Beef ribs

[TornACL 7,766]

My trick for beef ribs has always been to get drunk and to forget to take them off for about 30-45 minutes after you think they're pretty much done. There's a lot of fat pockets to render in there. 

A perfectly smoked beef rib will bring this grown man to tears. 

[Teamdirtyleg 1,077]

back in my broke ass college days, we used to cook the shit out of the beef finger ribs.  They're more bone than meat but usually they came out great.

[Teamdirtyleg 1,077]

1 hour ago, Teamdirtyleg said:

back in my broke ass college days, we used to cook the shit out of the beef finger ribs.  They're more bone than meat but usually they came out great.

And by great I mean pretty good.

[dcbc 14,570]

Every once in a while, my local WalMart will have packs of plate chuck ribs.  These were only about $20 and were as good as the plate/chucks I've gotten from the butcher. 

Plus, there were no packers to be found, and I wanted to put something on the smoker.

[deft 6,901]

Cheers. First beefers at the new house.

[ChampKind 1,314]

Looks good, would bang.  Some constructive criticism if I may.  Less salt, and spread more evenly. Moar pepper. Much more pepper.

[huge 3,802]

7 minutes ago, ChampKind said:

Looks good, would bang.  Some constructive criticism if I may.  Less salt, and spread more evenly. Moar pepper. Much more pepper.

See post #68 on this thread for example of me following Champ's orders...

[Brisketexan 105,633]

34 minutes ago, huge said:

See post #68 on this thread for example of me following Champ's orders...

TLDR, I presume Butterfingers are involved?

[ChampKind 1,314]

Only on brisket and pork ribs. Don’t care for butterfinger on beefers

[luke duke 6,420]

Looks good, would bang.  Some constructive criticism if I may.  Less salt, and spread more evenly. Moar pepper. Much more pepper.

This.

Protip:
Get one of these with the large holes.


https://www.restaurantsupply.com/cambro-96skrc135?keyword=&gclid=EAIaIQobChMIpaC-9p_X4AIVEtvACh0JkQTgEAQYAyABEgLA4fD_BwE

[deft 6,901]

I mixed the Dalmatian mix 50/50 by volume. Is it supposed to be by weight? I also added just a dash of garlic powder and chili powder.

[Dr Fear 1,269]

8 minutes ago, deft said:

I mixed the Dalmatian mix 50/50 by volume. Is it supposed to be by weight? I also added just a dash of garlic powder and chili powder.

Yeah, by weight.

[ChampKind 1,314]

I mixed the Dalmatian mix 50/50 by volume. Is it supposed to be by weight? I also added just a dash of garlic powder and chili powder.

By weight. And you want to do a minimum of 7:1 pepper:salt (coarse kosher)

[deft 6,901]

Wow....ok. I’ll try that next time then.

[huge 3,802]

My example above is 5/1 FYI

[futureman 22,565]

8 hours ago, deft said:

I mixed the Dalmatian mix 50/50 by volume. Is it supposed to be by weight? I also added just a dash of garlic powder and chili powder.

1:1 is pretty ridiculous but if you get something edible good for you.  normal practice is pepper >>>>>>>> salt.  often I’ve heard 10:1 and champ is saying 7:1 but champ is a notorious curmudgeon who excoriates most of his peers so it’s hard to parse through his personal attacks to find the pertinent information.  but don’t be shy with that pepper. 

[ChampKind 1,314]

“a minimum of 7:1”

Reading is fun

[deft 6,901]

qUIt aTtAcKInG mE!!1.
~future man

[Jerry Callo 8,839]

5 hours ago, ChampKind said:

“a minimum of 7:1”

Reading is fun

Is it the same using metric measurements?

[luke duke 6,420]

Is it the same using metric measurements?

Multiply by 2.54.

[Jerry Callo 8,839]

Multiply by 2.54.

17.78 : 2.54. got it

[ChampKind 1,314]

Is it the same using metric measurements?

Well...I use a metric fuckton, so...

[thunderlounge 8,040]

But is that a metric longfuckton or a shortfuckton?

 

[SizzleChest 8,295]

Long Dong Fuckton.

[Anastasis 23,514]

On 2/25/2019 at 10:02 AM, luke duke said:

 

This.

Protip:
Get one of these with the large holes.


https://www.restaurantsupply.com/cambro-96skrc135?keyword=&gclid=EAIaIQobChMIpaC-9p_X4AIVEtvACh0JkQTgEAQYAyABEgLA4fD_BwE

 

Uh, I thought everybody just used an old repurposed extra large fiesta chili powder container. 

[deft 6,901]

Cream cheese, sour cream, cheese, and beef rib make for a good poblano.

[Dutch 4,498]

I'd eat that (and drink that; FR SB is one of my favs).

[Johnny Sack 8,397]

The cross cut marinated beef ribs from Mexican carnicerias fuck.  

[luke duke 6,420]

6 hours ago, Johnny Sack said:

The cross cut marinated beef ribs from Mexican carnicerias fuck.  

