Beef spare ribs and a Pastrami.

Discussion in 'Beef' started by cheezeerider, Jul 12, 2010.

  1. This was by far my best smoke on the electric ECB. I followed some advice from a few good folks here and only used 3 chunks of hickory and 4 charcoal briquettes. Could have stayed on the smoke a little longer, but they sure tasted good.

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    Notice the number on the bottom right? That was the outside temp. Nothing a few cold beers couldn't take care of.

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    Here's the ribs and brisket point rubbed and ready for the smoke. I never measure or write down the ingredients of my rubs, I just mix together whatever sounds good at the time. I really need to start documenting.[​IMG]

     Here is everything on the smoker. Maintained about 230-240. Used hickory.

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    The ribs fresh off. They could have used more time but it was getting late. They tasted darn good anyway.

    Huh? no shots of the pastrami I Guess.

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    Here's a cross section. Not too bad.

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    This is my youngest chowing down. He enjoys Dads cooking.

    Next time I'll stick to the same temp, wood and charcoal.(The charcoal made a big difference. Never would have thought of using it on an electric smoker)  But I will definitely go another hour or so.

    Time, there's just never enough.

    Thanks for looking. And thanks to all who share their wisdome and experience.

    Chris
     
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Looks great.  The little guy is sure happy with the results!!  I'm the same way -- just mix and match to whatever sounds good.
     

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