What to put in the smoker this weekend?

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Originally Posted by scratchy

I just discovered mesquite logs at Home Depot. Going to test them out on Big Bird (23 lb Butterball) on Thursday.

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COSTCO had something similar a few years back. Mesquite burns for a long time, so long I would cook dinner on a Sunday night and the Mesquite would still be burning the next morning. Like the others said, it can leave a bitter taste.

I have been tasked with making beef back ribs for an illegal Thanksgiving gathering on Tuesday. I never did those before, since pork is just so freaking yummy, but there are a few other pork dishes being served so my wife volunteered me to make beef back ribs.

Any good recipes you guys know of? Yes, I know Goooohgle will generate a thousand results, but you guys have proven solid so far. [Beer]

important to remember that beef ribs will cook more like brisket. Not as long a cook, but takes the same temps to really break down the connective tissues to produce tender output.)

Remove any silverskin off the meat side, but don't remove the membrane from the back of the ribs, it's basically whats holding the meat on the bones, and there isn't any meat on the membrane side anyway.

I used the same rub I use for my briskets.

Mine were about 7 hours. cook bone side down for 3 hours at 275F, then wrapped them in foil for another 3 hours at 275F until the meat between the bones hit right around 203F. Then held them in a cooler still wrapped in foil for 1 more hour. Could easily hold them for longer if needed. I've heard a bunch of people wrap in butcher paper instead of foil (as is often done for brisket).

Just a lil rib action
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Originally Posted by DenverGP

important to remember that beef ribs will cook more like brisket. Not as long a cook, but takes the same temps to really break down the connective tissues to produce tender output.)

Remove any silverskin off the meat side, but don't remove the membrane from the back of the ribs, it's basically whats holding the meat on the bones, and there isn't any meat on the membrane side anyway.

I used the same rub I use for my briskets.

Mine were about 7 hours. cook bone side down for 3 hours at 275F, then wrapped them in foil for another 3 hours at 275F until the meat between the bones hit right around 203F. Then held them in a cooler still wrapped in foil for 1 more hour. Could easily hold them for longer if needed. I've heard a bunch of people wrap in butcher paper instead of foil (as is often done for brisket).

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Ahhhh, so NO membrane removal. That's nice! I hate doing that with pork. Thanks for the tips!

Gonna do a turkey breast in the Pit Barrel on Thursday. Contemplating using a marinade injector. What say ye? just the wife and I this year so no whole bird.

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Originally Posted by TFOGGER

Gonna do a turkey breast in the Pit Barrel on Thursday. Contemplating using a marinade injector. What say ye? just the wife and I this year so no whole bird.

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bacon wrapped?

he one I bought from Sportsman's Warehouse still hasn't come in so I got the Camp Chef - Smoke Pro SG24 WiFi for $399 at Murdoch's. Should be able to pick it up Friday.

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Originally Posted by Great-Kazoo

bacon wrapped?

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Nope, just buttered and Savory Spice Shop's Tiny Town Turkey Rub. Smoked over pecan until 145 internal. Delicious!