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Hot beef ribs, cool refreshing drinks

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Sea2Ski
Sea2Ski Posts: 4,088
in EggHead Forum
Usually I am out fishing for the weekend, but since I stayed home this time, it called for a longer cook. The beef ribs went on at 12:00 noon, a little later than I wanted, so I am cooking them at 275-300F. For the first hour, I had them in “heavier than normal” oak smoke. By this I mean I put a few more oak chunks about mid 3/4 down firebox than I normally do. 

2 sets. One with Hardcore Carnivore and one with DP cow lick.  The HC was marked with toothpicks since I knew they would both turn black with the bark.

Here they are are when I put them on:



After I put them on, I weeded my water garden. That gave me a good excuse to play, splash in the water, and not feel guilty about it nor doing anything else that was more pressing because of this ridiculous heat and humidity, but it still needed to be done. 


 
Fast forward a couple hours, a 90 degree rotation and now we are at 185F, corn is on the gasser,  and I am enjoying a cool beverage my wife found/made me. 


The drink is muddled cucumber, basil, lime with cucumber flavored vodka and white cranberry juice. Cool and refreshing. The wine that will go with dinner is a 2012 from Napa and is breathing in the kitchen. 





Looking forward to dinner! 
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
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Caliking said:   Meat in bung is my favorite. 
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Comments

  • Carolina Q
    Carolina Q Posts: 14,831
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    Sea2Ski said:
    Looking forward to dinner! 
    Gee, I wonder why! =)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • smokingal
    smokingal Posts: 1,025
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    Enjoy yourself!
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
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  • PBRSmoker
    PBRSmoker Posts: 26
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    Looks Awesome enjoy!!
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  • YEMTrey
    YEMTrey Posts: 6,829
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    Dude, that water garden!!
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • bgebrent
    bgebrent Posts: 19,636
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    Ya man!
    Sandy Springs & Dawsonville Ga
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  • gbray
    gbray Posts: 7
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    Nice work! Nice Cab as well
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  • lousubcap
    lousubcap Posts: 32,505
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    Better to be lucky than good any day.  What a great afternoon and the anticipation of the ribs...
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,543
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    Anticipation is great!!!  Enjoy
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    If I were you, I’d be sitting in that meat locker in this heat.
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  • Theophan
    Theophan Posts: 2,654
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    All of that looks and sounds fantastic!  I especially love that waterfall...
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  • kl8ton
    kl8ton Posts: 5,434
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    Do you have a rib cross section pic?   I'll stand by...

    😁
    Large, Medium, MiniMax, & 22, and 36" Blackstone
    Grand Rapids MI
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  • caliking
    caliking Posts: 18,733
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    Now THAT sounds like a grand day. Awesome. 


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • lkapigian
    lkapigian Posts: 10,793
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    Very nicely friend !
    Visalia, Ca @lkapigian
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  • THEBuckeye
    THEBuckeye Posts: 4,231
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    Aren't you tired of winning?!!
    New Albany, Ohio 

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  • johnmitchell
    johnmitchell Posts: 6,593
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    Great post and beautiful water feature..Ribs don't look that shabby either.
    Greensboro North Carolina
    When in doubt Accelerate....
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  • Sea2Ski
    Sea2Ski Posts: 4,088
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    YEMTrey said:
    Dude, that water garden!!
    Thank you. It has been an ongoing project that is the antithesis of what I do Day to day. Minimum maintenance was in the plan all along.  Super pleased with where it is now and how it has turned out. 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • Sea2Ski
    Sea2Ski Posts: 4,088
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    Eggcelsior said:
    If I were you, I’d be sitting in that meat locker in this heat.
    Ha ha ha. Yea, I went in there last week for a few evenings. The thing is, after being in there for a bit, when you come out it feels even hotter out than it felt when you went in. Then, when you go in the air conditioning, it still feel weak. 
    But when you are in there you forget how hot it is, which is nice. 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • Sea2Ski
    Sea2Ski Posts: 4,088
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    kl8ton said:
    Do you have a rib cross section pic?   I'll stand by...

    😁
    I do not. Sorry. We dug in and once I cut the first rib, I was like a caveman: greasy and buttery fingers, and I do not think I touched a napkin the whole meal. But I was pleased how they turned out.

    But to those who cook these often (because I do not), although cooked to “probing like buttah” and the main collagen being broken down, the tendon(actually not sure if it is really tendon) but the part of the rib muscle that attaches to the rib has not broken down for me for any cooks.  It pulls from the bone, but is tough to chew and I want/need to cut it away. Is this normal for beef ribs?  
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • northGAcock
    northGAcock Posts: 15,164
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    Killin me. Two months in.....one of the items I am cravin. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Spyhop
    Spyhop Posts: 5
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    Looks so delicious!
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  • lkapigian
    lkapigian Posts: 10,793
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    Aweesome @Sea2Ski
    Visalia, Ca @lkapigian
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  • JohnInCarolina
    JohnInCarolina Posts: 31,050
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    That drink sounds pretty awesome.  I might have to have my wife make me one of those. 
    "I've made a note never to piss you two off." - Stike
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