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Beef ribs


Buzzrock

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Got two Prime slabs from HEB that I'm smoking up for a family hootenanny at Lake LBJ this weekend.  Been awhile.

Hope I don't fuck them up.

Positive waves much appreciated...

Image 5-29-24 at 11.33 PM.jpeg

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9 hours ago, Cajun said:

Got two Prime slabs from HEB that I'm smoking up for a family hootenanny at Lake LBJ this weekend.  Been awhile.

Hope I don't fuck them up.

Positive waves much appreciated...

Image 5-29-24 at 11.33 PM.jpeg

 

Beef ribs may be the easiest thing to get right apart from Pork Butts.  Binder, Rub, cook (these can be cooked hotter than brisket and benefit from nicely rendered fat)  Don't worry about wrapping them.  Take them up to 200F.  Spritz occasionally if you like.  Rest for an hour and eat.

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On 5/30/2024 at 10:14 PM, SurlyBDR said:

Probe tender and they're ready. Don't worry about IT

yeah, be aware that temp may be higher than your expected brisket temp

damn yall, i think i may smoke some friday night, rest and eat sat.

 

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On 5/30/2024 at 10:14 PM, SurlyBDR said:

Probe tender and they're ready. Don't worry about IT

Yeah, I mention IT as a general target to start probing.  Should have been more specific.

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7 hours ago, NoName said:

yeah, be aware that temp may be higher than your expected brisket temp

damn yall, i think i may smoke some friday night, rest and eat sat.

 

What time should we all be there Saturday?

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  • 4 weeks later...
  • 5 weeks later...
Posted (edited)

Beef ribs. Changed it up a bit: sriracha base for the rub, and added some sesame to the S&P rub. Very slight heat on the finished product.

sliced1.thumb.jpg.124f107d6bec85d05db6809466376fc5.jpg

sliced2.thumb.jpg.129f34cadae21ca3c172f7b05d97fc5d.jpg

 

Longcat in spoiler:

Spoiler

Cryopack from Sam's Club. Went right at open and butcher was nice enough to bring a case out and let me pick the pack. Most of the time they just grab me a pack.

meatincart.thumb.jpg.96d77eb6738bbbd97f67254475087649.jpg

Out of package:

ribsopened.thumb.jpg.4761fa1c8a3328af6f0a34377984427d.jpg

Trimmed and pulled membrane, cut out a little of the thick fat in between layers.

ribstrimmed.thumb.jpg.85c21e21ebd57a76983b549d053c49ae.jpg

Rub. Roughly 2/3 P, 1/3 S, then around 1/4 sesame, and a nice swirl of Sriracha to pre-coat so the rub had something to stick to.

ingredients.thumb.jpg.9b5f755220831acc7d7cdcfa8690c1f4.jpg

Rubbed.

rubbed.thumb.jpg.a0e042211851d4cb653d65b8022b3cc8.jpg

On the kamado.

onkamado.thumb.jpg.5034ad045dc20597845e46756008686e.jpg

Smoked 2 Tbones as a snack. No sear, and left them a bit too long so they cooked more well than I like, but they ate.

tbonessnack.thumb.jpg.5e686d012d78b1fc84c6c54b724097ee.jpg

Fell asleep, so no spritz and no check. Fire went from 230 to about 330 when I woke. Total cook was about 5hrs. Probed nicely at that point, so pulled and wrapped and headed out to dinner.

done.thumb.jpg.b3315e39254bc8b804d08e9e17f284b4.jpg

Came back and sliced.

cut.thumb.jpg.5d2fe3ff1653b4804ddfe168b26d1443.jpg

 

 

Edited by Sam Lin
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11 minutes ago, Sam Lin said:

sriracha base for the rub, 

 

 

Longcat in spoiler:

  Reveal hidden contents

Cryopack from Sam's Club. Went right at open and butcher was nice enough to bring a case out and let me pick the pack. Most of the time they just grab me a pack.

meatincart.thumb.jpg.96d77eb6738bbbd97f67254475087649.jpg

Out of package:

ribsopened.thumb.jpg.4761fa1c8a3328af6f0a34377984427d.jpg

Trimmed and pulled membrane, cut out a little of the thick fat in between layers.

ribstrimmed.thumb.jpg.85c21e21ebd57a76983b549d053c49ae.jpg

Rub. Roughly 2/3 P, 1/3 S, then around 1/4 sesame, and a nice swirl of Sriracha to pre-coat so the rub had something to stick to.

ingredients.thumb.jpg.9b5f755220831acc7d7cdcfa8690c1f4.jpg

Rubbed.

rubbed.thumb.jpg.a0e042211851d4cb653d65b8022b3cc8.jpg

On the kamado.

onkamado.thumb.jpg.5034ad045dc20597845e46756008686e.jpg

Smoked 2 Tbones as a snack. No sear, and left them a bit too long so they cooked more well than I like, but they ate.

tbonessnack.thumb.jpg.5e686d012d78b1fc84c6c54b724097ee.jpg

Fell asleep, so no spritz and no check. Fire went from 230 to about 330 when I woke. Total cook was about 5hrs. Probed nicely at that point, so pulled and wrapped and headed out to dinner.

done.thumb.jpg.b3315e39254bc8b804d08e9e17f284b4.jpg

Came back and sliced.

cut.thumb.jpg.5d2fe3ff1653b4804ddfe168b26d1443.jpg

 

Why do you hate America?

 

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  • 2 weeks later...

My store didn’t have any ribs out in the cooler when I went yesterday. They had them earlier in the week but I had been disappointed to see that they’re up to $13/lb now. Anyways, the market partner brought these out for me and suffice it to say, I was a happy boy when I saw the tags he printed.


80f7ab4ca544ea3ccf5f0f507b2a37f4.jpg
b7779d286f9630bdafbfb99d6e2169d9.jpg

60d00edbeab3293310f382180c55f8e0.jpg
1480c15c1a6be717151f88d5254ee878.jpg

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