The Texas BBQ Forum

Well, I did a rib count in the freezer and had 26 racks. So decided to work on my ribs, found a really purdy EOR at HEB and wanted to add that to my schooling over this Sunday. My goal is to be able to cut the EOR thicker and get away from the tough issues. It is such a lean cut with next to no marble. Thinking FAT! I whipped up a compound butter with butter, EVOO, minced garlic, my steak seasoning, and some chives. I have had good luck cutting the butter with EVOO to keep the brunt butter flavor possibilities down. Froze it so when I use it the melt will be slowed down a bit to utilize the oils as much as possible while inside the meat. Thinking that the bacon lattice will make up for the lean exterior, hold the opening I cut secure, as well allow me to keep up the same pit temp for my low n slow ribs. After I wrapped it up, I put it in the freezer while I prepped my ribs (about 30 mins or so) to slow don't the internal temp. Have a little of the compound butter reserved for some mushrooms and onions to top.



























Will post results down the smokey road.

Interested in how your roast turns out.

Looks like that is going to be very tasty. Can't wait to see it.

Just before wrapping....

Great looking Pit Randy !

Looks good Randy. Bet it eats even better. CF

That is really looking good. I am looking forward to seeing the roast finished up!

Very nice pics,and all looks very tasty!!

The EOR is resting. I basically played it to the 3 2 1 like the ribs, just after the 2 in foil, I pulled it to let it rest. Tons of juice in the foil, so I am hoping the resting will let it suck it back up. The ribs are coming off here in a minute, they are glazed "dark" and looking pretty good. The trimmings didn't make it to final pics (but how many ever do?)!

Like I said, I am just going back to school today so all the opinions really are appreciated. I will say this... I don't like Oak! I here people that swear by it so I figured it was me. I know this batch of wood needs a few more months of seasoning, so I am not giving up. It is just hard for me to get away from my Pecan.

Final pics coming soon.

Cant wait to see the final pics!!!

Final shots... nothing fancy (don't want to give my plates away for the throwdown! LOL), just the meat. I was able to cut the EOR with a fork at about 1/2" thick, and the taste was everything I wanted in the outcome.













Used the flash to show they really are not black! LOL. They passed my tug test (see two bones).

Oh man!!! I'll take any leftovers!!! That stuff looks good Randy!

Thanks Chuck, my wife is making me eat a salad!!!! She looked at me when she seen these two plates, half a loaf of bread, and a tube of butter and said, " NO WAY Bubba! You need something green in there somewhere".

Good job there and thanks for posting. Looks delish.

txngent wrote:Thanks Chuck, my wife is making me eat a salad!!!! She looked at me when she seen these two plates, half a loaf of bread, and a tube of butter and said, " NO WAY Bubba! You need something green in there somewhere".

Wonder if we are married to sisters?!?!?!

My wife announce to me last night that she is thinking of becoming a vegetarian. My son and I looked at each other and busted out laughing...