Jak Stepan
TVWBB Pro
really liked those beef ribs a few weeks ago, so made them again. enjoy figuring new meats out on the pit.... times, techniques, seasonings (beers, knives hehe). but these were just some of my side-shows for the outlaw's short afternoon visit on Saturday (wife's family) so there was no pressure to perform. they all disappeared though.
started with a dusting of webers steak and chop mix. then to the pit, bone side up. 2 hours into the 4-hour cook I hit them with some larry's (Lawry's is too hard to say esp after a few frosties) and wrapped them in foil. a local texas mesquite lump B&B got the call for the fire today.
on long cooks (3+ hours) i make a bed of large lumps that will burn a long time with some wood chunks, i pour my lit coals over the top and add a few more black lumps and chunks of wood. then... as always... man make fire.
thanks for looking.
don't lift the lid...
started with a dusting of webers steak and chop mix. then to the pit, bone side up. 2 hours into the 4-hour cook I hit them with some larry's (Lawry's is too hard to say esp after a few frosties) and wrapped them in foil. a local texas mesquite lump B&B got the call for the fire today.
on long cooks (3+ hours) i make a bed of large lumps that will burn a long time with some wood chunks, i pour my lit coals over the top and add a few more black lumps and chunks of wood. then... as always... man make fire.
thanks for looking.
don't lift the lid...