Picked up a Masterbuilt 800 gravity last week off clearance, cooked off manufacturing oils then seasoned this past week. I was able to find Halal beef ribs at restaurant depot a couple weeks ago and was dying to try them. This is a 4 bone rack, trimmed off the fat and silver skin, did not pull the membrane.
seasoned up with SPOG and some of Roberts @tx smoker no salt dirt rub.
On to the smoker they go, 250 with chunks of cherry and mesquite in the charcoal hopper. They were calling for rain, so I repurposed the gazebo as my new smoking area. Not sure if Bonnie was happy, but she is stuck in the house for several weeks from foot surgery Friday so I have free run of the backyard.
They reached 200 deg much quicker than I thought maybe 5 hours and did probe nicely, so I pulled them and wrapped in a cooler till dinner.
While in the cooler it was time to start the French onion soup (another first for me). Caramelizing the onions in a pot with butter, thyme, garlic and bay leaves. then deglaze with red wine and add the beef stock.
New crocs for the soup, I used shredded gruyere and croutons, next time I will need to find slices as the cheese kept sinking and not all bubbly on top like it should. The flavor was awesome though.
Cut rib shot...these were bigger than I thought.
Plated with roasted asparagus, the beef flavor was totally on point. I am not sure if it was the cut or they should have gone longer as there was more fat than I thought there should be, but will be doing this again.
I really liked cooking on this rig, Keith @912smoker was a great help before I bought this and we were texting back and forth all day today, I totally appreciated this. He also sent me some great pics of his pork tenderloin cook that I hope he posts up on as well.
seasoned up with SPOG and some of Roberts @tx smoker no salt dirt rub.
On to the smoker they go, 250 with chunks of cherry and mesquite in the charcoal hopper. They were calling for rain, so I repurposed the gazebo as my new smoking area. Not sure if Bonnie was happy, but she is stuck in the house for several weeks from foot surgery Friday so I have free run of the backyard.
They reached 200 deg much quicker than I thought maybe 5 hours and did probe nicely, so I pulled them and wrapped in a cooler till dinner.
While in the cooler it was time to start the French onion soup (another first for me). Caramelizing the onions in a pot with butter, thyme, garlic and bay leaves. then deglaze with red wine and add the beef stock.
New crocs for the soup, I used shredded gruyere and croutons, next time I will need to find slices as the cheese kept sinking and not all bubbly on top like it should. The flavor was awesome though.
Cut rib shot...these were bigger than I thought.
Plated with roasted asparagus, the beef flavor was totally on point. I am not sure if it was the cut or they should have gone longer as there was more fat than I thought there should be, but will be doing this again.
I really liked cooking on this rig, Keith @912smoker was a great help before I bought this and we were texting back and forth all day today, I totally appreciated this. He also sent me some great pics of his pork tenderloin cook that I hope he posts up on as well.
