First Ever Cook: Spares, Beef Ribs, Chuckie, Sausage
- Thread starter Mehran M
- Start date
smoked w/ oak and pecan. sausage was 3 different types (deer, beef/pork garlic, and beef/pork jalapeno) all from B & W Meat Co in Houston.
all in all, it was a tremendous success for a first smoke, as everyone loved it. i had store bought sauce on the table (sweet baby rays original and salt lick original). the spares came out great, but in my opinion, probably a bit too fall off the bone tender (did 3-2-1). i think next time i'll do a 3-1-1 and see how that turns out. my faves were the beef ribs - not that much meat on them, but i loved the flavor and texture, and the chuck and sausages were amazing. the deer sausage may have been the best i've ever had.
all in all, it was a tremendous success for a first smoke, as everyone loved it. i had store bought sauce on the table (sweet baby rays original and salt lick original). the spares came out great, but in my opinion, probably a bit too fall off the bone tender (did 3-2-1). i think next time i'll do a 3-1-1 and see how that turns out. my faves were the beef ribs - not that much meat on them, but i loved the flavor and texture, and the chuck and sausages were amazing. the deer sausage may have been the best i've ever had.
Wolgast
TVWBB Olympian
Welcome Mehran!
Great pics/food. I never foil my ribs and i love the texture/bark on them. Try 1 run without foil and then decide if you will go 3-1-1 in the future. 4-5h @ 250-275 will make some great ribs,thin ribs will be overdone @ the 6h mark foil or not.(depending on temp ofc)
I tryed all different techniques to determine when the ribs are done,but now i stick my meat probe between the bones and check for the right resistance.(have the mav Et-73) And my smoke probe always goes in the wsm and finaly i found a use for the food probe when doing ribs.
What a great way to start off your TVWBB membership!
Great pics/food. I never foil my ribs and i love the texture/bark on them. Try 1 run without foil and then decide if you will go 3-1-1 in the future. 4-5h @ 250-275 will make some great ribs,thin ribs will be overdone @ the 6h mark foil or not.(depending on temp ofc)
I tryed all different techniques to determine when the ribs are done,but now i stick my meat probe between the bones and check for the right resistance.(have the mav Et-73) And my smoke probe always goes in the wsm and finaly i found a use for the food probe when doing ribs.
What a great way to start off your TVWBB membership!
Andy Wasserman
TVWBB Fan
Congrats on what looks like a great first cook! Hope to see more in the future.
MKEvenson
TVWBB Wizard
Mehran, welocome to the world of smokers, grills and all sorts of good folk. Man, I never have seen a WSM that can transform one cut of meat into another. In fact unless my eyes deceive yours changed beef to pork, roast to ribs. Wow! How did you do that? I bet you could sell that method for millions!!!!!!!!
The grub looks great. Keep up the good work and
Happy Smokin'
Mark
The grub looks great. Keep up the good work and
Happy Smokin'
Mark
Gerry Speirs
TVWBB Member
Looks great and if you dont mind, can you explain the 3-1-1 and 3-2-1
Thanks!!
Thanks!!
Mike Hartwell
TVWBB Pro
Mehran, thanks for the post.
I am so glad you decided to share.
You may be a 'new' member, but you are obviously not a rookie.
Please keep on posting.
I am so glad you decided to share.
You may be a 'new' member, but you are obviously not a rookie.
Please keep on posting.
Wolgast
TVWBB Olympian
3 hours in the smoker...2 hours in foil(on the smoker)...1 hour on the smoker to firm the bark.
The Normal 3-2-1.
You could add apple juice in the foil wrap.
3-1-1 follows the same idea.
I dont foil and make great ribs under the 6h mark,,Butt the BB/spares i get her is maby a bit thiner then what you can get overseas.
The Normal 3-2-1.
You could add apple juice in the foil wrap.
3-1-1 follows the same idea.
I dont foil and make great ribs under the 6h mark,,Butt the BB/spares i get her is maby a bit thiner then what you can get overseas.
Gary H. NJ
TVWBB Platinum Member
That's known as jumping in with both feet! What an amazing mound of meat! Well done. No one can call you a newbie now.
