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Post by Doug on Apr 4, 2012 16:54:41 GMT -6
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Post by Christy on Apr 4, 2012 17:34:05 GMT -6
looks good ;D
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Post by Doug on Apr 4, 2012 17:46:43 GMT -6
It was, and had mash potatoes wit it  |
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Post by Rita on Apr 4, 2012 17:48:33 GMT -6
 Looks Great Doug!! I made some pretty darn tasty fall off the bone slow smoked ribs for dinner .. they were on the smoker since 11am and pulled off at 6 for dinner ... Man were they good  If n I find my card for my camera I will post pictures 
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Post by Rita on Apr 4, 2012 18:12:18 GMT -6
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Post by Doug on Apr 4, 2012 18:24:56 GMT -6
I see you found yer card  looks great |
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Post by Rita on Apr 4, 2012 18:41:51 GMT -6
I DID!! was about ready to pull out one a dem cables and have to hard wire or something It was very good .. served with baked taters and corn |
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Post by Doug on Apr 4, 2012 19:05:22 GMT -6
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Post by Deleted on Apr 4, 2012 20:25:36 GMT -6
Y'all are killin me......now i'm hungry .......wonder why  |
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Post by w8in4dave on Apr 4, 2012 22:12:53 GMT -6
Yup killen me to ... it is a good killin tho  |
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Post by Doug on Apr 5, 2012 3:29:54 GMT -6
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Post by ChileFarmer on Apr 5, 2012 10:31:13 GMT -6
Rita, sure does look good. I like ribs, look like beef ribs? CF |
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Post by ChileFarmer on Apr 5, 2012 10:33:39 GMT -6
Doug, pork chops are right at the top of my food chain. Best when grilled. You did super good. CF |
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Post by spuds on Apr 5, 2012 12:19:27 GMT -6
Doug, pork chops are right at the top of my food chain. Best when grilled. You did super good. CF Indeed! |
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Post by Rita on Apr 5, 2012 12:47:37 GMT -6
Rita, sure does look good. I like ribs, look like beef ribs? CF No actually they were pork ribs I really love pork but don't care so much for beef   |
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Post by Wrennie on Apr 5, 2012 14:35:12 GMT -6
Now I'm hungry!
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Post by Doug on Apr 5, 2012 15:44:16 GMT -6
Kroger has boneless pork loin chops buy one get one free this week  sorry, I werk in da meat dept getting first pick  |
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Post by Pharmer Phil on Apr 6, 2012 4:33:02 GMT -6
Kroger has boneless pork loin chops buy one get one free this week sorry, I werk in da meat dept getting first pick is meat crazy high priced there too Doug?? we LOVE lamb...almost cheaper to buy the whole animal than a package of meat |
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Post by Doug on Apr 6, 2012 4:46:06 GMT -6
Well, the leg of lamb sure is costly in dat place  |
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Post by spuds on Apr 6, 2012 8:14:05 GMT -6
Kroger has boneless pork loin chops buy one get one free this week sorry, I werk in da meat dept getting first pick is meat crazy high priced there too Doug?? we LOVE lamb...almost cheaper to buy the whole animal than a package of meat I paid 3.49 for Pork Country ribs,1.49 for beef ribs....butcher said I should load up,wont see that price for a good while again but no freezer space,and got a ham for .97/lb yesterday.Even chuck steak is running 3 bucks/lb,crazy. Rita/Doug,how are you grilling for that major tenderness? |
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Post by Rita on Apr 6, 2012 8:36:00 GMT -6
 with the 3 3 1 Method .. Smoke 225F for 3 hours double wrap with foil No smoke for 3 hours then remove foil add sauce and continue cooking and basting for the last hour at 225
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Post by spuds on Apr 6, 2012 8:50:54 GMT -6
with the 3 3 1 Method .. Smoke 225F for 3 hours double wrap with foil No smoke for 3 hours then remove foil add sauce and continue cooking and basting for the last hour at 225 Thank You Rita,I told Mrs who would have a timely reply when she asked last night at midnight,said You would be around in the AM with an answer,LOL!  |
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Post by Rita on Apr 6, 2012 9:22:07 GMT -6
