Not really a recipe, just some smoking pics. I took a slab of Pork Spare Ribs and cut them down to St. Louis Style. I froze the flap and some other pieces for beans later. I smoked the ribs, brisket, and “point” along with a slab of Beef Back Ribs. DW actually had the guy at Publix cut the beef ribs fresh tonight. What a treat. These were smoked for 4 hours at 225 with a mix of hickory and mesquite.
I added wood at the beginning, then every hour for the first 3 hours. The last hour went with no additional wood. After 2 hours of cooking, I began misting the ribs with a 50/50 mixture of oil and Apple Cider Vinegar. It’s my version of a mop. Oh, and the "pink" you see on the meat is the smoke ring. This meat is fully cooked!
Smoked Ribs (Beef and Pork)
Since you’re cooking the ribs, you have to have the “Cook’s Treat” or snack. I sometimes use the scraps (flap, etc.) for this, but tonight it was the point. I cut the thinner point off and cooked it separately since it cooks quicker than the thicker slabs. Here it is after 3 hours. It went fast! What a great snack……when you smoke ribs, make sure to treat yourself to these snacks! This snack was "sauced".
Now, the rest of the pork ribs. Here’s the slab. These are “dry” (no sauce)
Close up showing the meat pulling back on the bone.
Cut in and grab a rib.
The Pork Brisket (sternum). A lot of people will throw this away or use it for stewing/braising, etc. But there is some great meat here that should be smoked as well.
Cut into the brisket to see that wonderful meat.
The Beef Ribs, a full slab shot. These are sauced with “Sweet Baby Ray’s” Hickory and Brown Sugar BBQ sauce. Incredible sauce, and it only gets better as it cooks!
A close up of the Beef Ribs to show the meat pulling back on the bone.
Cut into the Beef Ribs and pull one out.
I added wood at the beginning, then every hour for the first 3 hours. The last hour went with no additional wood. After 2 hours of cooking, I began misting the ribs with a 50/50 mixture of oil and Apple Cider Vinegar. It’s my version of a mop. Oh, and the "pink" you see on the meat is the smoke ring. This meat is fully cooked!
Smoked Ribs (Beef and Pork)
Since you’re cooking the ribs, you have to have the “Cook’s Treat” or snack. I sometimes use the scraps (flap, etc.) for this, but tonight it was the point. I cut the thinner point off and cooked it separately since it cooks quicker than the thicker slabs. Here it is after 3 hours. It went fast! What a great snack……when you smoke ribs, make sure to treat yourself to these snacks! This snack was "sauced".
Now, the rest of the pork ribs. Here’s the slab. These are “dry” (no sauce)
Close up showing the meat pulling back on the bone.
Cut in and grab a rib.
The Pork Brisket (sternum). A lot of people will throw this away or use it for stewing/braising, etc. But there is some great meat here that should be smoked as well.
Cut into the brisket to see that wonderful meat.
The Beef Ribs, a full slab shot. These are sauced with “Sweet Baby Ray’s” Hickory and Brown Sugar BBQ sauce. Incredible sauce, and it only gets better as it cooks!
A close up of the Beef Ribs to show the meat pulling back on the bone.
Cut into the Beef Ribs and pull one out.
