MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 05-14-2018, 05:33 PM   #1
WareZdaBeef
is One Chatty Farker
 
Join Date: 02-25-12
Location: PA
Default Semi live short rib cook (cinepr0n)

Tree hours in. Had the el cheapo WSM knock off set to tree fiddy. Wrapped in BP, added water to the pan, and going to let it ride all night at 200F till the bones start to give. Yes it will take awhile, but they all break, eventually.
Attached Images
File Type: jpg 6324892058716462935.jpg (37.7 KB, 205 views)
File Type: jpg 6668140166215353248.jpg (73.0 KB, 200 views)
File Type: jpg 3393097083266378815.jpg (64.6 KB, 202 views)
File Type: jpg 1992729875906336577.jpg (69.8 KB, 201 views)
File Type: jpg 6575526222753864822.jpg (45.6 KB, 203 views)
WareZdaBeef is offline   Reply With Quote


1 members found this post helpful.
Thanks from: --->


Old 05-14-2018, 05:43 PM   #2
BillN
somebody shut me the fark up.

 
Join Date: 03-14-16
Location: St David, Az.
Name/Nickname : Bill
Default

Looking great.
__________________
Bill, from Cochise County Arizona
LSG 24 X 36 Horizonatal Offset w/warming oven,
32" fire pit with swinging cooking grate,
PK 360 w/Grill Grates
BillN is offline   Reply With Quote


Old 05-14-2018, 11:08 PM   #3
WareZdaBeef
is One Chatty Farker
 
Join Date: 02-25-12
Location: PA
Default

So, another 4 hours at 160F. Its going into the diy combi oven.
Attached Images
File Type: jpg 7856107659290093643.jpg (67.1 KB, 180 views)
File Type: jpg 3212944889701332156.jpg (66.9 KB, 176 views)
File Type: jpg 8549264621849904853.jpg (49.7 KB, 176 views)
WareZdaBeef is offline   Reply With Quote


Old 05-14-2018, 11:13 PM   #4
aerotech11
is one Smokin' Farker

 
Join Date: 03-24-17
Location: Mesa AZ
Name/Nickname : Ric
Default

Nice. Dem bones look great.
__________________
[B]22.5” Black Weber Performer.
[COLOR="Red"]22.5” Red limited edition kettle[/COLOR]
22.5” Weber Smokey Mountain
Highly modified Brinkmann smoke n pit pro POS horizontal stick burner
PGS K40 Gasser
[COLOR="Blue"]Pit Boss 24” Kamado [/COLOR]
Cajun bandit rotisserie 22.5”
S/S vortex
Kettle pizza oven[/B]
aerotech11 is offline   Reply With Quote


Old 05-14-2018, 11:25 PM   #5
WareZdaBeef
is One Chatty Farker
 
Join Date: 02-25-12
Location: PA
Default

Quote:
Originally Posted by aerotech11 View Post
Nice. Dem bones look great.
They are almost there, they havent gave way yet at this temp, but they are close. This is uncharted territory for 90% of the brethern, so thats why the lack of commentary. It will all makes sense tommorow then i post finished product.
WareZdaBeef is offline   Reply With Quote


Old 05-15-2018, 12:36 AM   #6
Czarbecue
Babbling Farker
 
Join Date: 06-24-17
Location: Monroe, GA
Name/Nickname : Viet King Cong
Default

I've done several Walmart shiners this way but in my Masterbuilt though. Slim beef back ribs can easily dry out at higher temps.
__________________
Boathouse Smokers Big Black Cabinet
Czarbecue is offline   Reply With Quote


Old 05-15-2018, 05:30 AM   #7
Evil-g
is Blowin Smoke!
 
Evil-g's Avatar
 
Join Date: 07-29-15
Location: Pittsburgh,Pa.
Default

I’m tellin ya, one Day I’m showing up. Those bones look excellent. What brand of wsm knock-off do you have?
__________________
270 Sumo insulated smoker
Weber OTG
BBQ PRO Grill Dome
Backyard Grill 26 inch
Pit Barrel Cooker
Evil-g is offline   Reply With Quote


Old 05-15-2018, 05:51 AM   #8
pjtexas1
somebody shut me the fark up.
 
