One of the things mom asked me to cook for her at some point was some Texas style BBQ. She was born and raised in Northern VA and that area is not exactly famous for their style of BBQ....like it doesn't exist. They have some BBQ joints but nothing close to their own style. Discussed a few options and decided on ribs. I have several racks of Dino ribs in the freezer and a couple racks of pork ribs. Since Jeff and Kandi were coming over for dinner, I decided to do some of both.
The ribs defrosted.
Chuck short ribs (AKA Dino ribs) seasoned up with me beef rub.
These things are enormous. Almost 3" thick and the 4-bone rack weighed in at just shy of 7 pounds.
Got the Hy Fyre up to temp and running cherry wood with Jealous Devil lump charcoal.
Beef ribs on at 8:00 in the morning. Anticipating about an 8 hour cook at 250*.
A couple hours into the beef ribs smoking it was time to get the pork ribs ready. Seasoned with my go-to pork rub.
Time to start getting the apps ready. This sausage is absolutely amazing!!
About 3 hours in (I think) and starting to get some nice pull back on the beef ribs.
Pork ribs coming along nicely. This is a couple hours into the cook.
Appetizer plate. The sausage, some vintage aged extra sharp cheddar, and crackers. Simple but delicious.
At about 4 hours it's time to apply a little glaze. Not sauced, just a light glaze that brings just a little bit of sweet and a little spice tingle.
At the 6 hour mark. These are looking really good. For some reason I really like this pic.
No wrap on any of them. Just smoke and heat. The pork ribs done. These were pretty thin and cooked in about 5 hours.
Ok, the back story. About a year before Tracy and I got married I made 5 cases of wine for the reception, two different styles. I could not believe how fast this stuff disappeared. People just loved it. Found this at mom's as we were packing her up to move down here. Probably the last bottle in existence.
Doctored up some Busch's baked beans. Also made a batch of my wasabi horseradish slaw but no pic.
Dino ribs done. I did baste these with a concoction I put together with beef gravy, bourbon, beef broth, and more of the seasoning used on the ribs.
Look how thick these monsters are.
Both racks on the cutting board.
Looking pretty good in my estimation.
The pork ribs sliced.
Both racks.
The whole spread. Simple, basic backyard BBQ but I think we'll be eating pretty good. In the small bowls are the glaze and baste I used on the ribs.
Wow. So moist, tender, and juicy. Cannot wait to chomp into these babies.
My first plate. As noted above, simple but pure happiness. A little of the basting sauce on the beef rib.
And for
DRKsmoking
and
JLeonard
, the requisite close up shot of the ribs.
Well that's it...finally. Felt really good to have a reprieve from the heat and truly enjoy firing up the smoker to make a dream meal for mom, and the rest of the crew of course. These CPB beef chuck short ribs are just to die for. Pork ribs used to be the favorite around here but alas, no more. The Dino ribs have won over by a long shot. Still love pork but they just seem to fall short any more. The sides were basic but more than adequate and of course the perfect accompaniments to round out the meal. We just love that Wasabi horseradish slaw. Just a touch of the horseradish really brings the slaw to life.
Oh well, my first post in weeks and of course I have to use up a terabyte of bandwidth
Gonna call it done now though.Thanks for hanging in till the end assuming you made it. Y'all take care and hopefully I'll be back in the SMF saddle a bit more going forward. Been a crazy month and a half.
Robert
The ribs defrosted.
Chuck short ribs (AKA Dino ribs) seasoned up with me beef rub.
These things are enormous. Almost 3" thick and the 4-bone rack weighed in at just shy of 7 pounds.
Got the Hy Fyre up to temp and running cherry wood with Jealous Devil lump charcoal.
Beef ribs on at 8:00 in the morning. Anticipating about an 8 hour cook at 250*.
A couple hours into the beef ribs smoking it was time to get the pork ribs ready. Seasoned with my go-to pork rub.
Time to start getting the apps ready. This sausage is absolutely amazing!!
About 3 hours in (I think) and starting to get some nice pull back on the beef ribs.
Pork ribs coming along nicely. This is a couple hours into the cook.
Appetizer plate. The sausage, some vintage aged extra sharp cheddar, and crackers. Simple but delicious.
At about 4 hours it's time to apply a little glaze. Not sauced, just a light glaze that brings just a little bit of sweet and a little spice tingle.
At the 6 hour mark. These are looking really good. For some reason I really like this pic.
No wrap on any of them. Just smoke and heat. The pork ribs done. These were pretty thin and cooked in about 5 hours.
Ok, the back story. About a year before Tracy and I got married I made 5 cases of wine for the reception, two different styles. I could not believe how fast this stuff disappeared. People just loved it. Found this at mom's as we were packing her up to move down here. Probably the last bottle in existence.
Doctored up some Busch's baked beans. Also made a batch of my wasabi horseradish slaw but no pic.
Dino ribs done. I did baste these with a concoction I put together with beef gravy, bourbon, beef broth, and more of the seasoning used on the ribs.
Look how thick these monsters are.
Both racks on the cutting board.
Looking pretty good in my estimation.
The pork ribs sliced.
Both racks.
The whole spread. Simple, basic backyard BBQ but I think we'll be eating pretty good. In the small bowls are the glaze and baste I used on the ribs.
Wow. So moist, tender, and juicy. Cannot wait to chomp into these babies.
My first plate. As noted above, simple but pure happiness. A little of the basting sauce on the beef rib.
And for
DRKsmoking
and
JLeonard
, the requisite close up shot of the ribs.
Well that's it...finally. Felt really good to have a reprieve from the heat and truly enjoy firing up the smoker to make a dream meal for mom, and the rest of the crew of course. These CPB beef chuck short ribs are just to die for. Pork ribs used to be the favorite around here but alas, no more. The Dino ribs have won over by a long shot. Still love pork but they just seem to fall short any more. The sides were basic but more than adequate and of course the perfect accompaniments to round out the meal. We just love that Wasabi horseradish slaw. Just a touch of the horseradish really brings the slaw to life.
Oh well, my first post in weeks and of course I have to use up a terabyte of bandwidth
Gonna call it done now though.Thanks for hanging in till the end assuming you made it. Y'all take care and hopefully I'll be back in the SMF saddle a bit more going forward. Been a crazy month and a half.Robert
