Pit Barrel Cooker Beef Short Ribs
Beef.
Looks dry. Is not dry. Just the photo. And the smoke ring is screamin' red IRL. Dang lighting in here. We had a mishap on the foil pouch crutch and did lose our broth, so it probably could have been a bit moister with a softer bark. And I found Meathead's rub just a little too peppery, which is strange, because I love pepper.
However, lovely pink slices fall off the bone and are succulent enough for me to call our first try delicious and successful. I had no idea this meat was going to be so rich. I can only have a small amount and I'm full.
Next time, I'm going to get the boneless version and sous vide it, then put the bark on it at the end.
Pretty stoked about today's experiment. Booyah!
Pork Ribs.
Pretty good. I think I could have gone a little heavier with the rub. Next time we do pork ribs I'm going to do them with Wiserbud's rub recipe instead and compare.
The lowest part that hung just above the coals got charred but not as bad as you would expect, and I was surprised by that. Still, smoky and moist.
I don't know if you can see how moist the meat is in there for my terrible photography. Smoke ring is muted in the photo, too. Oh well.
Next up: Beef short ribs. On the crutch now.
Our First Ribs Together
I love ribs. But in almost twenty years of marriage we've never made them, because Scott's not a fan of ribs.
Yet . Hopefully he'll become a convert. We're using recipes from Meathead's book, so failure is not an option.
Today I got a couple St. Louis center cut pork racks, and four four-rib sections of beef short plate. Lightly salted and then rubbed with spices.
The pork got Memphis Dust, and the beef got Big Bad Beef Rub.
Oh my goodness. Even raw, they smell so nice.
I'm toying with the idea of doing one of the beef shorties sous-vide overnight, then giving it a quick turn on the grill to crisp up the outside. Just for comparison purposes…hmmm. Nah, another time.
That would be a great thing to do when prepping for a cookout, though. Then the day of, instead of slaving over the grill, you could just pop your already-cooked ribs on the coals for a couple minutes a side and voila. Here is a great primer on what happens to short ribs at various times and temps in the sous vide.
Tomorrow is going to be a really good day. We'll post the finished pics in the evening, if we're not too stuffed to move.
UPDATE: It's ON, people.
The Pork Butt Cooker
So we're going to like having this critter around.
One boneless pork butt, with the proprietary rub that came with the Pit Barrel Cooker.
Adding smoke by hanging inside the PBC.
Pulled it off and crutched it with a little apple cider when it stalled. Then took it off at around 200 degrees internal. Let it rest under cover for a while before pulling. Nice smoke ring. This thing made lots of juice in the pan, too.
Smoked pork sandwich on a ciabatta bun with a side of pork.
Quite tasty. No, not a giant fork. Tiny sandwich.
The PBC is easy to use. Not a lot of fussing around. Recommended.
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Source: https://ctbrc.wordpress.com/category/pit-barrel-cooker/
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