Hadn't fired up the smoker in a while and while we were at the Flea Market we spotted this great Florida Sweet Onion at Aprils. One of the students at CHS is her son and he said they were really good, so we gave it a go.
Popped a beef bullion cube in the cored out center and added some minced garlic and melted butter. Then wrapped it in aluminum foil leaving the top vented.
The longer you can smoke this the better as it will start to caramelize. I was figuring around 4 hours or so for this one.
Prepped the beef ribs with MDM rib rub. You can Google this one up.
Wanted to go with a modified 3-2-1 and used 2.5-1.5-.5
Wood choice was Turkey Oak and Cherry.
At the 2 1/2 hour mark I wrapped them in foil, then back in the smoker. Boy, that Oak wood really adds color to the meat.
After the half hour out of the foil, I popped them in the pan and took them in the house.
LOL, this one looks burnt, but it was quite tender. Some sweet corn, fresh garden tomato, some ABT's and the Sweet Onion was excellent. It was a good smoke.
Popped a beef bullion cube in the cored out center and added some minced garlic and melted butter. Then wrapped it in aluminum foil leaving the top vented.
The longer you can smoke this the better as it will start to caramelize. I was figuring around 4 hours or so for this one.
Prepped the beef ribs with MDM rib rub. You can Google this one up.
Wanted to go with a modified 3-2-1 and used 2.5-1.5-.5
Wood choice was Turkey Oak and Cherry.
At the 2 1/2 hour mark I wrapped them in foil, then back in the smoker. Boy, that Oak wood really adds color to the meat.
After the half hour out of the foil, I popped them in the pan and took them in the house.
LOL, this one looks burnt, but it was quite tender. Some sweet corn, fresh garden tomato, some ABT's and the Sweet Onion was excellent. It was a good smoke.
