SMOKED BEEF RIBS

[BATMAN]

Hi everyone,
   My name is "Batman" and I bought my BS about two weeks ago and I been trying and testing all types of things (including cheese).  However, I wanted to start small and tried some of the recipes on this site and they all came out good.  Last night, I made some buffalo jerky and my youngest loved it.  It took me a while to fine tune the jerky, but the last batch (3rd)was the way I wanted it and I wrote it down for future reference. 

Today, I'm going for the gusto and doing two slabs of beef ribs (the family's favorite).  The BS was pre-heated a hour prior and the vent is 1/4 open (so smoke won't back up into the generator). I'm using "five chinese spices" seasoning, raw sugar (Turbinado) and a sprinkle of apple juice as the rub.  Apple juice was added to the BS bowl (instead of water) to tenderized the ribs some more.  I will smoke (with apple and cherry) and cook these between the temps of 195-205; normally I would go for a temp of 225, but I'm in no rush and don't want the sugar to burn.  I'll let you know how they come out.


Batman

[Arcs_n_Sparks]

Batman,

Welcome to the forum. Lots of good stuff here and pointers to receipes. Let us know how your stuff turns out.

Arcs_n_Sparks

[BATMAN]

No problem.....Right now it's 6:00 PM (Pacific time) and my temp is at 200 degrees.  I looked at my beef ribs from the vent and it's looking very good.  In about a hour, I will rotate the racks (3) so the bottom rack of beef ribs won't burn/dry out.  I will also check the bowl and add more apple juice (hot) if needed.  Thanks!

Batman

[BATMAN]

Good evening Arcs_N_Sparks,
   Those smoked beef ribs are done and mannnnnnnnnnnnnnnnn  they are looking and tasting real good :).  The meat just comes off the bone and it's so juicy.  My kids are stealing pieces behind my back.  I have pictures on my desktop and when I find out how to post them, they will be put on the site.

Take care and thanks,

Batman

[Arcs_n_Sparks]

Batman,

Always glad to hear about a great outcome. Oldman has posted several times on how to post pictures. One usually has to dump them to a hosting site (like here: http://www.imagecave.com/), then use the e-mail tool bar to link to the URL. If you search, I am sure you will find it.

Arcs_n_Sparks

[BATMAN]

Morning arcs_n_sparks,
   Thanks for the information on how to place pictures on this site.  Here is the URL site where the pictures are located (let me know if you have problems):

http://usera.imagecave.com/BATMAN/

As I mentioned, the beef ribs were great and were smoked/cooked for over 6 hours between the temps of 195-205 degrees.  We ate half of the beef ribs and will have the rest for dinner tonight  ;D.

Take care and thanks again,

Batman

[BigSmoker]

Man those look gooooooood :P :P :P.  Welcome aboard ;).

[BATMAN]

Good afternoon Big Smoker,
   Thanks and now I'm ready to move up on the meat scale.  I believe I might try a brisket (point) next weekend.  I normally go to a high-end supermarket and place my meat orders and cuts a few days in advance.  However when I do get the price, it's usually the same as the other supermarkets with better quality.

Take care,

Batman

[owrstrich]

bat... i showed my wench yourn photos and now my assignment for next weekend is beef ribbs...

yous gotts to eat...

owrstrich

[Arcs_n_Sparks]

Owrstrich,

Which side of the country are you on?

Arcs_n_Sparks