SmokinAl
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I have had a rack of dino’s that was gifted to me a while back. Thanks Robert, aka
tx smoker
I was waiting for something special, and our Grandson drove up from Delray Beach, to spend the weekend.
Perfect time to get these bad boy‘s out.
I did a bit of trimming to clean them up a bit, then coated them with S & P & Canadian steak seasoning.
I let them sit uncovered in the fridge for about 8 hours.
Then I put them on a rack over a pan that had some beef broth, and all the trimmings in it.
It went into the RT at 6:00 PM Sat. on Extreme smoke. With a water pan.
When I got up in the morning, I put a probe in & it was reading 160.
I let it go to 165, and I thought the bark looked good, the outside looks a bit dry, but all it needed was to get in a steam bath.
I poured some more beef broth in the pan & put the ribs in the broth & covered with foil.
I’m still running at 180 or Extreme smoke mode, because I just added the beans & they should take a few hours at this temp.
The unbelievable part is the IT is climbing higher than the CC temp. At 205 I checked them all over with a Thermapen & they were like butter, all within a couple of degrees of each other. Since the beans weren’t done yet, I put the ribs, still covered in our Emeril air fryer set on bake at 150. Perfect holding cabinet. Here they are in the foil.
When the beans got done, we weren’t ready to eat yet so they went into the Emeril also.
Finally ready to eat!
These turned out better than expected, great smoke ring, very juicy & tender, with wonderful beefy flavor!
I think the kid liked them!
I had the RT on Extreme smoke for 16 hours. I still don’t understand how you could get an IT of 205, when the CC is only 180 ( verified by an external monitor ( TW Smoke ). I guess the heat builds up under the foil and gets hotter than the smoker. Whatever happened, I will definitely try this again on other things. Even on Extreme smoke it still had a very nice smoke flavor. I did not use any other smoke generator, and used only Lumberjack. I had a mix of cherry & char hickory on one side, and a mix of mesquite & cherry on the other side. I was very happy with the smoke flavor. I’m learning that the quality of the pellet really makes a big difference. I also started straining the pellets to get the dust out. I will keep researching, but this was pretty close to what I think this grill will do. And I’m very happy with it so far!
Thanks for stopping by!
Al
tx smoker
I was waiting for something special, and our Grandson drove up from Delray Beach, to spend the weekend.
Perfect time to get these bad boy‘s out.
I did a bit of trimming to clean them up a bit, then coated them with S & P & Canadian steak seasoning.
I let them sit uncovered in the fridge for about 8 hours.
Then I put them on a rack over a pan that had some beef broth, and all the trimmings in it.
It went into the RT at 6:00 PM Sat. on Extreme smoke. With a water pan.
When I got up in the morning, I put a probe in & it was reading 160.
I let it go to 165, and I thought the bark looked good, the outside looks a bit dry, but all it needed was to get in a steam bath.
I poured some more beef broth in the pan & put the ribs in the broth & covered with foil.
I’m still running at 180 or Extreme smoke mode, because I just added the beans & they should take a few hours at this temp.
The unbelievable part is the IT is climbing higher than the CC temp. At 205 I checked them all over with a Thermapen & they were like butter, all within a couple of degrees of each other. Since the beans weren’t done yet, I put the ribs, still covered in our Emeril air fryer set on bake at 150. Perfect holding cabinet. Here they are in the foil.
When the beans got done, we weren’t ready to eat yet so they went into the Emeril also.
Finally ready to eat!
These turned out better than expected, great smoke ring, very juicy & tender, with wonderful beefy flavor!
I think the kid liked them!
I had the RT on Extreme smoke for 16 hours. I still don’t understand how you could get an IT of 205, when the CC is only 180 ( verified by an external monitor ( TW Smoke ). I guess the heat builds up under the foil and gets hotter than the smoker. Whatever happened, I will definitely try this again on other things. Even on Extreme smoke it still had a very nice smoke flavor. I did not use any other smoke generator, and used only Lumberjack. I had a mix of cherry & char hickory on one side, and a mix of mesquite & cherry on the other side. I was very happy with the smoke flavor. I’m learning that the quality of the pellet really makes a big difference. I also started straining the pellets to get the dust out. I will keep researching, but this was pretty close to what I think this grill will do. And I’m very happy with it so far!
Thanks for stopping by!
Al
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