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Standing Rib Roast Help



I am experimenting with a 4 day dry brine followed by an ultra low 200 degree cook then after along rest a 500 degree sear.  I have read numerous articles about the tenderizing process of allowing the enzymes to do their work as long as possible while keeping meat temps in a specific internal range.  The same process that lets the SV process work so well on tough cuts for long periods of time.  I have had great success using SV for rib roast as noted in the photos below.  I just want to try another method to compare.  Any experience with this method?

Beginning the 4 day dry brine process here.

Previous Sous Vide method.

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By: Money_Hillbilly
Title: Standing Rib Roast Help
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Published Date: 02/11/21

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Smoked Brisket Chili



Back in July I really, really wanted some brisket for the 4th, so I smoked up a monster 17 pound slab of beef, but due the pandemic, I didn't have my usual posse of Meatwavers to help me finish the thing and my wife and I only put a small dent in the glorious piece of meat that came out of the smoker that day. While the absence of sharing of food has been the hardest thing for me to cope with in the past year, I saw this as an opportunity to finally make a plethora of leftover brisket recipes—something this site lacked because brisket is not something I usually have a lot of leftovers of. This had led to some excellent things like brisket waffle fries and brisket cheesesteaks, but the last recipe I worked on ended up being the best—smoked brisket chili.

I knew I wanted to make a chili out of a large chunk of that brisket, so I froze an entire section that was about three pounds in weight, which was mostly the flat, but had a bit of the point attached too. I was waiting for the right moment to cook this chili, and that arrived on Christmas day when my brother-in-law and his wife were going to stop by. That day was incredibly cold, and since we weren't doing indoor hangs, we decided to build a giant fire for warmth outside and a spicy bowl of chili felt like the perfect compliment for that setting.

At this point in my life, I'm pretty well versed in my chili making, which tends to lean towards all-meat Texas style, but with some touches I personally like. To start off, I always go for whole dried chilis that I toast until fragrant. I don't sweat the exact chilis that go into the mix, but I do like having a combination to hit various peppery notes. This time around I used mild New Mexicans, fruity anchos, lightly smoky guajillos, and spicy arbols.

Once those were all nice a toasty, I transferred them to a bowl, covered them with boiling water, and let them steep. In my early days, I would grind the chilies into a powder, but I've come to prefer steeping them because once they're tender, they more effectively break down and become a seamless sauce when blended.

While those steeped, I prepped the brisket, which I had defrosted under running cold water first. It was still pretty cold, which was good because it made it easier to slice into cubes roughly one and a half inches in size. I went for these relatively big chunks because I wanted some whole pieces of meat in the end, which I find preferable to meat that has completely broken down and is more mush than anything.

After fifteen minutes of steeping, I transferred the chilies to a blender and added in a cup of the steeping liquid too, reserving the rest in case I needed to use it thin out the chili at all while cooking. I added to that a chipotle in adobo, with some extra adobo sauce, and a can of fire roasted tomatoes. Texas-style chili recipes don't always go for the tomatoes, but I'm fan of using them because they create a much more attractive color as well as add a nice fruitiness and acidity that matches up well with the peppers.

Next step was to lightly brown a whole diced onion over medium-high heat and then add in the rest of the seasonings, which included jalapeño, garlic, cumin, and oregano.

I then added in the chili puree, brisket cubes, and a quart of beef stock. That last part I think is important because unlike a normal chili that simmers the beef for hours in the liquid, this cooked brisket really just needed to heat up, so it doesn't have the same opportunity to impart big beefy flavor to what would normally be water or chicken stock. I thought the beef stock was so important that I didn't use the canned stuff either, I went for my homemade, gelatin rich stock that I save for the recipes I care about most.

If you're making this, you'll realize there's far less liquid than a normal chili recipe, and that's because a long cook isn't required where liquid will evaporate and condense down. I actually deemed this chili down about an hour into cooking when the beef cubes were completely tender and some had started to break down, giving a good contrast of meaty textures. The final step was just stirring in some lime juice followed by masa harina, which I added in a tablespoon at a time until the chili reached my desired thickness.

