First off I took about 6 pounds of pork belly, divided it into thirds, and seasoned each one differently, letting them cure for about 8 days while we were on vacation. Then when we got back I smoked them under 200 degrees with a few chunks of hickory for about 4 hours until they reached 140, and last night I sliced and vacuumed them all. They turned out great.
And seeing as how I had off on the 1st of May, I decided to try some beef ribs. I special ordered 8 pounds of beef ribs from our butcher, and ended up with 4 massive ribs. I decided to try a few different variations, two of them had a more typical rub (garlic powder, chili powder, etc.) and received a beer baste an hour or two before completion, and the other two got the franklin treatment, a light coating of hot sauce followed by a salt and pepper rub, and some apple cider vinegar a few hours before completion. All the ribs went into the cooker around 10 am, and I kept the cooker within 10 degrees of 250 the whole time with minimal fiddling. They were done around 9 hours later when they hit 203.
Ready to go.
A quick baste at around 7 hours
And out they come
My texan wife made some delicious potato salad and bbq sauce to go on the side, I made some coleslaw, and we wowed some irish friends who'd never experienced the glory of one of these massive beef ribs.
To say I was happy with these first attempts would be a massive understatement.
And seeing as how I had off on the 1st of May, I decided to try some beef ribs. I special ordered 8 pounds of beef ribs from our butcher, and ended up with 4 massive ribs. I decided to try a few different variations, two of them had a more typical rub (garlic powder, chili powder, etc.) and received a beer baste an hour or two before completion, and the other two got the franklin treatment, a light coating of hot sauce followed by a salt and pepper rub, and some apple cider vinegar a few hours before completion. All the ribs went into the cooker around 10 am, and I kept the cooker within 10 degrees of 250 the whole time with minimal fiddling. They were done around 9 hours later when they hit 203.
Ready to go.
A quick baste at around 7 hours
And out they come
My texan wife made some delicious potato salad and bbq sauce to go on the side, I made some coleslaw, and we wowed some irish friends who'd never experienced the glory of one of these massive beef ribs.
To say I was happy with these first attempts would be a massive understatement.
