Outdoor cooking - Barbecues, Barbecue, BBQs, BBQ, Smokers, Grills. And Ribs.

pulled it off at 203f around 11:50pm.

super thick bark (13 hour cook so not unexpected).

fat was smoky and pretty much dissolved the second you touched it, bark was full on smoke and pepper kick in the face (the holy cow rub is v. nice). the whole thing was like the beefiest tasting beef I think I've ever had.

one slight problem though was of the two layers you can see separated by fat (the thick part on top then the middle layer underneath) the probe must have been stuck through to the middle as the middle was cooked perfectly but the bigger top part was way overdone. still edible but had a definite hard chew to it.

stuck a couple of thick pieces in some microwave bao burger buns nearly at the best before date with some philadelphia, some lettuce, a dribble of red's kansas city style bbq sauce and some hot sauce and I went to bed satisfied.

for lunch I wrapped the leftovers in foil and reheat in a 160c fan oven for about 15-20 minutes, diced it up fairly small and served in street sized soft tacos with lettuce, sour cream, bbq sauce and a sprinkle of grated cheese and some chips. fed me, my gf and my mum, who is developing a real knack for turning up just before I am about to serve stuff up off the bbq.

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