What did everyone cook today?
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Well today I made ribs, a Saint Louis and baby backs. They each got a different rub, because I wanted to try out some of the new rubs I have received over Christmas. The St. Louis rack got a combination of Butcher BBQ Grilling Addiction,Butcher BBQ Private Seasoning, and Butcher BBQ Premium Rub. The baby back ribs got rubbed with Butcher BBQ Honey Rub and Butcher BBQ Wild Cherry Rub. I cooked them with the 3-2-1 method at 225 on my Primo XL using hickory, they need more time at the end so bumped the temp up and let them go about another hour. When I wrapped them I just reseasoned and applied squeeze butter, I didnt add brown sugar or honey, as I wanted to see what the flavor of the rubs alone at the end were. In the end the 3 rub combination won the taste test for my pallet, and didn’t need any sauce. The honey and cherry was a good combo, but was maybe a little strong on the cherry flavor, so I would caution to go pretty light on it. With that said when I applied Butcher BBQ Sweet BBQ it amped up the flavor and sweetness and covered up some of the cherry flavor. With all of that said, I’ve got alot of experimenting to do, as I rarely cook ribs.
After 3 hours
Final cook
Finished product
Tex_77 those ribs look frickin awesome!! that’s the only way I cook ribs is with the 3-2-1 method they come out great every time…falling off the bone…that’s the way my family likes them
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Tex_77 Those look like store bought ribs…see? It hurts doesn’t it! Just kidding, they look awesome man!
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler. -
Joe Hell
LOL Awesome -
Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler.Tex_77 I made another pizza for the work crew. This one was a mouthful. Deep dish style in a cast iron skillet with Harissa roasted butternut and spaghetti squash with prosciutto, fennel salami and sweet onions finished with balsamic, fresh arugula and grated Parmesan.
Better Living Through BBQ!
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Tex_77 I made another pizza for the work crew. This one was a mouthful. Deep dish style in a cast iron skillet with Harissa roasted butternut and spaghetti squash with prosciutto, fennel salami and sweet onions finished with balsamic, fresh arugula and grated Parmesan.
Joe Hell that sounds like a fancy pizza!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 I threw some wagyu beef rib trimmings in the sous vide for approx 30 hours at 150 with a prime rib seasoning and finished on the pit boss as my cook time on a bone-in but came to a close. They were super tender with a great crust thanks to the sear feature on the grill.
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30# of Summer Sausage in the smoker right now. Probably have to finish in the oven, goofy Colorado weather’s going to change on me before it’s ready to come out.
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30# of Summer Sausage in the smoker right now. Probably have to finish in the oven, goofy Colorado weather’s going to change on me before it’s ready to come out.
@Fat-Bob I have some in my smoker that I made today also
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30# of Summer Sausage in the smoker right now. Probably have to finish in the oven, goofy Colorado weather’s going to change on me before it’s ready to come out.
@Fat-Bob have you ever tried finishing them in a water bath on the stove at about 175 water temp. I have done this as many others do and I have had very good results and fast finish
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Smoked BBQ snack sticks stuffed and in the fridge overnight for smoke tomorrow. Got a prime rib on the smoker right now
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I botched my first prime rib in the smoker, i was watching the damn Texans and bills game. The temp snuck up on me. -
I botched my first prime rib in the smoker, i was watching the damn Texans and bills game. The temp snuck up on me.twilliams what’d temp did it get up to? Sounds like you need wifi thermometer with temp alerts so that doesn’t happen again.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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twilliams what’d temp did it get up to? Sounds like you need wifi thermometer with temp alerts so that doesn’t happen again.
Tex_77 i had it set to shut down at 135°, i have no idea how long it was shut down until i peeked out my window to check on temp. I turned smoker back on just to read the IT temp probe reading and it was 148°. Still good, just not my medium rare liking but its the way the wife likes it
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Tex_77 i had it set to shut down at 135°, i have no idea how long it was shut down until i peeked out my window to check on temp. I turned smoker back on just to read the IT temp probe reading and it was 148°. Still good, just not my medium rare liking but its the way the wife likes it
twilliams with hangover cooking, going to 135 in my opinion is going to shoot your final temp way past medium rare. That said every grill cooks differently. Now if you want to get it spot on 135, I’d sous vide then sear and it will be perfect.
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Smoking some rib tips I’ve have had so it made me hungry so I Did a flat iron in skillet with some eggs this morning. I tenderized using salt method. And I used Walton’s steak n roast seasoning and whisky rub . Was good flavor tender for a cheaper cut of meat.
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For lunch today I made shrimp etouffee!
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Joe Hell Jonathon Darkfish89 Here are some wings I smoked on the PK360 last night. I used the used the two zone method with a couple chunks of pecan for smoke. I seasoned them with Oakridge BBQ SPOGOS and some chili lime seasoning then smoked at 225 for about an hour. Then I brushed them with Head Country BBQ sauce and finished them over direct heat. Then I pulled them off and tossed them with Kosmos Q Kicking Cajun Wing Dust. They were to die for.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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