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
Default

Excellent

Sent from my SM-G955U using Tapatalk
__________________
Paul (aka Texas Pete)
SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr

Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! (Link)
pjtexas1 is offline   Reply With Quote


Old 05-15-2018, 09:07 AM   #9
WareZdaBeef
is One Chatty Farker
 
Join Date: 02-25-12
Location: PA
Default

Quote:
Originally Posted by Evil-g View Post
I’m tellin ya, one Day I’m showing up. Those bones look excellent. What brand of wsm knock-off do you have?
TSC had a sale on 22" trail embers for $99, couldn't pass it up.
WareZdaBeef is offline   Reply With Quote


Old 05-15-2018, 09:46 AM   #10
farmer-fred
Full Fledged Farker

 
Join Date: 07-03-14
Location: Defiance, Ohio
Name/Nickname : Tom
Default

Quote:
Originally Posted by WareZdaBeef View Post
TSC had a sale on 22" trail embers for $99, couldn't pass it up.
I also bought the trail embers when TSC had them on sale. So far I really like mine. What is the longest cook you have done on yours? My biggest gripe is the very poor fire basket. I tried modifying mine by adding extra holes etc but ended up buying a Hunsaker Vortex. It made all the difference in the world in controlling the heat.


The ribs are looking good. I can't wait to see the finished product.
farmer-fred is offline   Reply With Quote


Old 05-16-2018, 06:52 PM   #11
Norm
Quintessential Chatty Farker

 
Join Date: 02-22-10
Location: USA
Name/Nickname : Private
Default

Do you have a picture of them cut after they are done?
Norm is offline   Reply With Quote


Thanks from: --->
Old 05-16-2018, 07:51 PM   #12
BobBrisket
Moderator
 
BobBrisket's Avatar
 
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
Default

Quote:
Originally Posted by WareZdaBeef View Post
They are almost there, they havent gave way yet at this temp, but they are close. This is uncharted territory for 90% of the brethern, so thats why the lack of commentary. It will all makes sense tommorow then i post finished product.
So how is this uncharted territory of 90% the Brethren? I guess I'm trying to make sense of that. They look good. Where the rest of the pron be at?
They aren't still cooking are they?

WareZdaBeef, Beef?

Bob
__________________
PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset.
BobBrisket Jr.-MUDS, WSJ Silver
My BEST Compliment....."You're a good cooker, Dad!"--My Son :)
Miss You, Marty and Bull! RIP
BobBrisket is offline   Reply With Quote


Thanks from:--->
Old 05-16-2018, 08:17 PM   #13
WareZdaBeef
is One Chatty Farker
 
Join Date: 02-25-12
Location: PA
Default

Quote:
Originally Posted by BobBrisket View Post
So how is this uncharted territory of 90% the Brethren? I guess I'm trying to make sense of that. They look good. Where the rest of the pron be at?
They aren't still cooking are they?

WareZdaBeef, Beef?

Bob
They actually are still cooking, well sort of....We had some Tornado's and severe flooding the past few days. I put them in suspended animation and they are finishing up tonight. I'll have the rest of the pr0n sometime tonight after i finish unflooding my basement.

PS, the uncharted territory is cooking extremely low (keeping the ribs steady at 160F throughout the cook). Its nothing new, but i had to say something to get your attention :P.

Last edited by WareZdaBeef; 05-16-2018 at 08:24 PM..
WareZdaBeef is offline   Reply With Quote


Old 05-16-2018, 08:24 PM   #14
Norm
Quintessential Chatty Farker

 
Join Date: 02-22-10
Location: USA
Name/Nickname : Private
Default

Guess I'm confused then, 2 days ago you posted pics that look like they are fully cooked. I'm not sure what suspended animation is, did you cool them down because of the weather?
Norm is offline   Reply With Quote


Thanks from:--->
Old 05-16-2018, 08:30 PM   #15
WareZdaBeef
is One Chatty Farker
 
Join Date: 02-25-12
Location: PA
Default

Quote:
Originally Posted by farmer-fred View Post
I also bought the trail embers when TSC had them on sale. So far I really like mine. What is the longest cook you have done on yours? My biggest gripe is the very poor fire basket. I tried modifying mine by adding extra holes etc but ended up buying a Hunsaker Vortex. It made all the difference in the world in controlling the heat.


The ribs are looking good. I can't wait to see the finished product.
I am using a DigiQ and i drilled extra 1 inch holes in the basket. I use the snake method and get about 12 hours at a steady 275F. I would like to hear more about this Hunsaker Vortex. I know what a Vortex is but i thought that was mainly for high heat in a target area, not so much for long cook times?
WareZdaBeef is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 06:07 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts