This weekends Q

[G$]

After a 2 week hiatus, I'll be firing up the Bandera Saturday morning around 3 am. I'll have 16 people (half kids) to feed around 6 PM.

Current Plans:

8 lb Butt, Hope to finish it around 4pm and cooler then pull around 6.
1 Fatty on first thing so I can have sausage and buscuits and gravy around sun up.
several pounds of st louis spares going on later to be ready for dinner service
a bunch of the .88/lb tightly trimmed beef back ribs to be ready for dinner
~30 ABTs and another coupla fatties on around 3 so they are ready just in front of dinner time for guests to try.

I hope the weather cooperates - rain has been forecast off and on. I guess if it rains, I just need to build a shelter for the smoke stack and keep my fuel dry.

[Arlin_MacRae]

That's a fine load!

[The_Kapn]

1 Fatty on first thing so I can have sausage and buscuits and gravy around sun up.

NIRVANA :lol:
Just finished 2 days of that 8)

TIM

[jt]

This is what I did last year during a rainy day. Worked really well.

[jt]

Dad's birthday party is Sunday - my brother is 'smoking' some ribs in his Brinkmann electric and my folks are going to try to do some in theirs as well. I'm only responsible for the baked beans. My brother does well with his but my folks have never done any. I'm assuming 2-2-1 will work in an electric - heat is heat as TK says. Just won't be any smoke flavor because they don't use chips. I'll add some chunks of some of my smoked ribs into the beans to make up for it. :D

At least they don't boil the ribs first :twisted: :roll:

[Jorge]

G$ you have a method for those beef back ribs? I've tried them and there isn't much to work with, or least what I'm getting. If you have a winner I'd appreciate your sharing. I usually end up with some good grub for the dogs.

[Bigmista]

I did the beef back ribs a few weeks ago and people loved them! I oiled and rubbed them and smoked them for about 7 hours till the meat was pulling back. Sprayed and wrapped them and into a 250 oven for a couple of hours (looking back this was probably overkill because everytime someone grabbed a bone, the meat stayed on the plate. Just use a lot of rub or it will be bland.

[G$]

G$ you have a method for those beef back ribs? I've tried them and there isn't much to work with, or least what I'm getting. If you have a winner I'd appreciate your sharing. I usually end up with some good grub for the dogs.

Nope, I found a few threads with tips, but frankly my expectations are low. My plan was to find the lowest temp spot i could locate, and let em cook as long as I could, anticipating that a lot of that time may be spent in foil. My theory was rub only, no mop. Fortunately, these are not the main dish. If they work they work - I'll let you know. I Plan on being online for the cook.

[tommykendall]

This is what I did last year during a rainy day. Worked really well.


Nice photo but it's missing a lawn chair and beer cooler under the umbrella. I'm doing chicken halves, BB's, and hot links on Sunday - just need to find some rub :roll:

[Bigmista]

I was gonna smoke some beef ribs but they weren't on sale this week but Pork Neck Bones were. Gonna try to smoke them and see how it works out. Of course there will be pictures...

[Bigmista]

Found some pork tenderloin riblets for $.99/#. Gonna smoke them and the neckbones tomorrow.. Gonna be a throw away parts weekend!

[Jeff_in_KC]

Two brisket flats, 6 slabs of babybacks and a few fatties. Hadn't planned on an early fatty but that's a damned fine idea! Think I might as well toss one on early too (3am). Eating dinner around 6pm. I'll only have 5 people counting myself so I'm hoping for awesome leftovers! Trouble is, I'm feeling like **** tonight! Hope I can actually get the fark outta bed at 3am!

[jgh1204]

My final list. 4 chickens on first thing tomorrow. As soon as they are done 2 boston butts so I can get them out and pulled before midnight. 2 packer briskets go on at 2 PM and will foil, towel and cooler them and serve everything about 12:30 on Sunday. 25-35 is the expected crowd.
Also, 2 gallons of my Frijoles ala Charra, at least 1 fattie and maybe some pork riblets.

[Bigmista]

Here's what I'm cooking, for those of you who don't know...

[jeffsasmokin]

Sounds like everyone has some good 'Q going this weekend!!! :D I'm getting ready to head out the door to the FBA competition in Okeechobee! Some of our Brothers will be there competing and I plan on "testing the waters" for future competition! Thankfully, all the rain that you TexaKans and MoFo's sent our way is subsiding and the day is looking real good!

Hopefully, I'll get some good photos to share with everyone and post them by tomorrow.

[G$]

BigMista, let us know how the neckbones turn out. I am just not sure about those.....

4:30 am, the number one fatty and butt are on.

