TimBear
Sous Chef
On July 3rd I started a 4 week vacation by renting a beach house for 10 days in Ventura, California (about 40 minutes from where we live). The house is located right on the sand (with a sea-wall barrier and staircase right to the sand) at Faria Beach. I started off by smoking up some Chuck Short Ribs the first morning.
I mixed up a batch of dry-rub and used almond wood for the smoke. I had a little trouble with the temp staying at 225* because of the shore breeze that was constant all-day; so the temp kept wanting to hit the 250-275* mark. I smoked them for about 5 hours then moved them to the oven (set at 200*) until we were ready to eat.
They came out fantastic! The left overs were used for sandwiches the next couple of days. I also did two briskets and a slab of bacon I dry cured with Maple sugar and salt (the pics did not come out; I think because I forgot to take them thanks to my good buddy "Coors"). We did have help eating all the meat; Toby Keil and his family and some other friends came up for the weekend.
I mixed up a batch of dry-rub and used almond wood for the smoke. I had a little trouble with the temp staying at 225* because of the shore breeze that was constant all-day; so the temp kept wanting to hit the 250-275* mark. I smoked them for about 5 hours then moved them to the oven (set at 200*) until we were ready to eat.
They came out fantastic! The left overs were used for sandwiches the next couple of days. I also did two briskets and a slab of bacon I dry cured with Maple sugar and salt (the pics did not come out; I think because I forgot to take them thanks to my good buddy "Coors"). We did have help eating all the meat; Toby Keil and his family and some other friends came up for the weekend.