Beef Chuck Ribs and Rev's Sweet Chicken

[LarryWolfe]

Been seeing the beef chuck boneless short ribs cooked a lot lately, so I wanted to give them a shot. Got two packs from the store, labeled as 'Angus Chuck Steaks' and marinated in Worcestershire, 1/2 can root beer, lots of garlic, minced onion, oregano, chili powder, salt and pepper for several hours.

While they were marinating, I made some Reverend Marvins Wing Sauce, something I've been making and enjoying on chicken and pork for years. It is basically Reverend Marvins Gourmet BBQ Sauce, Honey and Brown Sugar. Mix it all together in a sauce pan and reduce by half.

Time for the chuck to go on the Performer, indirect, with Royal Oak and Cherry Wood.

While they were smoking away, against my better judgment, my wife and daughter roasted marshmallows BEFORE dinner on the SJ.

After about an hour and a half, I added the chicken wings which were seasoned with Wolfe Rub Original.

After seeing Wolfgasts, skewered potato I had to give it a shot! I added a whole slice of red onion between each slice of potato and drizzled with EVOO, granulated garlic,salt and pepper.

Ribs are tender and it's time to sauce the legs.

My plate! The potato rocked, again great idea WG!!

 

[Nick Prochilo]

How were the marshmellows?

 

[3 Olives]

Mighty fine FEAST! That corn looks good, too.
I'm going to have to give the chuck ribs a try - were they pretty tender?

 

[LarryWolfe]

Mighty fine FEAST! That corn looks good, too.
I'm going to have to give the chuck ribs a try - were they pretty tender?

Yeah, but like I always say when cooking chuck low and slow, it must be foiled. I did not foil these, they would have been MUCH better had I foiled for a bit, to let them braise a bit. But overall, yes they were tender.

 

[Vermin999]

Great looking meal!!!

 

[Helen_Paradise]

Nice.

 

[Griff]

Another great meal at casa de Wolfe.

 

[Goober]

Looks yummy.

Goober

 

[3 Olives]

[quote="3 Olives":1m73y6i2]Mighty fine FEAST! That corn looks good, too.
I'm going to have to give the chuck ribs a try - were they pretty tender?

Yeah, but like I always say when cooking chuck low and slow, it must be foiled. I did not foil these, they would have been MUCH better had I foiled for a bit, to let them braise a bit. But overall, yes they were tender.[/quote:1m73y6i2]
My family would have loved them foiled or unfoiled.