Yesterday I hit up one of our small local meat markets, Southern Alabama Custom Meats.
I'd called looking for IMPS #130 Beef chuck, short ribs, and he had them.
I went in and he had two individually wrapped racks frozen, I asked him if he had any more not frozen and still cryo vac'd.
He did, a four pack, I originally only wanted three but he knocked a dollar off per pound if I took all four... SOLD!
I also picked up a nice rabbit, yeah just one, just my younger son and I will eat it.
Probably cook it up for Sunday dinner, smoked, herb stuffed and bacon wrapped.
(https://i.imgur.com/A6qnKjF.jpg)
Anyways, lets get this cook rolling.
Menu
Hickory Smoked Beef Ribs, basted with a sauce of Black Bean, Lime and Garlic
Grilled Maple Sweet Potatoes
Southwestern Avocado Salad
The Ribs
Four racks of IMPS #130 rubbed with SPOG, paprika and Cajun spice
Wrapped in the fridge overnight, then taken out and allowed to come to room temp
Smoker set to run between 275°-300° with hickory for smoke and a water pan
Plan is to cook these with no crutch/braise and baste a few times towards the end
(https://i.imgur.com/nmEi0Ib.jpg)
(https://i.imgur.com/z0GvhjM.jpg)
(https://i.imgur.com/Gol6Nia.jpg)
More to Come as the Cook Progresses
Southwestern Avocado Salad
The ingredients remain pretty much the same as always, but no two batches are ever the same.
(https://i.imgur.com/FLKQWkr.jpg)
(https://i.imgur.com/nIik5UO.jpg)
Grilled Maple Sweet Potatoes
Coming Soon
Can't wait for the money shot!
I love me some good beef ribs.
Yes'sir, cooking along at 280° right, 3 hours in and just got to first baste with my dinner date
Smoke Vault is a Smokin
(https://i.imgur.com/Y9B5Nf7.jpg)
And the ribs are looking so fine
(https://i.imgur.com/Hf2CKUP.jpg)
Man those look good.
John you are to young for using the word bodacious, but those ribs do look bodacious. wow! Dominick
Quote from: Dominick on June 30, 2018, 08:49:31 PM
John you are to young for using the word bodacious, but those ribs do look bodacious. wow! Dominick
I'm not exactly all that young ::)
But I'll tell ya something, these ribs are golden.
Quote from: ChileRelleno on June 30, 2018, 10:44:37 PM
Quote from: Dominick on June 30, 2018, 08:49:31 PM
John you are to young for using the word bodacious, but those ribs do look bodacious. wow! Dominick
I'm not exactly all that young ::)
But I'll tell ya something, these ribs are golden.
Well young man... any suggestions for preparing this golden bodacious beef ribs recipe in the Weber charcoal bbq?
You've inspired me yet again!
Grilled Maple Sweet Potatoes
Chop sweet potatoes into wedges, place on grilling tray, brush with butter and spice with cayenne or Cajun seasoning
Place on grill over med high-high heat and grill till just tender
Brush with Maple glaze and finish
1/4C Maple syrup
1/8C brown sugar
2T butter
1t cinnamon
heat in microwave and mix thoroughly
(https://i.imgur.com/m9AgdKQ.jpg)
(https://i.imgur.com/NwxnyZU.jpg)
(https://i.imgur.com/T8wzGHo.jpg)
(https://i.imgur.com/DCzFfVh.jpg)
(https://i.imgur.com/4n69LLP.jpg)
The Finale
(https://i.imgur.com/xaQwbnE.jpg)
Quote from: swill88 on June 30, 2018, 10:51:46 PM
Well young man... any suggestions for preparing this golden bodacious beef ribs recipe in the Weber charcoal bbq?
You've inspired me yet again!
What kind of Weber charcoal grill, Kettle, Summit, Smokey Mtn or Ranch?
Plate or Chuck short ribs, rubbed with your favorite spices.
Indirect heat via baskets or minion method, average 275°-300° temp, oak, hickory or mesquite for smoke.
5-8 hour cook time depending on thickness, fat content and etc.
Aiming for an IT of 190°-205° or they probe butter tender, whichever comes first.
Quote from: ChileRelleno on June 30, 2018, 11:31:01 PM
Quote from: swill88 on June 30, 2018, 10:51:46 PM
Well young man... any suggestions for preparing this golden bodacious beef ribs recipe in the Weber charcoal bbq?
You've inspired me yet again!
What kind of Weber charcoal grill, Kettle, Summit, Smokey Mtn or Ranch?
Plate or Chuck short ribs, rubbed with your favorite spices.
Indirect heat via baskets or minion method, average 275°-300° temp, oak, hickory or mesquite for smoke.
5-8 hour cook time depending on thickness, fat content and etc.
Aiming for an IT of 190°-205° or they probe butter tender, whichever comes first.
It's a kettle. I'll follow your lead with lower temp, indirect heat, hardwood smoke and slooow cooking. A little rusty but I'll do my best on the 4th. Might have to try a test run tomorrow. ;D
Off to Brentwood Fine Meats in the morning. Thanks again.
Steve
How old do you guys think I am?
(https://i.imgur.com/WGxojuJ.jpg)
If I was going off the meat smile I would say about 17.........
32?
39 ;D
Dang, I'd love to see my thirties again.
I'll turn 50 this August. :o
Old enough to make some bodacious short ribs ;) Finger lickin Gooooood!
Joe
Quote from: ChileRelleno on July 01, 2018, 02:10:20 AM
Dang, I'd love to see my thirties again.
I'll turn 50 this August. :o
Okay babyface. Somebody has got to say it. Must be the clean living.
I think it's those darn peppers!
I'd love to be turning 50 again... with a plate of those ribs!
Y'all are a hoot.
Mmmmm... Lunch was good!
(https://i.imgur.com/DbtKENC.jpg)
Quote from: ChileRelleno on July 01, 2018, 12:24:21 AM
How old do you guys think I am?
(https://i.imgur.com/WGxojuJ.jpg)
photo of the month!
I would have guessed late 40's early 50's do to the age of your kids and the Koolness Factor you have...Most youngsters aint that cool yet ;D
BT
What is it with bald guys and beards? I don't get this attempted compensation!
Quote from: MarkT on July 02, 2018, 03:45:28 AM
What is it with bald guys and beards? I don't get this attempted compensation!
Mark, I have niether??? But I do have attitude ;D
True dat dude!
I'm not bald, I keep it trimmed short due to the heat down here.
The beard don't bother me the way the head does.
Been wearing some form of beard for 30 years.
I was gonna say older than dirt, but I turned 53 last month. ::)
You got me on that.