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Pork rib dinner tonight

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Beanie-Bean
Beanie-Bean Posts: 3,092
edited November -1 in EggHead Forum
<a href=IMG_8346.jpg</a>">
<p />This was the first part of the cook: Country Cut ribs w/EVOO, kosher salt, and some Benoit's seasoning. 250 dome for three hours indirect with 50/50 spritz of apple juice and apple cider vinegar.[p]IMG_8353.jpg[p]These were some 3-1-1 ribs. I just wanted to try a single rack to see how differently the ribs would come out compared to my old trusty Weber kettle version.[p]All kinds of smoke for this one:[p]Ozarka Oak Lump
Big ol' piece of maple chunk (dry) I put in at the beginning of the setup
Hickory chips (soaked)
Apple chips (soaked)[p]I like the smoke taste on my food, and I tried using less, as was prescribed by some, but the last time I just didn't get enough smoke for my liking.[p]Tomorrow, I'll be doing some beef short ribs.[p]
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  • Marvelous
    Marvelous Posts: 70
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    Beanie-Bean,
    I would like to know your technique for the beef ribs I have some and never cooked beef ribs before thanks
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  • Beanie-Bean
    Beanie-Bean Posts: 3,092
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    marvelous,[p]I think I found a recipe from this link, and I'm going to give it a try tomorrow just before kickoff starts. I've seen a few different schools of thought regarding how to cook the ribs. I'm going to do a 225-250 deg smoke for a few hours per the site's recommendations. Would have gone with the Korean ribs recipe, but I didn't have some of the ingredients on hand this evening.[p]
    [ul][li]Beef Short Ribs[/ul]
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