Yesterday was a pretty busy day around Casa Bianca just catching up on piddly things. Knowing it was going to be busy I knew I needed to cook something that wouldn't require a lot of attention. Tracy ran into town for some errands right after breakfast so I decided to fire up the new cabinet smoker and get dinner started....at 9:00 in the morning 
The big brown truck swooped down Thursday afternoon and dropped off a little calling card: 12 racks of bone-in beef chuck short ribs.
Got a rack out and seasoned it up with the beef rub I put together a couple years ago. Interestingly enough, I made this rub to cook these ribs in a friendly backyard cook-off with some friends.
Fire up the smoker and got the TBS running nicely
Ribs on just a couple minutes after 9:00. Took about 20 minutes to get it up to 250 and dialed in. After that I didn't have to adjust temp all day
At the 3 hour mark
The 6 hour mark
Odd jobs all done so time to throw together an ugly pot of baked beans. It's just a can of Busch's Original that I doctored up
Needed a bowl of equally ugly Cole slaw to go along with the ugly beans. I did make this, unlike the beans
Ribs done. They look nice and juicy
Yep, they are moist and cut like butter
That's a 3-XL hand holding that rib
Dinner plated
Another ugly pic but the ribs had a really nice bite to them and pulled clean from the bone
The "simplicity" aspect isn't just from the standpoint of the dinner items. As far as the ribs went, there was no baste, no mopping, no glaze, no wrapping....nothing. Just put them on and let them go. Every hour and a half or so I'd have to drop another chunk of mesquite into the smoker wood pan but that's it. They were pretty much done in 7 hours but I just dropped the smoker temp back to 180 and let them sit there for a while as we enjoyed a couple of barley pops on the patio. I'm a bit disappointed in the lack of smoke ring. I know it doesn't bring anything to the table as far as flavor goes but it sure looks cool. Ribs came out very well. As noted, a perfect bite, juicy, tender, flavorful, and a depth of flavor that just comes along with brisket-on-a-stick. Not a bad meal at all for doing little or nothing to make it happen. These will be the first real BBQ party with the new smoker here in a few weeks as the weather warms up a bit. We will have a few friends over and make pigs out of ourselves eating cow
Well y'all take care. Gonna call this one a wrap and go do.....something. Not sure what but I'll find some sort of a chore that needs to be done.
Robert
The big brown truck swooped down Thursday afternoon and dropped off a little calling card: 12 racks of bone-in beef chuck short ribs.
Got a rack out and seasoned it up with the beef rub I put together a couple years ago. Interestingly enough, I made this rub to cook these ribs in a friendly backyard cook-off with some friends.
Fire up the smoker and got the TBS running nicely
Ribs on just a couple minutes after 9:00. Took about 20 minutes to get it up to 250 and dialed in. After that I didn't have to adjust temp all day
At the 3 hour mark
The 6 hour mark
Odd jobs all done so time to throw together an ugly pot of baked beans. It's just a can of Busch's Original that I doctored up
Needed a bowl of equally ugly Cole slaw to go along with the ugly beans. I did make this, unlike the beans
Ribs done. They look nice and juicy
Yep, they are moist and cut like butter
That's a 3-XL hand holding that rib
Dinner plated
Another ugly pic but the ribs had a really nice bite to them and pulled clean from the bone
The "simplicity" aspect isn't just from the standpoint of the dinner items. As far as the ribs went, there was no baste, no mopping, no glaze, no wrapping....nothing. Just put them on and let them go. Every hour and a half or so I'd have to drop another chunk of mesquite into the smoker wood pan but that's it. They were pretty much done in 7 hours but I just dropped the smoker temp back to 180 and let them sit there for a while as we enjoyed a couple of barley pops on the patio. I'm a bit disappointed in the lack of smoke ring. I know it doesn't bring anything to the table as far as flavor goes but it sure looks cool. Ribs came out very well. As noted, a perfect bite, juicy, tender, flavorful, and a depth of flavor that just comes along with brisket-on-a-stick. Not a bad meal at all for doing little or nothing to make it happen. These will be the first real BBQ party with the new smoker here in a few weeks as the weather warms up a bit. We will have a few friends over and make pigs out of ourselves eating cow
Well y'all take care. Gonna call this one a wrap and go do.....something. Not sure what but I'll find some sort of a chore that needs to be done.
Robert
