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Shuley

Weird ribs, a lesson on Italian pulled beef and a non kamado pizza.

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Last weekend I saw spare ribs on sale. I thought this meant St. Louis style. What I got were these. ee2813216eb056bdf28a0b99a685fedf.jpga1e92668187f2e4275f2aa9092eb6653.jpg. I decided what the heck, we shall see what happens. Treated them like regular ribs. e98c51fb1ceb3174135f60ef1a9e7cf7.jpgyou can see how huge they were. Glad I only got 2 racks!!! At the end they looked pretty good. 28cdf777d422e42926bbcd4488cdd32c.jpgand you know, they were pretty good. But I definitely prefer St. Louis. They cook far more evenly.

The next day I made Italian pulled beef. 9c5cc2772594888ad6d5a1e6f54b5a61.jpgff4b7e611bdcbb4254f9e7b564165600.jpgnotice the WHOLE Peppers? I had used sliced before and then wasn't happy when they kind of disintegrated while they cooked. Turned out there was a reason that the Sliced peppers were the standard. Dang these came out hot!4db2f388f3202562936bb2f96425ac47.jpg. Picked out the peppers and then it was much better (and I like hot stuff!)bd26648796d9dfc62d1e573c9e0901d3.jpg. Last night it was raining pretty hard and I didn't want to get soaked again after being wet all day at work. So I resigned myself to an oven pizza. But then I had a great idea inspired by a black stone. I used two baking stones on two racks preheated at 500 degrees like this4ddd31c01dd7b40184fdf839af2247dc.jpg. The crust turned out great! Just as good as on a kamado! I was missing that hint of wood from the charcoal though.

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6 hours ago, Shuley said:

 

 

Last weekend I saw spare ribs on sale. I thought this meant St. Louis style. What I got were these. ee2813216eb056bdf28a0b99a685fedf.jpga1e92668187f2e4275f2aa9092eb6653.jpg. I decided what the heck, we shall see what happens. Treated them like regular ribs. e98c51fb1ceb3174135f60ef1a9e7cf7.jpgyou can see how huge they were. Glad I only got 2 racks!!! At the end they looked pretty good. 28cdf777d422e42926bbcd4488cdd32c.jpgand you know, they were pretty good. But I definitely prefer St. Louis. They cook far more evenly.

The next day I made Italian pulled beef. 9c5cc2772594888ad6d5a1e6f54b5a61.jpgff4b7e611bdcbb4254f9e7b564165600.jpgnotice the WHOLE Peppers? I had used sliced before and then wasn't happy when they kind of disintegrated while they cooked. Turned out there was a reason that the Sliced peppers were the standard. Dang these came out hot!4db2f388f3202562936bb2f96425ac47.jpg. Picked out the peppers and then it was much better (and I like hot stuff!)bd26648796d9dfc62d1e573c9e0901d3.jpg. Last night it was raining pretty hard and I didn't want to get soaked again after being wet all day at work. So I resigned myself to an oven pizza. But then I had a great idea inspired by a black stone. I used two baking stones on two racks preheated at 500 degrees like this4ddd31c01dd7b40184fdf839af2247dc.jpg. The crust turned out great! Just as good as on a kamado! I was missing that hint of wood from the charcoal though.

 

Everything look good, for the ribs cut them down to St Louis ribs and use the trimming for rib tips you will always get full spare ribs cheaper. Buy them when ever you can and just trim them to St Louis ribs and have that extra meat which is also good for making sausage.

Garvin

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Hi Shuley
Will you share your Italian pulled beef recipe? All the one I found online are for crockpots.

I am copy pasting because someone asked me this over on the guru. That is also where I got the original version of the recipe. Not sure who made it.
For those looking for the recipe, I took the basic idea from some one here on the forum (I can't remember who). And did a side by side comparison with pulled pepper stout beef and this was my family's preference. The basic idea is rub it down (I usually make my own rubs now-it was salt pepper, garlic powder, ground mustard, paprika, oregano.....I think that's it). Then get your grill to around 275 (really I think 300 would be fine in this application). And throw your wood chunk on (I like pecan). Then get your meat on for our hour, flip then leave it for another hour. Take the meat, cover the Bottom of a baking dish with sliced onion rings, and pour a jar of pepperoncini rings and liquid over it, add a few smashed garlic cloves, cover tightly with aluminum foil and return to the kamado until it is tender and ready to pull (has typically been about 4 hours for me). It's a chuck roast.
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Hey Shelley, 
yourribs look Delicious, can you please tell me what temp you used for approx how long? Thank You 

It has been a while, but I usually cook at 250 or so.... these ones took longer because of how huge they were and I usually try to cook using the bend test method to determine doneness. These were tricky thought because of they unevenness, by the time the last parts were finally tender, the edges were crispy and kind of burnt. So I won't be doing this cut again.
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