I’ve amassed an assortment of beef ribs over the past few weeks and am quickly running out of freezer space. The idea for today’s post came from a cook I did a few years back, where I had cinnamon-sugar coated pineapple smoking on a rack directly above a brisket flat. The portion of brisket that got (accidentally) basted with the juices from the pineapple made for darn good eats. It was then I decided I needed to try something similar with beef ribs. I gathered the ingredients for the rib rub and marinade:
The beef back ribs were excellent. Moist and juicy, decent amount of smoke, with the “island” flavors really permeating the meat. While the beef short ribs were incredibly tender and flavorful, they lacked marbling and seemed a little dry.
For dessert, I wanted something quick and easy – cherry-raspberry crumb pie. I started with some cherry and raspberry pie filling, which was placed on the smoker for about 1.5 hours, stirring occasionally:
The pie wasn’t very sturdy, and couldn’t support the weight of the ice cream, so the pics aren’t pretty. But that was one delicious pie – tasted like it had been cooked over a camp fire. And what’s fruit pie for dessert without some vanilla ice cream. Just delicious. Just good eats.