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Posted: 5/21/2020 12:05:34 PM EDT
[#1]
Beef back ribs, 5 hours on the smoke, 50/50 kosher salt & coarse black pepper
 Attached FileSliced up  Attached FileBetter shot of jalapeño cheddar cornbread. Lightly brushed with honey and sprinkled with a bit of salt:  Attached File |
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Posted: 5/21/2020 12:57:34 PM EDT
[#2]
Looks amazing.
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Posted: 5/22/2020 10:05:11 AM EDT
[#3]
 Got this monster in yesterday. Hope to do a brisket for Sunday if it will stop raining. 
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Posted: 5/22/2020 11:49:13 AM EDT
[#4]
Quote HistoryQuoted: https://i.imgur.com/sLK86pt.jpg Got this monster in yesterday. Hope to do a brisket for Sunday if it will stop raining. Nice!  Right now the forecast seem to suggest Sunday should be okay. I might try beef ribs. I have never smoked those. |
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Posted: 5/22/2020 1:05:21 PM EDT
[#5]
Quote HistoryQuoted: Nice! Right now the forecast seem to suggest Sunday should be okay. I might try beef ribs. I have never smoked those. Gonna get the monster short ribs from Restaurant Depot? The one's I posted earlier this month came out excellent. If it's your first time with them, I recommend going with a simple salt-pepper-garlic rub. Unlike pork ribs, leave the back membrane on. If you get them from a butcher, they usually trim the front fat cap and membrane off. Get them from the Restaurant Depot, and it's usually a much rougher trim. Typically you don't need that top layer of fat, because there's going to be enough internal marbling in the meat. I like to cook mine lower than briskets, (200-225 ish) then raise the temp at the end to get a crisper bark, but that's my preference. If the external humidity is low, I'll wrap them once they hit the stall, and unwrap at the end, but again, that's getting into the finer points. I didn't do either last time because of the rain, but they still turned out great. |
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Posted: 5/22/2020 1:05:51 PM EDT
[#6]
Have some ribs I am going to throw on tomorrow. Only peripherally related but have a project going for the BGE..
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Posted: 5/22/2020 1:57:27 PM EDT
[#7]
Quote HistoryQuoted: Have some ribs I am going to throw on tomorrow. Only peripherally related but have a project going for the BGE.. https://www.AR15.Com/media/mediaFiles/105138/20200521_201932-1427711.jpg If you're doing what I think you're doing, make sure you accommodate for heat expansion. My cousin made that DIY mistake the hard way. It was a shame, too. That was a fine brisket. |
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Posted: 5/22/2020 2:09:47 PM EDT
[#8]
Quote HistoryQuoted: Gonna get the monster short ribs from Restaurant Depot? The one's I posted earlier this month came out excellent. If it's your first time with them, I recommend going with a simple salt-pepper-garlic rub. Unlike pork ribs, leave the back membrane on. If you get them from a butcher, they usually trim the front fat cap and membrane off. Get them from the Restaurant Depot, and it's usually a much rougher trim. Typically you don't need that top layer of fat, because there's going to be enough internal marbling in the meat. I like to cook mine lower than briskets, (200-225 ish) then raise the temp at the end to get a crisper bark, but that's my preference. If the external humidity is low, I'll wrap them once they hit the stall, and unwrap at the end, but again, that's getting into the finer points. I didn't do either last time because of the rain, but they still turned out great. I have never shopped at Restaurant Depot.  I like the ribs from Wegeman’s but if often get ribs from H Mart, simply because that’s when I get the pork belly, and I am too lazy to shop at two different places. 
