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Did a little cooking today. Boneless beef ribs with Mac and cheese

Discussion in 'Beef' started by radio, Mar 11, 2018.

  1. radio

    radio Smoking Fanatic

    Smoked a big hunk of beef shoulder, aka boneless beef ribs and made a dish of Mac
    and cheese to finish clogging the arteries :D it was fall apart tender and
    a meal fit for a king! Who needs veggies when you have this?!?!?
    I started it in the stick burner for four hours, then foiled with beef broth and brewed coffee and put it in the pellet smoker to finish. It tastes incredible!!
    20180311_062023.jpg 20180311_170912.jpg 20180311_171702.jpg 20180311_171920.jpg
     
    lovethemeats, tropics, weev and 11 others like this.
  2. motocrash

    motocrash Master of the Pit

    Wonderful man,kept a nice bark after foiling!
     
    radio likes this.
  3. mike5051

    mike5051 Master of the Pit SMF Premier Member

    That looks awesome!

    Mike
     
    radio likes this.
  4. Rings Я Us

    Rings Я Us Smoking Guru SMF Premier Member

    4 hours got that kind of smoke ring?
    Looks nice!
     
    radio likes this.
  5. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    I'm speechless, that's how good that looks!
     
    radio likes this.
  6. Geebs

    Geebs Smoking Fanatic

    WOW, look at that smoke ring!! Good looking piece of meat there and that Mac and cheese looks awesome!
     
    radio likes this.
  7. radio

    radio Smoking Fanatic

    Thanks everyone, and thanks for the "likes". The butcher actually trimmed this one a little too well. On the plus side, it was only $3 per pound and no loss from trimming a bunch of fat like on brisket.
     
  8. Geebs

    Geebs Smoking Fanatic

    What do you mean by trimmed too well? Also how long in the pellet smoker did it to take? Did you know keep it in the pan the whole time?
     
    radio likes this.
  9. Ed Crain

    Ed Crain Smoke Blower

    I’m thinking road trip and leftovers lol
    Looks real good
     
    radio likes this.
  10. chopsaw

    chopsaw Master of the Pit SMF Premier Member

    You did the Show me state proud . That looks awesome , nice cook .
     
    radio likes this.
  11. looks great...any leftovers!!!!
     
    radio likes this.
  12. SmokinAl

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

    Gosh that looks good!
    Nice job & congrats on making the carousel!!
    Al
     
    radio likes this.
  13. radio

    radio Smoking Fanatic

    The butcher trimmed all the fat from it, so was just lean meat.
    It was in the pellet smoker about 5 hours
    And was in the pan and covered in foil the whole time in the pellet smoker. I wrapped it in towels and let it rest 2 hours
     
  14. wanna-be-smoker

    wanna-be-smoker Smoking Fanatic

    VT
    that looks great and sooooo yummy. What wood did you use in your stick burner ??


    And this is not to criticize and just a general question. Why the pellet smoker and not the oven ? i see so many wrap in foil (gets no smoke like this) and cook for hours. I can see some what short term in a stick burner because you cant just shut it off and the wood needs to burn out anyway. But why run a pellet smoker for hours wasting pellets to getthe same thing you can from an oven.

    again your food looks awesome
     
  15. gmc2003

    gmc2003 Master of the Pit

    Looks like a fine looking plate of vittles you got there radio.

    Point for sure.

    Chris
     
    radio likes this.
  16. ab canuck

    ab canuck Master of the Pit ★ Lifetime Premier ★

    Great looking meal. good job!!! Congrats on the carousel ride
     
    radio likes this.
  17. radio

    radio Smoking Fanatic


    I used white oak in the New Braunfels Bandera vertical smoker.
    No offense taken. The oven on my range is broken and is about a $600 fix, so I bought a small countertop oven that suffices for most things like the mac and cheese. I wanted more smoke than the pellet grill can give, so I fired up the stick burner until the meat had a good bark.
    I dumped the pellets from the GMG and refilled it with heating pellets as the meat was foiled and all I needed was steady heat. 40 pound bag for $4, so a 5 hour burn cost well under a buck!
     
  18. radio

    radio Smoking Fanatic

    Thank you Sir! I kind of like the method of starting in the stick burner, then finishing in the pellet grill.
     
  19. radio

    radio Smoking Fanatic

    Yep, the old Bandera does a heckuva job! I'm sure foiling it immediately for the rest of the cook might have made the ring keep developing a bit. A good smoke ring is a thing of beauty!
     
  20. weev

    weev Smoking Fanatic ★ Lifetime Premier ★

    Wow Awesome job looks great
     
    radio likes this.

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