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Unread 09-08-2013, 08:21 PM   #1
is Blowin Smoke!

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Join Date: 08-01-12
Location: Fairfield, FL
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Default Winner, Winner Beef Rib Dinner

First, a disclaimer Kyle Fisk (my son and member of the forum) is the cook here, he just lives so far back in the woods that internet service is pretty limited so I'm posting for him. Oh yea, I bought the meat and was technical consultant on the cook too.

Bought 4 really nice racks of 4 bone chuck ribs, removed the silver skin, x-cut the back just in case he missed some and applied Oakridge Black Ops Brisket Rub - this stuff is yummy on beef!

Into the vertical stickburner on kiln dried hickory running at 275*-300* at about 10:00 AM. Note the temp gauge above the cook chamber door and if you look carefully you can see a vertical something between the ribs: that is a turkey fry thermometer and by dumb luck when we built the vertical pit it sits about 1/2 inch above the top cooking grate and works perfectly.

Four hours later, about 2:00 PM they were looking good so he wrapped with good old BP.

Let the fire cool down to 225*-250* for a couple hours until probing like butter at 4:15 PM, out of the cooker and into the cooler to rest until dinner at 5:30 PM. Here is the goods, moist, tender, good - yea all that stuff.

I think there was some salad & green beans (no pics) but Kyle's mom made a killer apple pie desert thing in a 10 inch CI pan.
I'm Dave
Weber 26.75 OTG w/CI grates & SJ/WSM Mini
Home built 24"x72" reverse flow stick burner trailer with 18"x44" grill w/CI grates and upright SS gas oven/smoker.
Home built 48" fire pit with a 30"x30" Santa Maria style ranch grill.
Home built lump charcoal retort, iGrill & a bunch of other cooking toys.
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