Chuck Roast and Ribs Qview

Discussion in 'Beef' started by solaryellow, Oct 19, 2009.

  1. solaryellow

    solaryellow Limited Mod Group Lead

    When we were at Sam's the other day we decided to do some ribs. The ribs were rubbed with Memphis Dust and then put on the drum for two hours, then foiled on the drum for two hours, and then back on without foil for an hour for glazing. I glazed them with a Sweet Baby Rays/apple juice/bourbon/honey/cider vinegar sauce.

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    Unfortunately they fell apart on me trying to get them inside.

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    The chuck roasts I rubbed with creole seasoning and then threw them on the drum at the same time as the ribs. I foiled the chuck roasts at 170* internal temperature and then took them off the drum to rest at 205*. I pulled both of them for sammiches later.

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    I also sliced up 3 6lbs bottom round roasts for jerky. The jerky will go into the drum tomorrow.

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  2. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great... [​IMG]

    Will be watching for the Jerky Qview...
     
  3. the dude abides

    the dude abides Master of the Pit OTBS Member

    WOW. All of that looks delicious. Can't wait to see the jerky! What are you doing for a cure/marinade for that?
     
  4. solaryellow

    solaryellow Limited Mod Group Lead

    I am using my mom's secret marinade which I have found out is really my grandmother's secret jerky marinade with a little Instacure #1 mixed in. It is very similar to Rytek Kutas' jerky recipe.
     
  5. blackened

    blackened Meat Mopper

    The pulled chuckie looks great.. Good call on the jerky, it's about time I made a batch..
     
  6. blackened

    blackened Meat Mopper

    Just noticed that you were putting the jerky in the drum.. What temp?
     
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Man that chuckie sure looks good and you capped it off with some fine looking ribs too. Then you throw out some almost made jerky and that should be good too.
     
  8. solaryellow

    solaryellow Limited Mod Group Lead

    150* for about 4 - 5 hours. For the lower temps I will use Nature Glo briquettes vs. my usual Nature Glo lump. A couple dozen briquettes will get me 10 hours but they need to stay in a pile or they will eventually peter out.

    It is very good. Qview will be coming soon.
     
  9. alx

    alx Master of the Pit OTBS Member

    Very nice.That jerky is gonna be sweet!!!!!![​IMG]
     
  10. blackened

    blackened Meat Mopper

    I'll definitely give it a try.. I've got a dehydrator that I use, but I'll bet it comes out tasty in the drum.. Looking forward to the pic's..
     
  11. solaryellow

    solaryellow Limited Mod Group Lead

    I like to throw a few hickory chunks in there for a little added smoke flavor. I don't have a dehydrator (yet, I suppose) but I have been considering buying an electric burner to toss in there in lieu of using briquettes.
     

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