Live Smoke- #Beef #Ribs Hit The Freshly Refurbished 2008 @webergrills OTG

Started by captjoe06, March 25, 2016, 03:05:06 AM

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captjoe06

4:40AM Light The Chimney with about 12 Kingsford briquettes and set up the pit for snake method smoking using mesquite chunks and cherry wood chips.
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Outside conditions 39 degrees with a light drizzle.
I'm trying a little something different as the beef ribs are so rich and I wanted to cut back on the salt so I put together a beef rub consisting of-
3 tbsp restaurant grind black pepper
1 tbsp onion powder
1 tbsp sugar
2 tsp granulated garlic
2 tsp ancho powder
1 tsp cayenne powder
At the dollar store I picked up this $1 sugar shaker to use to disperse the rub.
First a light slather of yellow mustard for the rub adhesive and then  I applied ground Himalayan salt to the ribs as if I was seasoning a steak ( a lot less salt than the 50/50 pepper salt ratio I was using before).  Once the salt was on I shook on the rub using the sugar shaker.
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5:20AM Ribs Hit The Kettle-
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6:57 Update: Temps have fluctuated from 250- 325.  I'm not sweating the temps, they'll be done when they're done.

Smokey Joe Black, Smokey Joe Lime Green, Original Kettle Premium Black,'92 Red OTS, Yellow Simpson's 22, 78 Red MBH, '80 Black MBH, '10 Brick Red Performer,'12 Grass Green Performer, '03 Blue SSP, '97 Blue SSP, 18 inch WSM

MrHoss

"Why do you have so many bbq's?"....."I just like lookin' at em' sometimes....and I have enough purses and shoes"

Saugust

Looking awesome! Beef ribs are on my list!


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Growing family = growing kettles!

captjoe06

9:40AM.  Probably the first time ever that I didn't lift the lid once start to finish.  The temps within the first hour varied from 250-325 but after exactly two adjustments she settled into a much tighter range of 270-289.
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They were fantastic but probably could have benefited for spritzing at 20 minute intervals during the final hour.  I also will absolutely use this rub again as they had a much better pepper/salt flavor.
Smokey Joe Black, Smokey Joe Lime Green, Original Kettle Premium Black,'92 Red OTS, Yellow Simpson's 22, 78 Red MBH, '80 Black MBH, '10 Brick Red Performer,'12 Grass Green Performer, '03 Blue SSP, '97 Blue SSP, 18 inch WSM

wrehfield

Win if you can, lose if you must, but always cheat.

dmbrill

Those look delicious.  I've never smoked/grilled beef ribs before.  Definitely need to give them a go at some point.

blieb

Smokers:    WSM 22" | WSM 14.5"
Performers: Plum SS  | Red Fade SS