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St. Louis, shorts and brisket.....spinach artichoke ABTs
Walt2015
Posts: 583
its been way too long with the ice and cold here, so planned a few weekend cooks. I've had some St. Louis cut ribs in the freezer for a while so thawed them. One rubbed with dizzy dust and other with a blend from my local BBQ supply store. Never cooked these but planning 225-250 for 5-6 hours. 
Wife requested beef ribs, so I couldn't argue with a chance to cook some... Found these shorts at a local butch and rubbed with SP, garlic powder, chipotle chili and a little cayenne
And on on to the main show. 12# packer from RD going on around midnight at 225ish. Planning to pull tomorrow around 3 and FTC until 5 or 6. Flat was a little thin so trying a beef broth/rub mixture injection for the first time. When this is finishing up, I have some leftover spinach artichoke dip that I'm going to spoon into the ABTs for an appetizer tomorrow night. It's going to be a cold one but it's been like The Shining in here lately.
Lots more and better pictures to follow. Egg firing up around 12 for the ribs
Wife requested beef ribs, so I couldn't argue with a chance to cook some... Found these shorts at a local butch and rubbed with SP, garlic powder, chipotle chili and a little cayenne
And on on to the main show. 12# packer from RD going on around midnight at 225ish. Planning to pull tomorrow around 3 and FTC until 5 or 6. Flat was a little thin so trying a beef broth/rub mixture injection for the first time. When this is finishing up, I have some leftover spinach artichoke dip that I'm going to spoon into the ABTs for an appetizer tomorrow night. It's going to be a cold one but it's been like The Shining in here lately.
Lots more and better pictures to follow. Egg firing up around 12 for the ribs
Memphis, TN ----> Chattanooga, TN
Comments
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Looks like a hell of a weekend. EnjoyColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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Damn, that all looks and sounds good. I like the spinach dip ABT idea. Great weekend for you!THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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Gonna be a good eats weekend. Looking forward to the finished pics.Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
redneck AR in place and ribs are on. Used the pizza stone + plate setter to make the redneck R&B combo
Memphis, TN ----> Chattanooga, TN -
Best ribs to date. Don't know if I will ever return to the baby backs (shhhh I'm in Memphis). Lightly Glazed the with a mix of SBR/blues hog Tennessee red about 45 minutes before pulling. Made some potato salad. About to clean out the ash and fire it back up. Brisket going on in 2 hours for tomorrows dinner. not sure what order these pictures are going to show up.
Memphis, TN ----> Chattanooga, TN -
Hell yes!!! If there are any extras on the beef ribs you can send them my way-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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@Mattman3969 the dog got a solid pound of pork/beef ribs and sent my mom home with almost a full rack. The brisket has your name on it though
Memphis, TN ----> Chattanooga, TN -
Should have just let it run but wanted to make sure I was all cleaned out for the over night. Round 2 ding ding ding...
Memphis, TN ----> Chattanooga, TN -
You are a machineLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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You know a man is serious about his beef when he lets it ride shotgun on way home from the store! Nice looking cooks.LBGE & SBGE. Central Texas.
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10 hours in now. Sitting at 165-170 for hours but time should be an issue. Steady around 250, got up to 300 some had to get up and close down the vents a little last night. The redneck R&B combo seems to be working well--just wanted to try to help out the end of the flat and get it as tender as possible. Going to eat a healthy breakfast and lunch and exercise before this guy gets devoured tonight.
Memphis, TN ----> Chattanooga, TN -
Man your killing it!!LBGE, Mechanicsville, Va., LBGE, Duck, NC, XLBGE Wake, Va.
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15 hours in now...Point is probing nicely but flat isn't there yet. Flipped it around to see if that helps. Still 3.5 hours until we have people over so no rush. Got towels in the dryer and cooler warming inside if needed. Wrapped the peppers in cappicola and panning to throw on at at 4.
Memphis, TN ----> Chattanooga, TN -
That's a marathon cook. Good pace and excellent execution.
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
I didn't get a chance to take picture of the finished brisket as people were crowded around for the slicing. Ended up going 16.5 hours. While I was taking the brisket inside, the dog got brave and stole a few of the ABTs before I put them on. I would suggest trying to cappicola on them. It was thinly sliced and got really crispy after a couple of hours at 250 and had a nice spice to it.
Memphis, TN ----> Chattanooga, TN -
WOW. That is insane! Ajax, ON Canada(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser) -
Helluva weekend!
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Damn... fine looking grub and those ABT's look awesome!
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
That all looks awesome. Great job.
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-Umberto Eco
2 Large
Peachtree Corners, GA
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