I was out and about the other day looking for a brisket to cook this weekend. I couldn’t find anything under
$5.50 a pound. There was no way I was going to put out $50 to $60 for a 10 pound flat. So while shopping
at Walmart I found some nice looking beef back ribs in cryovac. They appeared to be real meaty so I picked
up a large and small package. I seasoned them with a light coat of California Garlic Pepper and then gave
them a good dose of Rod Grey’s Most Powerful Stuff. I let them hang out in the refrigerator for a few hours
this morning. I cooked them at 230 for 3 hours then I wrapped them with a mixture that I saw on a
by Malcolm Reed of the Killer Hogs BBQ. Here is the mixture:
½ stick of melted real butter
½ tsp of granulated garlic
½ tsp of dried parsley
½ tsp of minced onion
2 oz. of Worcestershire
2 oz. of Soy Sauce
2 oz. of Beef BrothThis is enough for 2 racks of beef ribs.
I pulled them from the Grid Iron (by the way I was using cherry pellets again) after 1 hour and 45 minutes.
I put the mac n cheese in the smoker at the same time.
Here is my plate with the smoked mac n cheese.
This wasn’t brisket buy man they were good. Lots of tender and juicy beef.
