It’s been awhile since I’ve had the motivation to smoke. Life’s been challenging for sure and continues to be. Dragged my butt out today and fired up the Lang. I’ve had quite a few cryopacks of chuck ribs in the freezer for going on two years. Thawed out four plates of them. Hit them with some Smokin it Rub (hickory salt and MSG mostly), coarse pepper and fine instant espresso. Smoked with cherry for about 7 hours to 200F or so. They proved like butter. Into the cambro for awhile while I cleaned up. Did a nice Smokey au jus of just minors beef stock and savory herbs. I also smoked up a half batch of my keto cowboy beans and made some steakhouse style loaded cauliflower salad. Lots of red onion , bacon and cheddar in it with a sour cream and Mayo green onion dressing. I’ll post the recipe for it later. Here’s a few pics. Bark is dark but not burnt , the espresso makes a very dark tasty bark.
Felt good to do a little cooking , but especially firing up the Lang. Thanks for looking.
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