I thought since Myfishingpictures had changed their format and erased all of my photos, I would atleast attempt a repost of my smoked beef rib setup.
This was a combination of boned beef ribs and a slab of beef ribs (which I normally do not do) split apart and then marinade in mojo over night.
I place the ribs in a large aluminum foil pan pouring some of the mojo in the bottom. As the ribs smoke, the ribs are moved from top to bottom to give all of the them some time in the marinade.
These were done around 250 to 275*. Choice of wood Hickory. Charcoal with a sand pan instead of water to maintain higher heat, especially with the cooler weather.
These have been on for around 1 hour.
Wife had found a split turkey breast and she wanted it on the smoker also. No brining due to my salt issues, so injected it with some mojo and sprinkle some Memphis rub on the bird.
Ribs at 3 hours. Normal time is around 3 to 3 1/2 hours using my Great Outdoors Smokey Mountain smoker, but due to the cooler temps outside and wind, they will stay on for another hour.
At 4 hours they were looking very nice. During the 3rd to 4th hour, I occasionally sprayed the ribs with a mixture of apple juice and apple cider vinegar.
Ready for the dinner table.
Turkey breast was done until around 157* internal, then brought in. Nice and moist.
Salad, red wine, candy corn, turkey and beef ribs along with Jeffs bar-b-que sauce and some Dewey's Dirt Road bar-b-que sauce. Can't forget my cholesterol meds either.
Everything came out pretty good, although I will pass on rack beef ribs in the future, just not enough meat on those beef bones. I'll stick with the individual beef boned ribs instead. Alot more meat on them.
Of course, Scooter the dog was happy with the rib bones he got too.
This was a combination of boned beef ribs and a slab of beef ribs (which I normally do not do) split apart and then marinade in mojo over night.
I place the ribs in a large aluminum foil pan pouring some of the mojo in the bottom. As the ribs smoke, the ribs are moved from top to bottom to give all of the them some time in the marinade.
These were done around 250 to 275*. Choice of wood Hickory. Charcoal with a sand pan instead of water to maintain higher heat, especially with the cooler weather.
These have been on for around 1 hour.
Wife had found a split turkey breast and she wanted it on the smoker also. No brining due to my salt issues, so injected it with some mojo and sprinkle some Memphis rub on the bird.
Ribs at 3 hours. Normal time is around 3 to 3 1/2 hours using my Great Outdoors Smokey Mountain smoker, but due to the cooler temps outside and wind, they will stay on for another hour.
At 4 hours they were looking very nice. During the 3rd to 4th hour, I occasionally sprayed the ribs with a mixture of apple juice and apple cider vinegar.
Ready for the dinner table.
Turkey breast was done until around 157* internal, then brought in. Nice and moist.
Salad, red wine, candy corn, turkey and beef ribs along with Jeffs bar-b-que sauce and some Dewey's Dirt Road bar-b-que sauce. Can't forget my cholesterol meds either.
Everything came out pretty good, although I will pass on rack beef ribs in the future, just not enough meat on those beef bones. I'll stick with the individual beef boned ribs instead. Alot more meat on them.
Of course, Scooter the dog was happy with the rib bones he got too.
