After reading Jim's post of his Monday beef rib cook, I really couldn't think of doing anything else this weekend.
It was gorgeous weather today, although my deck on the shady side of the house was icy throughout the cook.
Picked up some beef finger ribs from my favourite butcher. These seem to have an extra strip of meat over the rib. Seasoned one with Montreal Steak spice + extra garlic granules, the other with a beef rub I got off the site here somewhere.
The potatos were picked up from a farmers market around here. Little ones, thin red skin and a yellowish flesh when cooked. Another side of zucchini and tomato was sauteed with some balsamic.
Cooked over Wicked Good lump + my last large chunk of Mesquite lump. Couple pieces each of hickory and pecan for smoke wood.
Ready to go:
On the WSM:
At around 3 hours:
Finished - foiled and kept warm:
And plated:
These ribs are very rich, we only got thru one rack. The other rack will be vacuum sealed and held for another meal.
A fine feed, served with a Lodi Zinfandel.
It was gorgeous weather today, although my deck on the shady side of the house was icy throughout the cook.
Picked up some beef finger ribs from my favourite butcher. These seem to have an extra strip of meat over the rib. Seasoned one with Montreal Steak spice + extra garlic granules, the other with a beef rub I got off the site here somewhere.
The potatos were picked up from a farmers market around here. Little ones, thin red skin and a yellowish flesh when cooked. Another side of zucchini and tomato was sauteed with some balsamic.
Cooked over Wicked Good lump + my last large chunk of Mesquite lump. Couple pieces each of hickory and pecan for smoke wood.
Ready to go:
On the WSM:
At around 3 hours:
Finished - foiled and kept warm:
And plated:
These ribs are very rich, we only got thru one rack. The other rack will be vacuum sealed and held for another meal.
A fine feed, served with a Lodi Zinfandel.