with the 3 3 1 Method .. Smoke 225F for 3 hours double wrap with foil No smoke for 3 hours then remove foil add sauce and continue cooking and basting for the last hour at 225 Thank You Rita,I told Mrs who would have a timely reply when she asked last night at midnight,said You would be around in the AM with an answer,LOL! your welcome Spuds and Mrs!! Ohh I also do the rub the night before or 2 then vac seal them till I am ready to go .. |
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Post by Pharmer Phil on Apr 7, 2012 6:45:52 GMT -6
makin me rib hungry at 7:45 a.m.  |
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Post by spuds on Apr 9, 2012 4:22:00 GMT -6
makin me rib hungry at 7:45 a.m. Just did my 3am rub,its ribs for us today.Beef. |
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Post by Rita on Apr 9, 2012 4:40:26 GMT -6
I have no idea how to cook beef ribs Keith loves them but I prefer the pork ribs . ... Are you going to toss them into the smoker ? |
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Post by spuds on Apr 9, 2012 15:22:21 GMT -6
I have no idea how to cook beef ribs Keith loves them but I prefer the pork ribs . ... Are you going to toss them into the smoker ? Im doing this one with the water method that self bastes,that should be interesting,shooting for the 225-250 heat range I saw on web ====================== Tender Smoked Beef Ribs Beef ribs get a bad rap and I'm not sure why. Smoked beef ribs are some of the best eating around, but you have to be patient if you want them to be tender. You'll be waiting six to eight hours for these big-boned members of the rib family to become melt-in-your-mouth tender. Maybe that's why smoked beef ribs aren't appreciated like they should be…lack of patience. Beef back ribs will need some preparation before they are ready to put on the smoker. Take a look at the page Beef Back Ribs and it will guide you through the entire smoked beef ribs process, from buying to eating! After the ribs have been prepped, it's time to season 'em up. I like to use an good, aromatic dry rub, something with lots of taste. Beef ribs have a lot of flavor, so they can handle full-flavored seasoning. Here's a rub that I use often. Aromatic Beef Rib Rub This rib rub recipe contains lots and lots of spices and herbs for a rich, full flavor. To put together the rub, combine 3 tablespoons of onion powder with 3 tablespoons of white sugar, 2 tablespoons of garlic powder, 2 tablespoons of Old Bay® seasoning, 1 tablespoon black pepper, 2 teaspoons of celery salt, 2 teaspoons paprika, 2 teaspoons oregano, 1 teaspoon kosher or canning salt, 1/2 teaspoon cayenne pepper, 1/2 teaspoon powdered sage, and 1/2 teaspoon of ground nutmeg. Combine all of the ingredients well. This will make about one cup of rub, which should be plenty for two racks of beef ribs. Apply a light coat to the ribs and rub it in. Now, sprinkle on another coat, shaking off what doesn't stick. A light coating is all you need. You could put these on the smoker now, but it’s better to let them rest overnight in the fridge, so the flavors can get into the meat. Smoked beef ribs will need six to eight hours of low temperature cooking to reach their ultimate state of perfection. Shoot for a smoker temperature of 225 degrees for the entire smoke session. Oak or pecan is perfect for smoking these big boys. Four hours into the smoke, take a look. Flip the ribs over, and check the water level in the pan if you're using a water smoker. In two hours, look again and test for doneness. Grab a side-by-side pair of ribs and pull them away from each other. If the meat tears easily, they're done. If you like, you can baste the smoked beef ribs with a thinned down bbq sauce during the last half hour of smoking. A mix of half sauce and half apple juice or beer is fine. Just don't let the baste burn. Sugar burns easily, and it would spoil the taste you've been working so hard to achieve. Now that they're done, separate the slab into individual ribs, and serve 'em with your favorite sauce. It's time for the real fun to begin! |
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Post by Rita on Apr 9, 2012 15:40:32 GMT -6
Sounds like a good dinner and a great method IDK the older I get ... the more I don't like beef |
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Post by spuds on Apr 9, 2012 23:53:53 GMT -6
Sounds like a good dinner and a great method IDK the older I get ... the more I don't like beef Was disappointing,too much fat,membrane between meat and bone too thick,I wont make beef ribs again. They did taste great though,good rub! |
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Post by w8in4dave on Apr 10, 2012 0:25:43 GMT -6
My hubbs is getting the same way .. Actually I am kinda also about beef , just not the way I used to be.. unless it is a really nice thick steak.. But Love them pork ribs And sometimes I think I can be a vegetarian but .. not when this stuff is on the grill ... It's my weakness |
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