Some Sad Looking Beef Ribs

[MacEggs]

I picked these up a month ago and tossed them in the freezer.
Not the meatiest ribs, that's for sure. They were $3/lb, and this pack was just more than 4 lbs.




Each rack got a generous slathering of Lea & Perrins.
One rack got some Montreal steak spice, and the other got another 2012 spice edition.



I set up the charcoal in the fuse / snake method. Counterclockwise, of course.  It's beef, right?!
I used up all of the apple wood from 2010 for this cook ... Finally, I can start using 2011 wood. 



I lit 20 briquettes. Then dumped them on to start the fuse.



I like to pre-heat for about 10 minutes with the intakes fully open. Then put the meat on.


After the meat goes on, I keep the intake fully open for about 15 minutes.
I then turn them down to this level, and walk away. Sort of like, "Set it 'n' forget it."
I like the results that I get from doing this. I have fiddled with temps over the years.
Now, it's just .... ef-it! I can get good results without messing with it too much.




This gave me time to work on my "Scorched Earth" project. 






I normally don't peek. Here they are after 3 hours.


Ready to come off after nearly 5 hours.


Some basmatti rice and steamed / boiled kale ... healthy eating, eh?!!! 



A bowl of bones for the neighbor. He's got a couple three dogs.


Thanks for looking. Hope everyone is enjoying their weekend. 

[1buckie]

"Counterclockwise, of course.    It's beef, right?!"

  If you say this ^^^^ then do this  vvvvvvvvv......I get confused....

I lit 20 briquettes. Then dumped them on to start the fuse.

But when they turn out like this, I don't care about all that other stuff !!!




Good Show Mark !!

Not as sad as you might have thought?



PS: Beef, clockwise...Pork, counter....

[Jeff]

So did you think they turned out ok?  They looked pretty good.  That seemed like a lot of wood to put in.  I know you can use too much hickory, but I can say Ive never used too much apple to this point.  Did it have an overly smokey taste? 
Also, I was looking for "finished" pics of your yard too since you had 5 hours time to work on it!  LOL

[timleo]

Do you notice any off-flavoring from leaving the bark on the branches?  I was taught to always remove the bark and only use heartwood for smoke wood

[MacEggs]

1buckie:  Holy sh!t, Ken! I can't believe I typed that.  Of course, I meant to say clockwise.  Thanks for that! 
It was just the 2 of us, so we still had a decent feed, considering it was mostly bone. 

Jeff:  Thanks, dude! Normally I go with fist sized pieces ... 4-5 at most. These were much smaller. Wanted to use them up.
I found that it was not overly smoked. No after pics of the yard. Overseeded, some fertilizer, then the sprinkler. 

timleo: I have never had any issues with using bark. Also, wood from branches should not be a problem.
I use wood from the entire tree .... except for the real thin stuff, twigs, etc. 

[HankB]

Not the meatiest ribs, that's for sure.

Same issue here. I made some a couple days ago and I don't think they had as much meat as yours. I like how they taste, but when I factor the waste into the price, the meat must be pretty expensive. Looks like yours came out good as well.