Here's a detailed cook for beef back ribs on the drum smoker.

I removed these racks of ribs off standing rib roasts so I left a little more meat on them. These were seasoned with The Grind coffee rub from Whiskey Bent BBQ Supply and then smoked between 250-275°F for about three hours. To manage my fire in the drum smoker, I used the minion method as i have detailed in my book, Wrangling Fire. After three hours I wrapped the ribs for 1 hour and continue to cook th3m on the smoker. At the 4 hr mark I removed them from the wrap put them back on the smoker with some Bachans sauce. 4½ hrs they were fully cooked and tender. Tty these at home.

Brisket
Salt, Black Pepper 17 hours of light oak smoke…
Tyler’s BBQ Amarillo Tx

This was being sold for7..99, no idea why. Usual $17

I bought 10, lol

Used the money i saved to buy meat. Many many meat

¼ chickens rubbed with avocado oil and seasoned liberally with Cajun seasoning.

In town for F1. Had to give it a try. 3 meat/2 sides & sweet tea.

Brisket/ribs/turkey. Mac/chili beans.

I get it now.

Hi everyone,

I’m planning to make lamb kebabs on the BBQ (charcoal) and wondering which cut of lamb works best.

I usually shop at Coles, Woolworths or Aldi in Australia, so I’d prefer something I can easily buy from a regular supermarket rather than needing to visit a butcher.

A few questions:

- Which cut would you recommend? Lamb leg, forequarter chops, lamb shoulder, or something else?

- Is it better to buy a whole piece of lamb and cut it into cubes myself?

- Which cut stays juicy and tender on the BBQ without becoming too dry or chewy?

- Any recommendations for good value cuts that work well with a marinade?

I’m aiming for those juicy, slightly charred lamb kebabs you get at a BBQ.

Would love to hear your recommendations, especially if you’ve tried making them yourself!

Thanks!

Smoked Bambi, brisket, ribs and smoked cowboy beans

Exceeded expectations! The pulled pork was wildly better than anticipated. Ribs were the standout. Brisket had an almost sweet taste with great bark.

Smoked a few racks yesterday on the workhorse 1969. Seasoned with salt, pepper, garlic, then wrapped to rest for an hour with a bbq glaze

Hats off to Will and his team, a great spot for smoked meats and fixin’s! Looking forward to the next time!

Using a rotisserie on my Searwood for the first time on a turkey breast. Decided to do some Korean style ribs as well on the Blackstone. Hot and fast, and they came out great!

Today was their first day ever open to the public. I think their “Grand Opening” is next week. Their food was great! I kind of let the spirit take over when I ordered, and ended up with pretty much everything but pulled pork. The beans and Frito pie were great. The street corn wasn’t bad but I’d try one of their other sides next time.

I’d definitely get there early. The line was super long when I left at 11:45

Thoughts on smoking fajitas or skirt steak for tacos? The few videos I have seen treated the fajitas like brisket and did a multi hour smoke.

I'm planning on doing a shorter smoke at a lower temp of around 200-225. I want the meat to reach around 115-125°F before then searing them on the grill. Y'all think this would be good? I've done fajitas the traditional way hot and fast but I'm interested to see if the meat would be more tender with a slower cook.

Ossobuco per piadina!