Some Bird, beef ribs & a chuck

Discussion in 'Poultry' started by wmarkw, Jun 24, 2009.

  1. wmarkw

    wmarkw Smoking Fanatic

    Should be in the beef forum maybe but the chicken was the main course. Smoked with a sweet mix of wood (sugar maple, peach, cherry & apple) and it all turned out great. I put the chicken in an apple sauce bath for a couple of hours and then used s&p & garlic for the beef ribs & chuck. Served w/ some slaw and had the abts for an appy. Shredded the chuck that I'll use for beef burritos in the future. Oh also did a few short ribs that didn't turn out to well![​IMG] Thanks for looking!
     
  2. valkman

    valkman Smoke Blower

    Looks great! What happened with the short ribs?
     
  3. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Everything looks really good. How did you do the short ribs?
     
  4. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Looking good, Mark! Nice looking smoker too![​IMG]
     
  5. flash

    flash Smoking Guru OTBS Member

    Ribs do look a little over done for beefies. How long did you smoke them?
     
  6. wmarkw

    wmarkw Smoking Fanatic

    Thanks all. I did the beef ribs for about 5 hours and they came out fine but they were thin on the meat. I did have some temp spikes though. The short ribs cooked quicker than I thought they would and they just weren't tender. Maybe it was the meat it self but they weren't dry. I didn't realize that they would shrink up so quick and they were small. I did those for about 3 hours. Well time to move on and plan next weeks smoke. Back to pork!
     
  7. the dude abides

    the dude abides Master of the Pit OTBS Member

    What did you use for a rub on the chicken? Everything looked great.
     
  8. wmarkw

    wmarkw Smoking Fanatic

    No rub Dude. I forgot actually. Man having little kids and trying to have a good smoke can be hard to juggle sometimes! lol.

    I did though apply a lexington style sauce at the end when I crisped up the skin.

    I try to smoke a chicken every weekend and use the breast meat during the week for lunches. Man nothing like a smoked chicken sammy w/ some mayo, tomato, and bacon!
     

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