Beef ribs

[conVINCEd 21468]

On 8/25/2021 at 8:37 PM, EdTomBell said:

First time with Dino ribs. Decadent. 

We need a ‘I would eat the fuck out of that’ rep button.

[futureman 22352]

52 minutes ago, conVINCEd said:

We need a ‘I would eat the fuck out of that’ rep button.

we have one. 

[BearCountry11 1234]

I had a lot of issues with these but came out pretty solid. Used homemade beef stock as braising liquid. Took 8 hours and ended pulling them off at 195 since it was getting late and the family was hungry. Seemed to sit at 190 for about an hour and a half - I got impatient.






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[RGBIII 22763]

Hot damn these were good

[kevwun 15300]

HEB in New Braunfels had Prime1 beef ribs yesterday.  They looked so good, I bought a couple of them.  I think they are the thickest ones I have ever found and the marbling looks very good.  I am excite.

[Dutch 4455]

Some damn fine work being done, gentlemen.  

[UTexasFight 9298]

On 8/30/2021 at 10:11 AM, kevwun said:

HEB in New Braunfels had Prime1 beef ribs yesterday.  They looked so good, I bought a couple of them.  I think they are the thickest ones I have ever found and the marbling looks very good.  I am excite.

Same story for me at the HEB Far West yesterday but I only bought 1.

came in at 6.6 lbs and came out maybe the  finest piece of beef I’ve ever smoked

did a pan of pork belly burnt ends as well which also did not suck

 

 

[Underdog 28219]

On 8/29/2021 at 10:22 PM, RGBIII said:

Hot damn these were good

JHC, I'm not much of a ribs eater but those look fantastic. 

 

 

Edited September 12, 2021 by Underdog

[Underdog 28219]

.

Edited September 12, 2021 by Underdog
dumbass

[Cajun 11659]

 

[futureman 22352]

2 hours ago, Cajun said:

 

where’s the money shot?

[Underdog 28219]

[Cajun 11659]

3 hours ago, futureman said:

where’s the money shot?

My kids attacked and messed that up while I was out on the boat.

[hornian 5159]

On 9/11/2021 at 9:52 PM, UTexasFight said:

Same story for me at the HEB Far West yesterday but I only bought 1.

came in at 6.6 lbs and came out maybe the  finest piece of beef I’ve ever smoked

did a pan of pork belly burnt ends as well which also did not suck

 

 

Why you shopping at my H‑E‑B? You got a thing for Jewbs?

[kevwun 15300]

I could spend a couple hours in the meat section of the New Braunfels HEB.  That store is amazing and I wish we lived closer to it.

Edited September 13, 2021 by kevwun

[Cajun 11659]

10 hours ago, hornian said:

You got a thing for Jewbs?

You say that like it’s a bad thing.

[Trey3216 15308]

10 hours ago, hornian said:

Why you shopping at my H‑E‑B? You got a thing for Jewbs?

[hornian 5159]

6 hours ago, Trey3216 said:

Adolf Hitler. 

[Cajun 11659]

4 hours ago, hornian said:

Adolf Hitler. 

[futureman 22352]

brother sent me these pics. I think it’s a beef rib. it’s from some korean instagram account…

 

[RichUT 1730]

7 pound rack of Prime Dino ribs, with a hunk of brisket crashing the party in the background.

[brown water 3760]

Today’s side project 

 

[Dutch 4455]

[Da Fino 2670]

Smoked just a tad too long. Still awesome.

[Smax 3799]

Haven't tried but looks good, thoughts?

https://www.instagram.com/p/CU-s4DhLXjx/?utm_medium=copy_link

[DDD Dad 14062]

1 hour ago, Smax said:

Haven't tried but looks good, thoughts?

https://www.instagram.com/p/CU-s4DhLXjx/?utm_medium=copy_link

Looked great until he dumped it all out on the table in a heap.

[Anastasis 23214]

5 minutes ago, DDD Dad said:

Looked great until he dumped it all out on the table in a heap.

Why do all that work on trussing them etc. just to shred into a big pile.  Makes no sense. 

[DDD Dad 14062]

Why do all that work on trussing them etc. just to shred into a big pile.  Makes no sense. 

Exactly.gif

[Smax 3799]

6 minutes ago, Anastasis said:

Why do all that work on trussing them etc. just to shred into a big pile.  Makes no sense. 

 

 

make sure it cooks even?

All I got yeah agree

[pearlandhorn 3260]

Got a rack of beef short ribs and small 3 bone Dino rib rack from a cow I split with my folks going on for dinner tonight. Firing up the UDS. I built this thing with my FIL during last years winter storm and it’s still going strong. Cost less than $100 to build. This thing is amazing. Royal oak lump charcoal with some pecan wood chunks.

[pearlandhorn 3260]

20 minutes ago, pearlandhorn said:

Got a rack of beef short ribs and small 3 bone Dino rib rack from a cow I split with my folks going on for dinner tonight. Firing up the UDS. I built this thing with my FIL during last years winter storm and it’s still going strong. Cost less than $100 to build. This thing is amazing. Royal oak lump charcoal with some pecan wood chunks.

Sorry, beef back ribs rather than short ribs. Salt and CGBP, no binder team.

[pearlandhorn 3260]

8 hours ago, pearlandhorn said:

Sorry, beef back ribs rather than short ribs. Salt and CGBP, no binder team.

