Easy Dino success

[schlotz]

I've learned from some of the fine folks here that smoking patients is definitely a virtue. Turns out it's easier than expected. Fired up the smoker, did a light trim of excess fat, loaded on the 50/50 salt & pepper and into the smoker on low for 2 hours. Afterwards bumped it up to 275º and ran some errands. Got back 5 hours later and added some more pellets. At 7 hours in the pull back had occurred and they probed tender all over. Waited another 15-20 minutes then pulled to rest open on counter while the IT dropped 5º followed by wrapping tight in foil and into a 165º oven for the next hour & half. Results: very tender, juicy and great flavor! So, very little fussing, let the smoker do it's thing and you'll be rewarded. Nice thing, there is only two of us so the remaining 2 ribs are vac'ed and in the freezer waiting to be used in chili.

 

[civilsmoker]

Bingo that is perfection! I have become a cover and hold fan! It’s like the secret magic classified under the foil tent treatment!

 

[Brokenhandle]

Man, them look great! The leftovers will make a tasty chili!

Ryan

 

[chopsaw]

They look awesome , and great technique . That's become my go to .

I've learned from some of the fine folks here that smoking patients is definitely a virtue. Turns out it's easier than expected.

Yup . Last thing I do is say " I don't care if you're any good or not " Close the lid and walk away .

Nice work Matt .

 

[Chasdev]

Dude, chili, really?
Chili is for when you under or over cook something and need to save a disaster.
Unless of course you use hamburger..

 

[civilsmoker]

Dude, chili, really?
Chili is for when you under or over cook something and need to save a disaster.
Unless of course you use hamburger..

Chili oh yes chili isn’t an afterthought!!! It’s the First thought!!!
https://www.smokingmeatforums.com/t...-roast-chili-idaho-russet-lots-o-pics.323911/

And then do it again!
https://www.smokingmeatforums.com/threads/smoked-chuck-chili……-again.325155/

 

[SmokinEdge]

Nice work Matt. Great process and nice cut shot.

 

[gmc2003]

Those are some mighty fine looking bones Matt. Nice Job!!!

Point for sure
Chris

 

[Gonna Smoke]

Yes sir, Matt!!

 

[fxsales1959]

I've learned from some of the fine folks here that smoking patients is definitely a virtue. Turns out it's easier than expected. Fired up the smoker, did a light trim of excess fat, loaded on the 50/50 salt & pepper and into the smoker on low for 2 hours. Afterwards bumped it up to 275º and ran some errands. Got back 5 hours later and added some more pellets. At 7 hours in the pull back had occurred and they probed tender all over. Waited another 15-20 minutes then pulled to rest open on counter while the IT dropped 5º followed by wrapping tight in foil and into a 165º oven for the next hour & half. Results: very tender, juicy and great flavor! So, very little fussing, let the smoker do it's thing and you'll be rewarded. Nice thing, there is only two of us so the remaining 2 ribs are vac'ed and in the freezer waiting to be used in chili.

View attachment 698236 View attachment 698237

great job!

 

[Rafter H BBQ]

Damn fine cook! And leftovers chili is mighty tasty!

 

[JLinza]

Bullseye!! You nailed that cook, I'll bet those were might tasty.

 

[forktender]

Those look KILL'ER!!!!

They are my new favorite BBQ, I'm on the hunt for some thick cut plate ribs, which aren't easy to find around here.

 

[BrianGSDTexoma]

They look pretty awesome Matt!

 

[DRKsmoking]

Great rack of meaty bones Matt,
I don't think there would be leftovers , as I would be back in later on and eat them cold right out of the fridge.... But that is how I roll

David

 

[texomakid]

Those ribs are beautiful

 

[schlotz]

Bingo that is perfection! I have become a cover and hold fan! It’s like the secret magic classified under the foil tent treatment!

Thanks Cortney!

Man, them look great! The leftovers will make a tasty chili!

Ryan

Yup, we really love smoked brisket chili!

They look awesome , and great technique . That's become my go to .

Yup . Last thing I do is say " I don't care if you're any good or not " Close the lid and walk away .

Nice work Matt .

Thanks Rich! Yeah, the logic escapes many new comers to smoking but keeping the lid shut is the right thing to do.

Dude, chili, really?
Chili is for when you under or over cook something and need to save a disaster.
Unless of course you use hamburger..

Maybe for some, but with only two of us we get a lot of great meals out of left overs with these and from smoking full packer briskets.

Nice work Matt. Great process and nice cut shot.

Thanks Eric!

Those are some mighty fine looking bones Matt. Nice Job!!!

Point for sure
Chris

Appreciate you checking 'em out. Thanks Chris!

Damn fine cook! And leftovers chili is mighty tasty!

Yes sir, leftovers into chili is one of our favorites!

Bullseye!! You nailed that cook, I'll bet those were might tasty.

Oh they certainly were! Tenderness was spot on and the flavor

Those look KILL'ER!!!!

They are my new favorite BBQ, I'm on the hunt for some thick cut plate ribs, which aren't easy to find around here.

Try to find a butcher, they can set you up. Thanks for checking in Dan!

Great rack of meaty bones Matt,
I don't think there would be leftovers , as I would be back in later on and eat them cold right out of the fridge.... But that is how I roll

David

Hey there David, they are definitely very good cold. With only two ribs left the amount is just right for a small batch a chili for two.

 

[millerbuilds]

Those dino's look spectacular!

Nice work,

- Jason

 

[dons2346]

Damn fine cook! And leftovers chili is mighty tasty!

Left overs? Yeh, right. I don't see that happening

 

[Rafter H BBQ]

Left overs? Yeh, right. I don't see that happening

Fair enough… but if some… Chili’s a good way to go!