I only do country ham, so for Easter it was Dino ribs. Local Latin meat market has been having them regularly.
Not always a good selection, most all were 4 bone jobs. Typically there's a huge fat chunk around bones 2-3.
I picked the thickest. 7lbs before trim. Whipped up my own SPOG (heavy on the P).
Fired up the WSM minion style and did the rub thing as it stabilized to 250. Full water pan. Cowboy briquettes.
Threw them on and probed the thickest meat part.
Ddin't have any oak so I threw in a chunk of pcan and a chunk of cherry.
Covered and left undisturbed unil almot at stall. (165)
bark set up nice by then so I removed and wrapped tightly in butcher paper with a chunk of fat and a dribble of beef stock.
puthem back and waited for about 200-ish.
at 203 they probed like butter. Removed whole package and put in igloo forabout an hour rest.
Here's what they looked like after unwrapping then slicing.
I still think this is the best meat a cow can donate.
We could only a bone apiece. the rest will be shredded for Sammy's Wednesday night.
Thanks for looking.
Not always a good selection, most all were 4 bone jobs. Typically there's a huge fat chunk around bones 2-3.
I picked the thickest. 7lbs before trim. Whipped up my own SPOG (heavy on the P).
Fired up the WSM minion style and did the rub thing as it stabilized to 250. Full water pan. Cowboy briquettes.
Threw them on and probed the thickest meat part.
Ddin't have any oak so I threw in a chunk of pcan and a chunk of cherry.
Covered and left undisturbed unil almot at stall. (165)
bark set up nice by then so I removed and wrapped tightly in butcher paper with a chunk of fat and a dribble of beef stock.
puthem back and waited for about 200-ish.
at 203 they probed like butter. Removed whole package and put in igloo forabout an hour rest.
Here's what they looked like after unwrapping then slicing.
I still think this is the best meat a cow can donate.
We could only a bone apiece. the rest will be shredded for Sammy's Wednesday night.
Thanks for looking.
