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Jay5.9L

Jay5.9L

...I just filled the cup.
Location
Riverton
The foil is basically like a mini steamer/braise if you add liquid. I do that for pork ribs. This is my first real attempt at beef ribs and most recipes don’t include the foil step.
 
nnnnnate

nnnnnate

Well-Known Member
Supporting Member
Location
WVC, UT
So about 10 years ago I built a drum smoker (didn't use it much and it rusted out and is at the dump now...) but I found AmazingRibs.com to be a good resource for rubs and techniques and general stuff to point myself as a newbie to not totally ruining a piece of meat before it even got to the grill. I'll admit that I've been doing simple grilling lately but thought I'd toss out the site for maybe some people that are just getting into it or are wanting to try something new. The site has a ton of info and it wasn't always the easiest to navigate but with a little work I could always find what I was looking for.

The thing I like is that he goes into pretty good detail as to why something works (SCIENCE!) or why a particular method is followed rather than just saying do it this way. Meathead also does a ton of gear reviews which was nice. I bought a magnet from him for myself and another for my mom that has all the minimum temps for different types of meat since I always forgot (and my mom always seemed to under cook meat that wasn't supposed to be under cooked.) That paired with a decent digital thermometer has helped a lot over the years. (Amazon link to magnet.)
 
The_Lobbster

The_Lobbster

Well-Known Member
I wrapped my short ribs in foil, and added some beef broth to steam up, and they were really tender. Personally I'm really excited for saint patty's day to roll near, because I love making pastrami with the corned beef that's always on sale!
 
The_Lobbster

The_Lobbster

Well-Known Member
Two racks of baby back ribs, and a rack of beef back ribs. Macey’s has the been back ribs on sale so I figured I’d give it a try. There’s not a ton of meat, and they’re kinda fatty, but dang they’re good!!
 

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frieed

frieed

Jeepless in Draper
Supporting Member
Location
Draper, UT
Had to re-stock the supply of spaghetti sauce today.
14 Qts. in the pressure canner. After I saute the onions and garlic I warm up the rest in a pot on the stove. I do the actual cooking in the pressure canner. About 40 min. at 10 PSI seems to be the ticket. Tomorrow is 18 pints of pizza sauce.

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The_Lobbster

The_Lobbster

Well-Known Member
Went to Vegas this past weekend. Ate at a place called the hash house, and got some amazing breakfast. I got the corned beef hash skillet, my wife got a pancake that was literally bigger than her head. 10/10 would recommend if anybody is ever down in that area.

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Coco

Coco

Well-Known Member
Location
Lehi, UT
Diesel_Zuk said:
Went to Vegas this past weekend. Ate at a place called the hash house, and got some amazing breakfast. I got the corned beef hash skillet, my wife got a pancake that was literally bigger than her head. 10/10 would recommend if anybody is ever down in that area.
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Hash House A Go Go is VERY good! Ate there when we were at SHOT Show last year. They have one in St. George now too.
 
The_Lobbster

The_Lobbster

Well-Known Member
Smoked another pork butt on my traeger Friday. Definitely the best one I've done yet. I started out by brining it in the fridge for about 30 hours, then started cooking it. Hands down, the juiciest, tastiest one, that I've cooked to date. From now on, I will only do mine this way.

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UNSTUCK

UNSTUCK

But stuck more often.
Diesel_Zuk said:
Smoked another pork butt on my traeger Friday. Definitely the best one I've done yet. I started out by brining it in the fridge for about 30 hours, then started cooking it. Hands down, the juiciest, tastiest one, that I've cooked to date. From now on, I will only do mine this way.

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Can you tell us your brine recipe and how did you smoke it- time, temp?
 
The_Lobbster

The_Lobbster

Well-Known Member
UNSTUCK said:
Can you tell us your brine recipe and how did you smoke it- time, temp?
Click to expand...
Brine recipe I kinda followed. It wasn't enough to cover my pork in the giant pot I used, so I added one more cup of apple juice, one more cup of water, and another half cup of worcestershire sauce. I also broke open and toasted some black peppercorns in a pan and added them in as well.

  • 6 cups apple cider or juice
  • 4 cups water
  • 2 cups apple cider vinegar
  • 1/2 cup salt
  • 1/2 cup brown sugar
  • 1/2 cup Worcestershire sauce
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
For cooking, I like to do mine at 225 degrees on my traeger. I put a good coating of rub on it, this time I used some KC Bbq rub, then throw it on, put a temp probe in it til it hits about 160, where the temp rise stalls. Pull it off, wrap it in a couple layers of foil. Put back on grill, (or can finish in the oven if so desired) crank temp up to 300, let it ride til internal temp hits 201-203 ish. Pull off, let rest in a cooler for half an hour before pulling apart.
 
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