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Team402

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Team402 last won the day on December 24 2019

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  • Gender
    Male
  • Location:
    Adamstown, MD
  • Grill
    Akorn

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  1. Maple, I think you did just fine in terms of your internal temps etc... The only thing you did not do was to wrap. For beef, I almost never use foil. When I think the beef has gotten to the stall, I'll pull them off, wrap in butcher paper, bring the cooking temp up slightly and then back in the smoker. It adds a bit more cooking time but it so worth it at the end. In this video I explain that exact practice Just keep in mind that this is just one of a gazillion different ways to approach smoking beef ribs. Hopefully you will be able to take something out of the video to help you get the results you are going after. For what it's worth I've done short plates like yours using the description in the video. Mike
  2. It did take about 5 hrs to go from start when I put them on to when I took them off. I think I had run it up to about 180ish before I wrapped them in paper when I noticed the stall had begun. At that point it I think it was probably another 2 1/2 hrs until I got to pull them off when they were reading somewhere between 205-210F. I think the biggest difference is I kept it at much lower temps than what you did which is how I got the real dark bark and the red center. I think the maximum temp I did was somewhere between 240-250 just to help me push through the stall but as soon as the meat temps started rising again, I closed off the top vent in my Akorn and let it drop back down to between 215-230F and then held it there to get to the finish. I never go by the external temperature gauge, #1 it's always fogged up #2 depending on what temperatures I'm cooking at it is incorrect by as much as 60 degrees (such a P.O.S.) which is why I have a temperature probe clipped to the grate. Keep doing doing what you're doing Karl, this is how you learn. It's how I learned and how all the other folks in this forum have learned. Every now again you're going to have a fail (God knows I've ruined ALOT of perfectly good meat) and then every now & again you get it just perfect and it's like magic, that is what keeps me firing up my grill.
  3. Karl, you actually answered your own question. The stall is the point in a cook were the meat actually stops cooking until the muscle relaxes and breaks down. I equate it to how acupressure works. Let's say you have a stiff muscle in your shoulder if you apply enough pressure to that exact muscle eventually it will give up, relax and the pain you have will go away. The same could be said about your beef ribs, had you held in there just a bit longer and kept applying heat the muscle would have relaxed, it would have then softened as it finished cooking. You also referred to the instructions you were following, I follow them all the time but I also try to remember that each piece of meat is not like the other even if it is the same cut which basically means I use the instructions only as a guide and let the meat to dictate how the cook is going to go. In this thread I made a video preparing beef short ribs and in it I talk about getting through the stall and how I deal with it. As for the seasoning, you may want to start with a straight 50/50 mix of salt and pepper to balance each other out. Salt enhances a meat's flavor and pepper changes the flavor of meat. Starting with a 50/50 mix gives you a good base with which to work and then you can add in more of one or the other to get the flavor you're going after and then slowly introduce other seasonings to obtain the taste you want. The more you do this the less time it will take you because you'll already know which seasoning/spice will do what to a flavor. I hope this is helpful to you. Mike
  4. Karl, what temp did you pull them at? Did you wrap before or after the stall? What was it that you did that you think caused you to get the result that you did?
  5. No doubt dude, thanks for catching that because I completely missed it.
  6. In the end I did not do a video although I wished I had because this Pork Rob Roast came out fantastic. I even impressed myself with the results I got
  7. This is about half way through. If I remember correctly this was at about 100F internal temp. The pullback in the rib bones is looking really good This was a relatively short cook, about an hour and a half to get to 145F get it off the heat and wrap it up snug in aluminum foil then inside a towel and into a dry cooler for about another 30-45 mins
  8. While waiting for my smoker to get up to 300F it was time to get the rub on the pork
  9. At that point it was time to get the fire going, remove the pork rib roast from the juice and get it on the smoke
  10. Now that the pork was trimmed it was time to make the rub. This is what I used: 1 tblsp black pepper 1 tblsp paprika 2 tblsp brown sugar 1 tsp dill weed 1tblsp italian seasoning 1 tsp garlic powder 1tblsp course kosher salt 1/2 tsp cayenne (center) I was going after a sweet initial bite with some heat at the end of the chew just before swallowing. I feel like I’m almost there. Maybe a little more brown sugar, adding in some cinnamon or adding Fireball Whiskey to the marinade. Not quite sure yet but I’m getting close. Having said that, I took half the rub and mixed it in with 1/2 cup of white wine and a 1/4 cup EVOO and back in the fridge for atleast 6 hrs to soak up all the flavors.
  11. I’ve been thinking a lot about what I was going to do as my next video so I pulled a rib roast I’ve been saving out of my freezer and let it thaw a couple of days in the refrigerator. I went back and forth on whether to trim the fat cap off or leave it on. I ended up deciding to trim it away.
  12. It looks like you’re starting to get good pull back on the ends. The only thing I would be differently than what you’ve described is giving it a little spritzing of beef broth, apple cider vinegar, water or just sniveled to help keep the outer surface from completely drying out. That way when you go to wrap your bark will have really set and when its done you’ll get that incredible crunch and soft chew that beef short ribs will give you.
  13. That was so f*&%ing funny. I've actually considered doing a cooking video on my channel all f*&@ed up in hopes of helping me get past some of the awkwardness of being in front of a camera. I may not post it but use it as a learning tool to see how I am in a little more relaxed state of mind.
  14. Interesting problem ricksan, if I were in that situation I think I'd start with adding a water pan and closing both vents slightly. I can remember so many cooks where the temps just did not want to cooperate and doing those two things helped me get the temps under control. Just hanging in there, not panicking and figuring out the solution through experimentation will get you there. In the end, it's just a fire...
  15. Thanks for your comments Brissybbq about the fire. I'll try to remember to add that in during the next video. Banking? Are you referring to my placing the briquets all on one side of the grill? If that's what you mean, I do that for two reasons: 1. As stated in the video it allows me to control how much heat is making direct or indirect contact with the beef ribs. What you have to remember is that beef short ribs are typically very fatty and if you don't render that out slowly the meat will not be very delicious to eat. So to do that you have to slow down the cooking process by keeping the temperatures relatively low and moving the heat source as far away from the meat as you can. Those two ribs started out just about 3lbs and when I finished, they weighed just under 2lbs. I probably could have let them go a little longer to melt a little more of the fat but I had a wife and two teenagers that were screaming about being hungry. 2nd reason I placed my briquets the way I did is I was trying to create a circulating effect inside my smoker using the dome to channel the heat to come down on top of the ribs rather than cook them from below. If you notice in the video I placed the briquets in an area where there would be an opening from my heat deflector and I placed the ribs adjacent to the location of the coals. My goal was to create an environment similar to roasting and broiling to give the fat in the meat a chance to melt down keeping the meat moist and tender only at a considerably lower temp and a much longer cooking time. In the end I think I achieved the results I was going after... They sure did eat good. As I'm responding to your question in my mind I'm going back over that scene of setting up the fire in my cooker and I'm thinking that I really should have given some sort of explanation about that in the video but it is only my second video and I'm still learning so much about the process. So thank you for making me think about that and wanting to remember that for the next time. Hopefully that is what you mean by "banking"
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