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  1. #1
    Join Date
    Jan 2008
    Posts
    1,519

    Default Chuckie and some beef rib's!

    I see everyone smokin Chuckie's this morning, thought i'd better get mine goin...
    2 1/2 lb Chuck roast rubbed in olive oil, minced garlic, onion powder, kosher salt and cracked pepper.




    Some western style beef rib's already rubbed from the store, 5 lbs for $5!!
    Added some of my sweet rub to them.




    Anytip's on these would be appreciated, look like a chuck roast sliced thick???

    Everything on the UDS over some Mesquite (thank's Thirdeye)




    It's a beautiful mornin, about 25* with 90% humidity and NO windchill!!


    __________________
    Rubbed, Smoked and Sauced BBQ Team sponsored by Barsleaks/Rislone
    Authorized Backwoods dealer.
    B.O.D. GLBBQA
    Pitmaster - Lockharts BBQ of Royal Oak
    Owner-Great Lakes BBQ Supply Co.

    I don't know what the actual temp is, but it cooks the way I want it to, so I don't guess it really matters.

  2. #2
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    1,328

    Default

    looks like your off to a good start!
    VDS aka "IT"
    Brinkman Smoke N Pit Pitmaster
    Kegerator(retired)
    OUTDOOR GOURMET 11-PIECE COMBO FRYER SET
    KCBS Certified BBQ Judge
    Formaly "The Q Joint" BBQ Team (The Butt Man)
    There's no place like 127.0.0.1
    Facebook

    Jeremy
    .

  3. #3
    Join Date
    Jan 2008
    Location
    DFW, Texas
    Posts
    2,661

    Default

    Quote Originally Posted by Bbq Bubba View Post
    I see everyone smokin Chuckie's this morning, thought i'd better get mine goin...
    Run, Nascar!

    Looks like a good meal there! I see you added a chimney extension to the drum. What's that do? Other than make it a bit taller, that is.
    Rob - TX Sandman
    Plank Owner, TQJ

  4. #4
    Join Date
    Jan 2008
    Location
    Benbrook, TX
    Posts
    684

    Default

    Quote Originally Posted by TX Sandman View Post
    Run, Nascar!

    Looks like a good meal there! I see you added a chimney extension to the drum. What's that do? Other than make it a bit taller, that is.

    I thought the same thing and ran about a half mile away, but then I thought, hey that grub looks purty good so I came back to see the results...
    Chuck

    http://cookinwithchuck.blogspot.com Updated 01/10/10

    Midnight Blue Smokers - Ft. Worth, Texas

    Q Joint Plank Owner.

  5. #5
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,737

    Default

    Bubba, what is the distance top of drum to grill? Grill to top of charcoal ring?
    BTW, good eats! Never seen "western style" beef ribs, they look great.
    Do have 4 chucks in the freezer waiting their turn though.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  6. #6
    Join Date
    Jan 2008
    Posts
    1,519

    Default

    Quote Originally Posted by peculiarmike View Post
    Bubba, what is the distance top of drum to grill? Grill to top of charcoal ring?
    BTW, good eats! Never seen "western style" beef ribs, they look great.
    Do have 4 chucks in the freezer waiting their turn though.
    Depend's on the height of the barrel..
    Easier to figure from the bottom..
    Charcoal sit's 3" off floor, cooking grate set's 24" off charcoal, First drum left me 8", Drum i'm building leave's me 6"....hope that's easier!!
    Rubbed, Smoked and Sauced BBQ Team sponsored by Barsleaks/Rislone
    Authorized Backwoods dealer.
    B.O.D. GLBBQA
    Pitmaster - Lockharts BBQ of Royal Oak
    Owner-Great Lakes BBQ Supply Co.

    I don't know what the actual temp is, but it cooks the way I want it to, so I don't guess it really matters.

  7. #7
    Join Date
    Jan 2008
    Posts
    1,519

    Default

    4 hr's, looking good, LOVE that Mesquite.....




    Putting the "rib's" in a pan w/ apple juice, Beam and Worch...... and covering with foil.



    Drum holding about 238* and the chuckie's at 145*....


    __________________
    Rubbed, Smoked and Sauced BBQ Team sponsored by Barsleaks/Rislone
    Authorized Backwoods dealer.
    B.O.D. GLBBQA
    Pitmaster - Lockharts BBQ of Royal Oak
    Owner-Great Lakes BBQ Supply Co.

    I don't know what the actual temp is, but it cooks the way I want it to, so I don't guess it really matters.

  8. #8
    Join Date
    Jan 2008
    Posts
    1,519

    Default

    Beef rib's been on about 7 hr's.....190* and starting to get tender, gonna go to 200+





    Chuckie in foil at 164* and shootin for 205, Abt's are lookin good......
    Not for dinner but some sammie's this week, should have some finished pic's later!!
    Rubbed, Smoked and Sauced BBQ Team sponsored by Barsleaks/Rislone
    Authorized Backwoods dealer.
    B.O.D. GLBBQA
    Pitmaster - Lockharts BBQ of Royal Oak
    Owner-Great Lakes BBQ Supply Co.

    I don't know what the actual temp is, but it cooks the way I want it to, so I don't guess it really matters.

  9. #9
    Join Date
    Jan 2008
    Location
    Richmond,VA
    Posts
    168

    Default

    Looks awesome Bubba.
    Alan

    Lang Mobile 48
    Char-broil Silver smoker w/mods
    Char Griller Smoke'n Pro w/mods
    ECB w/mods
    ECB
    Phoenix Gas grill

  10. #10
    Join Date
    Jan 2008
    Posts
    1,519

    Default

    Finally done...11 hr's from start to shredded, not to bad!
    I have the Chuckie and the rib's in this pan, can you tell the difference??




    Rib's were fall apart in my hand, fat had completely melted away...
    Chuckie was about the same, but them rib's had smoke ALL the way thru!!




    Ended up with 3 1/2 lb's of succulant, smokey shredded beef!!
    Dinner tomorrow, beef chili for superbowl, maybe some beef enchilada's???

    When these drumhead's say the meat taste's better out of a drum, they AIN'T joking!!
    Rubbed, Smoked and Sauced BBQ Team sponsored by Barsleaks/Rislone
    Authorized Backwoods dealer.
    B.O.D. GLBBQA
    Pitmaster - Lockharts BBQ of Royal Oak
    Owner-Great Lakes BBQ Supply Co.

    I don't know what the actual temp is, but it cooks the way I want it to, so I don't guess it really matters.

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