Tag: smoked

Ribs and Smoked Eye of Round

Two racks of ribs (one with mustard binding + crushed hot pepper, salt, and pepper wrapped with maple syrup; the second with just salt and pepper wrapped with apple cider vinegar) and a full eye of round (~7 lbs) split in half and coated with salt and pepper) were smoked at about 225F for hours. Combination of cherry, apple, and pear woods. Ribs were wrapped when they got to 165F and cooked to 205F. Beef was smoked until 125F, came up to 132F resting.

We prefer the wrap with maple syrup. It gets caramelized, sticky, and sweet. The beef could be cooked a little more. It temp’d right, but I think it will be better cooked slightly more.

Hot and Fast Smoked Ribs

Unfortunately, I don’t think we’re going to be able to replicate this exactly — had a bunch of bad temperature probes, so we didn’t realize how hot our smoker was going. We usually do the 3-2-1 thing at like 225F … but the smoker chamber was over 300 degrees. So I did a quick search for “what happens if I smoke my pork ribs at 300” and discovered the hot and fast method. Absolutely no idea that was even a thing!

So we put the ribs on at about 6PM, and it was about 9PM by the time we were eating. I coated them with some spice rubs about an hour before we started cooking. We brushed them with a butter/spice mixture after about an hour of cooking and again about half an hour before pulling them. They were tender but not mush, crispy, tasty (a little too much salt in places, but that’s just the rub), moist, and incredible. While I have no idea what the temperature we cooked these things at, we’re going to try to use this method again after we get some good temp probes.