THoey1963
somebody shut me the fark up.
Been a while since I did any beef ribs. I bought four of these beasts last year, seasoned them up with SPOG and a little chili powder, forced them into vacuum bags (was NOT fun), and put them in the deep freeze.
Got up early (for me) this morning because the wife wants to eat around 4 pm. Up at 8, cleaned, filled, fired up the WSM, and put the bones on just after 9 am.
I have the Maverick hooked up, but only because I plan to get an hour or two nap. I plan to cook anywhere from 275* - 300* for 6 to 6.5 hours. That cold hunk of meat has her running at 268* now, but that will go up once it starts taking some heat. Added a little Mesquite to flavor it up.
This afternoon, I will be grilling some Prosciutto Wrapped Asparagus, and making some Mushroom and Beef flavored rice.
Got up early (for me) this morning because the wife wants to eat around 4 pm. Up at 8, cleaned, filled, fired up the WSM, and put the bones on just after 9 am.
I have the Maverick hooked up, but only because I plan to get an hour or two nap. I plan to cook anywhere from 275* - 300* for 6 to 6.5 hours. That cold hunk of meat has her running at 268* now, but that will go up once it starts taking some heat. Added a little Mesquite to flavor it up.
This afternoon, I will be grilling some Prosciutto Wrapped Asparagus, and making some Mushroom and Beef flavored rice.
