Saturday Egg Bling and Beef Ribs...

hapster · May 2014

Back from the store and ready to get some egging on...

First up, set up the new smokeware capp...

Second - break it in with a couple racks of beef back ribs using some Montreal seasoning and oak & hickory chunks for smoke

Pics along the way shortly...

Weather is perfect!

johnmitchell · May 2014

Enjoy your day..

GATABITES · May 2014

How many bones are on the beef back ribs?

hapster · May 2014

GATABITES said:
How many bones are on the beef back ribs?

I guess that depends... Not too many

lousubcap · May 2014

@hapster-sounds like a great cook. Do you have a preferred cook method...I guess what I'm asking is do you foil the beef back ribs or not? And if you haven't given the short ribs a shot, do so-meatier but with more fat included. Regardless, enjoy the cook.

Waiting on pics as I find beef ribs (especially the short ribs) much better than their pork cousins. Just an opinion...

hapster · May 2014

lousubcap said:
@hapster-sounds like a great cook. Do you have a preferred cook method...I guess what I'm asking is do you foil the beef back ribs or not? And if you haven't given the short ribs a shot, do so-meatier but with more fat included. Regardless, enjoy the cook.
Waiting on pics as I find beef ribs (especially the short ribs) much better than their pork cousins. Just an opinion...

Thanks.. I don't foil any ribs, just let them go all the way thru indirect. These guys are cooking along at 220 dome and 223 grid. I think I'm going to lime the new cap...

hapster · May 2014

Here are some pics...

I think I'm really going to like the new smokeware cap. So far temp control has been a little easier if anything. Maybe it's the gasket? I installed it on the inside of the chimney and not the egg. The dome and grid have been just about even for a while now..,

Beef back ribs with Montreal season and oak and hickory for smoke...

lousubcap · May 2014

Now that's about to become a true carnivore banquet! Enjoy and great pics as always!

hapster · May 2014

lousubcap said:
Now that's about to become a true carnivore banquet! Enjoy and great pics as always!

Thanks... Hope so

hapster · May 2014

Never cooked this low n slow before... Dome and grid are steady at 225.

Shot of everything in play today...

hapster · May 2014

Getting there... Been about 4 hours or so. Time to bust out the thermapen and give a poke.

lousubcap · May 2014

@hapster-please share your target thermo temp. I am old and old school so I go with meat pull-back and tenderness with the good 'ol toothpick for ribs-any variety. And yes I do own a fully functional thermapen.

>-

hapster · May 2014

lousubcap said:
@hapster-please share your target thermo temp. I am old and old school so I go with meat pull-back and tenderness with the good 'ol toothpick for ribs-any variety. And yes I do own a fully functional thermapen. >-

Looking for tenderness most of all... Temp likely will be in the 205 area. Meats pulled back but isn't quite there yet.

Mickey · May 2014

Nice my friend....

GATABITES · May 2014

I just picked up a slab of short ribs.

johnmitchell · May 2014

Those look fantastic..Well done Hapster.. :-c

hapster · May 2014

Thanks guy! Just pulled them off and had a few. Nice and tender, great flavor, like steak on a stick.

Gave each of my boys a clean bone... Bach and Mozart are pretty happy right now

lousubcap · May 2014

@hapster-most eggcellent result. And for the record, there is no chance I would ever come up with those names for such great companions. Say no more!

>-

hapster · May 2014

lousubcap said:
@hapster-most eggcellent result. And for the record, there is no chance I would ever come up with those names for such great companions. Say no more! >-

)

The names were my daughter's idea, she was 5 and had been taking the violin for a little over a year then when we got the boys.

Miked125 · May 2014

Nice ribs. I have debating the SS Chimney for a while.

Tjcoley · May 2014

Very nice Hap. Great pics as always and good looking cook. Love the pic of the dogs chewing the rib bones.

hapster · May 2014

Thanks guys...

The smokeware cap has the egg dome temp just about back to 0 from 250 in about 3 hours. I'll take that...

Dogs are crashed from just being cool and having a few rib bones.

A stick and cocktail for listening to the Tigers and Sox... Go Tigers!!