Shuley Posted January 22, 2017 Report Share Posted January 22, 2017 Last weekend I saw spare ribs on sale. I thought this meant St. Louis style. What I got were these. . I decided what the heck, we shall see what happens. Treated them like regular ribs. you can see how huge they were. Glad I only got 2 racks!!! At the end they looked pretty good. and 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. notice 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!. Picked out the peppers and then it was much better (and I like hot stuff!). 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 this. The crust turned out great! Just as good as on a kamado! I was missing that hint of wood from the charcoal though. 5 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted January 22, 2017 Report Share Posted January 22, 2017 Those ribs sure do look chunky some great cooks going on there nicely doneOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
Garvinque Posted January 22, 2017 Report Share Posted January 22, 2017 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. . I decided what the heck, we shall see what happens. Treated them like regular ribs. you can see how huge they were. Glad I only got 2 racks!!! At the end they looked pretty good. and 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. notice 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!. Picked out the peppers and then it was much better (and I like hot stuff!). 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 this. 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 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 22, 2017 Report Share Posted January 22, 2017 What a great display of tasty looking cooks, everything looks soooooooo tasty. Quote Link to comment Share on other sites More sharing options...
tony b Posted January 22, 2017 Report Share Posted January 22, 2017 Very clever idea with the double pizza stones in the oven trick! Quote Link to comment Share on other sites More sharing options...
tinyfish Posted January 23, 2017 Report Share Posted January 23, 2017 Food looks great. Once and a while you have to use the oven... Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted January 23, 2017 Report Share Posted January 23, 2017 1 hour ago, tinyfish said: Food looks great. Once and a while you have to use the oven... Yes absolutely.. once in a while... Just don't make an Effing habit of it! LOL 2 Quote Link to comment Share on other sites More sharing options...
ckreef Posted January 23, 2017 Report Share Posted January 23, 2017 Great looking cooks, we'll let you slide on the oven just this one time. 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted January 23, 2017 Report Share Posted January 23, 2017 Nice pictures Great looking meal what kind of peppers were those? Quote Link to comment Share on other sites More sharing options...
Shuley Posted January 26, 2017 Author Report Share Posted January 26, 2017 Great looking cooks, we'll let you slide on the oven just this one time. This will probably be my weeknight cook method. Good thing I normally do pizzas on the weekend/Friday night! Quote Link to comment Share on other sites More sharing options...
Shuley Posted January 26, 2017 Author Report Share Posted January 26, 2017 Nice pictures Great looking meal what kind of peppers were those? Pepperoncini. I will definitely go back to the rings next time! Quote Link to comment Share on other sites More sharing options...
Paul Posted January 28, 2017 Report Share Posted January 28, 2017 Hi Shuley Will you share your Italian pulled beef recipe? All the one I found online are for crockpots. Quote Link to comment Share on other sites More sharing options...
Shuley Posted January 29, 2017 Author Report Share Posted January 29, 2017 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. Quote Link to comment Share on other sites More sharing options...
4wood7 Posted February 3, 2017 Report Share Posted February 3, 2017 Hey Shelley, yourribs look Delicious, can you please tell me what temp you used for approx how long? Thank You Quote Link to comment Share on other sites More sharing options...
Shuley Posted February 3, 2017 Author Report Share Posted February 3, 2017 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. Quote Link to comment Share on other sites More sharing options...
