Smoker season
 

So got some unreal beef rib racks from the butcher and planning to kick smoker season off tomorrow with some dry and Kansas City BBQ smoked ribs.

Second season of trying this and enjoyed last years results. Just finished making the sweet dry rub and KC BBQ sauce.

Those vegetarians don’t know what they’re missing.

Yer ribs are destined to "fall off the bone".... and the smoker grate :)......

Yum.....

Awesome! A couple years ago I got a Traeger, which is great. Last year I used it almost 250 nights.

Wow, that’s a lot!

I only did it a few times last year as I was still learning. This year should be a lot more now that we are not camping this season.

Ribs this weekend, brisket the next :)

Anyone smoke a turkey?

What time should we be there?

I have smoked a couple of turkeys on my weber.
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ALL HAIL PIG GOD OF THE BBQ PIT - Tabs circa June 2016

My BGE Chicken
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BGE Brisket

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Yes I let it wallow in its own juices.

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In Florida, BBQ season is 12 months long. :D

This is a hobby of mine, beer BBQ and eating, count me in.


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I even crank her up to 500°+ and make pizza and calzones on it.
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a buddy just told me he had beef ribs off the smoker recently and he may never do pork ribs again. I've not tried them yet but will be doing so very soon. Any tips on how to choose them?

Oink, oink, moooooo :)

I'd be huuuuuuge....

Befriend a butcher :)

My local supermarket had beautiful meaty ribs on sale, 4 or so per package, I went back and talked to the butcher and asked if he had them on a rack as I wanted to smoke some for the weekend (this was Monday), he said sure, priced them out, took my name, and put them in the cooler until Friday (today).
So much meat and marbling on these ribs I had to make them mine ;)

they'll be called 'short ribs'?

Look for back ribs. You can smoke anything you want. I like the Flintstones style, full of meat version. Not common around here at chains.

Headed to PNW Eggfest tomorrow and signed up to cook on a demo egg. Going to make 6 racks of baby backs.

Made 34lbs of rib rub last night, some for the racks, some for people at work, some for friends, and a bunch of small baggies to hand out as long as people give some feedback on what they'd be willing to pay if I ever make a giant commercial batch. :)

Wife found some awesome strawberries and rhubarb at the farmers' market and is currently chopping them up and creating a crumble to cook tomorrow too.

Beef ribs are awesome, but I lost my hookup for them and need to find another. The problem is that they don't get ordered as subprimals from the packer usually because they cut the other cust so close to the bone they aren't as useful unless special ordered.

I had a real desire to do a brisket...but a 15lb slab of beef would be a lot to eat. So I demurred.

I did buy 2 15lb Rib Roasts on sale where I had them sliced thick...about 20 steaks..then vacuum sealed and frozen.

Here in LV..prime rib is cheaper to go out to a Restruant for than to make it at home..

I did a rack of Baby Backs on the BGE where I slathered them with honey mustard, some garlic, onion, pepper salt and paprika over night..they were fall off the bone tender. Gonna try that again. Just to see if I am on to something.

I get a whole rack of beef short ribs from the Mexican markets when they have a sale..

Also try a smoked pork belly..you have to peal the skin and deep fry to make cicheronis.

You just need some friends......ol' buddy, ol' pal ;)

I will pay you compliments ;)

Good luck!

I have two points in the freezer that need to be done and 5 packs of two cryo wrapped baby back ribs waiting for the day.
Have an egg and a keg but have been jonesing for a stick burner....
Pretty tough to find good quality used up in the great white north.
My wife would probably not be happy about another addition to join the fleet.