Whats shaken everybody! So some time ago
TNJAKE
posted up some fine looking beef ribs and I was in awe. As I told Jake that I haven't had beef ribs in many years and that needed to change. I was going to do something about it last July 4th, but on June 25th I was storing some stuff in the attic of my garage and a board in the floor broke loose and I went thru it and messed up my right leg pretty bad. Just recently its getting back to somewhat normal. Anyways...
Was thinking I wanted to keep it simple I rolled my Yoder out of the garage and started getting it warmed up. I am currently limited with pellets on hand and used Lumber Jack Cherry.
While that was going on I started getting the rib prep going. Certified Piedmontese beef back ribs.
Rubbed them up with Plowboys Bovine Bold, first time using it.
Let them sit or a few, had the smoker humming at 250 and they went on. Here they are at the 2 hour mark.
And at the 4 hour mark.
And the 6 hour mark.
Total time was just shy of 7 hours and they were probe tender and temp was at 197, I called them done. I did pour some sauce on one rack about 20 minutes before pulling them, I like sauce.
When CP says meaty they ain't lying, very good, very tender, already planning on getting more. If I could have changed anything it would have been the rub. That stuff was way too salty for me, should have mixed up some off my own or just used Killer Hogs BBQ Rub. But we don't know unless we try things, right?
Overall very pleased, thanks for taking a look!
Dave
TNJAKE
posted up some fine looking beef ribs and I was in awe. As I told Jake that I haven't had beef ribs in many years and that needed to change. I was going to do something about it last July 4th, but on June 25th I was storing some stuff in the attic of my garage and a board in the floor broke loose and I went thru it and messed up my right leg pretty bad. Just recently its getting back to somewhat normal. Anyways...Was thinking I wanted to keep it simple I rolled my Yoder out of the garage and started getting it warmed up. I am currently limited with pellets on hand and used Lumber Jack Cherry.
While that was going on I started getting the rib prep going. Certified Piedmontese beef back ribs.
Rubbed them up with Plowboys Bovine Bold, first time using it.
Let them sit or a few, had the smoker humming at 250 and they went on. Here they are at the 2 hour mark.
And at the 4 hour mark.
And the 6 hour mark.
Total time was just shy of 7 hours and they were probe tender and temp was at 197, I called them done. I did pour some sauce on one rack about 20 minutes before pulling them, I like sauce.
When CP says meaty they ain't lying, very good, very tender, already planning on getting more. If I could have changed anything it would have been the rub. That stuff was way too salty for me, should have mixed up some off my own or just used Killer Hogs BBQ Rub. But we don't know unless we try things, right?
Overall very pleased, thanks for taking a look!
Dave
