Ok, so, like I said before, I'm humbled and honored to have my beef rib cook posted on the carousel. And like I said before, I was going to do them again this weekend.
I hit the local restaurant supply store on Friday morning. (I have a membership card through my business) I took one of the racks out of the cyrovac bag (I reserved the second rack for use later) and let it air dry in the fridge until this morning.
I took it out and seasoned it with Meat Church "The Gospel" rub ... I rubbed a lot more onto the rack this time around. I wasn't so generous with the seasoning last week, and although they were good, they could of used a little more pop from the rub. I think I've got that down this time.
I also decided to whip up some bbq'd beans to go along with the beef. I took some bacon, diced it and cooked until it until it was crispy. I took it out, and took a minced shallot, and sauted it down. Once cooked, I mixed in 3 minced garlic cloves, and a diced jalapeño. I made the sauce base with brown sugar, a generous splash of molasses, dijon mustard, some bq sauce, 2 generous scoops of sweet relish, and ginger ale as the liquid. I mixed the beans in, and put them in a cast iron pan to go onto the smoker.
The ribs went on at 4:15 am, and I pulled them and wrapped them in pink paper when they hit about 175F about an hour ago... the bark was right where I wanted it. They
are sitting at 194F now ... I'll pull them when they hit 208-210F. The beans are done, and are resting in the oven to stay warm. I'll share a finished photo later on this evening.
Cheers all!
I hit the local restaurant supply store on Friday morning. (I have a membership card through my business) I took one of the racks out of the cyrovac bag (I reserved the second rack for use later) and let it air dry in the fridge until this morning.
I took it out and seasoned it with Meat Church "The Gospel" rub ... I rubbed a lot more onto the rack this time around. I wasn't so generous with the seasoning last week, and although they were good, they could of used a little more pop from the rub. I think I've got that down this time.
I also decided to whip up some bbq'd beans to go along with the beef. I took some bacon, diced it and cooked until it until it was crispy. I took it out, and took a minced shallot, and sauted it down. Once cooked, I mixed in 3 minced garlic cloves, and a diced jalapeño. I made the sauce base with brown sugar, a generous splash of molasses, dijon mustard, some bq sauce, 2 generous scoops of sweet relish, and ginger ale as the liquid. I mixed the beans in, and put them in a cast iron pan to go onto the smoker.
The ribs went on at 4:15 am, and I pulled them and wrapped them in pink paper when they hit about 175F about an hour ago... the bark was right where I wanted it. They
Cheers all!
Last edited:
