Smokin-It User Forum!
Recipes => Beef => Topic started by: smokeasaurus on September 24, 2020, 05:42:17 PM
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Down in South Texas they call these finger bones.
They are the trimmed underside of a prime rib roast.
When we have boneless rib-eyes for sale, I ask the meat cutters at work to save me the complete cut.
If not they cut them into individual bones and sell them as soup bones.
I rubbed em down the night before with Texas Brothers BBQ Rub
(https://imagizer.imageshack.com/v2/640x480q90/924/OMz3gN.jpg) (https://imageshack.com/i/poOMz3gNj)
Into the #2 (which I have named the Silent Assasin)
(https://imagizer.imageshack.com/v2/640x480q90/924/uAf3On.jpg) (https://imageshack.com/i/pouAf3Onj)
I used a small hunk of hickory and apple.
Set at 225-230 and 4 hours uncovered and then double foil wrapped (poured in 1/2 can of beer and sprinkled in salt) for 3 hours. Then rested for 30 minutes
(https://imagizer.imageshack.com/v2/640x480q90/924/fXGZhH.jpg) (https://imageshack.com/i/pofXGZhHj)
Super tender. Light smoke profile.I am liking this Lazy Q 8)
Money shot:
(https://imagizer.imageshack.com/v2/640x480q90/922/GmFyRF.jpg) (https://imageshack.com/i/pmGmFyRFj)
Thanks for lookin at The Smokes cookin :)
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Bones look good. But smoker still looks too clean:)
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Bones look good. But smoker still looks too clean:)
I am working on it ;D
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Bones look good. But smoker still looks too clean:)
I am working on it ;D
You aren't working hard enough!
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Bones look good. But smoker still looks too clean:)
I am working on it ;D
You aren't working hard enough!
Sorry Sarge, I will get after it 8)
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apology accepted ;D