Most here already know
tx smoker
is very generous, besides being an incredible cook and fabricator. I’m extremely grateful to be gifted some amazing CPB Dino Ribs by Robert last week and today was the perfect beautiful, sunny day to smoke them. The stars aligned and I was also able to get a bunch of Morel Mushrooms for a side worthy to share the plate!
Trimmed and rubbed with simple Salt and cracked Pepper. I left a little fat.
Onto the smoker at 275 with blended pellets…..I can’t wait for the BelFab to get done, these deserved a stick burner!
A little over 3 hours in, meat was bulging and pulling away from the bone real nice.
I’m not really sure, 7 hrs or so IT was 195 and I started probing, it was butter at 201.
While they were resting I got the peeled and cut up potatoes into boiling water, soaked the morels, and got some asparagus blanched. Once morels were clean, sautéed with some butter (I broke the whole 30 diet for the morels), garlic and scallion, then tossed in the blanched asparagus. Morels are amazing, they kept getting picked from the pan and eaten, a really uniquely flavored mushroom.
Potatoes mashed up with truffle oil, ghee, S&P, and coconut milk (whole 30). Then moment of truth on the ribs……
Beatiful smoke ring, moist, such amazing flavor. The smell of Smokey brisket on a stick filled the house.
After a bite the meat fell off the bone and we went for sliced and plated.
Such a rich and decadent cut! CPB meat is like a baseball bat of beefy flavor! Oh man it was good! The morels and asparagus held up well and stood its ground, sharing the plate with the raging beef and creamy truffle mash. If you can, get some of that CPB beef and morels too. They are both something else entirely for flavor, wow what a meal.
Thank you Robert, my family and I truly appreciate your generosity. It was an incredible meal you provided us my friend!
Thank you for your time!
tx smoker
is very generous, besides being an incredible cook and fabricator. I’m extremely grateful to be gifted some amazing CPB Dino Ribs by Robert last week and today was the perfect beautiful, sunny day to smoke them. The stars aligned and I was also able to get a bunch of Morel Mushrooms for a side worthy to share the plate!Trimmed and rubbed with simple Salt and cracked Pepper. I left a little fat.
Onto the smoker at 275 with blended pellets…..I can’t wait for the BelFab to get done, these deserved a stick burner!
A little over 3 hours in, meat was bulging and pulling away from the bone real nice.
I’m not really sure, 7 hrs or so IT was 195 and I started probing, it was butter at 201.
While they were resting I got the peeled and cut up potatoes into boiling water, soaked the morels, and got some asparagus blanched. Once morels were clean, sautéed with some butter (I broke the whole 30 diet for the morels), garlic and scallion, then tossed in the blanched asparagus. Morels are amazing, they kept getting picked from the pan and eaten, a really uniquely flavored mushroom.
Potatoes mashed up with truffle oil, ghee, S&P, and coconut milk (whole 30). Then moment of truth on the ribs……
Beatiful smoke ring, moist, such amazing flavor. The smell of Smokey brisket on a stick filled the house.
After a bite the meat fell off the bone and we went for sliced and plated.
Such a rich and decadent cut! CPB meat is like a baseball bat of beefy flavor! Oh man it was good! The morels and asparagus held up well and stood its ground, sharing the plate with the raging beef and creamy truffle mash. If you can, get some of that CPB beef and morels too. They are both something else entirely for flavor, wow what a meal.
Thank you Robert, my family and I truly appreciate your generosity. It was an incredible meal you provided us my friend!
Thank you for your time!
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I appreciate the compliment! 
