troy fuller
Fire Starter
I finally scccessfullty smoked some beef ribs. I had never been successful in the past, but now things are different. I usually smoke pork ribs, but really like beef so I set out to try beef ribs again. The first chore was finding some ribs that had some meat on them. I eventually ended up at Whole Foods (probably paid waaaayyyy too much, but that is the way it goes sometimes. I used a modified 3-2-1 technique and they came out great!
Here is some qview of the progress:
Decided to completely trim one slab and leave the other exactly like it was purchased.
Used all the trimmed fat to "baste" the meat while cooking by placing on another rack with somr Rosemary.
After 2:45-3:00 in the smoke, the fat on top is completely rendered . . .
Ready to Foil
About 1:30 in the foil and these bad boys are in the home streach
45 minutes after foil is removed and volia . . . resting for about 15 minutes
After slicing, I am happy with the result! The bones on the right are the ones with the fat cap left on, the ones on the left are the fully trimmed . . . I like the fully trimmed version and the fat baste seemed to work well.
Here is some qview of the progress:
Decided to completely trim one slab and leave the other exactly like it was purchased.
Used all the trimmed fat to "baste" the meat while cooking by placing on another rack with somr Rosemary.
After 2:45-3:00 in the smoke, the fat on top is completely rendered . . .
Ready to Foil
About 1:30 in the foil and these bad boys are in the home streach
45 minutes after foil is removed and volia . . . resting for about 15 minutes
After slicing, I am happy with the result! The bones on the right are the ones with the fat cap left on, the ones on the left are the fully trimmed . . . I like the fully trimmed version and the fat baste seemed to work well.
