G Wiv wrote:

eating while walking wrote:Never seen a smoke ring go all the way through a rib but it tasted great so that's OK

Were the ribs extra cold or even slightly frozen in the center when you put them in the smoker? The longer meat stays under approximately 140° the deeper the smoke ring penetrates.

Nice looking ribs!

Thanks! They went straight from fridge to smoker so that might have been it. Quarantine gives you lots of spare time so now might be the time to tackle my BBQ nemesis... brisket .

It is most people's nemesis. Tough to do properly. I have had it in Texas many times and will not order it up North as it never comes close. Don't know why fully, but cut and method must be first and foremost. I had a friend get a smoker recently and he told me that the first thing he was going to do was brisket. I told him to learn how to use it with pork and chicken first, then try to graduate to brisket, but don't expect it to be easy.

I keep saying this: go buy a prime whole brisket at Costco, half the price of their trimmed choice flats. So much fat it's impossible to overcook, but it can take a long time to finish. I usually go 8-10 hours on the WSM, chill overnight, slice, then give it a couple more hours in the oven the next day before serving, covered pan with some apple juice and rub.

A 12oz packet of smoked brisket pulled out of the freezer turned into two meals for the two of us this week:
1) Most of it went into Nachos (El Milagro chips, salsa from local taqueria, refried beans, onions, cotija and chihuahua cheeses, broiled, then garnished with guacamole, sour cream, cilantro, lettuce).
2) The last couple ounces were made into a very smoky gnocchi carbonara: about 5oz mushrooms sauteed in butter and garlic, a little wine, chopped brisket, supermarket "skillet gnocchi", 2 eggs, a half-cup of shredded parm and a splash of cream (not traditional but needed some liquid), and a half cup of hot water added to the pan just before the egg/parm/cream mixture. Gooey goodness.

Easter bunny brought ribs on the Big Green Egg and potato gratin.






Low & Slow Ribs, count me a Fan!