First attempt at Beef plate ribs aka Dino ribs on the 18” WSM.
Total cook time 6.5 hrs @ 250-265. Cooked till probe tender, could have cooked a little longer as there was a slight stick when removing probe.
Also should have rested longer as well, but I was hungry.
Rub used was REO 16 mesh pepper and REO seasonall.
Jealous devil lump charcoal along with 3 hunks of post oak, utilizing the minion method.
My recent coffee haul from Norway. Will be pulling mostly espresso shots, interested in seeing what these light Nordic roasts pull and taste like.
Tim Wendelboe, FriedHats (technically Amsterdam, bought from Kaffibar), Kaffi (bought in Tynset), Solberg and Hansen, Fuglen and Kaffa
Ribs on the 18” WSM smoked 3 hrs uncovered and then 1 hour wrapped with butter, brown sugar and honey. Glazed with meat Mitch BBQ Sauce Whomp and Big Wicks Fuego.
Yet another try at smoking a brisket on the 18” WSM. This one involved a 10 hour smoke and then a 10 hour hold at 145 in a Breville smart oven. This brisket was a prime from Costco and did have a weird fat vein down the side.
First time trying pork belly burnt ends. Cubed pork belly into 1.5” cubes then seasoned in Meat church honey and hot honey bbq rub and then smoked in the WSM until internal temp of 200 ish. Then smoked for an additional hour in the pans until the sauce (meat church bbq and the other is meat mitch) was reduced and tacky.
Round two of the brisket adventures, this time it was with a larger 13-14 lb brisket (didn’t weight it again).
Total smoke time 11.5 hours with temp between 245 and 275 (after wrap) with BB competition briquets and 5 chunks of wood (3 post oak and 3 cherry) pulled and wrapped in butcher paper at the 8.5 hour mark.
Finished until probe tender and internal temp of 203.
Lessons learned:
1: Should have left the temp around the 245 mark after the wrap, think this lead to brisket being over done (the stringy look that happened).
2: Should have pulled the brisket at the 198 mark and wrapped in foil with the beef tallow method. Could have helped with the hint of dryness and maybe the over cooked stringy look on the slices.
3: The tallow pour over definitely helps with the moisture pics and the money shot for the post. Hahaha
5: It was a fun adventure and will do it again with the above mentioned modification, maybe with a large brisket again.
My first brisket on the WSM, only other briskets were sous vide and finished on Weber grill with a smoke tube.