Full spare ribs, wagyu NY steak and abt’s tomorrow

[motolife313]

pretty stoked since i havent smoked much up lately and I got some good quality meats. Pulled the ribs out and there the freshest I’ve ever smelled, Almost had no smell.man that prosciutto was spendy for how little was there. Figured it was thinking few ounces at most. Freakin 2 ounces, that comes out to about 42$ a pound. Cost me over 6$ for it. I hope it makes the abts taste better , since I’m looking for something more then just cream cheese and bacon going on the stick burner tomorrow. Got a lean rack since the last time I tried spares they were very fatty but very very tender. Be back around noon by the smoker

 

[motolife313]

And the wagyu New York and smoker for tomorrow, seems like a lot of fat on the side to the meat portion.

 

[motolife313]

Here’s the cooker. Here’s a wagyu ribeye I did last week but the piece of wood on my gas grill cought fire and chard it little bit for me. Looked great but maybe the meat was too delicate bring it tasted pretty charred

 

[SmokinAl]

Well your a lucky fellow, we can't even buy Waygu beef around here. Would have to order it online if I wanted to try it.
Al

 

[motolife313]

It’s a cool item to have around. Crazy how spendy it is tho. I was looking at a halibut steak for 26$ a pound because the fat of the New York was like 25% of the steak but passed. I bought some cooked halibut from a place fried with tarter sauce for 6$ a pound lol. It was called chucks produce similar to a store I went to yesterday.

The cook is coming up soon. Should stop raining soon

 

[motolife313]

I forgot to add I’m doing the last of some Korean short ribs ribs have been on 2 hours so I tossed everything else on. Smoker is running at 225 with plastic bag on top in 55 degree weather. I trimmed some fat off the steak and put it on the ribs. There very moist looking. The fat on the steak was killer tasting

 

[motolife313]

Using 90% plum with some white oak, the plum tree I cut down myself in a guys backyard that was leaning on his fence, it was really big

No spritzing. That’s all natural fat rendering. There at about 165 here. Couple a while. Figured they would be done by now. The baby backs take 4 hours. I’m going low and slow. 200-225

 

[motolife313]

I let these guys go little over 2 hours. There my best so far

 

[motolife313]

Ribs took 8 hours. Seasoning up some red oak here. it Was really good

 

[motolife313]

And it was a successful cook

 

[motolife313]

Must be that bad can’t even get 1 like

 

[pc farmer]

Looks like a great cook to me.

Its easy for a thread to get lost sometimes. Especially on the weekends when there is a lot of posts.

 

[motolife313]

Ya that makes sense, maybe there in the beef area, beef is good lol. I appreciate the kind words.

 

[gmc2003]

Looks like a fine plate of tasty vittles. I saw your initial post, but just barely saw the finished product.

Point for sure.
Chris