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Veering off topic, Costco had some meaty beef back ribs so we bought a couple of racks. Not cheap, but they really looked good.
The next trip to costco, the ribs looked like what I usually see for sale. Bones scraped nearly bare. Virually no meat on them.
At Christmas I buy a prime rib roast with bones attached. We cut the bones off with a generous amount of meat on them and that is usually the only time we get to have BBQ beef ribs.
I just thought I would revive this thread since BBQ season is almost upon us (at least where I live). Of course, for many of us, BBQ is something we make year round.
Here are my rigs:
Pit Boss 700FB Pellet Smoker
Weber 22 inch kettle grill
Masterbuilt 560 gravity smoker.
I just bought a new Weber kettle grill. I left the old smoker behind and had intentions of buying a new pellet model here. It turns out than I am about to inherit a like new Pit Boss to smoke with.
I might slow down a bit on the cold days but I cook outside throughout the year.
Last weekend was a smoked pork belly for bacon to replenish the freezer and burnt ends for dinner.
We only eat bacon that we make so there is normally meal sized vac sealed portions in the freezer.
Best bacon ever and it makes a great gift.
Jabin postal has a great recipe.
I modded it to suit my needs.
Easy peasy and you can thank me later .
I tolerate no excuses, if DH has to go out and grill in the snow, so be it.
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These last few years I have been hooked on the reverse sear method for any meat that needs searing.
I am such a fan because it’s easy, produces a fantastic result and makes me look like I can cook.
It’s rather simple,
Just cook the meat indirect until it’s about 8- 10 or so degrees from done.
I use a Bluetooth temp probe on the grill and usually another one in the meat but sometimes just a folder meat temp probe for meat temp.
When it’s close slap that baby on the super hot side or pan and keep flipping until your sear looks good then rest the appropriate time and serve.
Sometimes a little butter to the sear works good.
I've been doing slow and low Boston Butts in a kettle grill using something called a ring of fire method that uses little charcoal and yields a nice deep smoke ring. Normally I'll use apple or cherry wood for the smoke.
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