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Posted: 5/22/2020 2:18:01 PM EDT
[#9]
Quote HistoryQuoted: Nice! Right now the forecast seem to suggest Sunday should be okay. I might try beef ribs. I have never smoked those. Are you going to try to get plate or back ribs? Plate ribs are the ones that turn into the monster dino looking ribs. Back ribs will probably look pretty chinsey with not a lot of meat on them when you look at them in the store, but turn out great. Back ribs are what I posted above. Once cooked up, you get significant drawback on the bones and you end up with nice, thick bites of meat. I’ve never cooked plate ribs, too hard to find around here, but the back ribs are extremely easy. I stick with the 50/50 salt/pepper rub. Smoke at 235 for 3 hours, wrap, and smoke for an additional 2 hours meat side down (use a little non-stick spray if using foil), rest and enjoy! |
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Posted: 5/22/2020 2:32:48 PM EDT
[#10]
Quote HistoryQuoted: If you're doing what I think you're doing, make sure you accommodate for heat expansion. My cousin made that DIY mistake the hard way. It was a shame, too. That was a fine brisket. Quote HistoryQuoted: Quoted: Have some ribs I am going to throw on tomorrow. Only peripherally related but have a project going for the BGE.. https://www.AR15.Com/media/mediaFiles/105138/20200521_201932-1427711.jpg If you're doing what I think you're doing, make sure you accommodate for heat expansion. My cousin made that DIY mistake the hard way. It was a shame, too. That was a fine brisket. Ouch,! Duly noted. |
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Posted: 5/22/2020 5:18:32 PM EDT
[#11]
The results of yesterday's pork shoulder smoke:
 Attached File Attached FileHitting stride and it's only May!
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Posted: 5/23/2020 12:24:40 PM EDT
[#12]
Quote HistoryQuoted: Are you going to try to get plate or back ribs? Plate ribs are the ones that turn into the monster dino looking ribs. Back ribs will probably look pretty chinsey with not a lot of meat on them when you look at them in the store, but turn out great. Back ribs are what I posted above. Once cooked up, you get significant drawback on the bones and you end up with nice, thick bites of meat. I’ve never cooked plate ribs, too hard to find around here, but the back ribs are extremely easy. I stick with the 50/50 salt/pepper rub. Smoke at 235 for 3 hours, wrap, and smoke for an additional 2 hours meat side down (use a little non-stick spray if using foil), rest and enjoy! Quote HistoryQuoted: Quoted: Nice! Right now the forecast seem to suggest Sunday should be okay. I might try beef ribs. I have never smoked those. Are you going to try to get plate or back ribs? Plate ribs are the ones that turn into the monster dino looking ribs. Back ribs will probably look pretty chinsey with not a lot of meat on them when you look at them in the store, but turn out great. Back ribs are what I posted above. Once cooked up, you get significant drawback on the bones and you end up with nice, thick bites of meat. I’ve never cooked plate ribs, too hard to find around here, but the back ribs are extremely easy. I stick with the 50/50 salt/pepper rub. Smoke at 235 for 3 hours, wrap, and smoke for an additional 2 hours meat side down (use a little non-stick spray if using foil), rest and enjoy! I was thinking back. Thanks for the pointers.  |
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Posted: 5/23/2020 3:33:08 PM EDT
[#13]
Ribs are on the egg and I'm one beer in...
 Legs and cross supports are stained, should be able to assemble the frame for the table tonight and have it all finished by Monday...  
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Posted: 5/23/2020 4:31:47 PM EDT
[#14]
Quote HistoryQuoted: Beef back ribs, 5 hours on the smoke, 50/50 kosher salt & coarse black pepper https://www.AR15.Com/media/mediaFiles/359475/647648C1-E598-4391-87F4-C763B3F694AF_jpe-1426341.JPG Sliced up https://www.AR15.Com/media/mediaFiles/359475/C93DC7A9-6270-4B38-A63C-3F7A6FA4E964_jpe-1426342.JPG Better shot of jalapeño cheddar cornbread. Lightly brushed with honey and sprinkled with a bit of salt: https://www.AR15.Com/media/mediaFiles/359475/C12FC466-47E6-4584-B574-640B89505717_jpe-1426346.JPG Beef ribs are my favorite.  Give this vid a looksie for next time.   Smoked Beef Ribs Recipe | How To Smoke Beef Ribs with Malcom Reed HowToBBQRight |
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Posted: 5/23/2020 4:49:07 PM EDT
[#15]
We bought some pork shoulder earlier today. Going to put the rub on and cool it for 12 hours, then smoke it tomorrow. Never smoked shoulder/butt before, so that should be fun.
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Posted: 5/23/2020 4:54:19 PM EDT
[#16]
Just tossed some regular bacon on the smoker & hit it with chili rub.
