Great ribs from a great build Robert ! Haven't had beef ribs in a while but they might be on deck for next weekend now..... if I can find any.
And congrats on the ride!
Keith
And congrats on the ride!
Keith
Damn - those ribs look friggin' awesome - haven't done those yet, but now on the top of my list!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.
View attachment 526346
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.
View attachment 526347
Fire up the smoker and got the TBS running nicely
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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
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At the 3 hour mark
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The 6 hour mark
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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
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Needed a bowl of equally ugly Cole slaw to go along with the ugly beans. I did make this, unlike the beans
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Ribs done. They look nice and juicy
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Yep, they are moist and cut like butter
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That's a 3-XL hand holding that rib
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Dinner plated
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Another ugly pic but the ribs had a really nice bite to them and pulled clean from the bone
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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
Did you trim off the membrane on the ribs or leave it on?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.
View attachment 526346
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.
View attachment 526347
Fire up the smoker and got the TBS running nicely
View attachment 526348
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
View attachment 526349
At the 3 hour mark
View attachment 526350
The 6 hour mark
View attachment 526351
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
View attachment 526352
Needed a bowl of equally ugly Cole slaw to go along with the ugly beans. I did make this, unlike the beans
View attachment 526353
Ribs done. They look nice and juicy
View attachment 526354
Yep, they are moist and cut like butter
View attachment 526355
That's a 3-XL hand holding that rib
View attachment 526356
Dinner plated
View attachment 526357
Another ugly pic but the ribs had a really nice bite to them and pulled clean from the bone
View attachment 526358
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
Wow! Nice haul and a perfect cook on the new smoker Robert, I love easy!
YUM! great work Robert. Super jealous...cant wait to cook something myself again.
Beautiful looking ribs! And a bunch of meat in them...had to be good!
Looks like a great meal Robert
Yes, looks fantastic. Easy can be tasty...
Great job on those. Brisket on a stick has become one of my favorite smokes here lately. Yours look like perfection!
Wow! Looks great! Don't worry about doctored Busch Beans! They are a very good place to start a recipe.
Holy smokes batman! Those ribs left me speechless. And I'm so impressed with that smoker you built.
No tomato bread but got the Tuscany Tomato and Herb Focaccia. Potato rolls came back in.
Top notch beef ribs there Robert! You did get a bit of a smoke ring. Heck of a job on the cabinet bud
Sounds like the smoker design is excellent with it holding temp like that.
Great looking meal. Congrats to you and the Mrs.
Yes Sir! That is outstanding Robert. Your cabinet build strikes again.
Dang, Robert! I just finished eating and now I'm hungry again after reading about these Dino ribs
Wow! Those look delicious! I know what you mean about the smoke ring, sometimes I can get one in the pellet smoker with a little help and other times I can’t. Not that I’m comparing my CostCo pellet smoker to your amazing fabrication!!!! At any rate, congrats on making it to the newly found spinner! Well deserved!
Well Robert, your exercise was SIMPLY fantastic, pun intended, and here I was eating chicken.... Looks like you've got that cabinet smoker dialed in quite nicely...
Those ribs look awesome! Heck, the whole plate does!
Love the ribs Robert. Great job on all the fixin's. Nothing wrong with can of starter beans, and that's our go to kind of Cole slaw
This is a thing of Beauty
Pretty work all around Robert.
Great ribs from a great build Robert ! Haven't had beef ribs in a while but they might be on deck for next weekend now..... if I can find any.
And congrats on the ride!
Your cabinet looks like its almost set and forget simple. Great looking ribs and plate.
Those beef ribs look outstanding Robert! Sorry I missed this and if I would’ve known, I may have just called off work and boarded a plane for a plate of that!
Damn - those ribs look friggin' awesome - haven't done those yet, but now on the top of my list!
Did you trim off the membrane on the ribs or leave it on?
Absolutely beautiful!! I dont know anyone that wouldn't be extremely pleased with a plate like that in front of them! That smoker is putting out some real nice stuff Robert !!
Fantastic looking ribs! Congratulations on the Feature!
Looks crazy good, Robert. I need to make these, just don't see them often around here. Will have to order them instead.