Great question. I like to add a little bit of cayenne to give my buffalo sauce a kick. Don’t forget to post pics!
I've had a 7 pound butt defrosting in my fridge for 4 days and apparently that's not enough time as its still at least partially frozen. I'm smoking it anyway as it's already seasoned and ready to go, but how much time should I give it in the future? I figured 4 days for 7 pounds was extremely conservative.
Unfortunately it was already seasoned and ready to throw on the grill. It was defrosted on the outside, frozen on the inside. Didn't realize until I stuck my probe in.
Right on. First time doing beef ribs myself so I was just surprised to see it recede as quickly as it did.
Smoked some thighs, legs, grilled corn on the cob, pasta salad, and pintos. Didn't take a pic because the 17 month old was ready to eat but it ended up being a delicious, simple meal
Very happy with my first result. Probably left them on for about half an hour too long, but they can’t all be perfect.
Found that the prob test is the best method to see if they are done. Meat thermometer should slide in like butter all over.
This was my issue. The rib that you see still on the bone took longer than the other portions and since that was the prime cut, I waited until it was buttery to pull, so the other end got a bit done.
Beef back ribs always feel like they're not worth the effort when you start to prep them. Then you eat one. Such a concentrated, fatty beef flavor. 3.5 hours at 325* They work for the wife and I, but I'd never try to cook some for a group. Ran some salmon for lunches while the ribs were resting.
Where do you guys find your Dino bone beef ribs? The grocery stores here just have beef baby backs. Do I need to call a butcher and specifically request them? Are they the beef equivalent of spare ribs?
If any of your stores sell the thin sliced short ribs, they will have plates in the back. Just go to the counter and request a plate of ribs.
Looks great. May have missed, what did you rub with? Also, oak chunks for the smoke? May try beef ribs or a tri tip this weekend.
Sorry, meant to add more to it. Yes, my buddy is opening a bbq spot, I’ll follow up in the upcoming months.
gRub. We are on an island so he is going the “tropical” theme route. He is also Asian, so there might be some fusion dishes.
Is it just me or do bbq places in general come up with the lamest names in the food industry? I have seen some really names. It is like if you asked a 5 year old what they would want to name a bbq joint. 941Gator this is not directed at your buddy’s joint, it just got me thinking.
For sure but the cheesy branding works. I don’t hate gRub though. Not sure your average tourist will connect Rub with BBQ or even get the play on letters/words here but whatever.