I finally pulled my finger out and got the offset smoker out of the shed and the beef ribs out of the freezer.
This is the first time I've done beef ribs before and was well happy with the results.
7 hour smoke at around 110/120c using cherry and oak, used a basic beef rub, then added JD BBQ sauce at 5 hours, wrapped for a hour, then unwrapped for the last hour.
Those look great - how did you calculate the cook time? Did you use a temperature probe and pull them once they reached a certain temperature? I had a look on amazing ribs - they say between 3-4 hours for the internal to reach 180F. Yours look very good indeed though.
aris wrote:Those look great - how did you calculate the cook time? Did you use a temperature probe and pull them once they reached a certain temperature? I had a look on amazing ribs - they say between 3-4 hours for the internal to reach 180F. Yours look very good indeed though.
Marcus (countrywoodsmoke) gave me a recipe for a 5 hour cook, but I was struggling to maintain the temperatures so I just played it safe. That was it, I haven't got enough gadgets to be doing all that aris
And how was the flavour of the rub? Have you tried any others?
Attempting to cook my first proper packer brisket this weekend, and looking for rub inspiration!
MrJaba wrote:And how was the flavour of the rub? Have you tried any others?
Attempting to cook my first proper packer brisket this weekend, and looking for rub inspiration!
Haven't climbed mount brisket yet, but that web site is the bible of BBQ, but just play around mate, that's what it's all about.
