Picked out some nice meaty Beef back Ribs At Stop and Shop East Gloucester
Changed Up the rub from my usual Beef Rub of just Salt and Pepper. Went with Paul Prudhomme Blackened Magic, Some Turbinado Sugar, Steakhouse Seasoning (It’s just like Montreal Steak Seasoning) Atlantic Saltworks Salt and some Black Pepper.
Set up the Kettle using the snake method with Kingsford briquettes, Mesquite chunks and cherry wood chips.
3.5 hours she ran between 250-300 and I didn’t adjust the vents once.
4:40AM Light The Chimney with about 12 Kingsford briquettes and set up the pit for snake method smoking using mesquite chunks and cherry wood chips.
Outside conditions 39 degrees with a light drizzle.
I’m trying a little something different as the beef ribs are so rich and I wanted to cut back on the salt so I put together a beef rub consisting of-
3 tbsp restaurant grind black pepper
1 tbsp onion powder
1 tbsp sugar
2 tsp granulated garlic
2 tsp ancho powder
1 tsp cayenne powder
At the dollar store I picked up this $1 sugar shaker to use to disperse the rub.
First a light slather of yellow mustard for the rub adhesive and then I applied ground Himalayan salt to the ribs as if I was seasoning a steak ( a lot less salt than the 50/50 pepper salt ratio I was using before). Once the salt was on I shook on the rub using the sugar shaker.
5:20AM Ribs Hit The Kettle-
6:57 Update: Temps have fluctuated from 250- 325. I’m not sweating the temps, they’ll be done when they’re done.
9:40AM. Probably the first time ever that I didn’t lift the lid once start to finish. The temps within the first hour varied from 250-325 but after exactly two adjustments she settled into a much tighter range of 270-289.
They were fantastic but probably could have benefited for spritzing at 20 minute intervals during the final hour. I also will absolutely use this rub again as they had a much better pepper/salt flavor.
Follow along the live smoke all morning at www.northeastbbq.com
5:30AM Set up the kettle with a aluminum pan filled with water and briquettes set up snake style around the bowl for a low and slow sesh. Lit 12 briquettes inn the chimney and dumped them on the left end of the trail of briquettes which we’re looking to gradually catch and provide steady even heat between 275-300 degrees. using cherry chips and mesquite chunks.
I’m not sure if it’s just our local Stop and Shop market that pre-cuts the racks of beef ribs or if it’s done elsewhere as well. I buy what’s on sale usually and they had 2.4 lbs on sale for $2.24 per lb so I couldn’t pass them up (you can’t see the sale tag in the first picture).
Slathered them up lightly with yellow mustard and applied a generous coating of coarse salt and black pepper (Texas Style rub).
The pit set up and getting up to temp. Water in the pan to keep a moist smoking environment-
6:24 The Beef Ribs Hit the pit.
8:39AM Cranking along Grate temp 284 degrees. Only adjusted the vents once since 6:24AM Got a ways to go. Haven’t opened the lid once. “If you’re looking-you ain’t cookin.”
9:54AM 3.5 hours in-
11:45AM- They’re all jiggly and the probe slides right in so it’s time to take ’em off-
Follow along this morning at http://www.northeastbbq.com for the live updates
6:21AM Vents wide open, grate temp 255
Kingsford briquettes arranged for snake method.
Cherry wood chucks and apple wood chips placed on top of the briquettes along the path of the snake.
Pit Temps have climbed to 325ish due to some large chunks of apple wood being on fire but she’s chugging along nicely. Closed bottom vent around halfway.
Nice bark forming!
Nice little pullback on the bones-
9:15AM Update temps still over 300 so I closed bottom vent completely and the top vent about 1/2 way. they’ve got the color I’m looking for. Now just need time to break down all that connective tissue and get them to probe tender. I’m looking for an effortless entry with a toothpick, like as if the toothpick was going into warm butter.
Toothpick Tender Test
Stop and Shop East Gloucester Had Some Beautiful Beef Back Ribs This Morning.
Hit em with the Paul Prudhomme Rub (RIP Paul Prudhomme)
And set up the grill for a low and slow session seeking grill temps between 250-275.
Two hours in. Temps on the pit have been consistently between 250-275. Starting to get a little pullback on the bones.
After three hours I pulled them off sauced them with some stubbs bbq sauce and wrapped them up in doubled over aluminum foil.
Forty five more minutes on the grill foiled-up and they were ready to eat.