Beerlust Posted February 2, 2019 Author Share Posted February 2, 2019 Looks fantastic Hoppy81! How long & at what temp did you cook them for? What did you rub on them? Cheers, Lusty. 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted February 2, 2019 Share Posted February 2, 2019 Pretty awesome tenderness there Hoppy81, marinade looks good, bugger now I am hungry. 1 Link to comment Share on other sites More sharing options...
Hoppy81 Posted February 2, 2019 Share Posted February 2, 2019 33 minutes ago, Beerlust said: How long & at what temp did you cook them for? What did you rub on them? Cheers, Lusty. I picked up some rubs at the beer and bbq festival in Adelaide last year, this particular one tastes great and is what i used on the ribs. I cooked it at 110°c for about 2.5 hours uncovered to allow the smoke in then wrapped it for a further 1.5 hours, then let it rest for about 30 minutes. They Are Aldi pork ribs and i can not fault them at all, same as the brisket i cooked recently was from Aldi. Cheers, Hoppy 1 Link to comment Share on other sites More sharing options...
Beerlust Posted February 2, 2019 Author Share Posted February 2, 2019 4 minutes ago, Hoppy81 said: I picked up some rubs at the beer and bbq festival in Adelaide last year, this particular one tastes great and is what i used on the ribs. I cooked it at 110°c for about 2.5 hours uncovered to allow the smoke in then wrapped it for a further 1.5 hours, then let it rest for about 30 minutes. Cheers. 5 minutes ago, Hoppy81 said: ...They are Aldi pork ribs and i can not fault them at all, same as the brisket i cooked recently was from Aldi. I've been hearing good things about their specialty roasts & cuts of meat. My better half buys a cut of lamb that is marinated & herbed up. Each time she cooks it, it has a lovely flavour & is always nice & tender. For my smoker & big cuts of meat I still prefer to support & buy from my local butcher. Nothing is too hard for them to make up for me. Good stuff! Lusty. 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted February 2, 2019 Share Posted February 2, 2019 I always wonder what people have with nicely smoked/barbecued ribs etc, apart from a beer of your choice &/or a nice wine, my choice is sweet corn/baby potatoes smothered in olive oil/butter dressed with cracked pepper& sea salt, parsley etc along with garlic bread & coleslaw & more beer or wine. Cheers 1 Link to comment Share on other sites More sharing options...
joolbag Posted February 2, 2019 Share Posted February 2, 2019 11 hours ago, Beer Baron said: I have FINALLY found Cape Grim meat to try. I had to drive 40 minutes to get it though. I might cook it on Super Bowl day. Go the Patriots!! Beer Baron, the ultimate!!! My local Harris farm told me they aren't stocking cape grim anymore. Dammit. They were great before to get these short ribs in. He even said he could order in the whole packer brisket if I wanted it. Which HF is this? Link to comment Share on other sites More sharing options...
Beer Baron Posted February 2, 2019 Share Posted February 2, 2019 1 hour ago, joolbag said: Beer Baron, the ultimate!!! My local Harris farm told me they aren't stocking cape grim anymore. Dammit. They were great before to get these short ribs in. He even said he could order in the whole packer brisket if I wanted it. Which HF is this? The is from the Erina Fair store on the Central Coast. I think they did have the whole packer brisket in stock. It was $90 Link to comment Share on other sites More sharing options...
Beer Baron Posted February 2, 2019 Share Posted February 2, 2019 How do you cook them @joolbag I have read a few different methods. I was going to trim a tiny bit of the thick fat off the top and inject with some beef stock/apple juice mixture and just put salt and pepper on the ribs. I will smoke around 120 degrees celsius and spritz every hour. I will only wrap and rest for 1-2 hours when they are probing soft like butter, 90-97 degrees celsius. Thoughts?? Link to comment Share on other sites More sharing options...
joolbag Posted February 2, 2019 Share Posted February 2, 2019 Sounds perfect mate. Everyone I've done beef shorties they have taken bang on 8 hrs in the smoker. At around 225-250F. You want it to probe like butter between the rib bones but have the tiniest resistance when it goes through the membrane. I like to wrap my barbecue cuts usually for pulled pork and brisket. Short ribs are the only cut that I will leave as is. If you had success wrapping, stick to it so dinner is on time! Link to comment Share on other sites More sharing options...
joolbag Posted February 2, 2019 Share Posted February 2, 2019 Oh, forgot to add that salt n pepper is my rub for beefies. I don't inject either. Brisket yes, shorties no Link to comment Share on other sites More sharing options...
Beer Baron Posted February 2, 2019 Share Posted February 2, 2019 Thanks @joolbag I’ll update this thread when I cook!! Link to comment Share on other sites More sharing options...
