Cleaning out a freezer cook

[Hockeydudde]

We have some friends that are moving and asked for help cleaning out a freezer. Having a "small" party today and cooking all the odds and ends from their freezer.

7.5 lbs beef short ribs

7.5 lbs lamb ribs

6 lbs lamb neck meat

Ask seasoned and ready for the smoker.

I'm out of oak and local places want $700 a cord (and this is just plain old fire wood). So I'm trying out the propane burner and adding fruit wood stick to get some smoke.

 

[Hockeydudde]

Thanks to all the folks that have me advice yesterday. Wish me luck, never cooked this variety of meats before.

 

[schlotz]

I'm in for the ride!

 

[JLinza]

Looks like it will be a heck of a feast

 

[912smoker]

Off to a great start and in for the finish!

Keith

 

[Rafter H BBQ]

Looks like a great start… I am sure you will do a fine job on all… that is a nice variety!

 

[jcam222]

I've never done racks of lamb ribs, I imagine you treat like babybacks or spares? The neck meat is interesting. Will it go into a pan to braise at some point?

 

[Hockeydudde]

A little over 2 hours in. Bark was looking a little dry. Basted with a vinegar/bacon grease emulsion. Used mint for the "brush".

I'll measure IT at the 3 hour mark. Planning to wrap at good bark or 175 whatever comes first.

 

[Hockeydudde]

I've never done racks of lamb ribs, I imagine you treat like babybacks or spares? The neck meat is interesting. Will it go into a pan to braise at some point?

I'd typically do then hotter. Can't remember who, but someone here advised me to run then 325 or 350, and that's what I typically do. They are like 40% fat, so you have to get it well rendered, but they are so thin you risk drying them out.
I think all the lamb will go in a pan with some liquid. Will reduce the number of variables in the cook.
I'm flying by the seat of my pants here...

 

[SmokinEdge]

Looks like a great start. The Lamb really has my attention, love that stuff. Used to always cook the ribs the day of slaughter, grilled them crispy, so good. The neck pieces will make great pull or shredded meat, makes a fantastic taco, but you need to wrap them at minimum or pan them and braise and take to probe tender somewhere around 205-210.

 

[Hockeydudde]

Missed getting a picture, but everything is pretty close.
Lamb ribs and neck meat are in a full hotel pan with some lamb stock, BBQ sauce and a splash of vinegar.
Short ribs are in a half hotel pan with beef stock.
Lamb neck bones are wrapped with bacon grease and a little sauce.
I'm optimistic everything will finish around the same time, which is good because I have no warmer space for this much food.

 

[Hockeydudde]

We'll we can send this one to the "pics or it didn't happen" boneyard. Took the cut pictures as my phone died so thought I was good, but it didn't save them.
Called everything don't around 1 pm, just under 6 hours total cook time.
Lamb ribs were perfect. Slicable, tender, moist. Good fat render.
Lamb neck meat was also very nice. Sliced into medallion. Tender and juicy.
Beef ribs needed longer. they were moist and good fat render, but they were chewy. Not tough, but chewy.

I was very happy with the process and flavor of using the propane burner. Smoke flavor was mild (for an offset) but certainly better than anything I've had from a pellet grill. I just set the burner to hold about 50 deg below my target, then fed wood to manage temperature. Wasn't hands off, but was a nice way to use up a bunch of fruit twigs.