Morning Everyone!
Given yesterday was the Super Bowl and I live in Tampa I decided to make something special for my wife and kids. My wife is a born and raised Tampa native and a huge Bucs fan so I decided on some Dino beef ribs for us. BTW...I grew in Soflo so the Dolphins is where my allegiance is...10-6 and missed the playoffs...just saying. Plus we decided not to partake in some of the Super Bowl parties we were invited to so we could actually watch the game vs entertain/socialize (usually we host a party). Regardless, I've never made these before, however I've read and read and read on what to do. I basically trimmed the excess fat, seasoned with salt, a little Montreal steak seasoning, and red pepper...done. Kept it simple. On the smoke at 275-300 for 3 hours and then pulled and put in a tin for 3 more hours with beef broth to reduce. Hot damn!!! I say Hot damn these were juicy! As everyone says it a brisket on a stick...but to me it was more of the point texture/flavor than the flat of a brisket. I'll definitely do these again, probably go for a bigger slab next time. This slab was just over 4lbs from our local meat market. I didn't opt for the Snake River slabs which were much more expensive and I didn't want to mess up my first try.
As an added bonus I made a quick 1/2 slab of baby backs for my kids which they devoured (they're young, 4 & 6 years old). On the BB's I don't foil, just let them roll for 4-5 hrs, we like a little bite, especially the kids. Still juicy and smoky!
Also, all done on just an 22 inch Webber Kettle and the snake method. I have a UDS but I really need to clean it, burn it out again, and restore it.
Thanks for looking!
Rip
Given yesterday was the Super Bowl and I live in Tampa I decided to make something special for my wife and kids. My wife is a born and raised Tampa native and a huge Bucs fan so I decided on some Dino beef ribs for us. BTW...I grew in Soflo so the Dolphins is where my allegiance is...10-6 and missed the playoffs...just saying. Plus we decided not to partake in some of the Super Bowl parties we were invited to so we could actually watch the game vs entertain/socialize (usually we host a party). Regardless, I've never made these before, however I've read and read and read on what to do. I basically trimmed the excess fat, seasoned with salt, a little Montreal steak seasoning, and red pepper...done. Kept it simple. On the smoke at 275-300 for 3 hours and then pulled and put in a tin for 3 more hours with beef broth to reduce. Hot damn!!! I say Hot damn these were juicy! As everyone says it a brisket on a stick...but to me it was more of the point texture/flavor than the flat of a brisket. I'll definitely do these again, probably go for a bigger slab next time. This slab was just over 4lbs from our local meat market. I didn't opt for the Snake River slabs which were much more expensive and I didn't want to mess up my first try.
As an added bonus I made a quick 1/2 slab of baby backs for my kids which they devoured (they're young, 4 & 6 years old). On the BB's I don't foil, just let them roll for 4-5 hrs, we like a little bite, especially the kids. Still juicy and smoky!
Also, all done on just an 22 inch Webber Kettle and the snake method. I have a UDS but I really need to clean it, burn it out again, and restore it.
Thanks for looking!
Rip
