I've been wanting to try this recipe for a while and figure this weekend would be a good time to do just that. I was just wondering what you guys think about using Montreal Steak seasoning for a rub. I love that stuff for steaks and burgers on the grill but I'm wondering if it will be to salty to use as a rub? Should I give it a try or should I stick with the rub thats in the recipe? Opinions and suggestions wanted. I'd love to hear stories from anybody who has done pulled beef in the past. Tips are welcome.
Matt
Matt
I use the Tones Canadian Steak seasoning on my chuckies frequently and I believe they are very similar. Not too salty for me but then I don't layer it on either. Now there will be a somewhat different flavor. That is Mr Fish"s recipe and if I remember correctly it had some sugar, and chili powder and cumin in it. He'll be along in a little and hopefully will chime in!
That's going to be one of my next projects too... but I plan on using the Award Winning Brisket & Poultry Rub (http://www.susanminor.org/forums/showthread.php?t=90) from the recipe site, mixed up a 1/4 batch of it last night to use on my chicken smoke today which ran into some problems as you can read about in my post in the Poultry section!
Looking forward to hearing (and seeing) how yours turns out, whatever rub you use.
So far I've been lazy and have just used store bought rubs with pretty good success. Maybe I should get off my butt and make up one of the many rubs I seen on the recipe site. The one you gave a link to sounds pretty good.
To be honest, it's mostly from necessity that I've been making my own because I live in the UK and the sources are somewhat limited for commercial BBQ supplies. I did manage to find a supplier in Germany that carries Bad Byron's Butt Rub (BBBR), so I ordered a bunch from him a couple weeks back. I am actually Canadian and will be coming home for a visit in July and spending some time with my sister in WA state, and already have plans to stock up on a few more, particularly the Dizzy Pig ones....
By the way, should I be looking for anything in particular when selecting a chuck roast, or is all chuck roast created equal?
McCormick makes a real good Montreal seasoning. As for the cut, most use chuck roast.
Quote from: Deflated on May 20, 2009, 12:47:49 PM
By the way, should I be looking for anything in particular when selecting a chuck roast, or is all chuck roast created equal?
Try to find a 7 bone roast (i.e. not boneless) . The 7 bone is the shoulder blade and when cut from the center part of the chuck (the best part), it is shaped like the number 7. The center cut chuck will also have the bigger eye, and that is the real good part. Look for one well marbled - maybe even more so that if you were selecting if for roasting and with less gristle. The marbling will help out with less chance of drying out. It will yield less, but be much tastier with the marbling and the bone.
Hi Matt
Pulled Beef is one of my favorites
I just get a 8 lb boneless chuck roast and use kosher salt and black pepper for my rub now
I have tried Montreal steak spice it works well also
both ways come out a little salty on the bark but not over salty tasting
Brian
If you do it pics would be great, I don't think I have seen any on here.
Quote from: smokeitall on May 20, 2009, 08:47:13 PM
If you do it pics would be great, I don't think I have seen any on here.
Mike (Mr. Walleye) posted his pulled beef on this forum. It is also on the recipe site.
Pulled Beef (http://www.susanminor.org/forums/showthread.php?t=539)
I've been trying to document everything each time I do a smoke. I will try to get some good pics and see if I can get them posted asap.
Thanks Habs I don't know how I missed that.
Well I have some pics of the ribs and chuck roast/pulled beef to share but I'm not sure how to post them. I also have a question for you guys. Have any of you had any luck with cooking ribs the day before you're going to eat them? I smoked/cooked my ribs yesterday afternoon and we ate them for lunch today and they were kinda dry. That the first time ive experienced that. Anybody have any suggestions on how to cook them one day and reheat them the next without them drying out?
You need to open an account on one of the many photo hosting sites to post your picture on this forum. Several of us use PhotoBucket. There is a link to PhotoBucket in the tutoral.
Here is an easy tutoral:
How to post pictures. (http://www.susanminor.org/forums/showpost.php?p=768&postcount=11)
Thanks for the help with the picture posting. Here's a few pics for your viewing pleasure. Anyone want to chime in on my last question concerning the ribs being dry the next day?
(http://i729.photobucket.com/albums/ww292/deflated/IMG_4037.jpg)
mmmmmmmmmm can ya smell that?
(http://i729.photobucket.com/albums/ww292/deflated/IMG_4038.jpg)
(http://i729.photobucket.com/albums/ww292/deflated/IMG_4041.jpg)
(http://i729.photobucket.com/albums/ww292/deflated/IMG_4044.jpg)
(http://i729.photobucket.com/albums/ww292/deflated/IMG_4046.jpg)
pulled from the oven after 18 hours temp 196 deg.
(http://i729.photobucket.com/albums/ww292/deflated/IMG_4049.jpg)
all shredded and ready to eat
For the ribs, I have the best results with moist ribs by wrapping with foil or putting into a foil pan with a lid, after smoking, and finishing them wrapped to keep the moisture in.
Ribs will never be dry with the final cook in foil. Check out the recipe sight for a really good tutorial.
http://www.susanminor.org/forums/showthread.php?t=581 (http://www.susanminor.org/forums/showthread.php?t=581)
That's just exactly what I did, and I think they would have been great if we would have eaten them right when they came out. The problem was, I was making the ribs to take to a gathering the following day. I feel like maybe they dried out sitting the fridge overnight. Not sure if there is much I can do about that.
