Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: HighOnSmoke on June 07, 2020, 05:20:44 PM
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We got tired of the store bought beef back ribs with little or no meat. So, I decided to order a couple of racks from Porter Road.
There was just a little bit of trimming needed on this rack to get rid of some extra fat on the bone side. I coated it with Worcestershire
and then seasoned it with Ben's Heffer Dust from Rec Tec. I let them soak up the rub while I got the RT 590 up to smoking temperature
of 180 (extreme low mode).
(https://photos.smugmug.com/BBQ-Cooks/Beef-Back-Ribs-06-07-20/i-vQdGwxn/0/4ca30e52/L/Beef%20Back%20Ribs-1-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Beef-Back-Ribs-06-07-20/i-vQdGwxn/A)
After nearly 1.5 hours of smoke mode and 1 hour at 235.
(https://photos.smugmug.com/BBQ-Cooks/Beef-Back-Ribs-06-07-20/i-BgVvQfw/0/9002022c/L/Beef%20Back%20Ribs-2-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Beef-Back-Ribs-06-07-20/i-BgVvQfw/A)
4 hours and almost done. At this time I gave them a light glaze of Blues Hog Smokey Mountain. I added a pan of mac n cheese
to the smoker at this time.
(https://photos.smugmug.com/BBQ-Cooks/Beef-Back-Ribs-06-07-20/i-XLWMLxJ/0/a2b03780/L/Beef%20Back%20Ribs-3-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Beef-Back-Ribs-06-07-20/i-XLWMLxJ/A)
45 minutes later and the ribs are probe tender and the mac n cheese is done.
(https://photos.smugmug.com/BBQ-Cooks/Beef-Back-Ribs-06-07-20/i-xXxfZbH/0/9fa06fb6/L/Beef%20Back%20Ribs-4-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Beef-Back-Ribs-06-07-20/i-xXxfZbH/A)
After a 10 minute rest I sliced them. I definitely need to sharpen my knife! 8)
(https://photos.smugmug.com/BBQ-Cooks/Beef-Back-Ribs-06-07-20/i-V2qTD3S/0/218a7eb9/L/Beef%20Back%20Ribs-5-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Beef-Back-Ribs-06-07-20/i-V2qTD3S/A)
The money shot!
(https://photos.smugmug.com/BBQ-Cooks/Beef-Back-Ribs-06-07-20/i-ZRm3rss/0/b5fd2243/L/Beef%20Back%20Ribs-6-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Beef-Back-Ribs-06-07-20/i-ZRm3rss/A)
Wow is all my wife and I can say! Some of the best back ribs I have done. Very flavorful, tender, smokey and the bark was fantastic.
I will definitely continue to buy my back ribs from Porter Road.
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Awesome looking ribs and Mac . I did My first meal of pork steaks on my Pit boss . Sure glad I changed to a pellet grill
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That looks and sounds amazing.
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PLATE ME, MIKE!!! Those bones (and the mac n cheese) are killer looking!! Nicely done!!
Art
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That looks seriously great
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Amazing
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I call em "finger bones" and you sure got some good ones and you nailed this cook.
Great job!!
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Mike: Witch cut of ribs did you use?
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that looks awesome
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How was the smoke production on it?. Food looks great.
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Looks great!
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Mike, you nailed those ribs. Your beef ribs are the best I ever tasted. Can't wait to taste them again. By the way, when we talked a few days ago, I forgot to tell you that a bbq grill store, Texas Star Grill Store, here in Houston is stocking the product line of Snake River Farms. Almost the same price as on the website without the shipping costs. All the briskets and steaks looked real good. I'm going to get a couple of their ribeyes for a special occasion.
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Mike: Witch cut of ribs did you use?
These were beef back ribs from Porter Road (https://porterroad.com/collections/beef/products/beef-back-ribs) butcher out of Nashville. Extremely meaty!
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How was the smoke production on it?. Food looks great.
Gus they had an excellent smoke profile. A couple hours at 180 was the perfect amount. I am burning the Rec Tec Ultimate blend pellets which is white oak, red oak and hickory. Of all the pellet smokers I have owned this one produces the most smoke from 180 to 275 and it is within 1 degree across the grate from set point. I have checked several times and it doesn't vary. I will quit using my Smoke thermometer to monitor the grate temps since I am confident on what the controller is reading.
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How was the smoke production on it?. Food looks great.
Gus they had an excellent smoke profile. A couple hours at 180 was the perfect amount. I am burning the Rec Tec Ultimate blend pellets which is white oak, red oak and hickory. Of all the pellet smokers I have owned this one produces the most smoke from 180 to 275 and it is within 1 degree across the grate from set point. I have checked several times and it doesn't vary. I will quit using my Smoke thermometer to monitor the grate temps since I am confident on what the controller is reading.
thanks for the info Mike.
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You got me----I ordered a couple of racks.