MadMedik Posted September 25, 2016 Report Posted September 25, 2016 (edited) I am doing beef ribs. The ones with tons of meat on each bone. Like short ribs, but uncut. I threw in the smoke pot with apple and cherry chunks. WOW. THe smoke profile is huge. Boy can you smell it. I hope it is not too much !!! Will post results later. MadMedik Edited September 25, 2016 by MadMedik 2
MacKenzie Posted September 25, 2016 Report Posted September 25, 2016 Don't worry it won't be too much.Sent from my SM-G930W8 using Tapatalk
MadMedik Posted September 26, 2016 Author Report Posted September 26, 2016 (edited) Update to smoke pot and ribs: WOW! The ribs were great, I put three chunks of cherry and apple in the pot . In about 15 minutes it was smoking like crazy. I have seen this before with chunks of wood but it would only last 5 or 10 minutes. this seemed to smoke for 1 hour,,,then it slowed....then took off again. My cook went 3 1/2 hours and it seemed to smoke more most of the time. I cooked at 300 degrees. Put foil on lower rack as heat defuser. Many have talked about the thin blue smoke exiting the Komodo. There was no thin blue smoke...there was A LOT of smoke leaving the Komodo. Maybe it was the Cold Smoker that left the thin blue smoke....?? Now I am confused.... This smoke pot, lots of smoke. i really liked the smoke pot. It work very well. my wife says if I could make beef ribs like this and sell them we would be rich. Her favorite cook I do is the beef ribs. This was different due to the amount of meat on these ribs and of course the smoke pot. She usually does not like when I put smoke chunks on...too smokey. No complaints today.... so here is the results The first pic at 2 1/2 hours I took off, put each rack in foil and then put beef broth, Apple juice, and some of my rub into foil. Back in to grill for 1 hour. I probed with thermometer and it went in like it was soft butter and temp was 204 degrees.. I sort of thought i would go longer than 3 1/2 hours...like 5 or 6, but not even close. I think the 300 degrees got them done faster. And still moist, not dried out. took off, rested 1 1/2 hours and ate. OMG. Just saying.... I don't know if you can see it, but they were very, very moist. The moisture was oozing out of the ribs. Can't wait to do again. MadMedik Edited September 26, 2016 by MadMedik 5
tinyfish Posted September 26, 2016 Report Posted September 26, 2016 The ribs turned out perfect and with a nice smoke ring.
Aussie Ora Posted September 26, 2016 Report Posted September 26, 2016 I love my beef ribs you cooked some beauty's there. Regarding the smoke pot I don't think it was sealed properly that's all. I done my first the other day and it was amazing.Outback Kamado Bar and Grill
ckreef Posted September 26, 2016 Report Posted September 26, 2016 Great looking Beef Ribs. Sounds like the lid of the smoke pot was leaking so the smoke didn't go down into the fire.
MacKenzie Posted September 26, 2016 Report Posted September 26, 2016 Brilliant cook, those ribs look out of this world.
MadMedik Posted September 26, 2016 Author Report Posted September 26, 2016 The lid definitely could be problem. I opted to cover with foil and then put lid on. I just put one sheet over top. Either I need to wrap the whole pot? Or use Syzgies flour paste? How long before cook should one apply flour paste?Sent from my iPad using Tapatalk
tony b Posted September 26, 2016 Report Posted September 26, 2016 I do it just before I put the pot into the grill. I am concerned that if I do it too soon and it starts to dry, when you pick it up and move it, the seal will crack.
Bruce Pearson Posted September 26, 2016 Report Posted September 26, 2016 Great looking ribs and nice smoke ring
Poochie Posted October 12, 2016 Report Posted October 12, 2016 Beautiful dino bones. I need to pick some up.
