Alright y'all! Finally got a break in the holiday / end of year action to sneak another cook in... And am I ever mad I waited this long to get to this one!
tx smoker
, thank you yet again for the Piedmontese buy in option. These ribs were amazing! On to the details...
Cook Details:
Date: 12/22/19
Meat: Piedmontese Beef Ribs
Rub: Pitfaced On Point
Cooker: Pitts & Spitts Maverick 1250
Pellets: Lumberjack Comp Blend with some in a smoke tube as well
Style: Low and slow and nekkid!
Temp: from 215°F to 265°F
Spritz or Spray: Spritzed hourly with water for the first 4 hours until stall
Cook Time: 8.5 Hours
Rest Time: 1 hour... ish... haha. I was hungry!
Pics (comment on top):
I didn't have to trim anything off the rack as the top fat cap was thin and soft fat. Simple enough! I doused with Wooster Sauce and then liberally applied some On Point rub with a touch of extra pepper... can't go wrong there!
I let these sit overnight in the fridge for their morning date with the smoker. They went on around 07:00 before my 08:00 Tee time
After a few hours and spritzing off and on
Added in a batch of Dutch's Wicked Baked Beans. Thanks again
Dutch
! Linked to his thread.
I made up some Mac and Cheese while everything was resting and topped with some butter toasted panko.
Plated and ready to devour!
Tender, Flavor packed and just oh so good!
Final Thoughts:
They took right around 8.5 hours. I started them off at 215°F before golf because I didn't want them to cook fast while I was away. When I got home I bumped the pit to 250°F for a couple hours and then up to 265°F for the last leg. I ran nekkid and no wrap the whole cook. Barq was the goal and Barq was obtained! The flavor was amazing. Lots of pepper with a slight savory finish to it. It paired extremely well with the beef. As for the Piedmontese Beef... again, it scored very well! very tender and packed with deep beef flavor. I got resounding agreement face stuffing sounds from my wife and friend. Best compliment is silence due to eating so much! I have another smaller rack of these that will be going on at some point soon to chase this cook. Too good to not do again.
Cheers Y'all and happy holidays!
TL;DR
I made beef ribs y'all!
tx smoker
, thank you yet again for the Piedmontese buy in option. These ribs were amazing! On to the details...Cook Details:
Date: 12/22/19
Meat: Piedmontese Beef Ribs
Rub: Pitfaced On Point
Cooker: Pitts & Spitts Maverick 1250
Pellets: Lumberjack Comp Blend with some in a smoke tube as well
Style: Low and slow and nekkid!
Temp: from 215°F to 265°F
Spritz or Spray: Spritzed hourly with water for the first 4 hours until stall
Cook Time: 8.5 Hours
Rest Time: 1 hour... ish... haha. I was hungry!
Pics (comment on top):
I didn't have to trim anything off the rack as the top fat cap was thin and soft fat. Simple enough! I doused with Wooster Sauce and then liberally applied some On Point rub with a touch of extra pepper... can't go wrong there!
I let these sit overnight in the fridge for their morning date with the smoker. They went on around 07:00 before my 08:00 Tee time
After a few hours and spritzing off and on
Added in a batch of Dutch's Wicked Baked Beans. Thanks again
Dutch
! Linked to his thread.
I made up some Mac and Cheese while everything was resting and topped with some butter toasted panko.
Plated and ready to devour!
Tender, Flavor packed and just oh so good!
Final Thoughts:
They took right around 8.5 hours. I started them off at 215°F before golf because I didn't want them to cook fast while I was away. When I got home I bumped the pit to 250°F for a couple hours and then up to 265°F for the last leg. I ran nekkid and no wrap the whole cook. Barq was the goal and Barq was obtained! The flavor was amazing. Lots of pepper with a slight savory finish to it. It paired extremely well with the beef. As for the Piedmontese Beef... again, it scored very well! very tender and packed with deep beef flavor. I got resounding agreement face stuffing sounds from my wife and friend. Best compliment is silence due to eating so much! I have another smaller rack of these that will be going on at some point soon to chase this cook. Too good to not do again.
Cheers Y'all and happy holidays!
TL;DR
I made beef ribs y'all!
