...with enough leftovers for the weekend. I was going to cook tomorrow, but I managed to get out of work a little early and surprised the family with a rare weekday meal.
The "ribs" were a 3 lb chuck that I had the butcher cut into country style beef ribs for me. 1st a little Parkay and beef rub. Then, they were cooked indirect in the main chamber of my offset at about 400 degrees along with a couple of minutes pre-sear direct over the coals for markings and color. They were basted with Sweet Baby Ray's and glazed over the coals to finish. Not sure about finished temp, but they were medium pink in the center. I wasn't going for pulled beef, and they were really tender for hot and fast chuck (nice amount of marbling).
The pork was a 4 lb loin with a little bit of Parkay and pork rub and then garlic crusted and cooked indirect at 400 (with a short sear over the coals to start). Finished at 135 and then tented/rested for 10 minutes.
Last but not least was some spinach risotto. Dessert was fruit medley, but no pics of that.
As for the beef, you'd think I'd be able to find country style beef ribs in Texas. When all else fails, improvise. Even most supermarket butchers will cut and re-wrap stuff custom for you if you are nice about it. So, for $2.99/lb I got what I wanted with only a little bit of extra work.
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