Short Ribs N Wings

Discussion in 'Beef' started by arnie, Oct 28, 2010.

  1. arnie

    arnie Smoking Fanatic

    This is what a little boredom can lead to. Life is good!



    [​IMG]
     
  2. squirrel

    squirrel Master of the Pit OTBS Member

    OMG Arnie! that is awesome stuff, you gotta party going on or what?
     
  3. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Looks great!  I have the same philosophy -- fill 'er up and eat well for a week!  Nice work!  [​IMG]
     
  4. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Boredom +Smoker+Meat= Happy stomachs
     
  5. arnie

    arnie Smoking Fanatic

    Every time I fill my smoker up a party seems to break out!
     
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Holy Sh~~~~t,

    You gotta get you a half dozen more shelves in that smoker there Arnie!

    Looks Great,

    Bear
     
  7. rbranstner

    rbranstner Smoking Guru OTBS Member

    Wow thats a great smoker load of food there. That will be tasty.
     
  8. arnie

    arnie Smoking Fanatic

    I rubbed them both with “Jeff’s Naked Rib Rub”. I let the ribs set in the fridge overnight.

    I let the wings set for 2 hours before covering them with a sauce made up of 1 half pound of butter, a quarter cup of molasses, a half cup of Franks Hot Sauce, and a teaspoon of cayenne pepper. I let them swim in that concoction for a couple of hours before loading them both in the smoker with a couple chunks of cherry and a chunk of hickory.

    At two hours the wings were 160⁰ so I pulled them off and performed a quality control check.

    At three hours the ribs were 160⁰ so I pulled them off and foiled them with a cup of beef stock.

    I put the ribs back in the smoker for 3 more hours at 250⁰.

    When the ribs were 200⁰ I pulled them out of the smoker, left them in the foil, sealed them in Tupperware, and stuffed them in the fridge.

    The following day I took them to a party in a roaster.

    When they were both warm I dusted the wings with flour, salt, and pepper before frying in 350⁰ oil.

    This was the first time I fried my smoked wings. I don’t think I’ll do that again.

    My camera died, so the pictures of the final product didn’t make it
     

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