Got some relatively cheap beef spare rib pieces last night.
Dry brined with Q-Salt and Spogos with a little woostie binder, then heavily dusted with Carne Crosta.
Oak/Cherry chunks over Masterbuilt lump (good stuff for cheap on Amazon) in the Weber 22" with SNS running about 250F for 3.5 hours. Water reservoir full. Good clean, heavy smoke.
Panned and foiled in a splash of beer with a little Stubbs sweet heat and a sprinkle of Oakridge Santa Maria.
I let em ride for a couple hours at about 180-200 IT as the fire slowly died down, then transfered the pan to the oven on 170F....then fell asleep. Alarm didn't wake me up so they rode at 170 for another few hours!
They completely melted and turned out amazing! Super tender and moist, bright red smoke color throughout and rich beefy flavor. Beef bacon, if that were a thing. Better than brisket in my opinion.
No finished pics, this pic is shortly before I wrapped.
Sometimes those cooks with very little planning and minimal fuss turn out great.
Thanks for looking!
Dry brined with Q-Salt and Spogos with a little woostie binder, then heavily dusted with Carne Crosta.
Oak/Cherry chunks over Masterbuilt lump (good stuff for cheap on Amazon) in the Weber 22" with SNS running about 250F for 3.5 hours. Water reservoir full. Good clean, heavy smoke.
Panned and foiled in a splash of beer with a little Stubbs sweet heat and a sprinkle of Oakridge Santa Maria.
I let em ride for a couple hours at about 180-200 IT as the fire slowly died down, then transfered the pan to the oven on 170F....then fell asleep. Alarm didn't wake me up so they rode at 170 for another few hours!
They completely melted and turned out amazing! Super tender and moist, bright red smoke color throughout and rich beefy flavor. Beef bacon, if that were a thing. Better than brisket in my opinion.
No finished pics, this pic is shortly before I wrapped.
Sometimes those cooks with very little planning and minimal fuss turn out great.
Thanks for looking!
