Mike Coffman
TVWBB Olympian
We decided to try some boneless beef chuck ribs and some boneless country style pork ribs today. The beef ribs were rubbed with smoked olive oil and coated with Big Bad Beef Rub (from Meathead's Amazing Ribs site). The pork ribs were rubbed with smoked olive oil and coated with McCormicks Sweet and Smokey rub.
Beef Ribs on to the smoker with a mixture of Oak and Hickory. I sprayed them hourly with Cherry Dr Pepper. They were smoked at about 235 and were done in 2 1/2 hours.
Pork Ribs went on the ribolator at the same time using a mixture of Tobasco flavored chips and a mixture of fruitwood that I got from the Art of BBQ in St Augustine, Florida. They were sprayed each hour with apple juice. I was able to maintain temperatures between 250 - 275 for the entire cook, which also took 2 1/2 hours. I followed the advice on this board about using my charcoal fuel holders and only using about 20 unlit in each to start. I put 4 lit in each and this was more then enough fuel to finish the cook and also help burn the grease and gunk off the ribolator. I also taped off 2 of my top vents and this really helped with the temperature control.
Had to have some jalepenos with dinner. Again we went a bit different then the normal bacon wrapped. We mixed some cream cheese with chopped green onion and added about 1/2 teaspoon of Penzeys Northwoods Fire seasoning. Filled the jalepenos with this mixture and then used slices of Chipolte gouda and Horseradish cheddar on top of the cheese. We topped that off with some left over Bratwurst (4 cheese) that we had last night.(With all this cheese, you'd think I was from Wisconsin)
(Which would also be a good thing, since the "Master" lives there.)
Peppers are done.
Plated with a pasta salad that my wife made.
Close up of my plate, I was hungry.
Overall this was a very tasty meal. I was surprised that the beef ribs were not too dry, considering how thin they were. I do believe that in the future I will just buy a chuck roast and cut them to the thickness I want.
Thanks for looking and putting up with my long winded story.
Beef Ribs on to the smoker with a mixture of Oak and Hickory. I sprayed them hourly with Cherry Dr Pepper. They were smoked at about 235 and were done in 2 1/2 hours.
Pork Ribs went on the ribolator at the same time using a mixture of Tobasco flavored chips and a mixture of fruitwood that I got from the Art of BBQ in St Augustine, Florida. They were sprayed each hour with apple juice. I was able to maintain temperatures between 250 - 275 for the entire cook, which also took 2 1/2 hours. I followed the advice on this board about using my charcoal fuel holders and only using about 20 unlit in each to start. I put 4 lit in each and this was more then enough fuel to finish the cook and also help burn the grease and gunk off the ribolator. I also taped off 2 of my top vents and this really helped with the temperature control.
Had to have some jalepenos with dinner. Again we went a bit different then the normal bacon wrapped. We mixed some cream cheese with chopped green onion and added about 1/2 teaspoon of Penzeys Northwoods Fire seasoning. Filled the jalepenos with this mixture and then used slices of Chipolte gouda and Horseradish cheddar on top of the cheese. We topped that off with some left over Bratwurst (4 cheese) that we had last night.(With all this cheese, you'd think I was from Wisconsin)
Peppers are done.
Plated with a pasta salad that my wife made.
Close up of my plate, I was hungry.
Overall this was a very tasty meal. I was surprised that the beef ribs were not too dry, considering how thin they were. I do believe that in the future I will just buy a chuck roast and cut them to the thickness I want.
Thanks for looking and putting up with my long winded story.
