Long weekend beef ribs

[Darryl - swazies]

Had a bunch of fat to trim off, worked out to be about 5 pounds pre bbq time.
4 bone beef short ribs, spiced with coarse black pepper, lots of salt and dried ground fresh local garlic.
The cooked pictures are at 160 degrees in….
These will be done in about 30 minutes from now and then stored in the cooler for 3 or 4 hours until dinner time.
Total cook should be about 8 hours at 250 no paper wrap needed for these bad boys.
I have some cooks from Friday and mid week Mexican I think I will get some good photos posted up here.
Also got the 3 main cookers all out of the garage ( winter bbq location ) and all cleaned and polished up for the back deck.

 

[Darryl - swazies]

Todays mid afternoon cocktails. A certain someone around here will appreciate these tasty beverages.
Also Thursday night left over chicken breast burrito bowls with avocado and mango!

 

[Darryl - swazies]

Last night was NY strip, shrooms and some frozen oven fries……had to try and eat good all 3 nights on the long weekend.
Tomorrow is 1/4 chicken hot and indirect on the performer.

 

[Darryl - swazies]

Alarm went off at 201, probing pretty tender, cooler time shortly.

 

[ChuckO]

As we have come to expect from you Darryl, another awesome cook. I bet it's been 25 years since I last had a Moosehead beer. That was our go to when coming of the ski slopes. I've got to see if I can find that somewhere

 

[Darryl - swazies]

Thanks Chuck, just realized I called the thread beer ribs instead of beef ribs…..they are in fact beef ribs.

 

[ChuckO]

Thanks Chuck, just realized I called the thread beer ribs instead of beef ribs…..they are in fact beef ribs.

If you're having Moosehead beer, then it's properly titled IMHO

 

[Timothy F. Lewis]

Spent the mid day, planting pots will do some CSRs for dinner!

 

[Darryl - swazies]

As we have come to expect from you Darryl, another awesome cook. I bet it's been 25 years since I last had a Moosehead beer. That was our go to when coming of the ski slopes. I've got to see if I can find that somewhere

Canadas oldest independent brewery, now brewed in New Brunswick since the fire in Nova Scotia.
It available everyday where I hang out…….

 

[Darryl - swazies]

Dinner tonight is short on veggies, save the asparagus for tomorrows chicken.
Ribs hit 203 and we put them in a foil pan, covered in foil and put to bed in the cooler…..usually stays around 170 or so when they come out.
Dinner is beef ribs and twice baked potatoes……I am making salsa on the performer here soon and will cook the potatoes in the microwave about 20 minutes power level 2…..flipped half way. Coat them in good olive oil and salt and hopefully bake in the performer for about 40 minutes about 450 not foiled……this makes a nice firm skin on the potato.
Having a real nice NE IPA from Oregon here now….this stuff is the Cats A%+…..it’s real good, I recommend it.

 

[JimK]

You are eating WELL this weekend.

 

[Darryl - swazies]

Salsa complete, just have to get the taters soft, cool them off a bit and put together the end product.
Sour crème, cheddar, mustard, ranch, onion, bacon, salt and pepper and some good broil time.
First time using bricks for the cooking experience.
Things look good, dinner is about an hour away.

 

[Tim Campbell]

This is going to rock, Darryl.

 

[Darryl - swazies]

Thanks Tim, dinner should be great, left over beef rib Sammie’s apparently.
Still a bit out from eating, but will still post pics for the end of the cook.
I hope with the USA long weekend next weekend that I get to see some good cooks too…….

 

[Tim Campbell]

Haha. For sure you will.

 

[Darryl - swazies]

Finished meals, pretty tasty, it was a bit more dry than I was hoping for.
Its been a few years since I made twice baked and they were pretty tasty.

 

[JeffG]

Picture perfect, pass me a plate of that goodness....

 

[Darryl - swazies]

Last if 3 long weekend cooks for dinner.
Breast is for weekday meals, as well as 2 quarters….
Dinner was chicken, mashed and hot grilled asparagus.
Back to work tomorrow!

 

[Darryl - swazies]

Picture perfect, pass me a plate of that goodness....

Thanks a lot!

 

[John K BBQ]

Thanks a lot!

This is a pretty impressive streak of cooks. It all looks great to me. I've had Moosehead but it's been FOREVER... glad to see it's still around.