Gary H. NJ
TVWBB Platinum Member
Epic may be an overstatement.
My wife headed down to the Smokies in NC to see her parents. She completed a quilt for her dad and wanted to bring it down.
I decided to smoke up a few things for dinner for the week. Someone on the forum did short ribs last week so I wanted to give them a try. CSRs are always easy and tasty -- that should hold me for a few days.
A really beautiful day here. Set the rubbed proteins on the WSM around 12:30PM. Basic pork rub for the country ribs, and this inspired me for the beef short ribs. I added a hearty pinch of cinnamon to it. Very tasty. Dialed in the WSM to 200 or so with some pecan wood on the RO lump and let her do her thing.
The short ribs were pretty thin -- I was concerned about them being tough. Another hour to go here. Light glaze on the pork. Smells good!
Time to get the other stuff going. Purple beans picked and plucked. The turn green when cooked.
Crashers look good. Had to use two CI skillets. Serves me right for getting the biggest Yukons I could get at the store. Taters have diced onions, homemade rub and butter on top. Simple is good.
Meat looks good. 5 plus hours should do it right? Beef and pork seem tough. ugh.
Plated with some guac and chips. The meat was tough. The short ribs tasted good (had a sample), but were very chewy. I set them, wrapped, in the oven for an hour at 300F to tenderize. Will eat those tomorrow. The pork was quite lean. Probably should have grilled it instead of smoking. But EATable. Anyone else having this problem. I keep getting loin-cut, lean with some bone, CSRs. I may have to start butchering my own. These should be from the pork butt, yes?! Harumph.
Thanks for stopping by to say hi. Enjoy the last of summer while you can!
My wife headed down to the Smokies in NC to see her parents. She completed a quilt for her dad and wanted to bring it down.
I decided to smoke up a few things for dinner for the week. Someone on the forum did short ribs last week so I wanted to give them a try. CSRs are always easy and tasty -- that should hold me for a few days.
A really beautiful day here. Set the rubbed proteins on the WSM around 12:30PM. Basic pork rub for the country ribs, and this inspired me for the beef short ribs. I added a hearty pinch of cinnamon to it. Very tasty. Dialed in the WSM to 200 or so with some pecan wood on the RO lump and let her do her thing.
The short ribs were pretty thin -- I was concerned about them being tough. Another hour to go here. Light glaze on the pork. Smells good!
Time to get the other stuff going. Purple beans picked and plucked. The turn green when cooked.
Crashers look good. Had to use two CI skillets. Serves me right for getting the biggest Yukons I could get at the store. Taters have diced onions, homemade rub and butter on top. Simple is good.
Meat looks good. 5 plus hours should do it right? Beef and pork seem tough. ugh.
Plated with some guac and chips. The meat was tough. The short ribs tasted good (had a sample), but were very chewy. I set them, wrapped, in the oven for an hour at 300F to tenderize. Will eat those tomorrow. The pork was quite lean. Probably should have grilled it instead of smoking. But EATable. Anyone else having this problem. I keep getting loin-cut, lean with some bone, CSRs. I may have to start butchering my own. These should be from the pork butt, yes?! Harumph.
Thanks for stopping by to say hi. Enjoy the last of summer while you can!
