Cpt.Carnage
Well-known member
- Joined
- Oct 19, 2010
- Messages
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- #1
Figure I'd contribute to the wealth of cooking knowledge here by adding my little specialty. I'm a dab hand at smoking things but I hadn't done beef ribs before (also known as dinosaur ribs) so I figured what the heck.
First take a bunch of spices, any old will do and throw them in a bowl. Sea salt preferred and not too spicy, also don't listen to the damn Americans with there smoking recipes calling for 3 cups of salt. Your smoking your meat not preserving it dammit.
For the mop (the stuff you baste the meat with) use a bottle of cheap beer and some of the rub along with garlic, hosin sauce (was out of worshtishire) and a little oil.
Prep the meat, removing the membrane on the back of the ribs along the bones and any overly large chunks of fat. We're talking big hunks you need some fat left over else the end product tastes like leather.
Rub your meat real good with the spices and then go out to prep the smoker.
I use a Weber smokey mountain grill for my smoking, things from 1984 and you need a tetanus shot after cooking on it but it gets the job done. Charcoal must be the non-starterfluid enriched easy light brickets, you don't want to taste that on your meat. For wood, you can get bags of chips at most hardware stores, I used a mix of cherry, apple, and hickory for this one. Light your thing up and let the temp level off at around 250 deg F.
And chuck your meat on!
At the hour and a half mark, baste your meat with the mop and add a bit more wood chips. Usually you get most of your smokey flavor from the first half of the cook.
Baste again at 3 hours... starting to get good
At 5 hours slather on the bbq sauce for the last half hour of the cook, used budwisers bbq sauce, its not to bad
Removed from the grill at the 5.5hr mark or whenever you can easily pull the bones apart.
Smoked meat has a neat red ring on the inside, and is tender as heck. These were VERY good, not my best (that'd be a pork butt i did) but really good. Enjoy!
First take a bunch of spices, any old will do and throw them in a bowl. Sea salt preferred and not too spicy, also don't listen to the damn Americans with there smoking recipes calling for 3 cups of salt. Your smoking your meat not preserving it dammit.
For the mop (the stuff you baste the meat with) use a bottle of cheap beer and some of the rub along with garlic, hosin sauce (was out of worshtishire) and a little oil.
Prep the meat, removing the membrane on the back of the ribs along the bones and any overly large chunks of fat. We're talking big hunks you need some fat left over else the end product tastes like leather.
Rub your meat real good with the spices and then go out to prep the smoker.
I use a Weber smokey mountain grill for my smoking, things from 1984 and you need a tetanus shot after cooking on it but it gets the job done. Charcoal must be the non-starterfluid enriched easy light brickets, you don't want to taste that on your meat. For wood, you can get bags of chips at most hardware stores, I used a mix of cherry, apple, and hickory for this one. Light your thing up and let the temp level off at around 250 deg F.
And chuck your meat on!
At the hour and a half mark, baste your meat with the mop and add a bit more wood chips. Usually you get most of your smokey flavor from the first half of the cook.
Baste again at 3 hours... starting to get good
At 5 hours slather on the bbq sauce for the last half hour of the cook, used budwisers bbq sauce, its not to bad
Removed from the grill at the 5.5hr mark or whenever you can easily pull the bones apart.
Smoked meat has a neat red ring on the inside, and is tender as heck. These were VERY good, not my best (that'd be a pork butt i did) but really good. Enjoy!
