St. Louis Style Ribs

My family came down to the beach and then stopped by, for a few days. They always want some Que, so I decided to make some ribs. Started out with 4 slabs of spareribs, trimmed St. Louis style and removed the membrane. Then drizzled with EVOO to help the dry rub adhere to the rib. The rub was a homemade rub of brown sugar, paprika, cumin, salt, black pepper, chipotle chili powder, garlic and onion powder.
After being rubbed, they went in the ice box for a day and a half. Don't usually do this, put wanted to get the most flavor out of the rub. On the day of the cook, I took out the ribs about an hour before putting them on the UDS and letting them come up to room temperature. The smoker was set up with reg. Kingsford and cherry and hickory wood chunks (about 2 chunks each). The charcoal basket was filled half way, and a half chimney was started. Once the coal in the chimney was lit, half went in one drum and half in another( about 10-12 coals a piece).
After about 3.5 hours, on the smoke, about 225-230 temp. on the pit. Try the bend test and it was pulling just right. Then I sauced and foiled, they went in the cooler for about an hour and sauced again, before serving. The final sauce was heated to keep the rib warm and not drop the rib temp.
Everyone enjoyed it and the overnight sitting in the rub, did make the rib more flavor full. The bark was very good and the rib was nice and moist. Sorry, no pics of cut section, my camera battery died out.

Beef Tenderloin, done with reverse sear.

Today, we decided to do a whole beef tenderloin. We started out with 8.2# whole tenderloin, which we trimmed up and removed the silver skin and fat. I also trimmed off, the chain, of the tenderloin and some of the pieces, of the end. After it was trimmed up, I tied some butcher's twine, around the point, to ensure proper cooking and also making it easier, to handle. A dab of EVOO and a seasoning of kosher salt, black pepper and "California Style" garlic powder.
After the tenderloin, reached room temperature, on the cutting board. The blue kettle was getting loaded, with reg. Kingsford and set up, for indirect heat. The grate was cleaned and sprayed with "Pam", to prevent sticking. Tenderloin was then placed, on the grate and looking for an internal temperature, of 125 degrees. After about 45 minutes, we had 127 degrees. This particular time, we were trying a reverse sear method, which means, you sear the meat, at the end, of the cooking process, by cooking it directly, over the heat source. Approximately 2 minutes, on each side and we took the meat off, the grill and tented it, with foil, to rest.

After almost 20 minutes, it was time to slice it up and enjoy the fruits of our labor.
Just beautiful... Thanks for watching.

Delmonico Rib-Eye Steaks

Two beautifully marbled Delmonico Steaks, from the "Steak House", a chain butcher shop, with a local franchise, in Charlotte, NC. These steaks are about a pound each.
Seasoned with salt, pepper and "California Style" garlic powder. The CI skillet is getting nice and hot, while the steaks get to room temperature. You want to hear the sizzle, when you lay your steaks, in the pan. Usually, I would use a pat of butter, to give it a nutty flavor, but since I am trying to watch my fat intake, I used a 1/2 teaspoon of extra virgin olive oil, instead. The oven has been preheated, to 375 degrees. About 3-4 minutes, per side and then flipped and seasoned the other side. Another 3 or 4 minutes, and then in the oven. I was looking for an internal temperature of 160 for medium, 140 for rare. I used an instant read "therma pen". Cooking time was about 10-12 minutes. Took the pan out, of the oven, placed the steaks on a cutting board and lightly covered with foil, as the meat rests and redistributes the juices ( at least 10-15 minutes).
This steak was served with cheesy, whole wheat cous cous.
Look at the juicy and tasty piece. Next time, it goes on the outdoor grill, I hate the rain, but this made up for it! Thanks for watching.