[tommykendall]

I am just not sure about those.....


They look better than I figured. Looks like decent pork

[nucleargeek]

12# whole brisket and 3 slabs of pork spares for me. About 10 guests including myself. Sounds like leftovers to me. Started at 3am, is now 0930 and brisket is smelling rightous! Spares on about 1130 and dinner is served at about 5:30 tonight. Rain forecasted so may make for an interesting afternoon. Happy smoking brothers!

[Bigmista]

Neckbones went on at 10:00am. Riblets will probably go on about noon because they are so thin.

[Bigmista]

Just put the riblets on and sprayed the neckbones...

[BBQchef33]

20 lbs of beef ribs and 6 lbs of wings. Wings are done.. half eaten.. ribs are at 160-170... be done for 6.

[Bigmista]

Where the hell do tyou get beef ribs that look like that?!?!!!

[jeffsasmokin]

Two brisket flats, 6 slabs of babybacks and a few fatties. Hadn't planned on an early fatty but that's a damned fine idea! Think I might as well toss one on early too (3am). Eating dinner around 6pm. I'll only have 5 people counting myself so I'm hoping for awesome leftovers! Trouble is, I'm feeling like sh#t tonight! Hope I can actually get the fark outta bed at 3am!Damn Jeff, you're gonna have "Big Time" leftovers with only 5 people! Save me some! 8)

[jeffsasmokin]

Just put the riblets on and sprayed the neckbones...Mista, 'splain to me the neckbones? Beef/Pork? Never really heard about them?

[BBQchef33]

Where the hell do tyou get beef ribs that look like that?!?!!!


Uhhhhhhhhhh?? A cow??

[Bigmista]

Just put the riblets on and sprayed the neckbones...Mista, 'splain to me the neckbones? Beef/Pork? Never really heard about them?

Jeff, they are pork neckbones. You'll find them alot in Soul Food restaurants. Usually they are braised or occaisionally fried. (Side note: THere's a great song by Willie Bobo called Fried Neckbones and Some Home Fries). I decided it's pork so I'm gonna smoke em. Any excuse to start a fire, eh?

There is definitely some meat on these bones and it is tasty but you do have to suck on the bones to get at some of the meat. Worth the work though.

Here a few pics of the neckbones and riblets gettin sprayed and foiled...

[Bigmista]

Where the hell do tyou get beef ribs that look like that?!?!!!


Uhhhhhhhhhh?? A cow??

Derrrrr...for real? Who'da thunk it?

Seriously, beef ribs out here don't have nearly as much meat on them. Barely enough meat to hold them together. THat must be why yours are more expensive.

[BBQchef33]

Where the hell do tyou get beef ribs that look like that?!?!!!


Uhhhhhhhhhh?? A cow??

Derrrrr...for real? Who'da thunk it?

Seriously, beef ribs out here don't have nearly as much meat on them. Barely enough meat to hold them together. THat must be why yours are more expensive.

yup.. these are meaty.. i think they were called Beef loinbacks or longribs. One rib was a good meal.

[david]

Derrrrr...for real? Who'da thunk it?

Seriously, beef ribs out here don't have nearly as much meat on them. Barely enough meat to hold them together. THat must be why yours are more expensive.

Around here grocery store beaf ribs are almost completely stripped of meat, so it looks like a slab of fingers.

I've seen good looking ribs at costco, but haven't bought em.

[BBQchef33]

Got these at Restaurant Depot. 4 racks with 4 ribs in each rack( cryrovaced) 20lb total weight. 26 bucks.

Taste is allot like brisket, I stripped the membrane from the bottom before cooking, but there is still a real storng membrane around the bone. Kids chowed down on them bone in like dinosaur bones. I found it best to remove the bone and the inside membrane and then slice the long ways. Grain ran perpendicular to the bones, so sliced across the grain. Had ribs and Jambalaya.. One rack fed 5.

[tommykendall]

Nice looking handles on those ribs. Meat looks good too.

[BigBelly]

Those are some serious dino-style beef ribs! Crimmany!!!

[racer_81]

Where the hell do tyou get beef ribs that look like that?!?!!!


Uhhhhhhhhhh?? A cow??

A Texas Sized Cow

[G$]

Since I started this thread, I'll close it out from my end. Ended up with an 8+ lb butt, 3 racks @ ~3.5 lbs each (3.29 per pound) of st. lous cut spare ribs (membrane removed by me), and 4 pounds of the very trimmed beef back ribs (.88 a pound,) morning fatty with biscuits and gravy afternoon ABTs.

Used the southern succor rub for the butt. Mopped w/ apple juice and cider vinegar. Served with an east Carolina vinegar sauce, cut with a tad of ketchup to thicken it just a hint.

