Home Cookin' The BBQ/Smokers/Smoked Meats Thread...
- Thread starter notbob
- Start date
Of course. Somebody grabbed serranos instead of jalapenos so they were fairly spicy, but damn are they good.
Nah just the brown sugar and i swapped the ketchup for sweet baby rays. Will keep the molasses in mind for next time
Started by cooking these in unsalted butter
Add meat, spices, thyme, parsley, egg, breadcrumbs etc etc.
On the old smoker for 30 min @ 350
Into the sauce for a stir and ready for sammies!
What kind of meat?
gonna do some rib roast for Valentine's Day feast. that is if I can get my hands on a quality cut.
how long would it take til the temp hits maybe 130 internal? in 225 smoke?
I know that FBJ posted about it in this thread, but I kept getting sidetracked while searching for it.
how long would it take til the temp hits maybe 130 internal? in 225 smoke?
I know that FBJ posted about it in this thread, but I kept getting sidetracked while searching for it.
gonna do some rib roast for Valentine's Day feast. that is if I can get my hands on a quality cut.
how long would it take til the temp hits maybe 130 internal? in 225 smoke?
I know that FBJ posted about it in this thread, but I kept getting sidetracked while searching for it.
I would assume it depends on how big it is. Probably similar to tri tip, hour to hour and a half
Did the same thin a few weeks back. I was pleasantly surprised
gonna do some rib roast for Valentine's Day feast. that is if I can get my hands on a quality cut.
how long would it take til the temp hits maybe 130 internal? in 225 smoke?
I know that FBJ posted about it in this thread, but I kept getting sidetracked while searching for it.
It took a heck of a lot shorter period of time than I planned for.
Used this rub recipe.
Using this technique, I took it to 115 internal, then seared it to 130. Came out perfect.
By the way, I used a choice cut and I thought it was every bit as good as any prime rib I've had in restaurants.
Get a bone-in, then trim it and throw the bones in the drip pan with some onions and rosemary and red wine and beef stock. All that stuff will reduce and make a nice sludge that you can deglaze off the bottom of the pan by adding more beef stock to in order to make the most sumptuous au jus you've ever had in your life.
Better get one soon! If you want to make it Friday, you should have it in the fridge dry-brining by the end of the night tonight.
Last edited:
thanks for the tips, FBJ. turns out I got a sticker shock at a butcher's shop. $25 a pound! even with 2 ribs feeding a party of two plus leftovers would put it over $100. had I known I'd be burning a hole in my wallet, I wouldn't have changed my mind and gone for some tri tips instead.
I saw a nice rack today, and she was smokin', and hot too.
"I knew someone would climb out of the gutter with a statement like that."
Glad you're coming around.
