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Any Time is Grillin Time

I wrangled my smoker out and smoked two butts overnight. I bagged them around 3:30 this morning and will be pulling them in a couple of hours and FTCing them until we eat a late lunch at 2.
 
We made a Costco run today. I bought a 100oz package of their 88% ground beef at $5.49 a pound. I divided it into 8 12+oz packages and vac sealed and put them in the freezer. I've found it's the perfect amount for the wife and I for a meal. The only other meat I bought I'll smoke Sunday. I came home with a rack of beef back ribs. I'm anxious to get them smoky. It's been way too long since I last had beef ribs.
 
Well, this was coming...
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...so I grilled early.
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I just put my beef back ribs on the smoker. I used some avocado oil as a bonding agent and seasoned the rack with coarse salt and pepper. I'm anticipating a six to seven hour cook at 225°. I noticed the last time I smoked beef ribs was January 2023. It's no wonder that they sound so good.
Beef Ribs.jpg
 
I normally do the 3-2-1 cook on the beef ribs just like the pork ribs. I only deviate when they need to cook just a little longer for my liking. Today's cook was weird. I put the ribs on and went bike riding. I had three hours before the wrap time and it was a dandy day to ride. I was home and at the three hour mark I checked the temp. Normally the ribs are around the 160 - 170 temp range and I wrap them. Today they were in the low 180's. I dropped the temperature of the smoker to 200° and didn't wrap them. I went riding again and gave the ribs two more hours of smoke. When I returned I found the ribs had stalled and were still in the low 180° range. I wrapped them and turned the smoker back up to 225°. I checked the rack a half hour or so later and it was out of the stall and nearing my target temp of 200+ degrees. I let the ribs finish and wrapped them and put them in the hot box until dinner. I hope I don't have to baby sit the next rack but man oh man these ribs were special.
Beef Ribs 1.jpg
 
olbriar said:
I normally do the 3-2-1 cook on the beef ribs just like the pork ribs. I only deviate when they need to cook just a little longer for my liking. Today's cook was weird. I put the ribs on and went bike riding. I had three hours before the wrap time and it was a dandy day to ride. I was home and at the three hour mark I checked the temp. Normally the ribs are around the 160 - 170 temp range and I wrap them. Today they were in the low 180's. I dropped the temperature of the smoker to 200° and didn't wrap them. I went riding again and gave the ribs two more hours of smoke. When I returned I found the ribs had stalled and were still in the low 180° range. I wrapped them and turned the smoker back up to 225°. I checked the rack a half hour or so later and it was out of the stall and nearing my target temp of 200+ degrees. I let the ribs finish and wrapped them and put them in the hot box until dinner. I hope I don't have to baby sit the next rack but man oh man these ribs were special.
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I gave up overthinking short ribs. My recipe: 225 for 10 hours. I put a rub on them, set them at 225 for 10 hours and don't bother checking. I pull them, let them rest, and eat.
 
I'm smoking a flatiron tomorrow. It's been in the freezer for a while and it's time to smoke it up. I had purchased it because it was marked down from twenty three bucks to twelve. It's not the prettiest flatiron I've seen but I'm positive it will be worth what it cost... especially in today's prices. I'll rub it with oil and season with coarse salt and pepper. It will likely smoke for four hours at 225° with a target temp of 195°. I plan on letting it rest in my hot box at least an hour before serving.
 
I have half of a pork loin I'm smoking tomorrow. I plan to slice it, spice it, and smoke it. I plan to use a peach rub that I love with pork. I might add a bit of brown sugar to sweeten the spice. I will smoke the slices at 225° for a couple of hours I'm guessing. 145° internal temp will be my target and once reached I'll let them rest in my hot box for a half hour or so before serving.
 
olbriar said:
I have half of a pork loin I'm smoking tomorrow. I plan to slice it, spice it, and smoke it. I plan to use a peach rub that I love with pork. I might add a bit of brown sugar to sweeten the spice. I will smoke the slices at 225° for a couple of hours I'm guessing. 145° internal temp will be my target and once reached I'll let them rest in my hot box for a half hour or so before serving.
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Have you tried pineapple rubs? Or lemon? They go well with pork also. Or perhaps a bit of lemon grass incorporated into your rub?

Lemon grass (and other spices) with honey makes a wickedly (heavenly) delicious pork sandwich.
 
BrickHouse said:
Have you tried pineapple rubs? Or lemon? They go well with pork also. Or perhaps a bit of lemon grass incorporated into your rub?

Lemon grass (and other spices) with honey makes a wickedly (heavenly) delicious pork sandwich.
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I'm not a fan of lemon, even on fish. Pineapple alone doesn't do much for me but the canned with sugar juice... count me in. I love sweet with pork. Chunks of pineapple next to chicken chunks on a Kabob is a taste I like a lot.
I just reached my target temp on my pork loin slices. I wrapped them up in foil and put them in my hot box to rest. It took an hour and fifty minutes to reach the target temp of 145°. I'm fixing a broccoli rice and cheese medley to go with the smoked pork.
Pork Loin Slices.jpg
 
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