- Oct 18, 2009
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Hey jimm I thought you had the 340 but you have the bull 700 so envious. You can smoke massive amounts of food on that
Official 2023 BBQ, Smoking, Grilling, Baking and Beer thread
- Thread starter Brentr
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Yah I ended up buying the 700 cause I wanted something big but not nuts. It’s awesome.Hey jimm I thought you had the 340 but you have the bull 700 so envious. You can smoke massive amounts of food on that
Here we go again.
Bigger this time and this time I don’t have to transport in no cooler. Straight to warming drawer at 140 till we eat tomorrow.
Ribs go on tomorrow too as an experiment.
Bigger this time and this time I don’t have to transport in no cooler. Straight to warming drawer at 140 till we eat tomorrow.
Ribs go on tomorrow too as an experiment.
Spiral ham and 2 racks of beef ribs, 7hrs on smoker
When u buy beef ribs what are they labeled as? Just “beef ribs”? These are different than Dino ribs right? Dino ribs are just short ribs not cut down right?
Decoy205
Silver Supporter
Lots of stores sell “beef ribs” but they are the bones from a prime rib roast. If you can get meaty ones they are good but most times they are too thin.
For Dino bones you want whole short rib plate or plate ribs. If they don’t have them in the case, ask the counter for “uncut short rib plate 3 bones”. That’s usually how grocery stores get them shipped. That will get you the brisket on a stick!
For Dino bones you want whole short rib plate or plate ribs. If they don’t have them in the case, ask the counter for “uncut short rib plate 3 bones”. That’s usually how grocery stores get them shipped. That will get you the brisket on a stick!
Yes just called beef ribs I get mine from my butcher so they never disappoint. As mentioned, it's basically where the prime rib and rib steak/rib eyes are. Plated short ribs are sometimes called loaded beef ribs, so that's another option to request. Another great feed is english cut ribs.
We don’t have any good butcher shops near me anymore so I’m at the mercy of a mom and pop large meat market. They are usually hot and miss. I asked for chicken steak the other day and he went to the chicken section. So I gave him an Italian sauce lesson on meat. Thanks for the info at least I know what to ask for.
- Oct 18, 2009
- 3,648
- Pool Size
- 6000
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Hayward Aqua Rite (T-15)
- Oct 18, 2009
- 3,648
- Pool Size
- 6000
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Hayward Aqua Rite (T-15)
Good info as I have always wanted to do Dino ribs however not sure where to purchase them
Almost time. Been holding at 140. So let’s see how this works vs cooler with blankets.
jark87
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- Jun 5, 2011
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I love dino ribs - brisket on a stick! Just plan plenty of time. I had a 5 lb or so rack that took over 10 hours. I was surprised at how long they took, especially compared to a brisket that weighs 3x as much.Good info as I have always wanted to do Dino ribs however not sure where to purchase them
Really depends on what temp you're hitting as well. I typically hit for 200-250 at most for most of my smoke jobs.
I’m done. I’m exhausted. My smoker ran for 24 solid hours. I’m very happy with my ribs. I could have pulled them sooner but I was doing other stuff. They were just more fall off bone vs bite of bone.
Brisket. This is my 4th only. I know they die a fast death on the board. I stood the end up with yarrow on the board to keep moist but that flat just dies. I mean is there anything I can do to prevent it? I think my fat was rendered properly. Had that yellow to grayish tint to it vs white. The point was awesome. The flat was really good too but Man U have like 5 mins to eat it. Lol
Brisket. This is my 4th only. I know they die a fast death on the board. I stood the end up with yarrow on the board to keep moist but that flat just dies. I mean is there anything I can do to prevent it? I think my fat was rendered properly. Had that yellow to grayish tint to it vs white. The point was awesome. The flat was really good too but Man U have like 5 mins to eat it. Lol
When I do brisket, I keep it face down, regardless. The fat on the top keeps it moist when it follows down the cut. How do you typically prepare it? Also, are you putting it in ice? Tend to eat it cold or hot? This was a corn beef brisket I made a month ago. Used it for a meal and sandwich feed after. I know my brother likes to incorporate a juice and say apple slices to give it a fruit flavor and it does keep it from drying out however that's not my style. Also to note, everyone has a different cooking style and type of cook, medium, rare, ect. All affects the cook as I'm sure you are aware.
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I followed meat church weekday brisket this time. Overnight cook. 6 hour rest in my warming drawer at 140. No yarrow when wrapped. Apple cider only on the paper. It was moist. The point was falling apart the flat deff was moist but once you cut into that flat dies fast. I did the stand up on end with yarrow on the board to keep the cut side moist bit as soon as you cut thst bad boy it starts to die.
I wrapped at 175 after stall cause that what meat church and a lot of others do also to have the fat tender properly. I wrap in but her paper like I said wrapped really right. I pull at 203 ish when I probed it like butter. Temps all over flat was in 200-203 range.
I mean you can see the moisture in the one pic of the flat. The other pic is the point.
I know this may sound like heresy but it works for me. I always separate the point from the flat since they cook so differently. Its almost impossible to get the flat to stay moist while the point finishes. I also use this
kosmosq.com
The flat always stays moist and I usually make burnt ends with the point.
Original Beef Brisket Injection
Get the pitmaster's secret weapon that started it all with Kosmo's original beef brisket injection. It was the first product we sold out of a linen closet, and now it's used in competitions around the world for unbeatable beef brisket. Retain moisture and boost the natural flavor in your beef...
kosmosq.com
What I’m trying to say is my flat was juicey and tender when I cut it. Everyone said. My piece bent over my finger perfect. But at SECOND serving I was dried out. Does that have something to do with the cooking or is that just how the flat gets after it has been cut into.
LI'm pretty sure that is the nature of the flat. The injection stuff will help prevent that if you have leftovers.