3 plates of short ribs, 2 racks of baby backs & 10lbs yardbird leg quarters. oh yes and corn, all the corn. of course all the beer as well.
Going to take my first crack at smoking some beef short ribs today. They're about an inch thick. About how long should I expect for them to reach 195-200? Planning on smoking around 225.
i do 250 for 6 hours so I'm saying longer than 6 hours. i've also often wondered about the reliability of my smoker thermometer though so take what i said with a grain of salt.
before you walk away for 6 hours and come back are they a full plate or smaller cut pieces. of course the cut pieces will finish quicker. my time was referencing plates
trying my first brisket tonight going to in laws tomorrow for lunch and she's making ribs in the crock pot so I really had no choice.
I'm sure you guus can tell the difference in meat that comes in packaged and meat that is packaged on site. if the cut short ribs you are buying are packaged on site then they get the plates in, cut them and package them. ask what hours the head of the meat department works and go and talk to him, he can get you a plate. the rando working the counter will look at you dumbly though if you ask him.
Went with Rudys. I am going to order the stuff you recommended though. I was going to make a white sauce but got lazy and went to Whole Foods and picked so Salvation Sauce. You try it before?
I have. It's alright. My wife is friends with the owner's sister in law. We've got several bottles. They also make a mustard based BBQ sauce called Slap Sauce (I think).
Okay cool thanks for the heads up. I will just put on the side and let whoever wants to drizzle it on.
Dont be skeerd Here is a link i like to reference for brisket a lot http://www.thesmokerking.com/page1a.html#.Vb0Z_sso7qD He also has the butcher paper method on the site too, if you have some handy, its my preferred way
texasraider of you don't have it handy, you can pick some up at a butcher (if you have one close) or ive had luck at my local supermarket. And if you can't get it, no worries. Briskets are scary mostly bc we make them scary. You won't make a Franklin brisket right out the gate, but that's not the worst thing in the world. a.tramp really helped me out with my first brisket as well
I was probably drunk when I gave you the advice but super excited to hear it worked out well for you!
where in the damn hell is the birthday corn instuction manual? billdozer get that shit on OP when possible.
Welp. Gotta post the good and the bad. These were very ok. Won't be buying cheap, cut short ribs again. Live and learn.
Totes holding the pan by his fingertips to accentuate the biceps. Classic bro move. Probably did 50 push-ups first too,