Wife and I were in Winn Dixie the other day and found a buy one, get one free on London Broil along with these strange looking Soup bones.
Actually the price did not reflect that as it was about 2.4 lbs @$1.99 a lb. Still, these beef backed/boned ribs were the biggest I had ever seen and I had always wanted to try smoking a London Broil, so picked up two London Broils and 4 packs of Soup Bones ;)
Didn't have any Mojo Criollo so used Q3131A's recipe, although altered alittle to meet out taste.
Marinaded them for around 4 hours. Both cuts looked great and ready for the smoker.
I seared the London Broil on the grill at high heat for about 2 1/2 minutes, then moved it to the smoker.
I guess the mods that I did to the R2D2 Brinkman helped with the temps. I was shooting for more like 225 to 250º in the smoker, but eventually saw 300º. Had to vent the lid some to try and keep temp down. Next time less charcoal. What was to be around a 3 hour total smoke became around 2 hours to finish. Here is the beef ribs and London Broil after one hour.
At 135º I pulled the LB and took it inside and wrapped it in foil to wait for the Ribs to finish. Just over 2 hours.
This beef boned/backed ribs were big enough to poke the temp gauge into, something I can't normally do with beef ribs. I ended up pulling them at 156º internal temp. These were wrapped in foil also. Notice how the meat has pulled back from the bone, a good sign that the rib is done.
London Broil was tender and very juicy. May had got done to soon, but it was done to perfection. Sliced some for dinner and will save the rest for sammies.
I forgot to take a shot of ribs after they were cut. We thought we were eating a piece of prime rib, right off the bone. And I guess after checking into things, we were. My wife stated she had never had prime rib that tasted this good. I had to agree.
I do need to check the temp probe on my Taylor digital as it may be reading high. Meats were both in the medium rare area and very tasty.
Alittle wine, pasta, salad, baked beans and some fabulous beef. What a dinner
Actually the price did not reflect that as it was about 2.4 lbs @$1.99 a lb. Still, these beef backed/boned ribs were the biggest I had ever seen and I had always wanted to try smoking a London Broil, so picked up two London Broils and 4 packs of Soup Bones ;)
Didn't have any Mojo Criollo so used Q3131A's recipe, although altered alittle to meet out taste.
Marinaded them for around 4 hours. Both cuts looked great and ready for the smoker.
I seared the London Broil on the grill at high heat for about 2 1/2 minutes, then moved it to the smoker.
I guess the mods that I did to the R2D2 Brinkman helped with the temps. I was shooting for more like 225 to 250º in the smoker, but eventually saw 300º. Had to vent the lid some to try and keep temp down. Next time less charcoal. What was to be around a 3 hour total smoke became around 2 hours to finish. Here is the beef ribs and London Broil after one hour.
At 135º I pulled the LB and took it inside and wrapped it in foil to wait for the Ribs to finish. Just over 2 hours.
This beef boned/backed ribs were big enough to poke the temp gauge into, something I can't normally do with beef ribs. I ended up pulling them at 156º internal temp. These were wrapped in foil also. Notice how the meat has pulled back from the bone, a good sign that the rib is done.
London Broil was tender and very juicy. May had got done to soon, but it was done to perfection. Sliced some for dinner and will save the rest for sammies.
I forgot to take a shot of ribs after they were cut. We thought we were eating a piece of prime rib, right off the bone. And I guess after checking into things, we were. My wife stated she had never had prime rib that tasted this good. I had to agree.
I do need to check the temp probe on my Taylor digital as it may be reading high. Meats were both in the medium rare area and very tasty.
Alittle wine, pasta, salad, baked beans and some fabulous beef. What a dinner
Last edited:
