Giganta-dinos

Seefyre · Dec 9, 2018

Saw a 1/2 cow laying on the counter at my favorite butcher. I was able to direct the cut and this is what I came home with.

Smoking over oak for 4 hours-ish then a wrap till tender. I'll post again when it's out of the smoker!

MisterChrister · Dec 9, 2018

I think I like where this is going!

dadsr4 · Dec 9, 2018

MisterChrister said:
I think I like where this is going!

I was thinking just the same thing.

Mikhail · Dec 9, 2018

Well, it's beef. It's smoked. Batting 1000 so far.

Seefyre · Dec 9, 2018

At the wrap...

Big George's BBQ · Dec 9, 2018

Awesome bones. Yum

KB BBQ · Dec 9, 2018

This is going to be good. What's the rub?

pjtexas1 · Dec 9, 2018

Looks great so far!

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BillN · Dec 9, 2018

Oh yeah!

sthamm · Dec 9, 2018

Looks so money!

Seefyre · Dec 9, 2018

The rub was equal parts by weight hand cracked pepper and kosher salt. Here they are just a few minutes out of the oven Fed 10 with that slab! Literally melted in your mouth!!!

Neil · Dec 9, 2018

Yummmmmmmmmmmmmmm!

Debmar · Dec 10, 2018

Seefyre
Can you give some more info on what you did with those?
Sunday I also tried to do some beef ribs, my first real cook with a new UDS I built. with some oak and briquettes. Utter fail.
wondering how hot did you have the smoker for the first 4 hours, did you just go by time or internal temp?

then temp and time in the wrap and you had them in the oven at that point correct? add anything when going in the wrap? monitoring internal temp do decide when done?

sounds like you had excellent results and trying to learn where I went wrong. the ribs I did were cross cut but appeared to be about the same thickness as yours, mine varied but up to 2 1/2 " thick.

thanks

Big George's BBQ · Dec 10, 2018

You cleaned up on those bones

Seefyre · Dec 10, 2018

Debmar,

I ran my smoker at 275F for the four hours. Essentially I cooked them like I cook most of my large format cooks--smoke it until it looks right, then wrap until it "feels" right. The feel for me is probes like a ripe avocado. This rack cooked while wrapped @350F for 1 hr, 45 mins. I added a touch of water along with some freash onion and garlic to the mix

Your cook will vary due to the use of briquettes, but this is my go to method.

~Cheers

Giganta-dinos

Seefyre

Take a breath!

MisterChrister

Quintessential Chatty Farker

dadsr4

somebody shut me the fark up.

Mikhail

Babbling Farker

Seefyre

Take a breath!

Big George's BBQ

somebody shut me the fark up.

KB BBQ

is Blowin Smoke!

pjtexas1

somebody shut me the fark up.

BillN

somebody shut me the fark up.

sthamm

Full Fledged Farker

Seefyre

Take a breath!

Neil

Quintessential Chatty Farker

Debmar

Knows what a fatty is.

Big George's BBQ

somebody shut me the fark up.

Seefyre

Take a breath!

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