Baby Back Ribs-Memorial Day Weekend

Picked up two racks of baby back ribs at Costco.  I tend to prefer Costco over the local Wegman’s because they remove the silverback for you, saving prep time.

For the past couple of years I’ve gone with the 2-2-1 method (2 hours unwrapped, 2 wrapped and 1 unwrapped) at around 225-250 degrees.

You really can’t go wrong here, they always taste fantastic but I wanted to try more “competition-style” where they are tender but don’t completely fall off the bone  [only where you bite], so I decided to mix it up a bit.

Picked up some new rubs at the local BBQ shop (Mason-Dixon BBQ services; www.mdbbqservices.com)

Meat Church

Coated the Ribs with EVOO and the rubs [~80/20 Wicked Que/Honey Hog BBQ]

Pre-heated the Kamado Joe to 250 degrees, heat deflector and water pan in place and apple wood chucks.

Let the ribs cook at 250 for 3 hours before opening the lid.  At that point I  sprayed them with 50/50 (Apple Juice/Apple Cider Vinegar)  and every 30-45 minutes moving forward

Here is what they looked like after 3 hours:

Ribs

We had a party to get to and the ribs still needed to soften up a bit so I did use the Texas Crutch (wrap tightly in aluminum foil) after the 4.5-5 hour mark.   Before you close them up though, spray liberally with the apple juice/apple cider vinegar, spray butter and drizzle with honey.

Kept them wrapped in alumnuim foil for ~40 minutes, unwrapped then placed directly on the grill grate.

At this point I coated them with some fantastic BBQ sauce (Big Bob Gibson-who just won the Memphis in May Championship again).   I dilute with alittle bit of apple juice before applying.

BBQ sauce

Continued this for the next hour (coating every 20 minutes).   Pulled the ribs off (~6 hours total grilling time).

On Point BBQ ribs

Came out perfect, nice smoke ring, tender yet enough structure to hold up.

Happy Memorial Day!!!

-OnPoint BBQ

Kamado Joe Beef Brisket

Picked up an 8LB brisket from Costco Friday afternoon.

Trimmed the fat cap just enough so there was a think layer left.

Covered liberally with yellow mustard and used the Dizzy Pig Cow Lick Seasoning for this Brisket [note: I want to try Meat Church’s Holy Cow for the next one].

Dizzy Pig Cow Lick Seasoning

After applying rub I placed the brisket in a metal tray, covered with plastic wrap and put it in the fridge overnight.   I prepped the Kamado Joe with Royal Oak Lump Charcoal so I would be ready to go in the early AM.

5:00 am (Saturday).   Took the brisket out of the fridge to warm up a bit.  Although I have read that a colder meat develops a better smoke ring.  Fired up the Kamado Joe, got it up to temp (~225 degrees).   Added a few chucks of hickory wood, put the heat deflector in place along with an alumnium water tray (filled half way).

5:30am:  Put the brisket on the grill. Fat side DOWN.   Temp of grill holding steady at 225 degree.  Before closing the lid I sprayed the brisket with Spray butter and a 50/50 mixture of apple juice and apple cider vinegar.

Note: Temp monitored with an igrill2 thermometer.

7:30 am: Meat temp = 157 degrees.   Climbs fast initially (Don’t Panic) it will slow down considerably soon.

8:00 am:  Beginning of the stall (164 degrees)

11am: Still in the stall period.   Took picture, filled up water pan and sprayed with butter, apple juice/apple cider vinegar mix.

Brisket Onpoint

1:30pm: Grill temp around 265 degrees, meat temp 179 degrees.

3:45pm: Meat was stalled at around 180-184 degrees, decided to implement the Texas clutch (wrap in aluminum foil) to reach the 195 degrees faster [people were coming over].  Sprayed with the above mentioned mixture before wrapping (tightly)

4:45pm: Meat reached 195 degrees, wrapped in a towel and placed in a cooler that was prewarmed with hot water.

6:30pm:  removed from cooler and sliced against the grain.   Beautiful smoke ring and the meat was very tender.

Important note: If you keep the water pan from drying out by periodically adding water/beer you will end up with great Au jus.   Don’t throw this out.  Filter through strainer and save to drizzle over the meat.

Final product pics (Best brisket I’ve done yet, tender and moist throughout.

Served with the Kansas City and Mustard BBQ sauces which I have blogged about previously (Search the site for “Kansas City” or “Mustard Sauce” and you’ll find the recipes.

On Point Beef Brisket

Beef Brisket

Another onpoint BBQ meal!!  Just wish the Rangers didn’t blow a 2 goal lead with 3 minutes to go in their game.

-Dave

Game Day Pork Shoulder

It’s been a long time since I’ve posted to this blog.  Never stopped smoking but life got in the way of posting.  Really no good excuse.

However 2017 will be different and what better way than to start out smoking a pork shoulder on a balmy 13 degree morning.   Not just any day though.

NY Giants vs Packers: Kick-off @4:40pm. 

Back to the details:   Picked up a 7-8 LB Pork Shoulder at the local Wegman’s (grocery store).  Trimmed off the excess fat and coated with extra virgin olive oil

Rub:  Trying out the Weber Dry smoking Rub

Coated the pork shoulder liberally, wrapped in plastic wrap and placed in the refrigerator overnight.   This morning, removed pork from the refrigerator, to allow it to approach room temp.

Filled the Kamadojoe with lump charcoal, fired it up to around 250 degrees, put a few apple wood chucks the heat deflector in place and aluminum water pan in place.

Added the pork shoulder to the smoker around 7:30 am (outside temp about 13 degrees). Used the Weber iGrill2 to monitor temp of the meat.

KJ working hard in the cold weather:

Instead of pulled pork, I’m going to slice this meat with my deli slicer so I’ll took it to 185 degrees instead of 200-205.  Midway through I added more water to the pan and sprayed the pork with butter

About 6 hours later here is the “finished” product.  Nice bark

For the BBQ sauce, I’m going with the crowd favorite “mustard and vinegar”-based sauce.   You can find the ingredients and prep for that in one of my previous posts (here: http://onpointbbq.com/?s=Mustard+sauce&submit=Search )

Will update with a few post-slicing pictures and will provide a link to the deli slicer I use which works really well and isn’t expensive.

In the meantime, good to be back and Let’s Go G-Men!!!!

-OnPoint