Beer Baron Posted February 3, 2019 Share Posted February 3, 2019 Shorties on!!! 5 Link to comment Share on other sites More sharing options...
Beer Baron Posted February 4, 2019 Share Posted February 4, 2019 The final product!! 8 1 Link to comment Share on other sites More sharing options...
Beers Gone Wild Posted February 4, 2019 Share Posted February 4, 2019 Beer Baron: nice cook, nice dark smoke ring and bark, they look delicious. I always find beef ribs harder to cook than pork, I guess it needs slow & long? How long did you cook them? Just noticed your temp probe, it seems to be just under the fat is there a reason for this? Only reason I ask is I usually go into the middle of thickest part. Link to comment Share on other sites More sharing options...
Spudley Posted February 4, 2019 Share Posted February 4, 2019 2 hours ago, Beer Baron said: The final product!! Looks bloody delish 1 Link to comment Share on other sites More sharing options...
Beer Baron Posted February 4, 2019 Share Posted February 4, 2019 10 hours ago, Beers Gone Wild said: Beer Baron: nice cook, nice dark smoke ring and bark, they look delicious. I always find beef ribs harder to cook than pork, I guess it needs slow & long? How long did you cook them? Just noticed your temp probe, it seems to be just under the fat is there a reason for this? Only reason I ask is I usually go into the middle of thickest part. They were cooked for about 8 hours and rested for 1-5 hours. The probe did enter near the fat but was in the meaty part and later in the day I put it in the right hand side. Pretty happy for my first attempt at ribs!! Beer Baron Link to comment Share on other sites More sharing options...
Beers Gone Wild Posted February 6, 2019 Share Posted February 6, 2019 I bet. Sounds like a nice slow cook mate. I might throw some on my next cook, last time I did them they probed tender but we’re chewy, I did them about 6 hours. Link to comment Share on other sites More sharing options...
Beer Baron Posted February 6, 2019 Share Posted February 6, 2019 I took them off about 95 degrees but I think they needed a touch more. The following day I cut the leftovers up and put them on a sandwich and Wooowwwww, they were even better 1 Link to comment Share on other sites More sharing options...
Beers Gone Wild Posted February 13, 2019 Share Posted February 13, 2019 (edited) Cooked Planked Salmon for tea tonight. Edited February 13, 2019 by Beers Gone Wild 6 Link to comment Share on other sites More sharing options...
Spudley Posted February 14, 2019 Share Posted February 14, 2019 On 2/13/2019 at 6:55 PM, Beers Gone Wild said: Cooked Planked Salmon for tea tonight. Looks damn good Wild,Been waiting to smoke some Salmon this way but the damn stuff is so bloody expensive to buy here, Might have to wait till Easter and head down the south coast and catch me own. Link to comment Share on other sites More sharing options...
Beers Gone Wild Posted February 14, 2019 Share Posted February 14, 2019 They are tasty that’s for sure If you have an Aldi around your way, plank + salmon $16. Good quality salmon, feeds 3. 1 Link to comment Share on other sites More sharing options...
Spudley Posted February 14, 2019 Share Posted February 14, 2019 12 minutes ago, Beers Gone Wild said: They are tasty that’s for sure If you have an Aldi around your way, plank + salmon $16. Good quality salmon, feeds 3. Nearest Aldi is about 150ks West or South , Have to look it up next time we near one , Cheers for the tip. Link to comment Share on other sites More sharing options...
Spudley Posted February 18, 2019 Share Posted February 18, 2019 In the smoker for tonights dinner Pork Belly plait infused with Apple juice , smoked with Apple saw dust , spritzing with Apple juice throughout the cook 3 Link to comment Share on other sites More sharing options...
Beerlust Posted February 18, 2019 Author Share Posted February 18, 2019 3 hours ago, Spudley said: In the smoker for tonights dinner Pork Belly plait infused with Apple juice , smoked with Apple saw dust , spritzing with Apple juice throughout the cook I used some apple wood chips for the smoked aspect with my smoker pork last time. It's a flavour that works really well with pork. I admit to being a little sceptical at first, but the proof of the pudding is in the eating. I'm not real keen on those fruit sauces often linked & advised with roasted pork, as I'd much rather eat those separately with some ice-cream after the pork. Cheers, Lusty. 1 Link to comment Share on other sites More sharing options...
Spudley Posted February 20, 2019 Share Posted February 20, 2019 Worked really well , flavour not as intense as Hickory, The only bad thing about the cut it had a lot of fat being a farm slaughtered animal, to well looked after went down a treat just the same 3 Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now