SmokinAl
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On Mother's Day Judy wanted a PR, so we had one left in the freezer.
I thought I would just smoke it in the Lang without any seasoning on it at all.
It came out fantastic, I had some frozen beef Au Jus that we thawed & used as a sauce.
Then Friday night I did a nice 2" thick Choice Angus Ribeye, the same way, no seasoning whatsoever.
I did cook it in a CI pan with some bacon grease & butter to baste it with.
Once again it was very good.
So over the Holiday weekend I thought I would try the same approach with a rack of BB's.
I just bought 1 rack from Publix, to give it a try.
Here we go!
Here is the rack I bought, it was a little pricey, but fresh, never frozen.
I also got a chance to try out my new probe needle from Thermoworks.
I bought it specifically for ribs, It is very thin & easily slides in between the bones for an accurate read.
I put it in a nice meaty section in about the middle of the ribs. I didn't season or take off the membrane.
Right out of the package & into the smoker.
Got the fire going.
And threw the ribs on. No seasoning at all. I have been putting the meat on the smoker as soon as I get the fire started.
I don't wait for the smoker to come up to temp, but I do sterilize the grates with the weedburner when I light the fire.
Fire is coming along nicely & about up to temp., it only takes about 20 minutes.
She ran between 215 & 225 all day long
Other than this one look at the 4 hour mark, I never opened the lid.
It took 6 1/2 hours to reach that magic number I like, 195 degrees IT.
You can see the juices pooling on top of the meat. It looks like I've been mopping or spritzing it all day.
Unbelievable color.
I let them rest for about 15 minutes, & sliced them up. Since I wasn't going to put them on a grill to burn off the membrane & caramelize the sauce. I just pulled the membrane off the back before slicing. It comes off very easily.
You can see how juicy the ribs are under the membrane.
They were very juicy & the smoke really penetrated deep into the meat.
Had a half head of cabbage for some slaw & dinner is served.
You can see they are very tender & juicy, but not quite FOTB.
I was really surprised how much flavor there was. Just pork & hickory.
Judy said these were the best ribs she ever had, & I tend to agree with her.
I'm guilty of trying to always make stuff better with rubs, sauces, marinades & injections.
But I have to say that going back to just meat & smoke has opened up a whole new world of flavor to me.
I guess some of the old timers on here have done it this way for years, but it was a new experience for me & one that I will definitely repeat!
Thanks for looking guys & I urge you to give this a try if you haven't already done so.
Al
I thought I would just smoke it in the Lang without any seasoning on it at all.
It came out fantastic, I had some frozen beef Au Jus that we thawed & used as a sauce.
Then Friday night I did a nice 2" thick Choice Angus Ribeye, the same way, no seasoning whatsoever.
I did cook it in a CI pan with some bacon grease & butter to baste it with.
Once again it was very good.
So over the Holiday weekend I thought I would try the same approach with a rack of BB's.
I just bought 1 rack from Publix, to give it a try.
Here we go!
Here is the rack I bought, it was a little pricey, but fresh, never frozen.
I also got a chance to try out my new probe needle from Thermoworks.
I bought it specifically for ribs, It is very thin & easily slides in between the bones for an accurate read.
I put it in a nice meaty section in about the middle of the ribs. I didn't season or take off the membrane.
Right out of the package & into the smoker.
Got the fire going.
And threw the ribs on. No seasoning at all. I have been putting the meat on the smoker as soon as I get the fire started.
I don't wait for the smoker to come up to temp, but I do sterilize the grates with the weedburner when I light the fire.
Fire is coming along nicely & about up to temp., it only takes about 20 minutes.
She ran between 215 & 225 all day long
Other than this one look at the 4 hour mark, I never opened the lid.
It took 6 1/2 hours to reach that magic number I like, 195 degrees IT.
You can see the juices pooling on top of the meat. It looks like I've been mopping or spritzing it all day.
Unbelievable color.
I let them rest for about 15 minutes, & sliced them up. Since I wasn't going to put them on a grill to burn off the membrane & caramelize the sauce. I just pulled the membrane off the back before slicing. It comes off very easily.
You can see how juicy the ribs are under the membrane.
They were very juicy & the smoke really penetrated deep into the meat.
Had a half head of cabbage for some slaw & dinner is served.
You can see they are very tender & juicy, but not quite FOTB.
I was really surprised how much flavor there was. Just pork & hickory.
Judy said these were the best ribs she ever had, & I tend to agree with her.
I'm guilty of trying to always make stuff better with rubs, sauces, marinades & injections.
But I have to say that going back to just meat & smoke has opened up a whole new world of flavor to me.
I guess some of the old timers on here have done it this way for years, but it was a new experience for me & one that I will definitely repeat!
Thanks for looking guys & I urge you to give this a try if you haven't already done so.
Al
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