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.