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Posted: 5/23/2020 5:02:04 PM EDT
[#17]
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Posted: 5/23/2020 5:05:37 PM EDT
[#18]
Using the kettle this weekend to smoke ribs at the lake house.
 Attached File |
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Posted: 5/23/2020 5:09:17 PM EDT
[#19]
I'll need a few hours for the better pic.
 Attached FileI think the Earth's magnetic field changed polarity about 3 weeks ago, BTW. It's weird, the same pic posted in the other thread is right side up.  https://www.ar15.com/forums/general/What-Are-You-Cooking-this-Weekend-/5-2330909/&page=1&anc=85537154#i85537154 |
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Posted: 5/23/2020 5:20:40 PM EDT
[#20]
 Attached FileI built a table for my Kamado earlier this year. Love it. And yes I know the shitty finish is coming off the rear deck. PO applied that prior to purchase. We're going to remove the deck and replace with concrete patio. Decks are too much maintenance. |
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Posted: 5/23/2020 6:24:18 PM EDT
[#21]
Quote HistoryQuoted: Beef ribs are my favorite. Give this vid a looksie for next time.  https://www.youtube.com/watch?v=VnLSq1qboe8I've been wanting to try these for a while. Hard to find here especially now in our dip shit governor's lock down. |
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Posted: 5/23/2020 6:41:03 PM EDT
[#22]
Smoked meat loaf
 My first smoked brisket. Had some lessons learned here that should make the next better. 
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Posted: 5/23/2020 8:00:25 PM EDT
[#23]
Quote HistoryQuoted: Beef ribs are my favorite. Give this vid a looksie for next time. https://www.youtube.com/watch?v=VnLSq1qboe8Quote HistoryQuoted: Quoted: Beef back ribs, 5 hours on the smoke, 50/50 kosher salt & coarse black pepper https://www.AR15.Com/media/mediaFiles/359475/647648C1-E598-4391-87F4-C763B3F694AF_jpe-1426341.JPG Sliced up https://www.AR15.Com/media/mediaFiles/359475/C93DC7A9-6270-4B38-A63C-3F7A6FA4E964_jpe-1426342.JPG Better shot of jalapeño cheddar cornbread. Lightly brushed with honey and sprinkled with a bit of salt: https://www.AR15.Com/media/mediaFiles/359475/C12FC466-47E6-4584-B574-640B89505717_jpe-1426346.JPG Beef ribs are my favorite. Give this vid a looksie for next time. https://www.youtube.com/watch?v=VnLSq1qboe8That video is how I learned to cook em Malcolm is the first thing I search for when I’m looking to put something on the smoker over never made before. |
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Posted: 5/23/2020 8:26:20 PM EDT
[#24]
Ribs are almost done and I'm hungry!!
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Posted: 5/23/2020 8:53:14 PM EDT
[#25]
Mine from the other thread...
 Smoking some sausage right now... 
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Posted: 5/23/2020 8:54:02 PM EDT
[#26]
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Posted: 5/24/2020 10:58:16 AM EDT
[#27]
 40lbs of brisket just hit the stall.Just wrapped it in butcher paper and back on the Masterbuilt Gravity 1050. |
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Posted: 5/24/2020 11:13:04 AM EDT
[#28]
Going to light the smoker now. It will be a chicken day.
Have wing brining for lunch and drums and two whole chickens for dinner and leftovers. May sneak some brats on too. I failed miserably at the grocery by not getting jalapeños to make stuffed bacon wrapped poppers 
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Posted: 5/24/2020 11:47:52 AM EDT
[#29]
Quote HistoryQuoted: Going to light the smoker now. It will be a chicken day. Have wing brining for lunch and drums and two whole chickens for dinner and leftovers. May sneak some brats on too. I failed miserably at the grocery by not getting jalapeos to make stuffed bacon wrapped poppers |
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Posted: 5/24/2020 12:08:26 PM EDT
[#30]
A well a everybody's heard about the bird
Bird, bird, bird, b-bird's the word A well a bird, bird, bird, b-bird's the word A well a bird, bird, bird, b-bird's the word A well a bird, bird, b-bird's the word  Attached File |
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Posted: 5/24/2020 12:22:46 PM EDT
[#31]
 Here piggy! |
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Posted: 5/24/2020 12:24:33 PM EDT
[#32]
Pork on the smoker yesterday for 14hrs. It turned out really great. Brought it up to 205, Bone came out clean as a whistle.
