So Saturday was the bigger cook day this weekend. Had some family over. I saw some beef ribs when I was at Publix. They were only $1.99lb for fresh good looking meat. Normally stuff is a good bit more expensive there, but beef ribs were much cheaper than other local supermarkets. Not sure what other folks pay for beef ribs, but in my area that is pretty good especially because they were pretty meaty for what I normally find.
I did a 3-1.5-1.5 cook on the ribs. I hadn't cook beef ribs in a long time and these were by far my best to date. Not sure if it was because the meat was a better quality or the method I used, but I was really happy with them.
Also smoked a corned beef brisket so I can have pastrami later in the week. I seem to do this weekly now. Then 2 chickens for dinner to go along with the ribs. Also made mac and deviled eggs. I guess you can make deviled eggs the day before Easter right??
Here are the pics........
I brined the chickens for about 6hrs. Forgot to do that the night before, but still worked fine. Also soaked the corned beef for about 8hrs to get some of the salt out. I really don't soak it too long since I like salt
.
Put the ribs on and the pastrami was about ready to come off at 150 then into the pressure cooker.
Did beer can chickens this time around. Haden't done it in a while and now have no idea if that really makes any difference. I drank about half of each first of course.
Here are the chickens violated with the beer cans.
Here are the deviled eggs. I use spicy mustard and some sriracha for kick. I started putting bacon and also green onions in them, but didn't have those in there this time.
Pastrami done. Had a few small slices, but then in to the fridge for sandwiches this week.
Chicken and ribs pretty much done on the smoker.
Done chicken. Took about 3hrs smoking around 230ish. Next time when I try them alone I will do a 300 temp cook to try for a crispier skin.
Ribs. Mmmmmmmmm
Mac n Cheese
One of the chickens cut up and took some of the rubbery skin off and the ribs sliced. Made Dr Pepper bbq sauce, which is one of my favorites.
I did a 3-1.5-1.5 cook on the ribs. I hadn't cook beef ribs in a long time and these were by far my best to date. Not sure if it was because the meat was a better quality or the method I used, but I was really happy with them.
Also smoked a corned beef brisket so I can have pastrami later in the week. I seem to do this weekly now. Then 2 chickens for dinner to go along with the ribs. Also made mac and deviled eggs. I guess you can make deviled eggs the day before Easter right??
Here are the pics........
I brined the chickens for about 6hrs. Forgot to do that the night before, but still worked fine. Also soaked the corned beef for about 8hrs to get some of the salt out. I really don't soak it too long since I like salt
.
Put the ribs on and the pastrami was about ready to come off at 150 then into the pressure cooker.
Did beer can chickens this time around. Haden't done it in a while and now have no idea if that really makes any difference. I drank about half of each first of course.
Here are the chickens violated with the beer cans.
Here are the deviled eggs. I use spicy mustard and some sriracha for kick. I started putting bacon and also green onions in them, but didn't have those in there this time.
Pastrami done. Had a few small slices, but then in to the fridge for sandwiches this week.
Chicken and ribs pretty much done on the smoker.
Done chicken. Took about 3hrs smoking around 230ish. Next time when I try them alone I will do a 300 temp cook to try for a crispier skin.
Ribs. Mmmmmmmmm
Mac n Cheese
One of the chickens cut up and took some of the rubbery skin off and the ribs sliced. Made Dr Pepper bbq sauce, which is one of my favorites.
