mooncusser2k
Well-known member
Good idea, I hadn't thought of asking to check stock.
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Well...two schools of thought. Low and Slow @ 225 to 190 (spritzing once an hour once the bark forms). Wrap in peach paper to about 203. Rest in cooler about an hour. My other option is 275 and then do basically the same thing. When I did the 4 bone chuck rib plate I did the low and slow and loved it because there is always smoke. I don't get much smoke at 275. I'm leaning towards going around 235 for fun. Wrap at 190. Last time I did the 4 bone it took like 12 hours! Hopefully this speeds it up an hour or so.Waiting to learn the path from you...
Well...two schools of thought. Low and Slow @ 225 to 190 (spritzing once an hour once the bark forms). Wrap in peach paper to about 203. Rest in cooler about an hour. My other option is 275 and then do basically the same thing. When I did the 4 bone chuck rib plate I did the low and slow and loved it because there is always smoke. I don't get much smoke at 275. I'm leaning towards going around 235 for fun. Wrap at 190. Last time I did the 4 bone it took like 12 hours! Hopefully this speeds it up an hour or so.
I have already trimmed the plate and salted it. It's in the fridge unwrapped. I do that when I cook steak. The salt brings out the moisture in the meat but then it gets reabsorbed into the meat. So it brings a lot of flavor. I will rub with Louisiana Hot Sauce (Aaron Franklin does that). I did that with the tri-tip and loved the little tang it gives it. I will use Meathead's beef rub that I made using his recipe. And then a little Schwartz's Steak & Beef Spice (The original Montreal Seasoning in Canada). The last rub is all texture which I like to add.
I'm starting as soon as I get up in the morning.
Maybe I'll add a bit of Mesquite to the Hickory. Are you going for this today?
They're on. Been on since 8:00.Are you cooking them today?
OMG looks great, please let us know the results.Lookin good.
I started prep. Going with "both" individual and slab. Tip/common sense: trim the silverskin cap while as a slab. (nicked my finger today). Boy, these ribs are HUGE! A lucky neighbor is going to get a treat. (I've been giving a little BBQ to neighbors lately. Who says you can't buy friends? )
After seeing the marbling and interstitual silverskin, I'm going to ensure the temperature and time it takes to get View attachment 4437View attachment 4438View attachment 4439View attachment 4440View attachment 4441View attachment 4442rendered.
I ended up using some smoked kosher salt I made a couple months ago for the dry brine. Still considering the rub. I'll probably come up with my own mix, less the salt, since the dry brine should be enough.
My cryovac had 4 slabs/22lbs. I am cooking 2 of them. The other 2, I was able to squeeze into a full width Foodsaver tube bag to freeze for another time. But it was a press fit. I double seal.
Exciting! I am really curious about the cut ribs. Pics are great. That may be the way to go. I'm 5 hours in now. It's looking great. I did use a mixture of 80% hickory and 20% mesquite.OMG looks great, please let us know the results.
Exciting! I am really curious about the cut ribs. Pics are great. That may be the way to go. I'm 5 hours in now. It's looking great. I did use a mixture of 80% hickory and 20% mesquite.
I treat my neighbors to food also. Can't possibly eat the amount of food I cook.
Of the four plates, only one got into the vacuumed sealed bags. I used the large ones, and even made my own. I got 3 in, and 2 poked through. It was a workout getting them in only to waste about 6 bags and exhaust myself. Did the best I could wrapping them and freezing the other 3.
Wine looks nice. Are you drinking already?
7 hours in...168FExciting! I am really curious about the cut ribs. Pics are great. That may be the way to go. I'm 5 hours in now. It's looking great. I did use a mixture of 80% hickory and 20% mesquite.
I treat my neighbors to food also. Can't possibly eat the amount of food I cook.
Of the four plates, only one got into the vacuumed sealed bags. I used the large ones, and even made my own. I got 3 in, and 2 poked through. It was a workout getting them in only to waste about 6 bags and exhaust myself. Did the best I could wrapping them and freezing the other 3.
Wine looks nice. Are you drinking already?