How about beef brisket then?
Quote:
Originally Posted by
SlingerDun
Beef Brisket Rub enough for a 5-6 pound brisket
1 Tbsp Kosher Salt
2 Tsp Black Pepper
1.5 Tsp Brown Sugar
1.5 Tsp Garlic Salt
1.5 Tsp Onion Powder
1 Tsp Cumin
1 Tsp Oregano
3 Tbsp Chili Powder (optional)
1 Tsp Cayenne (optional)
Mop Sauce
1 Cup Distilled White Vinegar
1 Cup Beer (light beer)
1 Tbsp Garlic Salt
1 Tbsp Brown Sugar
1 Tsp Black Pepper
1 Tsp Red Pepper Flakes
Sprinkle with the rub, and into the smoker at 225 for several hours. Every hour or so while replenshing the soaked hickory chips mop the sauce onto the meat. Once the internal temperature reaches 165 take the brisket out and wrap it in aluminum foil, then back into the smoker for another 2-3 hours until internal temp reaches 190. Your total cook time will vary, but plan for at least 6 hours. If you like a BBQ Sauce, the juices that accumulate inside the foil mixed with any storebought BBQ sauce is phenominal.
Bachelor Beef Crockpot Ribs
beef back or shorts, 3 to 4 lbs
1 onion
salt
pepper
16 oz. BBQ sauce
Slice onion and lay in pot.
Salt and pepper each rib, broil in oven for browning about 13 minutes.
(I may use this time to stretch and get dressed before workhttp://www.leatherneck.com/forums/im...ons/icon14.gif)
When browned...place ribs in crock (arched up and convexed on the bottom tier, it gets greezy down there) covering each rib in sauce before stacking next layer.
Pour in rest of the sauce on top
Cook at high (4 to 6 hours?) Nooooooooo
Cook at low setting (8 to 10 hours!) No need to race home early from work, sub-prime beef cuts benefit greatly from slow heat and them ribs will be tiiinderrrr, Shiat Howdy!
If anybody gets curious at home tell them don't lift that lid before [sic] 8 to 10 hours, it can take awhile for the cooking heat to build back up. Or just duct tape it shut and draft a menacing letterhttp://www.leatherneck.com/forums/im...cons/icon8.gif
--->Dave