Celebrating Father's Day a day early.

[forktender]

We are having Father's Day Saturday, that way family that has to travel can have a peaceful Sunday to recoup at home. It will be my mom and dad, brother and his family, nephew his family, and myself, my wife has to work once again.

I scored on some cubed Dino ribs $5.00 per pound, with a rain check for 25lbs of uncut plate ribs for the same price. And a bunch of tri tips most will ground into burger, also for $5.00 per pound. I'll post up a pick of the T.T. tomorrow before and after I grind it.

Here are the cubed plate ribs, instead of typing it all out I laid everything out so you can see my process. I don't have time to type it out right now, if you have any questions, feel free to ask, and I'll get back to you.

They have been in for 3hrs now, smoker is running at 250* + or - a few degrees, the damn wind is cranking.

A quick peak, not the greatest Pic, I wanted to be quick about it.

The what I'm calling beef giblets are resting in a foil covered. Stainless steel hotel pan, wrapped in a blanket for a few hours before they get put on ice in an ice chest for tomorrows Father's day BBQ pool party. They probed like butter, they are gonna be awesome, thank God I didn't screw them up. LOL!!!

Thanks for looking.
Dan.

 

[SmokinEdge]

Looks fantastic Dan. Happy early Father’s Day.

 

[bigfurmn]

I am honorary family right??? I can leave tonight. . That is gonna be a fantastic meal. Hopefully everyone enjoys it and you get to enjoy it as well. Happy father's day to all dad's and bonus dads.

 

[SmokingUPnorth]

Man that’s gonna be a good meal. TT for $5/lb is a crazy good deal now a days

 

[JRC]

$5 a pound is crazy good. I paid $15 a pound for Dino ribs.

The preparation looks great. With the fat content, I’m pretty sure they’ll taste great and be tender as all heck.

 

[forktender]

Thanks guys, I was legitimately worried about these. I've only done Dino's twice, they turned out fantastic, but with these being cut into "riblets" I had no idea how they would smoke up, and the wind was howling for 5 out of the 6 hr smoke. In the end, they probed like soft butter, so I know they are gonna be awesome tomorrow. I know the flavor will be on point, as I used the same binder and my rub is the same as my last Dino ribs that everyone raved about.

The rub I used on them was:
1 1/2 cups of Heath Riles Jalapeno, garlic rub.
3/4 cup of kosher salt.
(Edit, I would cut the salt down to 1/4 cup). They were a little salty to my taste, the next day.
2 1/2 cups of coarse ground black pepper, I coated them heavily, the bark taste amazingly KILL'ER!!!!

I'm pumped that I didn't screw this one up, as my Dad has been talking about how awesome the Dino ribs were that I made for him a few weeks ago.
Both my Mom, and Wife who say that they don't like beef ribs couldn't get enough of them, which made me feel like I knew what I was doing. LOL!!!

I really appriecate the likes and words of encouragement from you guys.
I'll try to remember to get a few plate shots tommorrow.


Thanks a bunch, guys.
Dan.

 

[BrianGSDTexoma]

Those are some great looking short ribs Dan!

 

[912smoker]

Steal of a deal Dan and those sure look amazing! I'm sure they will top off a great meal and family time tomorrow!
I love the HRGJ rub too. Use it as a base on everything lately.

Keith

 

[ifitsdeadsmokeit]

That is one tall chimney you have on the smoker. Ribs look great. Enjoy the meal. I am cooking my FD meal a day early to avoid the rain.

 

[forktender]

That is one tall chimney you have on the smoker. Ribs look great. Enjoy the meal. I am cooking my FD meal a day early to avoid the rain.

The angle of the picture makes it look taller than it really is, it's 55'' Long x 3 1/2" Dia. I extended it so when the smoker is on the covered deck, it doesn't smoke people out while hanging out. I might try adding 22 more inches to it so I can actually get it through the aluminum roof. I'm not sure if the extension will change the way the smoker run though, and right now it runs really well/ very easy to maintain, and hold temps for an offset smoker. I guess there is only one way to find out, right? I need to try it.

 

[texomakid]

Those look amazing. Only thing better than a beef rib is a smoker full of beef ribs. Curious to what wood you smoked with on this one Dan?

 

[Brokenhandle]

Man that looks great! Not sure what's in the glass jar but probably would like it as well!

Ryan

 

[forktender]

Those look amazing. Only thing better than a beef rib is a smoker full of beef ribs. Curious to what wood you smoked with on this one Dan?

Hickory, and cherry. Everyone loved them. I thought they were a tad salty. I guess the smaller pieces absorbed a little more salt than the full 3 bone plate did a few weeks ago.

 

[forktender]

Man that looks great! Not sure what's in the glass jar but probably would like it as well!

Ryan

Bookers, "Little Book." It's killer stuff.
Costco had it last yr and I bought eight bottles. And went broke!!!

 

[Gonna Smoke]

WOW Dan!! That is off the chart and I'd buy all I could at that price. Win-win all the way around...