They're called tablitas and your post belongs in the "unpopular food opinions" thread.

[utee94 15,897]

10 hours ago, luke duke said:

They're called tablitas and your post belongs in the "unpopular food opinions" thread.

Not sure, he didn't say "suck" so perhaps he's saying something positive about them. 

[luke duke 6,420]

20 minutes ago, utee94 said:

Not sure, he didn't say "suck" so perhaps he's saying something positive about them. 

Good point. I didn’t notice that. 

[Johnny Sack 8,397]

12 hours ago, luke duke said:

They're called tablitas and your post belongs in the "unpopular food opinions" thread.

I know what they’re called.  Just figured most didn’t.  I love them. 

[Jerry Callo 8,839]

Las tablitas is spanish for the tablitas.

[Johnny Sack 8,397]

9 minutes ago, Jerry Callo said:

Las tablitas is spanish for the tablitas.

Yes.  I you can order them at The La Trattoria.

[Buzzrock 15,029]

I need more practice. I got a little impatient because I got a late start, so the middle ribs had a little more pull to them than I’d like. End ribs probed like butter. They were all quite tasty. About 5.5 hrs on the BGE with some hickory chunks.

[TankedBevo 2,487]

This weekend's offering for memorial retreat:

 

 

[RichUT 1,875]

Submitted without comment:

[Anastasis 23,514]

America! Fuck yeah!

[Landomatic 3,813]

On 2/25/2019 at 1:17 PM, deft said:

I mixed the Dalmatian mix 50/50 by volume. Is it supposed to be by weight? I also added just a dash of garlic powder and chili powder.

 

On 2/25/2019 at 2:51 PM, ChampKind said:

By weight. And you want to do a minimum of 7:1 pepper:salt (coarse kosher)

 

 

On 2/25/2019 at 9:40 PM, futureman said:

1:1 is pretty ridiculous but if you get something edible good for you.  normal practice is pepper >>>>>>>> salt.  often I’ve heard 10:1 and champ is saying 7:1 but champ is a notorious curmudgeon who excoriates most of his peers so it’s hard to parse through his personal attacks to find the pertinent information.  but don’t be shy with that pepper. 

About the 6:25 mark.  Looks pretty close to 1:1 to me.  Maybe 2:1 pepper?  Nowhere near 7 or 10.  What am I missing?

 

[thunderlounge 8,040]

Trust the champ.

[futureman 22,565]

1 hour ago, Landomatic said:

About the 6:25 mark.  Looks pretty close to 1:1 to me.  Maybe 2:1 pepper?  Nowhere near 7 or 10.  What am I missing

I don’t know if brisket is different.  I think I saw a beef rib video from the louie mueller’s guy mixing 10:1 but I also don’t do this for a living so champ can weigh in.

[Landomatic 3,813]

5 minutes ago, futureman said:

I don’t know if brisket is different.  I think I saw a beef rib video from the louie mueller’s guy mixing 10:1 but I also don’t do this for a living so champ can weigh in.

The man on the tape wasn't specific, but again looks much closer to 1:1 or 2:1 pepper to me.  About the :50 mark...

 

[futureman 22,565]

this is not the video I was talking about but it is wayne mueller.  he doesn’t say the ratio but it’s very obviously pepper heavy, probably at least 7:1 (go to 1:40-2:10).

he does use a ton more rub on the meat than franklin and that probably wouldn’t work if it was 1:1 as it would be just too damn salty.  so my uninformed youtube opinion is that franklin just doesn’t use as much pepper on his cuts as other people do.  but the salt content is probably similar. 

Edited July 7, 2019 by futureman

[C-Man 27,388]

On 5/3/2019 at 8:48 AM, Johnny Sack said:

I know what they’re called.  Just figured most didn’t.  I love them. 

I got you, fam. I'm a fan.

[Anastasis 23,514]

1:1 by weight is about 3:1 by volume if I remember correctly.  I use that on basically everything, and add some extra pepper directly and separately to tweak if it looks like it needs it. 

[Steel Shank 9,440]

The three food groups.

[Mez2 4,037]

1 hour ago, Steel Shank said:

The three food groups.

You know you can smoke snatch, too?

[luke duke 6,420]

nm

 

Edited July 7, 2019 by luke duke

[ChampKind 1,314]

About the 6:25 mark.  Looks pretty close to 1:1 to me.  Maybe 2:1 pepper?  Nowhere near 7 or 10.  What am I missing?
 

I don’t believe Aaron subscribes to the 9:1 philosophy espoused by the Louie Mueller camp. My personal belief is that 7:1 is the right mix. But what the fuck do I know...the James Beard Foundation doesn’t even know who I am.

[dcbc 14,570]

29 minutes ago, ChampKind said:

 

I don’t believe Aaron subscribes to the 9:1 philosophy espoused by the Louie Mueller camp. My personal belief is that 7:1 is the right mix. But what the fuck do I know...the James Beard Foundation doesn’t even know who I am.

That'd be 7:1 by weight, correct?