 Attached File |
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Posted: 5/24/2020 1:15:24 PM EDT
[#33]
Hit the egg for some bone on ribeyes last night. They were amazing! 18 pound brisket going on tonight.
 Attached File Attached File Attached File Attached File Attached File |
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Posted: 5/24/2020 1:15:48 PM EDT
[#34]
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Posted: 5/24/2020 1:55:05 PM EDT
[#35]
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Posted: 5/24/2020 1:58:39 PM EDT
[#36]
Quote HistoryHe looks so happy and relaxed! |
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Posted: 5/24/2020 4:38:29 PM EDT
[#37]
Baby backs and shoulder.
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Posted: 5/24/2020 4:50:20 PM EDT
[#38]
Quote HistoryQuoted: Baby backs and shoulder. https://www.AR15.Com/media/mediaFiles/1715/BD350B52-4C22-4E0F-A605-0AA8AB67D6A0-1430975.jpg
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Posted: 5/24/2020 4:50:53 PM EDT
[#39]
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Posted: 5/24/2020 6:02:41 PM EDT
[#40]
lol @ your dog!
Ribs are almost done. 5 hours. Shoulder is going to need at least two or three more hours, IMO. 
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Posted: 5/24/2020 6:03:24 PM EDT
[#41]
Quote History |
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Posted: 5/24/2020 6:06:01 PM EDT
[#42]
Quote HistoryQuoted: lol @ your dog! Ribs are almost done. 5 hours. Shoulder is going to need at least two or three more hours, IMO. https://www.AR15.Com/media/mediaFiles/1715/D350070B-559E-499A-AC3D-EE84625EB18F-1431085.jpg She has a taste of chicken at lunch, and knows the smell now. Shocked she hasn’t jumped up there yet. |
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Posted: 5/24/2020 6:09:40 PM EDT
[#43]
Quote HistoryQuoted: @thor_ducati What did you brine with? Also, what Duc do you ride? Salt, brown sugar, lemon zest, chipotle pepper, pepper, smoked cumin, garlic & onion powder, apple juice, and some maple syrup. And I don’t ride anymore kids became a new priority. But once their older I’ll be in the market.
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Posted: 5/24/2020 6:19:47 PM EDT
[#44]
Quote HistoryQuoted: Salt, brown sugar, lemon zest, chipotle pepper, pepper, smoked cumin, garlic & onion powder, apple juice, and some maple syrup. And I don't ride anymore kids became a new priority. But once their older I'll be in the market.Quote HistoryQuoted: Quoted: @thor_ducati What did you brine with? Also, what Duc do you ride? Salt, brown sugar, lemon zest, chipotle pepper, pepper, smoked cumin, garlic & onion powder, apple juice, and some maple syrup. And I don't ride anymore kids became a new priority. But once their older I'll be in the market. |
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Posted: 5/24/2020 7:20:17 PM EDT
[#45]
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Posted: 5/25/2020 12:12:00 AM EDT
[#46]
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Posted: 5/25/2020 12:22:04 AM EDT
[#47]
Quote HistoryQuoted: https://www.ar15.com/media/mediaFiles/6755/6C7E06D7-FBA2-4D60-8435-727CFA0D9F7B-1430490.jpg 40lbs of brisket just hit the stall.Just wrapped it in butcher paper and back on the Masterbuilt Gravity 1050. How do you like that Masterbuilt? I just about to pull the trigger on one? I use a kettle and a drum smoker and think the Masterbuilt can be my do it all set up. |
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Posted: 5/25/2020 12:25:28 AM EDT
[#48]
The shoulder took 10 hours, and it tastes great!
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Posted: 5/25/2020 9:36:01 AM EDT
[#49]
Quote HistoryQuoted: How do you like that Masterbuilt? I just about to pull the trigger on one? I use a kettle and a drum smoker and think the Masterbuilt can be my do it all set up. Love it. Sold my kamado to pay for it. It truly is a do-it-all grill/smoker. |
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Posted: 5/25/2020 10:10:54 AM EDT
[#50]
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