Robert-R TVWBB Diamond Member Nov 18, 2018 #2 Cooked and thawed? Or thawed and cooked? Either way... looks good. Myself, I'd go for the chuckie.
EdP TVWBB Member Nov 18, 2018 #3 Robert-R said: Cooked and thawed? Or thawed and cooked? Either way... looks good. Myself, I'd go for the chuckie. Click to expand... Thawed in fridge for a couple days. Ran@ about 240 with post oak, added some hickory when the ribs went on. 3-2-1 for ribs with some apple juice. Dry rub on chuck until it hit 165, wrapped in foil with half a bottle of Atlantic Brewery Cadillac Mountain Stout, drank the other half.
Robert-R said: Cooked and thawed? Or thawed and cooked? Either way... looks good. Myself, I'd go for the chuckie. Click to expand... Thawed in fridge for a couple days. Ran@ about 240 with post oak, added some hickory when the ribs went on. 3-2-1 for ribs with some apple juice. Dry rub on chuck until it hit 165, wrapped in foil with half a bottle of Atlantic Brewery Cadillac Mountain Stout, drank the other half.
Dustin Dorsey TVWBB Hall of Fame Nov 19, 2018 #5 Looks great, Ed. You can't go wrong with chuck roast and ribs!
J J Thompson New member Nov 20, 2018 #6 Those ribs look competition ready! That chuck roast can barely stand it's so tender. Nice work!
Bob H. TVWBB Hall of Fame Nov 20, 2018 #7 These look better than just cleaning out the freezer to me......