What's cooking today? 🔥 Pics are necessary!

[Francis Ramey]

Today the wife experimented with multiple rubs and spices for tonight's dinner.
Country Ribs.
Jack Daniel's Pork Rub
Sucklebuster Hog Wild
Meat Church Gospel bbq rub
Meat Church Blanco
Weber Dry Rub
McCormicks Mesquite
Kinders Wood Fire Garlic
@300 4 hrs, internal 165.
Place into pan with 1/2 cup of apple Cider, butter pats on each piece.
Cover with aluminum foil, back in grill till internal 185.
Pull, covered with bbq sauce, place back in grill till internal 190.

 

[RustyJake]

Today the wife experimented with multiple rubs and spices for tonight's dinner.
Country Ribs.
Jack Daniel's Pork Rub
Sucklebuster Hog Wild
Meat Church Gospel bbq rub
Meat Church Blanco
Weber Dry Rub
McCormicks Mesquite
Kinders Wood Fire Garlic
@300 4 hrs, internal 165.
Place into pan with 1/2 cup of apple Cider, butter pats on each piece.
Cover with aluminum foil, back in grill till internal 185.
Pull, covered with bbq sauce, place back in grill till internal 190.

Was there a clear winner? Any that you didn't like? Or did you mix them all on the meat?

 

[Francis Ramey]

Was there a clear winner? Any that you didn't like? Or did you mix them all on the meat?

She took a a couple of table spoons( appoxmently)from each, mixed it up. Then rub all the ribs.
There were delicious.

 

[Hogan]

So much for a quarter teaspoon here, half cup of #16 grind Tellicherry pepper, 1 T dry mustard (must be Colman's) etc.
Instead, just sweep a bunch of whatever into a blender, dump it on whatever you're smoking, and make plans for the American Royal in Kansas City.
BBQ is a hoot.

 

[Hogan]

Beef Back Ribs. First time, so only did one rack (7 bones). Thawed, then put in a weak salt brine for 18 hr. Peeled the membrane, slathered on some Kolzic's German Mustard, then added my mysterious Dec 6 brisket rub. On to the Pro 22 at Smoke for 2 hrs, then upped the temp to 225. Stalled out at 6 hr, so wrapped in paper,, back on, and pulled them at 9 hr @ 203º. Placed in my faux cambro for 1 1/2 hr. Sliced `em up and they were good good good. Nice bark (didn’t over-spritz), tender and beefy flavour. Sorry, no pics.
Used Mrs. Ramey's technique for the spritz: some ACV, champagne vinegar, soy sauce and Worcest sauce.

 

[RustyJake]

Beef Back Ribs. First time, so only did one rack (7 bones). Thawed, then put in a weak salt brine for 18 hr. Peeled the membrane, slathered on some Kolzic's German Mustard, then added my mysterious Dec 6 brisket rub. On to the Pro 22 at Smoke for 2 hrs, then upped the temp to 225. Stalled out at 6 hr, so wrapped in paper,, back on, and pulled them at 9 hr @ 203º. Placed in my faux cambro for 1 1/2 hr. Sliced `em up and they were good good good. Nice bark (didn’t over-spritz), tender and beefy flavour. Sorry, no pics.
Used Mrs. Framey's technique for the spritz: some ACV, champagne vinegar, soy sauce and Worcest sauce.

Pics for the next rack you do please....
Glad these turned out for you, in like doing these, or short ribs

 

[RustyJake]

Cooking the Pastrami and Montréal Smoked Meat

https://share.fireboard.io/75960D

Tomorrow will be slicing day

 

[RustyJake]

Turned out nicely. The Pastrami point started with a heavier flat side, so the slices at the end wound up going with the grain. Those pieces might have a bit more 'bite' to them

 

[Timmy]

View attachment 26199View attachment 26200

Turned out nicely. The Pastrami point started with a heavier flat side, so the slices at the end wound up going with the grain. Those pieces might have a bit more 'bite' to them

OMG! That looks delicious! I gotta do another one soon!

 

[Slimpicker]

PULLED HAM

 

[RustyJake]

PULLED HAM

View attachment 26207

View attachment 26208

Love pulled ham. I was so skeptical until I tried it. I like it better than plain pulled pork
Looks great, I would take a sandwich or two please

 

[Slimpicker]

Love pulled ham. I was so skeptical until I tried it. I like it better than plain pulled pork
Looks great, I would take a sandwich or two please

I agree, I think it's richer in flavor than PP

 

[RustyJake]

And that made me want brisket in a bun
Fri May 8 Brisket https://share.fireboard.io/11B8B7


First time using the foil boat wrap method. Would do that again, this was one of my best briskets for moisture and being rendered perfectly. I did an overnight cook and then held in my oven at 150° until it was time to eat

 

[Hogan]

PULLED HAM

Will assume it's your basic store-bought hickory-smoked ham. After pulling, did you add any sort of sauce?

 

[Slimpicker]

Will assume it's your basic store-bought hickory-smoked ham. After pulling, did you add any sort of sauce?

Yes it was a WHOLE Bone in Fricks from Walmart... hahaha

I used to add sauce, and it used to be a sweet one but I don't anymore, and they have been just super tasting with out a sauce.

I do it OVER a pan till it reaches 165°IT, then in the pan and foil covered till 206°, enough real juice left to make the pull wet enough but the ham not floating in 1inch of juice and fat

Works and tastes great