Beef Ribs seem to have been pretty popular this past weekend with the Brethren and they all looked great! I picked up some Angus Superior Chuck Ribs at Restaurant Depot.
Used a beef concentrate and Worcestershire binder and then seasoned with SPOG + celery seed + shiitake powder.
Smoked on the pellet grill for ~4 hours @ 250° with Mesquite/Oak pellets till 170° internal, spritzing with a mixture of beef broth/Worcestershire/soy/apple cider vinegar as needed.
Anointed with blessings of briskets past (smoked tallow), wrapped in paper, and bumped up temp to 275°.
Pulled them off at 205° and put in dry cooler wrapped in towels to rest for an hour.
Served with lots of pickled and marinated vegetables. I was pretty happy!
Used a beef concentrate and Worcestershire binder and then seasoned with SPOG + celery seed + shiitake powder.
Smoked on the pellet grill for ~4 hours @ 250° with Mesquite/Oak pellets till 170° internal, spritzing with a mixture of beef broth/Worcestershire/soy/apple cider vinegar as needed.
Anointed with blessings of briskets past (smoked tallow), wrapped in paper, and bumped up temp to 275°.
Pulled them off at 205° and put in dry cooler wrapped in towels to rest for an hour.
Served with lots of pickled and marinated vegetables. I was pretty happy!
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