Jim H.
TVWBB All-Star
Found whole spares for $1.79/lb. @ Kroger, so I had to buy some. Trimmed up two slabs St. Louis style, and rubbed with some Simply Marvelous Sweet & Spicy rub and let them sit in the fridge for a few hours. Rubbed some rib tips to put into some smoker beans and snacking while waiting on the ribs to finish.
Also found a 3.5 lb. chuck roast on sale, so I put that on the smoker about 2 hrs. after starting the ribs. Rubbed that with Myron's beef rub and let it sit in the fridge for a couple of hours while the ribs were smoking.
Started about 3/4 ring full of KBlue with two pecan chunks and a cherry wood chunk for some smoke flavor. Outside temp was almost 80° with just a slight breeze. Great day to be outside!
Put the ribs on the top rack of the WSM and let them go until they pulled back from the bones, about 2 1/2 hours. Foiled with some honey and brown sugar for another hour and a half, and tried to pull them over to the Performer to glaze with a little modified No. 5 sauce. However the ribs were very soft and tender, as I was going for FOTB for the fam.
No pics before foiling, as we were planting tomatoes and I had the WSM on set & forget mode, so I didn't do much besides watch the temp gauge for a little while. Here they are on the Performer with a little modified No.5 sauce to glaze. Wolgast was almost right - it only took a week before I got my grates sticky on my Performer.
It will get a good burn off before the next cook.
If the bones come out this easy & clean, they are definitely FOTB. Had to use a fish turner to take them off the grill because the bones were literally falling out. Here you can see where I pulled on one bone and it slid out clean & easy. More done than I like 'em, but that's how the fam likes them. I don't really care for ribs like that, but the fam likes them that way so that's what they got.
Plated with some smoker beans and cornbread. They were great as usual.
Meanwhile, I smoked the chuck roast until it reached 165° with a couple of chunks of hickory, then covered it with foil and added some beef broth and a few cloves of garlic. Put it into the oven until it was probe tenderfor a couple of hrs. Let it rest for a couple of hours in the foil, then pulled & sealed it for lunch on Sunday. Came out pretty good for my first chuck roast. Was going to try the famous pepper stout recipe, but the fam wouldn't eat the onions and peppers (their loss, IMO), so I made this one fairly plain & simple.
Will definitely make the next one using the pepper stout recipe, even if I have to eat it all myself!
This was lunch yesterday after I reheated the pulled chuck in the microwave for a few minutes, covered with plastic wrap to keep it from drying out. Had enough left over for two sammies for lunch today.
Pulled beef is awesome!
Thanks for looking.
Also found a 3.5 lb. chuck roast on sale, so I put that on the smoker about 2 hrs. after starting the ribs. Rubbed that with Myron's beef rub and let it sit in the fridge for a couple of hours while the ribs were smoking.
Started about 3/4 ring full of KBlue with two pecan chunks and a cherry wood chunk for some smoke flavor. Outside temp was almost 80° with just a slight breeze. Great day to be outside!
Put the ribs on the top rack of the WSM and let them go until they pulled back from the bones, about 2 1/2 hours. Foiled with some honey and brown sugar for another hour and a half, and tried to pull them over to the Performer to glaze with a little modified No. 5 sauce. However the ribs were very soft and tender, as I was going for FOTB for the fam.
No pics before foiling, as we were planting tomatoes and I had the WSM on set & forget mode, so I didn't do much besides watch the temp gauge for a little while. Here they are on the Performer with a little modified No.5 sauce to glaze. Wolgast was almost right - it only took a week before I got my grates sticky on my Performer.
It will get a good burn off before the next cook.
If the bones come out this easy & clean, they are definitely FOTB. Had to use a fish turner to take them off the grill because the bones were literally falling out. Here you can see where I pulled on one bone and it slid out clean & easy. More done than I like 'em, but that's how the fam likes them. I don't really care for ribs like that, but the fam likes them that way so that's what they got.
Plated with some smoker beans and cornbread. They were great as usual.
Meanwhile, I smoked the chuck roast until it reached 165° with a couple of chunks of hickory, then covered it with foil and added some beef broth and a few cloves of garlic. Put it into the oven until it was probe tenderfor a couple of hrs. Let it rest for a couple of hours in the foil, then pulled & sealed it for lunch on Sunday. Came out pretty good for my first chuck roast. Was going to try the famous pepper stout recipe, but the fam wouldn't eat the onions and peppers (their loss, IMO), so I made this one fairly plain & simple.
Will definitely make the next one using the pepper stout recipe, even if I have to eat it all myself!
This was lunch yesterday after I reheated the pulled chuck in the microwave for a few minutes, covered with plastic wrap to keep it from drying out. Had enough left over for two sammies for lunch today.
Pulled beef is awesome!
Thanks for looking.