Used a chile powder based rub for the beef ribs, with ground cloves added for a hint of sweet spice. Mopped w/ apple juice and cider vinegar. 3-2(foil)-2(foil in cooler) because of scheduling and weather. These turned out good, better than I expected, and well worth the cost. This is not to say they were GREAT, but they were good, and suprisingly moist and meaty. OK, not too meaty, but still worth the time and space.

Spares got a sweet spicy rub, and accompanying dipping sauce (lime undertones, pretty good really). Mopped w/ apple juice and cider vinegar. Basically cooked 3-2(foil)-2(foil in cooler) because of scheduling and weather. I cooked these in the smoker skewered in to rings because of space planning issues. was not thrilled with that method. They turned out 'ok'. Frankly, there was too much meat on them. I need practice with these. Still, formed a nice strong smoke ring, good rub, nothing to complain about.

ABTs, as usual, A giant hit. Sides were pickles, assorted cheeses, white buns, an asian style cole slaw, and a macaroni salad.

Notes and Questions:
It started raining late, after everything was in foil, so I moved it all in to the ovens. (Good thing I have two). I had just put the ABTs on though, and I wanted them to pick up mesquite, so I let that smoke in the rain and just dumped hot mesquite in the fire to keep it nice and hot.

On the butt.....do any of you use multiple probes at the same time to guage temp on such a small (8 lb) piece? (I would rather not move the probe a bunch of times) I had it stuck in there at the end of the cook, and it was struggling to get to 185 (after plateuing earlier at ~160). I moved to another spot and immediately showed 190. The resulting pork was good all the way around, but excellent in some parts. There was a small section that was simply drier than the rest (more like grilled pork than barbecued pork)-Don't get me wrong, even this part was good. Temps stayed low and slow the whole time, so all I can figure is that I was probing the cold spot the whole time? Your thoughts?

[MrSmoker]

Rain in Az,you gotta be kidding. never rains here! I've been here since '57 and never saw so much rain.I'm glad you made it thru your cook G$, it was sunny and in the 70's in PHX today.

[Neil]

No cooking this weekend or week for that matter on the 'dera. Drove 12 hours yesterday down to Arkansas to visit my wife's aunt for the week. Made biscotti this afternoon and I'll be cooking in the kitchen plenty though. It was a year ago this Thursday when we came down here when my wife bought me the NB Bandera for my birthday. I'll have to celebrate next weekend back in Michigan weather permitting with a mammoth cook.

[The_Kapn]

On the butt.....do any of you use multiple probes at the same time to guage temp on such a small (8 lb) piece? (I would rather not move the probe a bunch of times) I had it stuck in there at the end of the cook, and it was struggling to get to 185 (after plateuing earlier at ~160). I moved to another spot and immediately showed 190. The resulting pork was good all the way around, but excellent in some parts. There was a small section that was simply drier than the rest (more like grilled pork than barbecued pork)-Don't get me wrong, even this part was good. Temps stayed low and slow the whole time, so all I can figure is that I was probing the cold spot the whole time? Your thoughts? _________________

There is nothing that feels better than reading a great post from a successful cook!
Thanks.

You may be stressing a bit over temps.
If you move a probe an inch or two, it can move from muscle to fat to bone in a heartbeat.
Also, any chunk of meat (especailly large ones) have all kinds of tissue and results will vary from place to place.
This is not an exact science.
Just look at the big picture!

Sounds like a great cook and I know you will have many more coming!

TIM

[BBQchef33]

On the butt.....do any of you use multiple probes at the same time to guage temp on such a small (8 lb) piece? (I would rather not move the probe a bunch of times) I had it stuck in there at the end of the cook, and it was struggling to get to 185 (after plateuing earlier at ~160). I moved to another spot and immediately showed 190. The resulting pork was good all the way around, but excellent in some parts. There was a small section that was simply drier than the rest (more like grilled pork than barbecued pork)-Don't get me wrong, even this part was good



only used multiple probes on really huge briskets.... Althought i've seen some variation in different spots, its never a wide variation, yours of 5 degrees isnt that bad, but i would remove based on the high point. I do take temps in different places though with an instant read, Just pull it out slightly and push it back in at a different angle. Stops ya from poking holes all over the place. But once its up to 180, i start taking temps often in different places.

[The_Kapn]

Well shucks--PooBah and I posting at same time!
Imagine that.

Saying kinda the same thing.
I am lazy--PooBah is picky!

I follow his procedure for competetion.
I use mine for recreational Que.

Figure it out :lol: :lol: :lol:

TIM