bobissmokin
Well-known member
Welcome!
Yum! Thanks for the pics!
Yum! Thanks for the pics!
🔥 What's Smoking/Cooking on your Pit Boss?
- Thread starter primeone
- Start date
ANT0407
Well-known member
Very nice!
drool drool
Steve In Pa
Well-known member
Sam’s Club had some flanken style beef ribs on sale so I grabbed a pack. This isn’t the first time I’ve cooked those but I wanted to try a different approach.
My wife put a nice rub on them and then I tossed them in my pit boss vertical at 275 for two hours. I pulled him out and we coated them with some sweet baby rays says, Next we wrapped them in foil and stuck them back in for another hour.
Assessment, in hindsight, I probably should’ve been doing some spritzing. But overall they turned out fairly well. My wife gave a thumbs up there you go
My wife put a nice rub on them and then I tossed them in my pit boss vertical at 275 for two hours. I pulled him out and we coated them with some sweet baby rays says, Next we wrapped them in foil and stuck them back in for another hour.
Assessment, in hindsight, I probably should’ve been doing some spritzing. But overall they turned out fairly well. My wife gave a thumbs up there you go
ANT0407
Well-known member
Very nice. I always see those and have never purchased them. Thanks to you I think I might have to!
Jimsmokes
Well-known member
Looks good! I usually grill them.
Steve In Pa
Well-known member
If you do let us know how you did. I think my 2 hours smoke cook and 1 hour in foil rap at 275 is close to the ballpark, but I may want to fiddle with the temp next time and/or spritz.
The ones i did could be a little more moist.
ANT0407
Well-known member
I will buy some and definitely let you know how they come out.
Ol' Smokey
Well-known member
Made some jalapeno poppers. One plate is bacon wrapped cream/mild cheddar cheese.
Other is bacon wrapped cream/mild cheddar with Jimmy Dean hot breakfast sausage mixed in. They went a little longer because of the sausage and just came off, so none have been tried.....yet
Used Hormel thick cut brown sugar bacon. Its my favorite bacon ever.
Two things I'll do different next time. I'll use sharp or extra sharp cheddar and put the ones with sausage on about 20 minuites sooner than the others. That way they'll come off about the same time. Other than that they are both awesome.
Have my last two slabs from the freezer on now. Jewel has their buy one get two free sale going on. Picked up nine slabs. That should get me into late winter/early spring if it was just me and my wife (she dont like anything off "the boss") so its all me. I'll take one of these slabs to my mom tomorrow.
Other is bacon wrapped cream/mild cheddar with Jimmy Dean hot breakfast sausage mixed in. They went a little longer because of the sausage and just came off, so none have been tried.....yet
Used Hormel thick cut brown sugar bacon. Its my favorite bacon ever.
Two things I'll do different next time. I'll use sharp or extra sharp cheddar and put the ones with sausage on about 20 minuites sooner than the others. That way they'll come off about the same time. Other than that they are both awesome.
Have my last two slabs from the freezer on now. Jewel has their buy one get two free sale going on. Picked up nine slabs. That should get me into late winter/early spring if it was just me and my wife (she dont like anything off "the boss") so its all me. I'll take one of these slabs to my mom tomorrow.
Ol' Smokey
Well-known member
Forgot to mention. Todays cook is accompanied by mint juleps....
My mint plants were getting big and what better way to prune them back than mint juleps?
My mint plants were getting big and what better way to prune them back than mint juleps?
touras
Well-known member
Damn that looks good!
Steve In Pa
Well-known member
The poppers jump right out at you
Jimsmokes
Well-known member
Thought I was gonna give the 1150 a burn this weekend. Had brisket and dino ribs.
Family said no Memorial weekend is burgers and dogs. So this is my brisket with some chuck and rib meat mixed in.
My dino ribs.
Family said no Memorial weekend is burgers and dogs. So this is my brisket with some chuck and rib meat mixed in.
My dino ribs.
Steve In Pa
Well-known member
The fair maiden, my grand daughter in law, carries smoked chicken over to the grill where her father in law then does a finish grilling using Stubbs
2 hours of smoke and 15 minutes grill time
2 hours of smoke and 15 minutes grill time
Looks delicious! 
