I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right. :-)
I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.
Full results not in yet but my son and I think its the best sausage we have ever had.
No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.
Beef ribs turned out pretty good. Next time I'll cook them a little longer to render out some more of the fat. Still pretty delicious for my first go at them.
Originally Posted by MTG#10:
Beef ribs turned out pretty good. Next time I'll cook them a little longer to render out some more of the fat. Still pretty delicious for my first go at them.
Those look pretty good. You touched on why I think most people don't do them - they can be pretty greasy. [Reply]
Originally Posted by MTG#10:
You ever smoked any? If so how'd they turn out?
About the only ribs I do any more are baby backs. They cook quicker, cook more evenly, and are not too much food that my wife and I can handle. Big racks of full sized ribs are usually chewy and fatty, even after trimming them. And you have to eat them when they're fresh, they don't do well after being refrigerated.
The beef ribs take a long time to cook. I'd rather do a brisket if spending that much time. But to each his own. [Reply]
Originally Posted by gblowfish:
About the only ribs I do any more are baby backs. They cook quicker, cook more evenly, and are not too much food that my wife and I can handle. Big racks of full sized ribs are usually chewy and fatty, even after trimming them. And you have to eat them when they're fresh, they don't do well after being refrigerated.
The beef ribs take a long time to cook. I'd rather do a brisket if spending that much time. But to each his own.
I did some chili this weekend in the slow cooker. Used a pound each of BBQ pork butt and brisket that I chopped up pretty finely. That ended up being one of the best chilis I've made ever. [Reply]
The beef ribs take a long time to cook. I'd rather do a brisket if spending that much time. But to each his own.
Mine were on for 6 hours and are nearly fall-off-the-bone. Probably could have used a couple more but 8 hours isnt even that long. Nowhere near as long as a brisket. [Reply]
Originally Posted by MTG#10:
Beef ribs turned out pretty good. Next time I'll cook them a little longer to render out some more of the fat. Still pretty delicious for my first go at them.
I'd don't know is you want to mess with anything, those look darn tasty.. [Reply]
Originally Posted by GloryDayz:
And yeah, beef ribs are freaking great! If one rib isn't enough, two's more than enough (and you can skip all the sides!).
I had never even tried them before making them today. They are very tasty, a little fattier than I'd like but that was probably my fault. Will definitely make them again. [Reply]
Wanting to see if anybody has tried Joe's method when it comes to flat brisket. I am currently 0-1 when it comes to flat brisket. For all you clever guys it wasn't when my apartment caught fire. Also, what are some good store bought rubs? I bought this after reading some reviews and doing research. I heard Head Country was really good as well.
Originally Posted by Inmem58:
Wanting to see if anybody has tried Joe's method when it comes to flat brisket. I am currently 0-1 when it comes to flat brisket. For all you clever guys it wasn't when my apartment caught fire. Also, what are some good store bought rubs? I bought this after reading some reviews and doing research. I heard Head Country was really good as well.
I always foil mine after like 4 hours and run it up to 190-200 and pull it. I haven't had good luck with bringing it to 180 and slice it.
I've also had better luck going to a butcher than a grocery store. I have no idea what the difference is or how to get it otherwise so I just bend over and pay up. It's worth the money. [Reply]