They were OK. Didn’t even get to take a picture of the back ribs before my wife devoured them.

[brown water 3760]

Got a Meatr block recently. First long cook and love it. Each probe measures ambient and internal temperature, estimates cook time and accounts for rise once removed from heat.  

Only complaint, unrelated to the Meatr, was the grill was running very consistently but with little smoke as I used a mix of lump charcoal and mesquite chunks.  The temperature dips later in the cook were due to me rearranging the coals to get more smoke. Otherwise could’ve gone the whole cook without leaving 235 to 260 and with minimal attention.  The Weber Summit kettle is the real deal.

@Landomatic did you look into these?  Highly recommend both.  
 

 

Edited November 2, 2021 by brown water

[huge 3774]

Bought some Prime Dino packs at HEB Bunker Hill yesterday but had to freeze them as I cant commit to smoke time this week/weekend.

 

Still, have something to look forward to.

[Beau Vine 53718]

Have started making these.

Not crazy about all the fat, and definitely not crazy about $9/LB, but we have figured out this is much cheaper than buying chews for the pup.

[After irth 1240]

Was a good day. 

[Both Tacos 1805]

Let's see how you cooked up that pork belly.

[DefinitelyNotHollywoodColt 12301]

argentinian neighbor is a master at beef ribs, probably cooks them 1-2 times per week. these are from this weekend...didn't get a money shot.

[DDD Dad 14062]

On 11/25/2021 at 11:08 AM, Beau Vine said:

Have started making these.

Not crazy about all the fat, and definitely not crazy about $9/LB, but we have figured out this is much cheaper than buying chews for the pup.

I hope you're not giving the pup cooked bones.

[Jerry Callo 8630]

3 hours ago, DDD Dad said:

I hope you're not giving the pup cooked bones.

I gave my lab a beef rib to finish off.  By the time I turned around, there was nothing but a few bone splinters left on the ground.  I was sure I had killed the dog.  Called the vet in the morning and the vet said not to worry about her eating the beef rib.  She's still alive.  I wouldn't give her another, though.

[Jerry Callo 8630]

4 hours ago, DefinitelyNotHollywoodColt said:

argentinian neighbor is a master at beef ribs, probably cooks them 1-2 times per week. these are from this weekend...didn't get a money shot.

I really want to try that Argentinian fire cooking.    

[After irth 1240]

6 hours ago, Both Tacos said:

Let's see how you cooked up that pork belly.

Made Burnt Ends out of it. Brined with Molasses, seasoned with my own Pork Rub, smoked with cherry wood til 170, cubed, and then tossed in a mixture of  Stubb’s Spicy, Honey, Serrano Pepper Flakes, and Coke. Then back to the smoker for a few more hours  

They got really dark, but taste a helluva lot better than they look. Turned out great. 

Edited December 13, 2021 by After irth

[DefinitelyNotHollywoodColt 12301]

2 hours ago, Jerry Callo said:

I really want to try that Argentinian fire cooking.    

It’s tough to dial in for sure. This isn’t the thread for it but we’ve been doing whole goats and pigs and it’s hit or miss.

[After irth 1240]

Try this again. 

[TXSG8R 3325]

 

Turned out great, but I’m noticing I don’t get a noticeable smoke ring cooking with this ICS. Is that normal or is there something significantly different you have to do from an offset?  I’m cooking on charcoal with fist sized chunks of post oak thrown on top of the coals in a U shaped burn. 

[dcbc 14247]

1 hour ago, TXSG8R said:

 

Turned out great, but I’m noticing I don’t get a noticeable smoke ring cooking with this ICS. Is that normal or is there something significantly different you have to do from an offset?  I’m cooking on charcoal with fist sized chunks of post oak thrown on top of the coals in a U shaped burn. 

I assume ICS is some kind of cabinet smoker?  I cook with charcoal on a WSM and don't get bright pink smoke rings.  I don't worry about it, even when I do manage to get them.

[TXSG8R 3325]

28 minutes ago, dcbc said:

I assume ICS is some kind of cabinet smoker?  I cook with charcoal on a WSM and don't get bright pink smoke rings.  I don't worry about it, even when I do manage to get them.

Yea, insulated cabinet smoker. I guess the other big change was moving from lump to briquette charcoal when I stopped using my offset. The flavor is great, I can definitely taste the smoke, just weird not seeing the smoke ring anymore. 

[Both Tacos 1805]

There is a lack of smoke ring in an insulated smoker, but doesn't lack the flavor.

[TXSG8R 3325]

9 hours ago, Both Tacos said:

There is a lack of smoke ring in an insulated smoker, but doesn't lack the flavor.

Thanks man.  It is really confusing, I always equated smoke ring to smoke penetration in the meat. I assumed my previous attempts were due to the shorter smoke times, but this went 8 hours and still nothing. Wanted to make sure I wasn’t doing something wrong. It was amazing only having to go out there to spritz the meat every hour or so late in the cook.  

[Incredulity 11188]

Smoke ring is from nitrogen oxide in smoke reacting with the myoglobin in meat.  There is a narrow temperature band that this reaction occurs.  My guess would be the insulated smoker is too efficient and the meat isn’t cool enough for long enough to develop the smoke ring.

Edited December 25, 2021 by Incredulity
No spell goid