I actually ate my bowl before we had to go sit out in the cold because of the need to photograph it first. I took photos during various stages of topping additions, and while once it was fully loaded you couldn't actually see the chili as well, it didn't look right to me until I had all that cheese, scallions, cilantro, sour cream, and, most importantly, Fritos, on top. I worried about how well using already fully cooked beef would work in a chili, but this ended up being my favorite red chili I've ever made! Rather than being a detriment, the brisket was way more flavorful than using raw beef thanks to its strong smoky character and darkened, peppery bark, which were traits well suited to go with a such a vibrant and spicy sauce whose acidity helped keep the chili from tasting overly rich. That made it easy to eat a whole bowl and then go back for seconds, and I luckily still had some leftovers at the end of the day that let me continue to enjoy the chili a couple more times before it was gone. And with that, my story of a mighty 17 pound brisket for two people finally comes to a close and while I certainly hope this year I'll be able to have friends and family over the next time I smoke one up, if that can't happen, at least I can find solace knowing that I can make another one and have it deliver joy over and over again throughout the year like this brisket did in 2020.
Published on Thu Feb 11, 2021 by Joshua Bousel

Print Recipe

Yield 6-8 servings

Prep 10 Minutes
Inactive 15 Minutes
Cook 1 Hour 20 Minutes
Total 1 Hour 45 Minutes

For the Chili
3 dried New Mexican chili peppers, stemmed and seeded
2 dried ancho chili peppers, stemmed and seeded
2 dried guajillo chili peppers, stemmed and seeded
2 dried arbol chili peppers, stemmed and seeded
1 quart boiling water
1 whole Chipotle chilies canned in adobo sauce, plus 1 tablespoon of adobo sauce from jar
1 14oz can fire roasted diced tomatoes
2 tablespoons canola oil
1 large yellow onion, finely diced
3 tablespoons finely diced fresh jalapeño peppers, seeded
4 teaspoons finely minced garlic (about 4 medium cloves)
4 teaspoons ground cumin
1 tablespoon dried oregano, preferably Mexican
1 quart of beef stock
3lbs smoked brisket, cut into 1 1/2-inch cubes
2 tablespoons freshly squeezed lime juice
3 tablespoons masa harina, plus more as needed
Kosher salt
For the Toppings (as desired)
Finely chopped fresh cilantro
Finely diced onions
Finely sliced scallions
Grated longhorn cheddar cheese
Diced avocado
Sour cream
Place New Mexican, ancho, guajillo, and arbol chilies in a large dutch oven placed over medium-high heat. Cook, stirring occasionally, until chilies are slightly toasted and very fragrant, 2 to 5 minutes. Remove dutch oven from heat and transfer chilies to a heatproof bowl. Cover chilies with boiling water and let steep for 15 minutes. Transfer chilies to the jar of blender. Add in chipotle pepper, adobo sauce, tomatoes, and 1 cup of the chili soaking liquid. Blend mixture at high speed until completely smooth. Set aside.
Heat oil in now empty dutch oven over medium-high heat until shimmering. Add in onion and cook, stirring occasionally, until softened and lightly browned, about 7 minutes. Stir in jalapeño, garlic, cumin, and oregano and cook until fragrant, about 1 minute. Add in chili puree, beef stock, and brisket. Bring to a boil, reduce heat to a simmer, and cook until brisket is very tender and sauce has thickened slightly, about 1 hour. Add in additional chili soaking liquid as needed if chili thickens too much.
Stir in lime juice followed by masa harina. Add additional masa harina 1 tablespoon at a time as needed to reach desired thickness. Season with salt to taste. Serve immediately with desired toppings.

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By: (Joshua Bousel)
Title: Smoked Brisket Chili
Sourced From:
Published Date: 02/11/21

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perhaps the greatest Mexican taco there is, the classic Birria Meat stew filled corn taco. And its real easy to do, even in the snow as seen here and demonstrated by the BBQ Pit Boys! Ya have to check this out..! ▷ All Our Recipes: ——————————————————————————————- — BBQ Pit Boys SHOP — ► T-shirts & Gear: ► Original SPG Seasoning: ► Rubs & Seasonings: ► Knives & Tools: ► Smokers & Grills: ► Start a Chapter: ——————————————————————————————- #BBQPitBoys #BBQ #Recipes #GrillingFrom: BBQ Pit Boys

