Daughter's 2nd birthday

[Mike Cout]

So, we threw a party for my daughter's second birthday. Decided on brisket and my first attempt at some beef ribs. Turned out well in my opinion. After tasting the ribs, seemed a bit redundant. Almost like brisket with a handle.

 

[Mark Barton]

Wow. All that looks so good. Nice work on the brisket and ribs!

 

[ChuckO]

That's some great cooks. Happy belated birthday to your daughter

 

[JRAiona]

Awesome job. Love the smoke ring on your brisket.

 

[Rich Dahl]

Very nice cook and Happy Birthday to the little one.

 

[Tony R]

Nicely done. Those ribs look delicious

 

[Jason Paul]

That's too much meat for a two-year-old.

Seriously though - looks great!

Jason

 

[Bill French]

That brisket bark looks great. What kind of rub did you use?

 

[Mike Cout]

Meathead's Big Bad Beef Rub from over at amazingribs. Use it for pretty much all of my beef.

 

[Bill French]

Meathead's Big Bad Beef Rub from over at amazingribs. Use it for pretty much all of my beef.

Nice, thanks.

 

[Brian Johnson]

So, we threw a party for my daughter's second birthday. Decided on brisket and my first attempt at some beef ribs. Turned out well in my opinion. After tasting the ribs, seemed a bit redundant. Almost like brisket with a handle.

Brisket with a handle... I like that! Looks really good. I have yet to attempt brisket for a crowd, hopefully it turns out as good as yours looks!

 

[Mike Cout]

I have yet to attempt brisket for a crowd, hopefully it turns out as good as yours looks!

I think that brisket was the first thing I tried for a crowd. It was when I was first getting started with my WSM, so I think expectations were fairly low. I think I've done over 20 now for crowds, and they've been holding pretty stable in quality.

 

[JRAiona]

Awesome job on the ribs and that bark looks killer.

 

[Brian Johnson]

I think the first thing I did for a crowd with my WSM was either (pork) ribs or a pulled pork. I can't remember. I suspect the expectation bar is pretty high for anyone that would be in the crowd I'd be cooking for. Which is why I tend to stick with ribs! One day I'll venture outside of my little box, maybe. My problem with the thought of brisket is its cost... It's not a cheap cut to practice with!

 

[Mike Cout]

That's true. I've used packers that I have paid anywhere from $25-75 for. When I have that much money on it, I treat it the same as anything else. I'm attentive, but at the same time, it's doing its own thing. Unless you make serious mistakes, an imperfect brisket is still damn tasty.

 

[Enrico Brandizzi]

Those beef ribs look delicious.
I don't agree with you about "same taste". To me plate beef ribs are more flavourful than brisket.

 

[Barb D]

That is some awesome meat outstanding job. A big Happy Birthday to the little one.