Live cook: Brisket, beef ribs, & spares.

[Smoke & Bark Barbecue]

It's a beautiful day here in Oklahoma. I decided to do some cooking for myself for a change. I have a nice 11lb prime brisket, a big slab of beef ribs, and 3 slabs of spares that are about 5lbs+ each. I'm not a fan of baby backs. I'll be cooking in my 250 gallon reverse flow offset stick burner. All oak wood. Temp will be 250-275 for most of the cook. I'll try to update with more pics as the day goes by. However, I do have a bad habit of forgetting.

Brisket rub is rubbed down with a simple mix of Kosher salt, course ground pepper, granulated garlic, smoked paprika, and turbinado sugar.

Beef ribs are the same as above.

Spares get a pretty much the same thing, but the ratio is a lot different. Also I put a baste/finishing sauce on my ribs the last 45 min or so of the cook. However it is not a thick saucy finish like a lot of people use. It's not a dry rib, but is not a "wet" rib either.

And now for a few pics.

http://i740.photobucket.com/albums/xx43/l4gxyj/BD4FDD53-FA68-467D-9456-24C14A4D1F01.jpg
http://i740.photobucket.com/albums/xx43/l4gxyj/A5C67E7A-4B5D-4DBA-A052-268B7A9A3F26.jpg

[Smoke & Bark Barbecue]

The small pieces you see in the pic are the rib tips/ends. They were very large and I hated to just throw them away like we usually do. They will make a good snack.

[KevinJ]

Going to be some good eating and now I'm hungry :hungry:

[brimclau]

Lookin VERY good so far! Either you are really hungry or a big crowd is headed your way.

[Roguejim]

"...I hated to just throw them away like we usually do..."

Throw them away? What the...Try freezing them after they're done, and then add them to your baked beans.

[Smoke & Bark Barbecue]

No crowds coming over. We will eat the beef ribs and atleast one slab of the spares. I'll give away the other two to family. The brisket is on there just because I hate to fire up the smoker and not have a brisket on it. It just doesn't seem right. I'll eat some of the point and I'll take the flat to work with me and feed my crew.

[Melissaredhead]

Never throw it away!
That's your snack during the long cook!
Keep you energy up.
And a fatty!

[Smoke & Bark Barbecue]

When we are cooking to sell, there literally isn't any room left on our cooker. That's why scraps like that usually get thrown away. We don't have the space for them. They will be tasty today though for sure.

[Smoke & Bark Barbecue]

http://i740.photobucket.com/albums/xx43/l4gxyj/31F0EF88-7A99-4409-92CA-8145DDD4F2B2.jpg

[Smoke & Bark Barbecue]

We are about 2.5 hours into the cook now. Getting some great color for this early on. Going to spritz the brisket and beef ribs with some ACV and give the spares a spritz with some apple juice. Staying right at 275*.

http://i740.photobucket.com/albums/xx43/l4gxyj/0C9E42B6-F64E-4F3B-A71B-5046FED4CB91.jpg
http://i740.photobucket.com/albums/xx43/l4gxyj/FD814DE0-20BB-44F5-AA8A-F4831D0525F3.jpg

[Smoke & Bark Barbecue]

Just put the first coat of glaze on the ribs. They are looking great. The brisket and beef ribs are looking good as well. I gave them another spritz of ACV. I will probably wrap the brisket in the next hour or so.

http://i740.photobucket.com/albums/xx43/l4gxyj/A381A1E1-C262-496E-BF8B-B8622A48B832.jpg
http://i740.photobucket.com/albums/xx43/l4gxyj/5AB16467-F202-4A44-9074-3609394EC880.jpg

[THoey1963]

Looking good. What is ACV?

[Smoke & Bark Barbecue]

Apple Cider Vinegar.

[VoodoChild]

No crowds coming over. We will eat the beef ribs and atleast one slab of the spares. I'll give away the other two to family. The brisket is on there just because I hate to fire up the smoker and not have a brisket on it. It just doesn't seem right. I'll eat some of the point and I'll take the flat to work with me and feed my crew.

Now That is What I always try to do too !!
It doesnt always work that way but thats whats goes on in my head !

[Smoke & Bark Barbecue]

The spares are done. They look great. (They taste great too!!). I just ate one and I must say they may be the best ever. That's funny when I think about all the ribs I've cooked just in the last year alone.

http://i740.photobucket.com/albums/xx43/l4gxyj/65307EC6-F609-4E9D-81AF-E47BACAE7094.jpg
http://i740.photobucket.com/albums/xx43/l4gxyj/D9B2CDDC-F2C3-4002-A42D-E3DD85467ADD.jpg

[THoey1963]

They look good!

[Smoke & Bark Barbecue]

Well I've ate 4 already. I guess I need to stop. The beef ribs will be done in the next hour or so. One end is already tender. Just waiting for that thicker end to get tender to the touch. I just wrapped the brisket in butcher paper. In case anyone is wondering, I don't use meat thermometers. I've tried to learn to cook everything by feel. I used to think this was impossible, but after cooking so much, you really do just get a feel for it. I'm guessing the brisket was around 170-180 in the thickest part of the flat just now when I wrapped it. The point was already touch tender, but when I picked the whole thing up, it was still very tight.

[haunas]

Mmmm that looks good. Love to cook like that but so much food and I haven't found the best way to reheat BBQ.

[cowgirl]

Looking good!

[Smoke & Bark Barbecue]

The beef ribs are done. They came out nice. The bark is always good on the beef ribs. The brisket has cooked pretty fast. It's probe tender in the flat. I'm going to give it another 30 min and pull it off.

http://i740.photobucket.com/albums/xx43/l4gxyj/9361B1C9-B631-42EC-9EB2-6F9424781E9D.jpg
http://i740.photobucket.com/albums/xx43/l4gxyj/B8317B73-317B-474C-ACEA-CE49E7866F64.jpghttp://i740.photobucket.com/albums/xx43/l4gxyj/3635F856-DAC5-4AD4-A6A9-CFF54B61B2F3.jpg

[Richard_]

Very nice looking grub

[Stingerhook]

Some fine looking goodness you have there.

[blazinfire]

Oh yeah! That's some serious food! :thumb:

[Smoke & Bark Barbecue]

Ok now for the brisket. I think it could have cooked for another 45 min to an hour and been perfect. I'm a freak when it comes to getting the brisket perfect. I typically hot-hold brisket for a much longer period of time when doing service. However today I just pulled it and set out and let it come down to 150 internal and started slicing. I will say I much prefer holding it for 3-4 hours minimum. The meat breaks down a lot more. This still turned out great over all. It folds nicely over the knife, gentle to pull, and very juicy.

http://i740.photobucket.com/albums/xx43/l4gxyj/852B0A85-51E5-4AAD-8098-8DBE8C8D23C3.jpg