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Posted on 7/26/14 at 10:00 pm to Spunky
More fat on the spare.....a lot more. I cook BB's a lot faster. It is always a challenge deciding which one to cook 
Posted on 7/26/14 at 10:01 pm to Spunky
Spare is not the same as st louis.
Spare is alot more mass, and more inedible material. St Louis is basically spare with the bullshite trimmed off.
Spare is alot more mass, and more inedible material. St Louis is basically spare with the bullshite trimmed off.
This post was edited on 7/26/14 at 10:02 pm
Posted on 7/26/14 at 10:04 pm to deeprig9
What are yalls experiences with beef ribs? Are they as tender as pork? Similar cook? I see them am the store and can't help but think Flintstone' s but I'm wanting to give them a whirl
Posted on 7/26/14 at 10:07 pm to Spunky
Zero experience.
Only beef ive smoked is pastrami.
Under the bridge downtown, if you know what i mean...
Only beef ive smoked is pastrami.
Under the bridge downtown, if you know what i mean...
Posted on 7/26/14 at 10:10 pm to Spunky
Never tried to cook them personally, but they are good as hell. Hard to find anything you smoke that is not 
Posted on 7/26/14 at 10:17 pm to AmericusDawg
A cock sucker and a dope head walk into a bar......
Seriously though, I may have to be the guinea pig on this one. Might have to try em out tmrw. Any advice from anyone with experience?
Seriously though, I may have to be the guinea pig on this one. Might have to try em out tmrw. Any advice from anyone with experience?
Posted on 7/26/14 at 10:29 pm to Spunky
Do it. My bad. Long story
This post was edited on 7/26/14 at 10:57 pm
Posted on 7/26/14 at 10:35 pm to AmericusDawg
Posted on 7/27/14 at 12:10 am to Spunky
quote:
Any advice from anyone with experience?
Never done beef ribs. But I'd think low and slow, just like pork. Bend test, meat receding off the bone and you're good to go, I'd think. Lemme know how they turn out.
Posted on 7/27/14 at 12:17 pm to bwood
Hour Zero
White coals, hickory chips. Szeged Rib Rub (overnight). Some oil.
Hour One
Hour Two
Tired of restarting coals. Started an Oak fire in the smoke box.
White coals, hickory chips. Szeged Rib Rub (overnight). Some oil.
Hour One
Hour Two
Tired of restarting coals. Started an Oak fire in the smoke box.
Posted on 7/27/14 at 12:17 pm to Spunky
quote:
Any advice from anyone with experience?
Spunk if I were going to cook beef ribs. I would rub them with a thick coat of dry rub and refrigerate for a while over night if possible. Then smoke at 180 to 225 for 4 hours to get the smoke flavor in them. Then I would pull them off the smoker, put some squirt butter over them and rub it into the ribs and put another coat of rub on top of the butter. Wrap the ribs in tin foil double layered if needed. Put back on smoker for another hour to hour and a half.
Posted on 7/29/14 at 6:09 pm to UGALife478
Shitty day at work and wife decided she wanted wings. That give me a reason to cook and have a few cold beers. Makes the day a little better 
Posted on 7/29/14 at 6:11 pm to Spunky
Nice. Just got done grilling up some tri tip
Posted on 7/29/14 at 6:14 pm to DawgCountry
quote:
some tri tip
reminds me of a girl from high school.
Posted on 7/29/14 at 6:15 pm to Spunky
Figured something like that was coming
Posted on 7/29/14 at 6:32 pm to DawgCountry
quote:
Figured something like that was coming
TWSS
Posted on 7/29/14 at 7:58 pm to Spunky
Did some boneless chicken thighs and vegetables on The Egg. Good shite.
Posted on 7/29/14 at 8:25 pm to bwood
Looking good bud, what's the juices in the squash?
Posted on 7/29/14 at 8:29 pm to Spunky
Olive oil and butter. I added a little too much oil this time, but it was still awesome. I put some seasoning salt and black pepper in there too.
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