By: BBQ Pit Boys
Title: BIRRIA BEEF TACOS | Recipe | BBQ Pit Boys
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Published Date: 02/13/21

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An Alternative to Crown Roast of Pork: Sir Porkalot’s Crown Rack of Ribs



One of the showiest holiday meats is crown roast of pork. This majestic-looking roast, made by bending two racks of bone-in loin chops until they form a circle, generally weighs between 8 and 12 pounds and feeds up to 12 people or more. This year, of course, few of us will be expecting a crowd at our table, which is why we were so intrigued by a preparation that was shared with us on Steven’s Facebook fan page by Cat Johnson. Constructed with baby back ribs, this circlet of meat—still mighty impressive—is not only less expensive and more approachable than a traditional crown roast of pork, but is perfect for a smaller gathering. 

Credit for this ingenious idea goes to John Shepard, aka “Sir Porkalot,” who generously shared his technique with us. This Ohio-based entrepreneur owns a small but award-winning barbecue rub company called Naturiffic. (His Q-Salt seasoning was named one of three top rubs in the country in a contest sponsored by Barbecue News magazine. John is also the founder of a Facebook group known as BBQ Pitmasters – Novice to Expert, and graciously shared that Steven was one of the reasons he’s developed such a keen interest in barbecue.

Here, in John’s words, is how he makes his version of crown roast of pork using baby back ribs.

A crown roast (or rack) of pork is a traditional holiday preparation using the whole bone-in pork loin roast. 

The pork loin gets formed into a circle, with the rib tips up; the bones are usually frenched, meaning the meat and fat from the bones is removed before roasting. Stuffing is optional, and is baked in the center of the crown.

You can have your butcher prepare one for you or you can do it yourself. 

How to Make a Crown Rack of Ribs
Since loin back ribs (aka baby backs) are basically the same thing, minus the loin, you can make an inexpensive version from a rack of ribs.

The photos below show the progression from the rack of ribs to the crown rack of pork ribs along with the accompanying steps.

The ribs were seasoned with Q-Salt from Naturiffic. (Or you can use your favorite barbecue rub.) They were cooked at 250 degrees for about 3.5 hours using a combination of red oak and cherry on my reverse flow offset smoker. The stuffing—again, it’s optional—was made with apples and pecans. [Note: Steven’s Mushroom Bread Pudding would complement the pork, too.]

1. Obtain a rack of loin back ribs.
Obtain a rack of loin back ribs (aka baby backs); the recipe can be multiplied as desired.

2. Turn the ribs over and remove the membrane.
Using a sharp knife, score the ribs through the back (top to bottom) between each bone. Don’t slice all the way through; you are just making a hinge.

3. Form the rack into a circle.
Form the rack into a circle with the rib tips facing up (the end you can see the bone on) and the meat facing inwards (bone side out). Use toothpicks or bamboo skewers to hold the meat in place until the next step.

4. Season the ribs well.
Season well, (again, I used Naturiffic Q-Salt) and then tie with butcher’s string to help it hold its shape while cooking.

5. Stuff the crown of ribs with your dressing of choice.
Once tied, you can stuff, if desired, with your dressing  of choice. I placed a sheet of foil under the opening of the crown to help hold the dressing in place. Once it was on the smoker, I simply slid the sheet of foil out from under the meat. The grate on the smoker then held the stuffing in place.

6. Fire up your smoker to 250 degrees.
The smoker was fired up to 250 degrees using red oak and cherry wood and the crown of ribs was placed in the smoker. (Again, remove the foil so the flavorful smoke isn’t impeded.)

7. Smoke the crown rack of ribs until it reaches an internal temperature of 185 degrees.
Once the meat hit an internal temperature of 185 degrees, I took it off the smoker to rest for 20 minutes.

8. Slice the bones apart and enjoy!


Will you try Sir Porkalot’s Crown Rack of Ribs? Let us know on Facebook, Twitter, Reddit, or Instagram!

The post An Alternative to Crown Roast of Pork: Sir Porkalot’s Crown Rack of Ribs appeared first on

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By: Cialina TH
Title: An Alternative to Crown Roast of Pork: Sir Porkalot’s Crown Rack of Ribs
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Published Date: 12/18/20

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