smoked mac n cheese and it came out great! Did a no boil modeled after this thread here
No Boil Smoked Mac & Cheese
I needed a side to go with some Faux Burnt Ends I was making out of chuck roasts yesterday. I also wasn't happy with the last recipe I had made for this dish a couple of weeks ago & wanted to try another, as we love our mac & cheese. The recipe I chose was found right here at SMF by member...
www.smokingmeatforums.com
Finished product. Smoke ring is fantastic, bark is dark with a great flavor and texture. Meat is tender as all get out. Mac was delicious. Sided with some Bush's baked beans and cornbread muffins. Absolute hit, glad I bought three two packs of these! Thanks for looking
