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  1. chaim baconman

    Help with Beef Back Ribs

    these are the 1st ones that came out well.  can anyone confirm that these are not beef back ribs? seems to bee too much meat.  id appreciate some feedback.  thanks.
  2. Help with Beef Back Ribs

    Help with Beef Back Ribs

  3. beef ribs.jpg

    beef ribs.jpg

    • chaim baconman
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  4. chaim baconman

    Help with Beef Back Ribs

    after further thought, maybe i got lazy and didn't fill the water pan enough. i only put a liter or so of water and the water pan probably takes 3-4 times that much.  i'm thinking because of the lack of moisture the meat got a bit dry.  that small amount of water probably evaporates quickly.  
  5. chaim baconman

    Help with Beef Back Ribs

    i got a WSM a few weeks ago.  First time using it i did 3 racks - baby back, pork spare, and beef back and they came out amazing.   with just worcestershire as a binder and a good rub i honestly thought the beef ribs were amazing.  they were smokey, moist, flavorful.  i didn't use foil and...
  6. chaim baconman

    Need a smoked pork belly recipe

    i'm trying to achieve a smokey tasting pork belly i can make pork buns with - momofuku or other sandwiches.  i usually smoke meat and make sandwiches with through the week.  
  7. chaim baconman

    Need a smoked pork belly recipe

    this did not work out well at all.  i pulled the belly when the internal temp read 160 after maybe 3 hours.  it was so fatty, not much to eat really.  should i have left in smoker despite internal temp? can anyone guide me to making pork belly that isn't 75% fat? 
  8. chaim baconman

    Need a smoked pork belly recipe

    i'm not trying to cure bacon or anything, just a good pork belly recipe.  i have 2 days to marinate w/ sauce and or rub.  anyone have any suggestions?
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