🔥 What's Smoking/Cooking on your Pit Boss?

[JerryT]

Question? Has anyone here ever smoked a whole rack of spare ribs that uncut, but have been deboned leaving a full slab of rib meat? Neighbor next to my cousin in another state made him some and he told me they turned out great!! I’ve never seen that before, so was just asking the group.

 

[ANT0407]

Yes i have. Treat them exactly as you would a rack that has been cut to St. Louis. They cook exactly the same.

 

[jaykav]

Cooked some roast beef today …maybe 3hr smoke to about 125-130…chilled for a few hours then sliced and threw it into a pot of au jus

 

[Ken S]

Cooked some roast beef today …maybe 3hr smoke to about 125-130…chilled for a few hours then sliced and threw it into a pot of au jus

Oh man that looks good! Here's wishing you some good rolls to slosh that onto!

 

[jaykav]

Oh man that looks good! Here's wishing you some good rolls to slosh that onto!

Went with the ole French baguette lol

 

[JerryT]

Yes i have. Treat them exactly as you would a rack that has been cut to St. Louis. They cook exactly the same.

Thanks , I’ll be giving them a try soon and post pics once I do.

 

[sparkyv]

I like to trim off the rib tips as they tend to cook sooner than the ribs proper and make for great "cook's privilege" snax!

Question? Has anyone here ever smoked a whole rack of spare ribs that uncut, but have been deboned leaving a full slab of rib meat? Neighbor next to my cousin in another state made him some and he told me they turned out great!! I’ve never seen that before, so was just asking the group.

 

[touras]

Still too cold here to run the smoker, so I thought I'd post some red meat.

 

[Upinmygrill]

Still too cold here to run the smoker, so I thought I'd post some red meat.

View attachment 13334

That’s the way to stay warm. Nice chunk o meat there.

 

[ANT0407]

Today i have a rack of beef back ribs going on. I used Hurtados beef blend and they went in the fridge over night. I also have wings and a chicken boob going on as well. More pics to come when I start the cook.

 

[ANT0407]

Ribs on and wings in buttermilk

 

[EdGs]

Doing some babybacks today. 2 slabs were almost 8 lbs. It is so hard to find the 2lb. racks, I guess they all go to the restaraunts.

The cap meat was super thick, and I trimmed about 2 lbs. off between the 2 slabs. Did a binder and Kinders Hickory Brown Sugar rub and seasoning along with some Everglades seasoning, and left in the fridge last night.

Gonna shred the cap meat for sammiches.

Trimmed ribs top left, cap meat bottom left, tenderloins on right.

Filled my water pan with apple juice, and on smoke setting for an hour or so, then cranking up to 275° til the wrap.

 

[ANT0407]

Lookin good! Keep us posted

 

[ANT0407]

Ribs on and wings in buttermilk View attachment 13355View attachment 13356

Lookin good!

 

[ANT0407]

Lookin good!View attachment 13364