Chuckie and beef ribs for Sunday's dinner

Discussion in 'Beef' started by smokininidaho, Nov 26, 2011.

  1. smokininidaho

    smokininidaho Smoke Blower

    Hi folks, well you know I like beef ribs so went down to the market and found a nice slab that still had a lot of meat left on the bones, so I grabbed them up fast. Then I noticed this nice chuck steak marked at $3.00 off so I picked that up also![​IMG]

    Here's the ribs $1.99 a lb.

    [​IMG]

    Here's the chuckie about 2.25 lbs.

    Made up an awesome rub based with dark brown sugar, then added some garlic powder, onion salt, cumin, oregano, some cayenne and fresh ground black pepper and about a tablespoon of cowboy rub.

    [​IMG]

    Now here they are all rubbed up and ready for the fridge in some plastic wrap.[​IMG]

    [​IMG]

    This will be my first chuck roast so I'm going to treat it like a brisket, probably put it on the smoker after the ribs since it's just a little over 2 lbs. I'm figuring about 3.5 hours at the most at 225 degrees. Would appreciate any input on this. Right now I'm thinking 3-3.5 hours and then double wrap in foil and place in cooler wrapped in a towel or two.
     
    Last edited: Nov 26, 2011
  2. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    What internal temp are you looking for?  This is a better cut of meat than a brisket.  You may want to consider a lower finish temp unless you want to pull it.  We have some real chucky experts here so maybe one will chime in soon.  Good Smokes!
     
    Last edited: Nov 26, 2011
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Smoke it just like a butt. Foil at 165 & take it to 205 & pull it. It makes the best beef BBQ sammies in the world!
     
  4. raptor700

    raptor700 Master of the Pit OTBS Member

    If your looking to slice, I foil at 165º and pull around 190º or until tender.

    Don't forget to let it rest.
     
  5. smokininidaho

    smokininidaho Smoke Blower

    Thanks for the info guys, I want to pull for some nice bbq beef sammies, went out with the wife today and found a good deal on some sweet baby ray's sauce at Costco. So while at Costco I also picked up some nice pork shoulders there $1.79 a lb. (couldn't resist) so I froze 2 butts and this one will go on with the ribs and chuck in the morning, it's about 5 lbs or so rubbed up with applewood rub and some brown sugar.

    4[​IMG]
     
  6. raptor700

    raptor700 Master of the Pit OTBS Member

    Your gonna have a full smoker [​IMG]

    We'll be looking forward to it [​IMG]
     
  7. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    [​IMG][​IMG]  looks like a good plan from here!!!

    be back to see the finish pictures
     
  8. smokininidaho

    smokininidaho Smoke Blower

    Full smoker eventually leads to full belly and plenty of great leftovers!
     
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    [​IMG]
     
  10. owlcreeksmoker4

    owlcreeksmoker4 Smoking Fanatic Group Lead

    Cant wait to see the results
     
  11. raptor700

    raptor700 Master of the Pit OTBS Member

     [​IMG]
     
  12. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    sweet!  Lookin good so far.  Waiting for the money shot!
     
  13. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Is it done yet!

            [​IMG]
     
  14. owlcreeksmoker4

    owlcreeksmoker4 Smoking Fanatic Group Lead

    :th_What_NO_QVIEW:
     
  15. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    hey fellow Idahoan "Wheres the beef"??? LOL waiting for q-view hope everything went well.
     
  16. johnnie walker

    johnnie walker Smoking Fanatic

    Teaser!!!!!   [​IMG]
     
    Last edited: Dec 6, 2011

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