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  1. wine.jpg

    wine.jpg

    • fatty
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    • Album: Superbowl Beef Back Ribs
  2. smoked - 1.jpg

    smoked - 1.jpg

    • fatty
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    • Album: Superbowl Beef Back Ribs
  3. smoke ring.jpg

    smoke ring.jpg

    • fatty
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    • Album: Superbowl Beef Back Ribs
  4. rubbed.jpg

    rubbed.jpg

    • fatty
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    • Album: Superbowl Beef Back Ribs
  5. plated.jpg

    plated.jpg

    • fatty
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    • Album: Superbowl Beef Back Ribs
  6. done.jpg

    done.jpg

    • fatty
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    • Album: Superbowl Beef Back Ribs
  7. Superbowl Beef Back Ribs

    Superbowl Beef Back Ribs

    Photos of my first attempt at beef back ribs. I tried a bit of a modified 3-2-1 method. - applied Cookshack brisket rub 18 hours before smoke - smoked naked for 3 hours over hickory (I was out of oak - my preference for beef) - wrapped in foil and added 1/2 cup of red wine and smoked for 30...
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  8. fatty

    Serving fresh vs. reheated

    I don't think it's heretical. I think the issue I'm running into is that tri-tip is a lot different when it comes to BBQ than something like brisket. If I smoke it to anying beyond medium, it's too tough because of how lean the cut it's. In most cases, I'd agree that reheated BBQ is amazing...
  9. fatty

    Southern Calif Smokers

    Nice to see a handful of other SoCal people here. I'm out in the High Desert, so you'll drive past me every time you go to Vegas. :)
  10. fatty

    Matt from CA

    Hey all. My name is Matt Curtis and I live in the town of Apple Valley in the High Desert of California. I've been chasing down BBQ since I was a kid (my dad grew up in Texas, so Texas BBQ was always part of our visits to the grandparents). A few years back I got into the sport myself, and have...
  11. fatty

    Serving fresh vs. reheated

    I've been fortunate enough to do a few catering events through my church, and I've found I really enjoy it. They've ranged from 125 to 325 people. I've learned a bunch each time, as should be the case when starting out I guess. Fortunately none of the lessons have come as the result of a major...
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