I finally found some half/way decent beef ribs in the local supermarket and since I already had pork ribs in the basket, smoked both.
Since everyone knows the appearance of raw meat, I'm posting finished product Qview only. Actually I forgot to take prep picks. Coated with mustard then rub was mostly pepper, some salt, a bit of garlic and onion powder, a touch of brown sugar and pinch of Cayenne. Same for the corn and onion, but with EVOO then the rub ingredients. Cooked 2/2/1 at 220 with Pitmaster pellets and the meat temp never got above 190. I think I need to use a dual thermometer to verify smoker temp, I don't think of it until later. The membrane was left on both and I have it on the down side. I feel it keeps in the juices and shields the meat from the heat. The corn and onion were put on the last hour loosely wrapped in foil and I think the onion could have been been in the smoker for 3 hours.
Oh, yeah....I sprayed the meat every hour or whenever I opened the smoker with 1/2 Worcestershire and 1/2 water.
The beef probably could have used a longer cook so they would have been a bit more tender, but it was okay. I like to grunt when I rip the meat off the bone with my teeth anyway as the juices run down my chin. Isn't that the Neanderthal way?
A pot of Lima beans with some smoked picnic end pieces were delish.
I learned that the A-Maze-N pellet smoker won't stay lit on my smoker floor. I guess there's not enough air circulation. I put it on a shelf and it smoked away. Maybe I could raise it off the floor with some rocks or something? Ideas?
rd
Since everyone knows the appearance of raw meat, I'm posting finished product Qview only. Actually I forgot to take prep picks. Coated with mustard then rub was mostly pepper, some salt, a bit of garlic and onion powder, a touch of brown sugar and pinch of Cayenne. Same for the corn and onion, but with EVOO then the rub ingredients. Cooked 2/2/1 at 220 with Pitmaster pellets and the meat temp never got above 190. I think I need to use a dual thermometer to verify smoker temp, I don't think of it until later. The membrane was left on both and I have it on the down side. I feel it keeps in the juices and shields the meat from the heat. The corn and onion were put on the last hour loosely wrapped in foil and I think the onion could have been been in the smoker for 3 hours.
Oh, yeah....I sprayed the meat every hour or whenever I opened the smoker with 1/2 Worcestershire and 1/2 water.
The beef probably could have used a longer cook so they would have been a bit more tender, but it was okay. I like to grunt when I rip the meat off the bone with my teeth anyway as the juices run down my chin. Isn't that the Neanderthal way?
A pot of Lima beans with some smoked picnic end pieces were delish.
I learned that the A-Maze-N pellet smoker won't stay lit on my smoker floor. I guess there's not enough air circulation. I put it on a shelf and it smoked away. Maybe I could raise it off the floor with some rocks or something? Ideas?
rd
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