Smoked my first butt ham and first beef short ribs this past Monday, along with some PP and spares. Good times.
I was very happy with the beef ribs. Special thanks to Rich for helping me with the butt ham.
The ham was good, saltier just under the surface, but was less toward the center. Anybody know how to remedy this? I've seen some talk about equalization time. Any advice would be welcomed.
Oak and apple. Apple juice spritz on everything except the ham. Pinapple rings and juice in the foil for the PP. Au jus in the foil for the short ribs. Did a 3-2.5-1 on the short ribs.
Didn't get much for plate pics. Too busy eating. Didn't get any finish pics of the spares. Just regular old spares, anyway.
Thanks for looking.
PP
Short ribs into the fridge overnight
In the tank
Short ribs ready for foil
PP ready for foil. First time I've done the scoring.
Ham done
Short ribs done
Dinner.
I was very happy with the beef ribs. Special thanks to Rich for helping me with the butt ham.
The ham was good, saltier just under the surface, but was less toward the center. Anybody know how to remedy this? I've seen some talk about equalization time. Any advice would be welcomed.
Oak and apple. Apple juice spritz on everything except the ham. Pinapple rings and juice in the foil for the PP. Au jus in the foil for the short ribs. Did a 3-2.5-1 on the short ribs.
Didn't get much for plate pics. Too busy eating. Didn't get any finish pics of the spares. Just regular old spares, anyway.
Thanks for looking.
PP
Short ribs into the fridge overnight
In the tank
Short ribs ready for foil
PP ready for foil. First time I've done the scoring.
Ham done
Short ribs done
Dinner.
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