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Chuck Ribs and Pots DeCreme

Brisket_Fanatic
Brisket_Fanatic Posts: 2,885
in EggHead Forum
Beef chuck ribs cooked indirect at 275 for about 6 hours until probe tender and internal temp around 210. Pulled the membrane off the back and rubbed then back into the fridge for 12 hours.  Smoked with hickory and Used my last bag of Ozark Oak. For dessert we Tried 3 different pots de creme recipes.  White Chocolate Pumpkin, Dark Chocolate Godiva and Salted Carmel. Chocolate was @JohnInCarolina recipe. The Carmel one was from sousweed site but didn’t setup so not sure if it needs more egg yolks or of I messed it up somehow. Cooked all three pretty much the same. Always tuff to beat Chocolate but the Carmel flavor was amazing even though a little runny. The WCP was my personal favorite but I’m kind of a pumpkin nut. Pictures in no particular order!


NW IA

2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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Comments

  • JohnInCarolina
    JohnInCarolina Posts: 34,843
    Mother of God. 
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • WeberWho
    WeberWho Posts: 11,540
    Nice find on the chuck ribs. Everything looks awesome!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Damn Nice Meal in your household tonight!   Much better than the LO burger I ate.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Navymom
    Navymom Posts: 167
    Can you share the WCP recipe?
    Wear maroon, live maroon, bleed maroon.
    Fightin' Texas Aggies Fly Navy.
    Denton TX
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    @Navymom this is from sift and whisk.com

    5oz white chocolate
    8 Large egg yolks 
    1/3 cup sugar
    1/4 tsp cinnamon 
    1/4 tsp nutmeg
    1/8 tsp ginger
    1/8 tsp cloves
    1/4 tsp sea salt
    1 Cup Heavy Cream
    2/3 whole milk
    1/2 cup pumpkin purée 

    Place chopped chocolate in a larger heat safe bowl. Place a fine mesh sieve over the bowl. 

    In a large saucepan, whisk together egg yolks, sugar, spices and salt until mixed about 2 min. Add cream, milk and pumpkin purée to the saucepan and whisk together. Place saucepan over medium heat and cook until mixture reaches 175.

    Pour custard through a fine fine mesh sieve over chocolate. Let it rest 5 min then whisk until smooth. 

    Fill 4oz mason jars and finger tight lids. Put into 180 degree Sous Vide water bath. Go slowly otherwise jars will break. (Don’t ask how I know this). Cook for 90 minuets, remove and move to the refrigerator for 3-4 hours minimum. To sever open jars and place a shot of ready whip and enjoy 1 or 2. 

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885

    JohnInCarolina said:
    Mother of God. 
    They are dangerously delicious  and stupid easy to make. Thanks for the inspiration! 

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    WeberWho said:
    Nice find on the chuck ribs. Everything looks awesome!
    Thanks, Costco on a Saturday they have displays setup.  Still trying to find someone that sells plate ribs. The chucks are really fatty! Next time I’m in the Cities I may have to try restaurant depot and see if they have them. 

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    Mattman3969 said:
    Damn Nice Meal in your household tonight!   Much better than the LO burger I ate.  
    Thanks it was good and wife couldn’t wait til dessert. 

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • Navymom
    Navymom Posts: 167
    Brisket_Fanatic said:
    @Navymom this is from sift and whisk.com

    5oz white chocolate
    8 Large egg yolks 
    1/3 cup sugar
    1/4 tsp cinnamon 
    1/4 tsp nutmeg
    1/8 tsp ginger
    1/8 tsp cloves
    1/4 tsp sea salt
    1 Cup Heavy Cream
    2/3 whole milk
    1/2 cup pumpkin purée 

    Place chopped chocolate in a larger heat safe bowl. Place a fine mesh sieve over the bowl. 

    In a large saucepan, whisk together egg yolks, sugar, spices and salt until mixed about 2 min. Add cream, milk and pumpkin purée to the saucepan and whisk together. Place saucepan over medium heat and cook until mixture reaches 175.

    Pour custard through a fine fine mesh sieve over chocolate. Let it rest 5 min then whisk until smooth. 

    Fill 4oz mason jars and finger tight lids. Put into 180 degree Sous Vide water bath. Go slowly otherwise jars will break. (Don’t ask how I know this). Cook for 90 minuets, remove and move to the refrigerator for 3-4 hours minimum. To sever open jars and place a shot of ready whip and enjoy 1 or 2. 
    Thank you! Making my shopping list now.
    Wear maroon, live maroon, bleed maroon.
    Fightin' Texas Aggies Fly Navy.
    Denton TX
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  • Shiff
    Shiff Posts: 1,835
    @Brisket_Fanatic said:
    WeberWho said:
    Nice find on the chuck ribs. Everything looks awesome!
    Thanks, Costco on a Saturday they have displays setup.  Still trying to find someone that sells plate ribs. The chucks are really fatty! Next time I’m in the Cities I may have to try restaurant depot and see if they have them. 
    Restaurant Depot always seems to have plate ribs and chuck short ribs (with and without bones) at the ones near me.  Your ribs looked great.
    Large BGE
    Barry, Lancaster, PA
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  • pgprescott
    pgprescott Posts: 14,544
    Bravo!
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    Shiff said:
    @Brisket_Fanatic said:
    WeberWho said:
    Nice find on the chuck ribs. Everything looks awesome!
    Thanks, Costco on a Saturday they have displays setup.  Still trying to find someone that sells plate ribs. The chucks are really fatty! Next time I’m in the Cities I may have to try restaurant depot and see if they have them. 
    Restaurant Depot always seems to have plate ribs and chuck short ribs (with and without bones) at the ones near me.  Your ribs looked great.
    Thanks, I’ll have to stop at depot next time

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    pgprescott said:
    Bravo!
    Thanks!

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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