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  1. independent

    First time smoking beef ribs

    Also, is there a membrane on these that needs to be removed like with the pork ribs?  And do we need to trim anything, or just put them on there like they are now?
  2. independent

    First time smoking beef ribs

    So this is what I have.  They seem quite massive to me.  Sort of like whatever animal it is that would eat a dinosaur They are a full 3.5" - 4" thick on the one end...  11lbs for the slab pictured...  so what am I in for??
  3. beefribs.JPG

    beefribs.JPG

    • independent
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  4. independent

    First time smoking beef ribs

    LOL, that made my day.  Maybe once I get some more experience we could start a BBQ team called the Bones Brigade   
  5. independent

    First time smoking beef ribs

    Thanks guys! Is there an internal temp that we should be looking for "just to be safe" or not really?
  6. independent

    First time smoking beef ribs

    Hey guys! I have two slabs of beef ribs that are about 10lbs per slab.  These babies are seriously massive (at least to me, maybe I'm just used to looking at pork ribs).  I've searched on here and read different opinions about how to cook them... some say slow and low just like pork ribs...
  7. independent

    Tiny Green Ham

    So this weekend I was planning to attempt some pork spare ribs from one of these same animals... I've never used a meat probe for ribs before so I've always just gone on time... any thoughts on how I should do these? I've read about the "3-2-1" method, would that be appropriate in my case or do...
  8. independent

    Tiny Green Ham

    Thanks for all the input guys! Sounds like a) I need to try to get some larger cuts of meat and b) I need to pull them earlier if they are leaner cuts. Based on feedback I've gotten from other people that have cooked the Berkshire pork before, they are thinking the meat size is probably the...
  9. independent

    Tiny Green Ham

    Good to know, thanks. I did foil (and then wrap in towels and put in a small cooler) and let rest for about 3 hours actually so I'm confident that the dryness was due to the cooking, not the post-cooking phase. Question: why would I ever want to go to 160 or higher even if the cut isn't as...
  10. independent

    Tiny Green Ham

    Thanks guys. No need to apologize, though, this forum is one of the most helpful I've found on any topic. The big thing I'm struggling with at this point is trying to change techniques to work with the pasture raised animals. I know these meats are supposed to be leaner and not require as...
  11. independent

    Tiny Green Ham

    I made this today (sorry about not having pics). Wasn't real happy. Had the smoker at 220 with a water pan. Started basting at 140 degrees internal temp, took off at 155 degrees. Still ended up being pretty dry. Flavor was ok, but just not very moist. I really hate spening all day cooking...
  12. independent

    Tiny Green Ham

    Yeah, I'm just looking to smoke it whole... I just have no idea what temp I should pull it. I normally do boston butts to about 190 and they just fall apart. But being a totally different cut I'm not sure about this one. I've read 160, 170, 180... doesn't seem to be a consensus... Thanks! Jeff
  13. independent

    Tiny Green Ham

    Anyone have any ideas? I need to make this thing soon but I don't know what I'm doing :)
  14. independent

    Tiny Green Ham

    I have a 2.2 pound fresh ham (boneless) that I got from a local farmer. I have never done anything with a fresh ham, nor have I smoked any kind of pork that was this small (typically I do boston butts that are 6-10 pounds). So I'm wide open for suggestions here - brine? rub? ideal internal...
  15. independent

    Live from Omaha...

    Thanks guys! Here is my first Q-View attempt: http://www.smokingmeatforums.com/for...1&postcount=11 And yes, I've checked out that Whole Foods... I do see why it has the nickname "Whole Paycheck"... if I can get certain things through the local food coop it is usually cheaper and I know for...
  16. independent

    First time making Elk (or any game)

    Thanks Erain! I see what you mean about the different muscles coming together. I didn't really put 2 & 2 together when I was making it but cutting it up was definitely a pain with all that in there. Makes sense too that the different sections would tend to cook differently, didn't think about...
  17. independent

    First time making Elk (or any game)

    The roast with a little S&P (I actually googled "S&P" to figure out what you guys were talking about and then realized that I was a moron and you meant "salt and pepper" ) After about 40 minutes on the Egg at 350... used some hickory wood as well as the normal oak lump. Internal temp was 130...
  18. independent

    First time making Elk (or any game)

    Getting ready to fire up the Egg and get this party started! Two quick questions... 1) I'm assuming as lean as this stuff is there is no point in trying to catch drippings and make gravy? 2) Should I use a water pan in the smoker to keep it moist? My friend says when he has done these...
  19. independent

    Live from Omaha...

    Greetings everyone! Glad to find such a helpful and friendly forum. I got my first smoker, a large Green Egg this past summer and have enjoyed using it for a number of foods. Twenty-hour slow smokes of Boston Butts make amazing pulled pork, and 45-seconds-per-side sears at 800 deg do wonders...
  20. independent

    First time making Elk (or any game)

    Thanks guys!! So any advice then on rubs or marinades for the roast?
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