Ribs, PSB, and Beans...Just Another Sunday (w/ pr0n)

Forgive me father for I have sinned. It had been 3 weeks since my last TD entry....

The beginning only has a little bit to do with the entry, but I'm gonna go through the whole cook anyway. Fired up Earl this morning for a nice day long cook. A naked Jimmy Dean fatty rubbed with Plowboys Yardbird, some full spares (minus the breast bone) rubbed with the same. I didn't get any pre-cooked shots, or even a finished shot of the fatty, but this is what I got.

I wrapped the ribs in foil after about 2.25 hours @ 275F with brown shugar, Oakridge HDD, and Parkay. After about 1.5 hours wrapped, I glazed with Blues Hog thinned with a bit of apple juice. Glazed twice with them on the heat for another 45 min or so.

Here is the end result. This was my first time using Blues Hog and it was WAY sweeter than I was expecting but it complimented the ribs nicely, but definitely too sweet to use it everytime.



Served with edamame dusted with sea salt and fresh ground pepper.



So that was lunch. Around 10am, I put on a 3 lb brisket point. The grocery store was out of chuck roast for my PSB, so I used a point instead. Dusted it with Plowboys Bovine Bold and smoked it on Earl with the standard PSB veggies/stout.

While that was getting happy, so was I.



Once the PSB was closing in on getting ready, I worked on the beans.

The players:



That's the leftover fatty from breakfast and a pepper I threw on the grate for a bit.

Chopped it all up and threw it in a pan.





Getting close!



Plated!



The PSB was a hit once again and so were the beans...I had to go back for seconds of each and dumped them on top of each other! Nice mix!

Harbormaster said:

Looks pretty good Peeps!

Question for ya, how did the point work as a substitute for the chuck roast? Longer to cook? Shorter?

And the edamame, do you eat the pods too? What's the flavor like?

Click to expand...

I think the point took longer, but the flavor was as good or better than chuck.

You don't eat the edamame pods, but pop the beans out with your teeth and mouth and eat them, to any seasoning on the outside gets picked up in the process...

Thanks, everyone!

Mmmm...lunch today will be a bowl of PSB, topped with beans and a slice of provolone :wink:

The biggest difference from using the brisket point vs a chuck roast was the length of the strands of meat. It probably wouldn't have been a bad idea to slice the brisket across the grain sometime prior to pulling.

The beans were quite tasty! Here is a closer shot in the pit.

Just look at the pig honey! :wink: