Chuck and Ribs

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Green Hornet

Head Chef
Joined
Jan 20, 2006
Messages
1,811
Location
Port st. Lucie, Florida
Another go with the WSM! :D
Started out at about 7am with a 6 lb Chuck. I added the ribs at about 11am. The Chuck is for dinner tonight and the ribs will be Vac sealed for luches next week.
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Nick Prochilo said:
Looks like your off to a great start, keep us posted. Did you ever try roling your ribs? Keeps you from having to clean a rib rack.
Tell me more?
I have had the rack for a long time but never really had a need for it until now. How do I roll them?
 
Green Hornet said:
[quote="Nick Prochilo":1gwfj2yv]Looks like your off to a great start, keep us posted. Did you ever try roling your ribs? Keeps you from having to clean a rib rack.
Tell me more?
I have had the rack for a long time but never really had a need for it until now. How do I roll them?[/quote:1gwfj2yv]

Well sorta like how you did with the rib rack but keep rolling them into a circle. Once the circle is complete, I insert 2 wood skewers through them to hold the circle, make sure no meat toches itself and stand them up on the shelf. You can fit 3 - 4 racks per shelf on the WSM like that. At the end, no clean up!
 
Dang... I just looked at the food and I haven't eaten yet... Now yalls food is making me go crazy...Off to the store... Oh yeah.. your food ROCKS!!!!! :D
 
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