- Joined
- Apr 21, 2006
- Location
- Lake Ponderosa-Montezuma, IA
Ever smoked/grilled beef ribs. I gave the $20 @ $6.99lb beef ribs a hearty dose of HART-BURN Competition BBQ Rub and let it sit on the counter to set the pelican so the smoke would stick to it.
Next set up the performer for two zone smoking, used some cherry chunks for smoke, ran at low 300*.
3 hrs in and the bark is getting nice looking.
After 4 or 5 hrs cook (Gimlets involved) time for the Chub foil boat VS full covered wrap. Pick your medicine, hard tasty bark or soft girlie bark.
In the meantime I knocked out a batch of Alfredo pasta for beef and noodles.
Ran temp clear to 207 before butter sticking happened, closed off the vents on the Performer and let the fire die and become my Cambro for the next hour!
Tore into shreds, eating the crunchy bark, because I could.
Threw it into the pot.
Added 4cups beef broth and 2 cups water and the pasta.
Let it cook til the pasta was tender and bowled it up with a nice glass of box Burgandy.
Mrs. Ed was pleased.
Ed
Next set up the performer for two zone smoking, used some cherry chunks for smoke, ran at low 300*.
3 hrs in and the bark is getting nice looking.
After 4 or 5 hrs cook (Gimlets involved) time for the Chub foil boat VS full covered wrap. Pick your medicine, hard tasty bark or soft girlie bark.
In the meantime I knocked out a batch of Alfredo pasta for beef and noodles.
Ran temp clear to 207 before butter sticking happened, closed off the vents on the Performer and let the fire die and become my Cambro for the next hour!
Tore into shreds, eating the crunchy bark, because I could.
Threw it into the pot.
Added 4cups beef broth and 2 cups water and the pasta.
Let it cook til the pasta was tender and bowled it up with a nice glass of box Burgandy.
Mrs. Ed was pleased.
Ed