I agree with both, who said, take the refrigerated ribs (I add a little sauce at this point) put them in a baking pan, perhaps a dash of water, cover tightly with aluminum foil, and reheat at about 300 degrees. Shouldn't take more than about 30 minutes ........ then open the foil to let the sauce set for 10 or so more minutes. Works for me
When I store leftover ribs I will cut to individual ribs and sauce them again on all sides, and vac seal in portions. Never a dry rib.
Apply sauce. Seems like common sense but I didn't want to cover up the taste of the meat with sauce. But I suppose, if I can find a sauce (or make a sauce) I really like, I won't worry about it to much. Thanks for all your help guys. By the way, pulled beef is now on the top of my list for favorites from the Bradley. What a great recipie!!!!!
The food looks good. Where did you get the rib racks?
The rib rack were purchased at Home Depot if you can believe that. I was there looking for a new grill grate for my gas grill and saw the rib rack right there beside the grate. It's come in handy a few times. I was able to place all 3 racks of baby back ribs on one shelf. Kinda had to with the giant hunk-o-beef in there.
Quote from: Deflated on May 26, 2009, 09:25:51 AM
The rib rack were purchased at Home Depot if you can believe that. I was there looking for a new grill grate for my gas grill and saw the rib rack right there beside the grate. It's come in handy a few times. I was able to place all 3 racks of baby back ribs on one shelf. Kinda had to with the giant hunk-o-beef in there.
Thanks, I going to Home Depot next week and I'll look for them. I don't do ribs often, but those look like they will come in handy.
When I cook ribs I always cook more than we can eat. When we are done I like to vac. seal each into single serving size packs and freez. Never had any dry out that way and have ribs ready for whenever.
Quote from: Habanero Smoker on May 26, 2009, 02:10:26 PM
Quote from: Deflated on May 26, 2009, 09:25:51 AM
The rib rack were purchased at Home Depot if you can believe that. I was there looking for a new grill grate for my gas grill and saw the rib rack right there beside the grate. It's come in handy a few times. I was able to place all 3 racks of baby back ribs on one shelf. Kinda had to with the giant hunk-o-beef in there.
Thanks, I going to Home Depot next week and I'll look for them. I don't do ribs often, but those look like they will come in handy.
Habs,
Amazon has this rack on their Friday sale today. It is also eligible for the 4-3 promo.
http://www.amazon.com/Charcoal-Companion-Non-Stick-Reversible-Roasting/dp/B000OHBXJ6/ref=br_lf_m_548166_3_32_ttl?ie=UTF8&s=garden&pf_rd_p=478297751&pf_rd_s=center-5&pf_rd_t=101&pf_rd_i=548166&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=0R8Q57AC8AV3JX1B4SSP
Looks like it should fit
Deb
Quote from: deb415611 on May 29, 2009, 04:31:48 AM
Quote from: Habanero Smoker on May 26, 2009, 02:10:26 PM
Quote from: Deflated on May 26, 2009, 09:25:51 AM
The rib rack were purchased at Home Depot if you can believe that. I was there looking for a new grill grate for my gas grill and saw the rib rack right there beside the grate. It's come in handy a few times. I was able to place all 3 racks of baby back ribs on one shelf. Kinda had to with the giant hunk-o-beef in there.
Thanks, I going to Home Depot next week and I'll look for them. I don't do ribs often, but those look like they will come in handy.
Habs,
Amazon has this rack on their Friday sale today. It is also eligible for the 4-3 promo.
http://www.amazon.com/Charcoal-Companion-Non-Stick-Reversible-Roasting/dp/B000OHBXJ6/ref=br_lf_m_548166_3_32_ttl?ie=UTF8&s=garden&pf_rd_p=478297751&pf_rd_s=center-5&pf_rd_t=101&pf_rd_i=548166&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=0R8Q57AC8AV3JX1B4SSP
Looks like it should fit
Deb
I have one of these rib racks. Bought from the good folks at Yard&Pool.
(http://i123.photobucket.com/albums/o290/stlthy1/rr.jpg)
nepas
Quote from: deb415611 on May 29, 2009, 04:31:48 AM
Quote from: Habanero Smoker on May 26, 2009, 02:10:26 PM
Quote from: Deflated on May 26, 2009, 09:25:51 AM
The rib rack were purchased at Home Depot if you can believe that. I was there looking for a new grill grate for my gas grill and saw the rib rack right there beside the grate. It's come in handy a few times. I was able to place all 3 racks of baby back ribs on one shelf. Kinda had to with the giant hunk-o-beef in there.
Thanks, I going to Home Depot next week and I'll look for them. I don't do ribs often, but those look like they will come in handy.
Habs,
Amazon has this rack on their Friday sale today. It is also eligible for the 4-3 promo.
http://www.amazon.com/Charcoal-Companion-Non-Stick-Reversible-Roasting/dp/B000OHBXJ6/ref=br_lf_m_548166_3_32_ttl?ie=UTF8&s=garden&pf_rd_p=478297751&pf_rd_s=center-5&pf_rd_t=101&pf_rd_i=548166&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=0R8Q57AC8AV3JX1B4SSP
Looks like it should fit
Deb
Deb;
Thanks for the lead but they are too long to fit inside the Bradley racks. I need something less then 13 inches in length. Those are 15.5 inches long.
Quote from: Deflated on May 20, 2009, 10:08:58 AM
So far I've been lazy and have just used store bought rubs with pretty good success. Maybe I should get off my butt and make up one of the many rubs I seen on the recipe site. The one you gave a link to sounds pretty good.
Absolutely. I can tell you from the few short months I have this smoker that myself, my wife and people I cook for know when I've made my own rub. I can't take credit, but the recipes (susanminor.org) can take credit. Give it a shot!