OK, today's cook was an experiment. Cross rib roast (shoulder clod) with Wild Willie's; Top Round roast with Montreal and some extra garlic; and at the last minute, threw on some beef ribs with CS Rib Rub and Spicy Chick rub. Was gonna cook the top round to 130*, but was out doing some errands, and it came up to 155* in three hours at 225*, so pulled it then. Seems a little dry, I'm gonna slice it razor thin tomorrow for sammiches.
One set of ribs was smaller, pulled at six hours, sauced with Sweet Baby Rays and foiled in cooler, painted larger rack with same at same time. Pulled second rack at seven hours along with with cross ribs at 194*. Ribs were GREAT! First ones in CS, none of the fat complaints...came out toothless tasty! Cross rib sliced thin for sammiches, also excellent, but a second to the ribs. Plenty of leftovers.
Not sure if I'm a big fan of Montreal. Top almost seemed like too much wood at first (6-7 ozs.), with a little bit of bitter taste, but I'll know more tomorrow.
Those of you with a prejudice against beef ribs, give 'em a try. I thought they were great.
Original Post
You keep the beef popuulation in check and the rest of us will do pork.
