sunday Q ~ beef and pork ribs

[tasunkawitko]

hey, all -

i've got beef back ribs, beef short ribs and pork spare ribs going today - hopefully enough for the family and anyone who happens to drop by. trying a couple of new things today but also sticking with stuff that i know is working well!

for the beef back and beef short ribs, i got a layer of yellow mustard on and then shook on some durkee's kansas city-style seasoning. this is basically granulated garlic, onion, salt, pepper and crushed red peppers. might be something else in there, but i'm not sure. in any case it is perfect for beef. then on top of that i put a little of the rub i made last week for the brisket on as well. here's the link to that recipe as it goes well with beef or pork:

http://www.baitshopboyz.com/forum/forum_posts.asp?TID=17190&PN=1

for the pork ribs, i slathered mustard on as usual, but tried a new rub called "honey butt rub" that my #3 son got for me while he was on a class trip to helena and butte. here's a link to this stuff as it has a great flavor and aroma ~ based on that i recommend it and will be able to tell you how results are when this is done:

http://www.hotsauce.com/Bear-Claw-Honey-Butt-Rub-p/9114bc.htm

for smoking wood, we've got some trimmings from sand cherry and crab apple bushes/trees out at my dad's place. they are a little past their best usage (maybe 3 years old) but the smoke coming out is nice and sweet and there's plenty of them. he's going to be removing a lot of it here in the next couple of weeks, so i've got cherry and wood to last me quite a while. these are just branches but he will be removing bigger stuff - it all smokes the same and i am looking forward to using it. i've also got some hickor on standy if needed.

for a mop, i am going with old faithful, which is 1 cup dr. pepper, 2/3 cup low-sodium soy sauce and 1/3 cup olive oil. it works for both pork and beef, so i ain't gonna mess with it.

i might go with a finishing glaze and might not - haven't decided yet!

here's a pic of this stuff as it went down on the grate at 1300. i am expecting a 5-hour smoke but we'll see how it goes...

updates and q-view as the day progresses.....

 

[fire it up]

Looks great. Beef ribs are so delicious.
Have you ever tried that mop on a butt?
Sounds like a good combo.

That's great your son picked up some rub while he was on a trip, sounds like a good rub.
Checked out their site and they have lots of interesting seasonings.
I loved their PETA seasoning, the description says :
PETA (People for Eating Tasty Animals) Steak & Burger Seasoning (5 OZ. / 141 g): Where's the beef, and the veal, pork and chicken too. And don't forget the whale, dolphin, baby seal, panda. PETA Steak & Burger Seasoning is about loving all of god creatures right next to my potatoes.

 

[tasunkawitko]

yep - a pretty good site with some good stuff!

i ahve tried the mop on pork butt, used as described above and also switching some things out. for instance, a person can use 7-up or mountain dew instead of dr pepper for something a little lighter, or squirt or een root beer. i've also used orange juice and pineapple or apple juice juice. as for the soy suace, i usually do that, but have also used teriyaki sauce and i am sure than any other similar sauce would be good. perhaps coke and worcestershire? every now and then, i've added rum or cherry brandy - just a little, about a quarter cup. it's all good and the thing i like about the basic forumla is taht you can play with it a bit.

 

[tasunkawitko]

did a quick mop and added some fuel to the fire - thigs are looking great and smelling even better!

will hopefully get some q-view going soon - we need to expand our pic capacity a little over at my site!

 

[rivet]

Hey..those are some serious slabs of meat! Looking forward to the finished items~ sure to be a crowd pleaser. Keep us posted, Tas~!

 

[tasunkawitko]

i got one more pic before the camera died - here it is ~

everything was done a little earlier than expected, so i moved it all over to the "cool" side of teh smoker while we finished the potato salad. the beef short ribs were great - tender, juicy and full of good flavor. the beef back ribs were not as good, mostly because they are simply too much bone and not enough meat. they cook much fasater than everything else, even after being switched over away from the fire. i'll ahve to get better beef back ribs or cook them for much less time.

the pork spare ribs were great! the honey butt rub is some really good stuff with a lot of flavors and herbs going on. the ribs were slightly overdone and very dark (probably the sugar in the rub) but had good flavor and tenderness, all things considered. no complaints at all about those spares!

so, two out of three ain't too bad at all!