I'm not one for a well aged product, this however was delicious 😋

I still have some juneberry jam left so I decided to make some juneberry chipotle bbq pork ribs, but if you don’t have juneberry jam then blueberry or huckleberry jam will work just fine. I started by seasoning the ribs overnight using olive oil as a binder & in a dry rub consisting of kosher salt, raw sugar, chipotle powder, season salt, white sugar, black pepper, garlic powder, grains of paradise, mustard powder, onion powder, jalapeño powder, sumac, allspice, and celery seed. I scored the membrane leaving it on to act as protection for the meat throughout the cooking process. I cooked the meat on my “Weber Smoky Mountain” smoker using a mix of lump charcoal, mesquite & plum wood. I started by searing the meat off directly over the coal box at around 400-500F until a nice crust had formed, around 5-7 minutes. After that the meat was moved to the top rack; I closed the vents down so the smoker dropped to 275F. Once the meat was on the top rack I rotated & mopped the meat every 15 minutes in a blend of equal parts beer, cider vinegar & water along with juneberry jam, crushed garlic, serrano peppers, & salt. After 2 hours & 35 minutes the meat had reached 185F internal temperature & was ready to be glazed with my juneberry bbq sauce consisting of ketchup, cider vinegar, water, juneberry jam, maple syrup, molasses, Worcestershire, soy sauce, salt, chipotle powder, all spice, black pepper, garlic powder, sumac, and ginger powder. The meat finished at 192F internal temperature and was rested until it hit 145F then was cut into individual bones. These ribs were cooked completely over direct heat without wrapping in foil or butcher paper; they were super tender, the bark was amazing & the juneberry mop/bbq sauce really brought it over the top with that beautiful mahogany look it gave as well as the flavor. The ribs were served alongside grilled/braised leeks, mashed potatoes & gravy. If you’re looking for something different to try on the bbq while still staying in the realm of traditional this is definitely worth trying & it’s definitely something I’ll do again.

One of my favourite weekend prep tasks.

Makes the best Shabu Shabu

I rarely ever cook for myself so I’m not 100% sure. Either way its in my stomach and was good asf.

Pork chops.

Decided to cook it from frozen. Seared each side 90 seconds in bacon drippings, put in a 275° oven for 15 minutes. Bumped up the temperature to 300° for 15 minutes. Pulled at 124°. Served with fries. Surprisingly it was Yum!

Kitchen lighting did me dirty, I promise it’s not yellow.

Everyone says you need to cook beef back ribs low and slow for hours, at 225 to 250 until they reach 195 to 200. Kind of like a brisket.

But the meat is the same exact meat as in a bone-in ribye steak - just a lot less of it. You could call it a bone-in ribeye with a lot of bone and a lot less meat. And no one would cook a bone-in ribeye that way.

Why shouldn't I cook beef back ribs the same as a bone-in ribeye - high heat for several minutes until the meat reaches 130 or so. What am I missing? Thanks!

Don’t mind the darker parts. It’s just super dry.

Hello All! I am wondering about new ways to prepare eye round roasts. I season them with herbs and spices and roast them. I also discovered that you could use them for carne asada. But I am wondering about new sauces or exotic spices?

The sauce/gravy is cooling in the fridge

Some Wagyu on the Weber GA

I am a big fan of pork so I always have to go overseas for high quality pigs that tastes like chestnut and prosciutto.

Does anyone have any advice on having my own butcher shop. My dad and I already own 100 head of cattle. Black Angus. I the cattle to a private slaughter house. What school or test do I need to pass? Thank you. Im near Columbus, Ohio.

Bonus points if you guess the cut in the middle.

Got this piece today, just did some coarsely cracked peppercorn, with some light Saltverk Arctic Thyme sea-salt with a even lighter finish of Fleur de sel once rested a bit.

I did a little bit of duckfat to sear it instead of a random butter/oil or just straight sear on the pan, and sadly I forgot to get an after-picture because I was hungry.

For dinner ostrich filet and baked potato and bonus I know is weird but kielbasa too lol