Title says it all.
Set the kettle up with an 2-2-1 ring of fire going across half the kettle w/ red oak chunks. Went inside and pulled out some Dino Bones and rubbed them with olive oil, salt, pepper, garlic
(http://i.imgur.com/WuV5Psf.jpg)
Temps came up to 300 on the kettle and threw the bones on. Went nekkid the entire cook.
(http://i.imgur.com/K6Ex9F6.jpg)
I don't know how long they were on because I took an untimed nap. But these are fresh off the kettle right before i wrapped them to rest. Pulled them off the smoker when probe tender.
(http://i.imgur.com/EW54hhf.jpg)
(http://i.imgur.com/3DVJEKn.jpg)
After resting for an hour and a half, Fred Flinstone EAT YOUR HEART OUT!
(http://i.imgur.com/C3I0kth.jpg)
(http://i.imgur.com/tzZ1Gys.jpg)
Kept it simple and so easy a cave man can do it.
Those look awesome!! Well done!!
Dammit man, now I'm going to have to make beef ribs again!! Fine looking cook,
I just caught myself doing the Tim Alan grunt :)
Those beef ribs look great! Very meaty too!
"my kettle is more powerful it will do almost anything."
I hate beef ribs and even I think they look good. I like caveman stuff.
Yabadabadoo! :o
Me caveman me like!
Quote from: bob hope on August 17, 2013, 05:18:10 PM
Dammit man, now I'm going to have to make beef ribs again!! Fine looking cook,
I just caught myself doing the Tim Alan grunt :)
I'm sure you won't mind cooking beef ribs again! :p
And yeah each time I opened the lid I did the Tim Alan inquisitive caveman grunt. My roommate got a kick out of it.
Quote from: Chasing_smoke on August 17, 2013, 06:30:20 PM
Those beef ribs look great! Very meaty too!
"my kettle is more powerful it will do almost anything."
They were very meaty. I needed to trim one of the ribs up a little bit more as the fat didn't render out completely on it. But it was still damn tasty!
Quote from: Aawa on August 18, 2013, 04:55:16 AM
Quote from: Chasing_smoke on August 17, 2013, 06:30:20 PM
Those beef ribs look great! Very meaty too!
Great looking
"my kettle is more powerful it will do almost anything."
They were very meaty. I needed to trim one of the ribs up a little bit more as the fat didn't render out completely on it. But it was still damn tasty!
Excellent job. i wish I could find ribs like that..............Mmmmmmmmmmmm get in my belly
Those look good! :o
This may be a dumb question....What cut is that called? I have never seen them so meaty. They are beautiful.
Those look great.
Quote from: Kilted_Griller on August 18, 2013, 11:43:24 AM
This may be a dumb question....What cut is that called? I have never seen them so meaty. They are beautiful.
They are beef short ribs. I asked the guy at the meat counter at the grocery store if they had any whole racks of short ribs before they cut them up. He came back with a cryovac pack which had 2 racks (4 bones each). He asked if i wanted 1 or 2, I told him to just give me the cryopac and he slapped the price on it.
Can you explain the 2-2-1 ring of fire. Thanks
I like to smoke hot and fast. So instead of just doing the 2 coal with 1 coal ring, I do a layer of 2 coals, then another layer of 2 coals on top of that, then a layer of 1 coal. It allows me to cook at 300+ with my vents wide open
Quote from: Danny C on August 18, 2013, 02:38:04 PM
Can you explain the 2-2-1 ring of fire. Thanks
Quote from: Aawa on August 18, 2013, 04:09:37 PM
I like to smoke hot and fast. So instead of just doing the 2 coal with 1 coal ring, I do a layer of 2 coals, then another layer of 2 coals on top of that, then a layer of 1 coal. It allows me to cook at 300+ with my vents wide open
Danny, this link shows a setup for 2+1 + some chips of lump.......
http://weberkettleclub.com/forums/food-pr0n/bob's-beef-o-rama/msg20382/#msg20382
........it will burn at a lower heat than Aawa's as there's less fuel available as the burn moves around the ring.....
Doing 2+2+1 is the perfect way to ramp up the heat another 35~60 degrees, with minimal fiddling with the vents.....just right for the hot & fast area..........
Great RIBS, If I forgot to say so !!!!!
Quote from: Aawa on August 18, 2013, 12:50:09 PM
Quote from: Kilted_Griller on August 18, 2013, 11:43:24 AM
This may be a dumb question....What cut is that called? I have never seen them so meaty. They are beautiful.
They are beef short ribs. I asked the guy at the meat counter at the grocery store if they had any whole racks of short ribs before they cut them up. He came back with a cryovac pack which had 2 racks (4 bones each). He asked if i wanted 1 or 2, I told him to just give me the cryopac and he slapped the price on it.
Thanks, Aawa!! Th XC and I are going to hunt these down!!!
Quote from: Kilted_Griller on August 18, 2013, 05:42:00 PM
Quote from: Aawa on August 18, 2013, 12:50:09 PM
Quote from: Kilted_Griller on August 18, 2013, 11:43:24 AM
This may be a dumb question....What cut is that called? I have never seen them so meaty. They are beautiful.
They are beef short ribs. I asked the guy at the meat counter at the grocery store if they had any whole racks of short ribs before they cut them up. He came back with a cryovac pack which had 2 racks (4 bones each). He asked if i wanted 1 or 2, I told him to just give me the cryopac and he slapped the price on it.
Thanks, Aawa!! Th XC and I are going to hunt these down!!!
That's what I'll do also.....before they cut them into tiny 4~5" long single pieces, with no fat on the outside......
Sometimes it's called 'short plate' & if you're lucky or have a friendly butcher, they may even drop the per pound, as it is less work.....
Damn, now I gotta go get some ribs. Those look delicious.