hvyhaul
Well-Known Member
Youngest is going through some stuff (back living with us) and asked if she gets the new job can I cook something for her on the Treager.
Beef Ribs was the ask and she got the job.
Trimmed and seasoned with salt, cracked pepper and granulated garlic Friday night, onto the smoker at 06:30 this morning.
Used what was left from a pail of Cherry and then finish with Hickory.
220* on super smoke for five hours, then up to 250* and spritzed every hour till done 10 1/4 hrs later.
Started bones down, turned over at 180* and pulled ribs at 200*, no wrap, no rest.
Seasoned potatoes and peppers and onions were the smoker sides.
The Wife asked, "You got room for chicken on there?" So now I'm playing food juggling.
Pulled the chicken off at 160* and rested it while I super heated the Gas BBQ to crisp up the chicken skin.
Ribs Verdict? Awesome and Super rich. I had plans to pig out on a whole rib and stopped at half.
So I have more for tomorrow.
Here's some digital evidence of the journey.
View attachment PXL_20240427_205813825.TS~2.mp4
Beef Ribs was the ask and she got the job.
Trimmed and seasoned with salt, cracked pepper and granulated garlic Friday night, onto the smoker at 06:30 this morning.
Used what was left from a pail of Cherry and then finish with Hickory.
220* on super smoke for five hours, then up to 250* and spritzed every hour till done 10 1/4 hrs later.
Started bones down, turned over at 180* and pulled ribs at 200*, no wrap, no rest.
Seasoned potatoes and peppers and onions were the smoker sides.
The Wife asked, "You got room for chicken on there?" So now I'm playing food juggling.
Pulled the chicken off at 160* and rested it while I super heated the Gas BBQ to crisp up the chicken skin.
Ribs Verdict? Awesome and Super rich. I had plans to pig out on a whole rib and stopped at half.
So I have more for tomorrow.
Here's some digital evidence of the journey.
View attachment PXL_20240427_205813825.TS~2.mp4
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