Home Cookin' The BBQ/Smokers/Smoked Meats Thread...

[DRGinLBC]

I'm gonna do beef ribs for the first time. Does any one have a good rub recipe?

I'd be interested in this as well. I've only done pork ribs in the past.

 

[notbob]

I'd be interested in this as well. I've only done pork ribs in the past.

Im gonna go with the same cooking method as pork ribs just give em more time in the foil. My standard beef rub is too spicy and peppery tho

 

[salami]

I'm gonna do beef ribs for the first time. Does any one have a good rub recipe?

Big Bad Beef Rub Recipe

 

[notbob]

Big Bad Beef Rub Recipe

Haha thats the rub i was talkin about, thx tho

Have you tried his Mrs Oleary's cow crust?

 

[salami]

Haha thats the rub i was talkin about, thx tho

Have you tried his Mrs Oleary's cow crust?

I have not.

 

[BeerMan]

so, what did you all cook up this weekend?

I did the brisket flat-cut:

then the pork shoulder:

 

[leftwngr]

I'm gonna do beef ribs for the first time. Does any one have a good rub recipe?

Salt
Pepper

Let the beef do the talking. Get a good grade of beef and let the smoker do its thing

 

[BeerMan]

merry Christmas to me!

it arrived the other day, then got assembled in less than an hour. or even less than 30 mins had I known where my c-wrench was right away. already seasoned and now doing the atomic buffalo turds.

 

[notbob]

You were supposed to wait till christmas morning

 

[BeerMan]

You were supposed to wait till christmas morning

where's the fun in that?

 

[BeerMan]

ABTs getting their start.

 

[WingHater]

Have the 22.5. Do the new models come with a grommet for your thermometer probe or did you customize that yourself?

 

[BeerMan]

the newer models do. Weber really listens to the people. like, really.

 

[notbob]

Have any of you guys used a faux cambro for meats that arent well done. I know it works great for shoulder, brisket and things like that, but it looks like am doing pork loin and tri tip for christmas day. I dont have enough room on my weber kettle for all of it so im probably going to do the loins first then the tri tips after which means im gonna need to keep the loins warm for 2 - 3 hours

 

[BeerMan]

Have any of you guys used a faux cambro for meats that arent well done. I know it works great for shoulder, brisket and things like that, but it looks like am doing pork loin and tri tip for christmas day. I dont have enough room on my weber kettle for all of it so im probably going to do the loins first then the tri tips after which means im gonna need to keep the loins warm for 2 - 3 hours

I haven't done this yet, it will happen on Christmas Day as I need to keep the beercan chicken warm during an hour long drive to my wench's family in Landscatter.

I heard that this method works: tightly wrap meat in foil, then wrap in a towel or two, then place it in a cooler just big enough for all that. keep the cooler shut until it is time to serve it. otoh, that method may backfire.

 

[rinkrat]

My Traeger decided to stop heating and now I have to fix it. Been too lazy so it's out of commission for now.

 

[notbob]

you should grab a weber kettle for back up. Only $79 - $99 if you go with the cheap model

 

[BeerMan]

hope your Christmas was great. here's my chicken in the WSM. it was nice and juicy!

 

[BeerMan]

lamb loin steaks marinated in red win, brown sugar, thyme, rosemary, basil, garlic. smoked with cherry wood to 125? over rootbeer in water pan, then seared over hot coals. juicy.

 

[BeerMan]

yellowtail steaks wetted with evoo, seasoned with smoked salt and pepper supreme, then smoked on alder plank over pecan wood until IT hits 115.

best damn fish (any) that I ever done.