All month long I’ve been looking forward to the first Patriots playoff game to smoke up some ribs for the crew. Babyback ribs were on sale so I picked up three racks and looked at the forecast yesterday which said the rain and snow was supposed to stop between noon and 2pm today.
Well fast forward to today and there’s no rain at all, instead it’s a full on sideways huge wind snowstorm.
Not to be deterred by the weather we forge ahead!
Babybacks were on sale at Stop and Shop yesterday but they didn’t have them in yet and would be frozen so I went to Market Basket, paid a little more from them but they were in the case unfrozen.
Took the ribs out of the cryovac and gave them a thorough rinse.
Next piercing the sinewy membrane on the bone side of the ribs and peeled off the membrane. This is not difficult at all. just carefully slide your knife under the membrane til you get to the other side and once you have enough lifted away from the meat take a paper towel to help you grip the membrane and pull it away from the rib. It may take one or two trys to get it all off but this step should not intimidate you. It’s alot easier than it looks.
Once the membrane is off pat the ribs down with a paper towel to get them dry of any excess moisture from when you washed them.
Next slather a small amount of yellow mustard on the ribs which is used to help adhere the rub to the ribs. You won’t taste the yellow mustard it’s simply used to aid in adhering the rub so there’s no need to go out and purchase some fancy expensive mustard for this.
Now for the rub. I use the Paul Prudhomme rub for just about everything. It’s fantastic. Apply liberally on all sides and let the ribs rest for a couple hours.
Next to set up the Weber Smokey Mountain Smoker.
The wind is driving the snow sideways . Going out for ten minutes my sweater is completely drenched with wet snow. Took about ten minutes just to get the chimney lit.
Set up the smoker using the minion method with the charcoal basket at the bottom of the smoker hollowed out and the inside circumference of the charcoal basket lined with briquettes, cherry wood chips and apple chunks. Once the 1/3 of a chimney of briquettes got going I dumped them into the center of the charcoal basket, looking for a gradual build up in temperatures to 225-250.
So now that the pit temps hit 200 we toss the Ribs on
Luckily last weekend I bought a nice plastic cover for the Maverick remote temperature gauge/ These things don’t like to get wet and today probably would have fried the unit if it wasn’t in the plastic housing. $2.99 cents at Ocean State Job Lot was a good insurance policy for the sensor to stay dry.
Two hours in I wasn’t satisfied with the color, and the Weber Smokey Mountain had been cruising along at 225. I opened the fuel door and saw quite a bit of charcoal had been used up. Figuring we needed another two hours of heat and looking for a little more heat I fired up 2/3 a chimney of briquettes and added them to the charcoal basket. I also mixed up a container of a couple of tablespoons of Stubbs BBQ sauce, a couple of ounces of apple cider vinegar and a tablespoon of tabasco sauce and spritzed the ribs.
The snow has stopped, it’s just raw and cold out but the extra lit charcoal has helped the temps on the pit climb.
2:45PM Pull the ribs off the pit and foil them.
A drizzle of honey, a drizzle of Sweet Baby Rays and a light sprinkle of brown sugar. Ribs foiled meat side down and back on the smoker.
3:30 Update Unwrapped the ribs and put them back on the pit. Was careful to collect the drippings from the foil to add into the final BBQ sauce for an extra kick. Dipping my fingers into the drippings all I can say is OMG. Difficult to have patience but we’re gonna let the bark firm up for another 45 minutes or so. Pit temp is 350
3:40 Update Just gave the ribs the final spritz with a combination of the drippings from the foil, The stubbs, the tabasco sauce and apple cider vinegar mixture. Opened all the vents to try to get everything to caramelize as much as possible. Will pull off at 4:00PM
I like to point out great deals. This is a great deal. $5.99 a lb for choice ribeyes when you buy three steaks or more. These are usually $9-$11 a lb.
Got a bunch for the crew for Sunday dinner. There was boneless and semi-boneless all with nice marbling. No one complained
Who’s gonna let a little snow stop them from manning the pit? Not this guy!
A Snowy Owl stopped by to check out the action-
Country style boneless pork ribs hit the kettle. I used hickory chunks and cherry chips, charcoal set up- snake method and tossed the water pan from the Western Mountain Smoker to keep the ribs from getting dried out.
