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kas232ca wrote: Tue Jun 01, 2021 11:46 am I grabbed some of the pre-seasoned St. Louis ribs at Costco over the weekend. It was just going to be me and the wife, so I only put 1 of the racks on and froze the rest.

I put them on my RecTeq at 225 for 3 hours, then wrapped them in butcher paper for 2 hours, then 45 more minutes unwrapped. Then let it rest for 30 minutes. The last 2 times I have made them I have been disappointed, but this is the first time I followed the recipe exactly for the time and the resting time.

Unfortunately, the kids were over but they originally said they weren't going to stay for dinner., then a couple of neighbors came over to help with next weekend's wedding decorations. By the time the ribs were done, I had to split the ribs 6 ways instead of 2 ways. While we didn't get alot to eat, they were really good. Sorry, no photos, as I was a bit frazzled.

Krob1114 wrote: Tue Jun 01, 2021 1:20 pm

kas232ca wrote: Tue Jun 01, 2021 11:46 am I grabbed some of the pre-seasoned St. Louis ribs at Costco over the weekend. It was just going to be me and the wife, so I only put 1 of the racks on and froze the rest.

I put them on my RecTeq at 225 for 3 hours, then wrapped them in butcher paper for 2 hours, then 45 more minutes unwrapped. Then let it rest for 30 minutes. The last 2 times I have made them I have been disappointed, but this is the first time I followed the recipe exactly for the time and the resting time.

Unfortunately, the kids were over but they originally said they weren't going to stay for dinner., then a couple of neighbors came over to help with next weekend's wedding decorations. By the time the ribs were done, I had to split the ribs 6 ways instead of 2 ways. While we didn't get alot to eat, they were really good. Sorry, no photos, as I was a bit frazzled.

First: I wouldn't have purchase them after being disappointed twice.
Second: I love left over ribs, dinner the next night, afternoon snack, share with friends at work.

Glad it worked out and tell us more about the wedding... maybe a new thread.

kas232ca wrote: Tue Jun 01, 2021 2:54 pm

Krob1114 wrote: Tue Jun 01, 2021 1:20 pm

kas232ca wrote: Tue Jun 01, 2021 11:46 am I grabbed some of the pre-seasoned St. Louis ribs at Costco over the weekend. It was just going to be me and the wife, so I only put 1 of the racks on and froze the rest.

I put them on my RecTeq at 225 for 3 hours, then wrapped them in butcher paper for 2 hours, then 45 more minutes unwrapped. Then let it rest for 30 minutes. The last 2 times I have made them I have been disappointed, but this is the first time I followed the recipe exactly for the time and the resting time.

Unfortunately, the kids were over but they originally said they weren't going to stay for dinner., then a couple of neighbors came over to help with next weekend's wedding decorations. By the time the ribs were done, I had to split the ribs 6 ways instead of 2 ways. While we didn't get alot to eat, they were really good. Sorry, no photos, as I was a bit frazzled.

First: I wouldn't have purchase them after being disappointed twice.
Second: I love left over ribs, dinner the next night, afternoon snack, share with friends at work.

Glad it worked out and tell us more about the wedding... maybe a new thread.

I originally went to Costco to get a brisket, but they were sold out by noon. So, it was either ribs or a tri-tip, but we had just done a tri tip recently.
I probably should have just made them all, but with family in town this week for the wedding I am unsure about dinner schedules, etc.

Will put some pictures up of the wedding that will be this Friday night.

Krob1114 wrote: Wed Jun 02, 2021 4:56 am Korean BBQ. Marinated thin ribeye strips over night. I'll post marinate soon.....my break at work is over.

sailor55330 wrote: Tue Jun 01, 2021 10:10 am I’ve cooked steaks in the cast iron skillet and they are awesome. Still prefer a reverse sear slow smoke. Season steaks to your taste them out on the smoker at 175 for 60-70 mins. Pull off and wrap. Steaks will be at about 100f internally. Crank the grill to 500 and sear for 2-4 mins a side then off at 125-128. Off the grill and wrap. Stand for 10 mins and the come up to 135/138 or an awesome medium rare. The slow smoke at the beginning relaxes the fibers and makes them fork tender

Ytmsn wrote: Fri Jun 25, 2021 8:36 am Okay, here's a superduper secret marinade I've used for years. I use it on steaks, chicken and pork, but with chicken and pork I keep dipping it as it's grilling to give it almost a glaze. Oh.My.Gosh it is soo good.
I always keep a gallon jug mixed in the fridge.

Equal parts of:
Tiger sauce
Catilina dressing
Italian dressing
Worcestershire sauce
2 tb spoons of liquid smoke
2 tb spoons of brown sugar
2 tb spoons of Montreal Steak seasoning

Krob1114 wrote: Wed Jun 02, 2021 5:40 pm Here's another grill item that's been handed down from my father. Dad said chuck roast is best because it's porous and marinates good. Steak and Ale, which was also Jolly Ox, served a filet that they called the Kensington Club. Flavor was similar to this.

Whiskey Roast

2 1/2 pound roast
6 oz. soy sauce
1/4 cup brown sugar packed
1 tbls. lemon juice
1/4 cup bourbon (cheap)
1 teas. worchestershire sauce
1 1/2 cup water

Meat tenderizer optional

Cut roast into 1 1/2" to 2" cubes.
Marinate at least 6 hours.
Grill.