Smoked 6 racks today for a family gathering. Just bought the 18" Smokey Mountain off craigslist earlier this week so I put it to the test today. Ended up running the 14" as well with two racks in it. Everyone was pleased, I was relieved, and now I'm done with smoked meat for at least a week. Next time I do ribs I think I'll try spritzing them throughout their cook. Overall these werent dry but some of the thinner sections were.
I spent the whole day in the garage cleaning and organizing. It was to the point that I spent more time looking for a tool than I did doing the job. Since I’m hanging out in the garage organizing and smoking cigars I thought I would try to smoke some burnt ends from the brisket. First go at it and they are super tender, I would like a different sauce though. Sorry TurboDiesel , I’m trying not to be offensive but I would get flamed if I didn’t add pics.
Thinking I'm gonna try my hand at some beef ribs this weekend since I've never done them or eaten them. Any tips? My only plan so far is this: - Rub Friday evening (keep in foil overnight in fridge) - Try to get on the smoker by 9am (gives me enough time to have to add a couple hours if necessary) - Try to keep slightly lower temp than pork ribs (or at least not over 225) Should I plan on wrapping these after a certain point? I'm not big on wrapping pork ribs but I will with these if necessary.
I dont wrap mine but you could if you want to speed up the process.i wouldn't rub the night before IF your rub has much salt in it. .itll start pulling the moisture out of the meat, what size ribs whole or short?
Short I believe is what I'll be getting. The rub I make doesnt have a lot of salt, it's mostly brown sugar and chili powder. Only reason I ever rub the night before is to speed things up with getting them on the next day. I'm not convinced it's actually better for flavor.
I'll post the results, likely just going to do them Saturday. Low and slow is the plan with a nice helping of hickory.
Having family over Saturday. Sliced up a 13# Ribeye into 1.5" steaks. I couldn't resist not eating one so I grilled one for lunch lol.
Getting trained. Hopeful I will remember pictures tomorrow. Stuffing and seasoning to be ready at 4 tomorrow morning.
