HOT SMOKE: Beef Ribs

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Pre-cut ribs seemed annoying when I unwrapped them, but allowed me to experiment. Half wrapped, half unwrapped. First outing for the Slow n Sear in the Weber Mastertouch… The Details: Extra Notes: Had a terrible time getting the coals lit and steady Definitely don’t like the suggested lighting technique for the Slow n Sear Rub was a bit salty After …

HOT SMOKE: Sunday Beef Joint

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Firing up the Weber Smoky Mountain for the first time… The Details: Extra Notes: Used a marinade of mustard powder, white pepper, salt mixed in oil. Then ground extra pepper over the outside – too much pepper! I was unsure of a target temperature, so kept it at around 140°C for most of the cook. Temperature started dropping off at …