Once they hit 150 internal I pulled them off, cut them up into cubes and reapplied the rub. Melted a stick of butter and mixed it with Texas Pete hot sauce and coated them before I reapplied the rub.
Back on the kettle-
Basted with bbq sauce and put into tin tray to cover with bbq sauce and let the sauce set a little.
Follow along at www.northeastbbq.com
12:10PM NY Strip Loin Hits The Smoker
Cavetools Magnetic Meat Temperature Guide Newly Affixed To the Smoker
Loin pulled and wrapped in foil when it hits 120 degrees internal 2 hours and 38 minutes at 250 degrees on the smoker. It was a 5.5 lb loin.
The Kettle Will be Fired Up Now To Sear The Meat after Resting For a Half Hour
After The Sear Place Offset The Coals To Wait Til It Hits 125 Degrees.
Pulled Off And Resting-
The Money Shot-
Smoked at 225 degrees (smoker grate temp) to internal 120 degrees and then seared over the coals to 125 internal.
Slathered with EVOO, then a coating of coarse salt and black pepper and then a second coat of Montreal steak seasoning.
Apple chunk and cherry wood chips for smoke, meat placed opposite coals.
Once the ribeye hit 115 internal pulled it and bunched up the coals and opened all the vent to get them glowing orange.
Seared over hot coals brought internal temp to 125 and then pulled them to rest for 10 minutes.
The perfect rare steak.
Follow along with this morning’s live Boneless NY Strip Loin Roast Smoke at www.northeastbbq.com
Here’s tomorrow’s victim.
Bust the Loin Roast out of the package and prepare the rub.
Cut a criss-cross pattern in the fat cap to get the rub to penetrate in there and create a nice flavorful bark on top.
When I selected this particular NY Strip Loin Roast I looked for the one that had the most fat throughout as this fat will render fantastic flavor through the slow smoking process when it renders down.
Start out by slathering on a coating of EVOO and coating it with coarse salt and black pepper.
The next layer of flavor will be a coating of Montreal steak and chop seasoning.
We’ll let her sit for an hour or so while we build our smoke using the minion method in the Weber Smokey Mountain Smoker.
Set up the charcoal basket with a ring of briquettes and an empty center. Two pieces of apple wood from Russell orchards and a sprinkling of Cherry wood chips.
Prepping the smoker with the @webergrills Charcoal chimney inverted and 12 briquettes inside. Placed a upside down espressos can in top of the Smokey Joe then placed a Weber lighter cube on top of that. Don’t want this mornings smoke session to go to hot so we will dump the 12 lit briquettes in the center of the minion method set up of unlit coals in the bottom of our Weber Smokey Mountain Smoker.
Prepping the smoker with the @webergrills Charcoal chimney inverted and 12 briquettes inside. Placed a upside down espressos can in top of the Smokey Joe then placed a Weber lighter cube on top of that. Don't want this mornings smoke session to go to hot so we will dump the 12 lit briquettes in the center of the minion method set up of unlit coals in the bottom of our Weber Smokey Mountain Smoker. Follow this morning's live Smoke session at www.northeastbbq.com
Once the coals in the chimney are glowing red and the ones on the top are ashed over they are dumped into the center of the charcoal basket in the bottom of the Weber smokey Mountain. Looking to build the temp gradually to 250 degrees for the duration of the smoke.
Now we wait for the temps to climb. When the smoker temp reaches 225 I’ll close one or two of the bottom vents and try to get it to settle in at 250. I find if you let it rip and don’t adjust your vents before you hit your target temp the heat can get away from you and it’s easier to get in front of it and slow it down rather than knock it down and have to fiddle with it a whole lot more.
Loin Hits The Smoker
Hits 120 internal and I pull it off and double wrap it in foil for an hour to bring it to a final temp of 125 for a nice rare condition.
So when I unwrapped it and took an internal temp it only read 110 and didn’t seem done. So I fired up the kettle and put 3/4 chimney of briquettes into the charcoal baskets.
Going to sear it and then put it offset to bring internal temp to 125
So I took it off and wrapped it again once the temps got to 122. After a half hour wrapped cut into it and I can’t explain how tender and delicious it is. I will never pass this cut of beef up again when it’s on sale at that price. And thanks to Bill O’Connor from North Shore Kid who called to let me know about the sale at Stop and Shop East Gloucester yesterday.