Had a lazy Sunday ahead. Decided Friday to empty the freezer of some older meat to make room for newer stuff; found a big, beefy short rib plate and some smaller beef ribs at the bottom. Also took out a chuckie that I decided to so another experiment on (more about that later).
Got up early Sunday morning and gave everything a good dry brining of Kosher salt and back in the frig for 6 hours........
Since I knew the big boys would take the most time, I fired up the pellet pooper to 225* and dumped in a mixture of oak and hickory pellets. Here are the big ribs after about 2 hours and 100* IT getting their first spritzed of beef broth...........
After 4 hours, the big beefys were hitting their stride at 135* IT. I spritzed them again and threw on the regular beef ribs and the chuckie.....
After about 1 1/2 hours I pulled the chuckie (just wanted some smoke and color) and added some home made South American style sausage.......
Chuckie went into a 12-14 hour SV bath I'm holding to 125*, I'm shooting for a medium rare steak-like result rather than a pot roast style. Got up this morning after the bath, chilled it in ice water and put it back into the frig for later. Report on chuckie after he is seared and eaten later this week.....
Back to yesterday evening, the big beefys hit a stall at about 165* IT but the regular ribs and the sausage were good to go. Left the big boys to do their thing and hit the dinner bell for the hungry folks.....
Small beef ribs turned out excellent, great mahogany color, tender with a big beefy flavor. I don't see these ribs all the time so well worth buying when I do......
NOW, time to eat me some GROCERIES (and drink yet another cold one
) ..........
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BUT WAIT.....what about those brontosaurs monsters still on the pit? Well I powered through the stall by raising the temp up to 300* and about 2 hours later (total of 7 hours) I got them up to 200* IT. I went out to pull and stuck a tooth pick into them, they were like BUDDA !!!! OMG I'm not one to brag on my cue, its fair most of the time, but these were un-friggen real !!!! Best I've ever cooked, that's for sure. Unfortunately I only had room enough in my gut for a small bite, they will be tonight's dinner for sure !!!!
KEEP YOUR BEER COLD AND YOUR SMOKE BLUE !!!! TROUTMAN OUT !!!
Got up early Sunday morning and gave everything a good dry brining of Kosher salt and back in the frig for 6 hours........
Since I knew the big boys would take the most time, I fired up the pellet pooper to 225* and dumped in a mixture of oak and hickory pellets. Here are the big ribs after about 2 hours and 100* IT getting their first spritzed of beef broth...........
After 4 hours, the big beefys were hitting their stride at 135* IT. I spritzed them again and threw on the regular beef ribs and the chuckie.....
After about 1 1/2 hours I pulled the chuckie (just wanted some smoke and color) and added some home made South American style sausage.......
Chuckie went into a 12-14 hour SV bath I'm holding to 125*, I'm shooting for a medium rare steak-like result rather than a pot roast style. Got up this morning after the bath, chilled it in ice water and put it back into the frig for later. Report on chuckie after he is seared and eaten later this week.....
Back to yesterday evening, the big beefys hit a stall at about 165* IT but the regular ribs and the sausage were good to go. Left the big boys to do their thing and hit the dinner bell for the hungry folks.....
Small beef ribs turned out excellent, great mahogany color, tender with a big beefy flavor. I don't see these ribs all the time so well worth buying when I do......
NOW, time to eat me some GROCERIES (and drink yet another cold one
_________________________________________________________________________
BUT WAIT.....what about those brontosaurs monsters still on the pit? Well I powered through the stall by raising the temp up to 300* and about 2 hours later (total of 7 hours) I got them up to 200* IT. I went out to pull and stuck a tooth pick into them, they were like BUDDA !!!! OMG I'm not one to brag on my cue, its fair most of the time, but these were un-friggen real !!!! Best I've ever cooked, that's for sure. Unfortunately I only had room enough in my gut for a small bite, they will be tonight's dinner for sure !!!!
KEEP YOUR BEER COLD AND YOUR SMOKE BLUE !!!! TROUTMAN OUT !!!
