I am sorry. No turkey or other Thanksgiving dish today. I am Canadian and our Thanksgiving was in October. That being said, I hope all my American friends had the best Thanksgiving ever.
However, I did try something new and had a fine meal.
I had some nice meaty beef ribs. I was thinking about a 3-2-1 smoke but wanted something a little different. My brain suffered another one of its short circuit spasms and I had an urge for burnt ends. Why not finish the ribs like burnt ends? I couldn't think of a good reason so here it is.
I gave the ribs a nice sprinkle of SPOG (salt, pepper, onion powder, garlic powder). I put the ribs in my WSM mini for 3 hours at about 240 F over oak smoke.
I put the ribs in a pan and added 1/2 cup beef stock. I covered them with foil and put them back in the smoker for 2 hours.
I brought the ribs in and poured the liquid in the pan off. I defatted the liquid by pulling the juice out from under the fat with a baster.
I had enough juice to make 125 ml (1/2 cup). If I didn't, I would have topped it up with beef stock. I put that in the pan and added 50 ml (1/4 cup) barbecue sauce. I used Koss Sauce. It is a barbecue sauce I order from a family business in Virginia and I really like it.
I put the ribs in and brushed them well with the sauce mixture.
I put them in the smoker, uncovered. for about 1 1/2 hours, turning and brushing a couple of times, until the ribs were darkly glazed.
I cooked them for about 1 1/2 hours, turning and brushing a couple of times, until the ribs were darkly glazed.
The Verdict
These were great and will be made again, often! They had the sweet savoury taste of burnt ends with the great fatty unctuous beef rib. Perfect!
Disco
However, I did try something new and had a fine meal.
I had some nice meaty beef ribs. I was thinking about a 3-2-1 smoke but wanted something a little different. My brain suffered another one of its short circuit spasms and I had an urge for burnt ends. Why not finish the ribs like burnt ends? I couldn't think of a good reason so here it is.
I gave the ribs a nice sprinkle of SPOG (salt, pepper, onion powder, garlic powder). I put the ribs in my WSM mini for 3 hours at about 240 F over oak smoke.
I put the ribs in a pan and added 1/2 cup beef stock. I covered them with foil and put them back in the smoker for 2 hours.
I brought the ribs in and poured the liquid in the pan off. I defatted the liquid by pulling the juice out from under the fat with a baster.
I had enough juice to make 125 ml (1/2 cup). If I didn't, I would have topped it up with beef stock. I put that in the pan and added 50 ml (1/4 cup) barbecue sauce. I used Koss Sauce. It is a barbecue sauce I order from a family business in Virginia and I really like it.
I put the ribs in and brushed them well with the sauce mixture.
I put them in the smoker, uncovered. for about 1 1/2 hours, turning and brushing a couple of times, until the ribs were darkly glazed.
I cooked them for about 1 1/2 hours, turning and brushing a couple of times, until the ribs were darkly glazed.
The Verdict
These were great and will be made again, often! They had the sweet savoury taste of burnt ends with the great fatty unctuous beef rib. Perfect!
Disco
