If this rain will clear I got some meat that needs a little smoke.
Both of these will be experiments for me. I bought a 5lb chuck roast that had some nice marbling. Wanted to treat it like a brisket and see if I could get some slices. Seems like people that do cook this cut tend to pull it but we will see. Anyone have any experience or tips with Chuck roast? It's separated into two pieces.
Second I have some St Louis Spares that come pre-seasoned from Costco. I typically like to make my own rubs so this will be new territory for me. Plan is to roughly use the 321 method (it's my first time cooking ribs of any type!). I'm considering given them a rinse and then sprinkling my own rubs on them but I'm concerned about over salting them. Thoughts?
Also I made some ghost pepper BBQ sauce that's really tasty. Should help liven the ribs up, should Costco's seasoning run on the bland side.
Oak B&B with oak chunks is the plan.
Any tips with pre-seasoned or chuck, let me have it. Otherwise, pics throughout the day.
Beef Chuck and St. Louis Spare Ribs
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Beef Chuck and St. Louis Spare Ribs
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Re: Beef Chuck and St. Louis Spare Ribs
Pretty popular to make burnt ends with it if you like those
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Re: Beef Chuck and St. Louis Spare Ribs
88rxna wrote:Pretty popular to make burnt ends with it if you like those
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That's not a bad idea either. Maybe I do one of each since they're separated already.
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Re: Beef Chuck and St. Louis Spare Ribs
SmokeNHops wrote:If this rain will clear I got some meat that needs a little smoke.
Both of these will be experiments for me. I bought a 5lb chuck roast that had some nice marbling. Wanted to treat it like a brisket and see if I could get some slices. Seems like people that do cook this cut tend to pull it but we will see. Anyone have any experience or tips with Chuck roast? It's separated into two pieces.
Second I have some St Louis Spares that come pre-seasoned from Costco. I typically like to make my own rubs so this will be new territory for me. Plan is to roughly use the 321 method (it's my first time cooking ribs of any type!). I'm considering given them a rinse and then sprinkling my own rubs on them but I'm concerned about over salting them. Thoughts?
Also I made some ghost pepper BBQ sauce that's really tasty. Should help liven the ribs up, should Costco's seasoning run on the bland side.
Oak B&B with oak chunks is the plan.
Any tips with pre-seasoned or chuck, let me have it. Otherwise, pics throughout the day.
If this is your first rib rodeo, I'd leave the Costco seasoning be. There will be plenty of pig-speriments to come!
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Re: Beef Chuck and St. Louis Spare Ribs
I smelled the seasoning on the CostCo ones. ended up giving it a light rinse and reapplying some of my own rub on it (couldn't resist haha).
Followed the 321 method for the ribs. On the last hour, I brushed them with a 50:50 of my Ghost Pepper BBQ & Raspberry Preserves simmered together.
For the chuck roast, I smoked it to 180 internal, wrapped them, and then threw them back on until probe tender. I'm the only one in my household that eats beef to it's not always the best option to buy a full packer and cook it for myself. This seems to be a great alternative on occasion. They come in a 3-6lb size and have a few different muscles in them that give you a mix of lean/marbly. This stood up to the other briskets I've done for sure.
Followed the 321 method for the ribs. On the last hour, I brushed them with a 50:50 of my Ghost Pepper BBQ & Raspberry Preserves simmered together.
For the chuck roast, I smoked it to 180 internal, wrapped them, and then threw them back on until probe tender. I'm the only one in my household that eats beef to it's not always the best option to buy a full packer and cook it for myself. This seems to be a great alternative on occasion. They come in a 3-6lb size and have a few different muscles in them that give you a mix of lean/marbly. This stood up to the other briskets I've done for sure.
UDS - Not so ugly, but I may be biased
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Re: Beef Chuck and St. Louis Spare Ribs
All I see is "BeautyQue"
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Re: Beef Chuck and St. Louis Spare Ribs
Both look great!
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Re: Beef Chuck and St. Louis Spare Ribs
Good look'in grub right there.
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Re: Beef Chuck and St. Louis Spare Ribs
Your cook looks great! How were the Costco ribs? Did they seem to be overly salty when finished? You have inspired me to put a roast on the smoker.
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Re: Beef Chuck and St. Louis Spare Ribs
Looks fantastic. Think I'll be smoking some chuck soon.
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Re: Beef Chuck and St. Louis Spare Ribs
TexMike --
I ended up giving the CostCo ribs a light rinsing to get some of the marinade off. I then reapplied my beef rub which is 40:60 Salt:Pepper, plus a couple other things like garlic, onion, and paprika. Even with their marinade and my second coating of rub they weren't salty to me.
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Thanks for the comments guys. I will definitely keep the chuck roast in mind moving forward if I can't find a small brisket or I'm cooking just for me. Definitely more cost effective and a brisket-like meal on a 6 hour cook is a big plus, too .
I ended up giving the CostCo ribs a light rinsing to get some of the marinade off. I then reapplied my beef rub which is 40:60 Salt:Pepper, plus a couple other things like garlic, onion, and paprika. Even with their marinade and my second coating of rub they weren't salty to me.
___
Thanks for the comments guys. I will definitely keep the chuck roast in mind moving forward if I can't find a small brisket or I'm cooking just for me. Definitely more cost effective and a brisket-like meal on a 6 hour cook is a big plus, too .
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Re: Beef Chuck and St. Louis Spare Ribs
SmokeNHops wrote: I will definitely keep the chuck roast in mind moving forward if I can't find a small brisket or I'm cooking just for me. Definitely more cost effective and a brisket-like meal on a 6 hour cook is a big plus, too .
Sounds like my world - - - I really shy away from Briskets because of those two reasons
1. limited participant eaters
2. shorter cooking time is mandatory with my current situation
I'll be using some of that info in the near future so thanks - -
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