Beef ribs

[DalTxHornFan 3,071]

26 minutes ago, TXSG8R said:

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.  

The smoke ring is useless, thus sayeth Daniel Vaughn:

The Science of the Smoke Ring

And why it has no bearing on the quality of brisket.

https://www.texasmonthly.com/bbq/the-science-of-the-smoke-ring/

Edited December 25, 2021 by DalTxHornFan

[DalTxHornFan 3,071]

6 minutes ago, Incredulity said:

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.

Here is a detailed explanation of the science behind smoke rings:

https://amazingribs.com/more-technique-and-science/more-cooking-science/mythbusting-smoke-ring-no-smoke-necessary/

[closetohumping 17,299]

https://www.facebook.com/Nickxetriusa/videos/338309368125690/?fs=e&s=cl

[dcbc 14,247]

Not too shabby.

[markstanco 12,442]

Not criticizing but got damn that looks like 220 degree ribs.

[dcbc 14,247]

11 minutes ago, markstanco said:

Not criticizing but got damn that looks like 220 degree ribs.

I don't know what that means, but if I'm honest, I had a brain fart in the process and closed off my WSM vents for 30 minutes and had to get it all back up to temp.  So I had a bit of a long stall with a 10 degree temp drop around the 185F range.  Either way, they turned out pretty well, but definitely not my best effort.  Not DAF, thankfully.  Cooked between 240--260ish pit temps and pulled at 205.  No wrap.

Edited December 31, 2021 by dcbc

[markstanco 12,442]

I don't know what that means, but if I'm honest, I had a brain fart in the process and closed off my WSM vents for 30 minutes and had to reboot.  Either way, they turned out pretty well, but definitely not my best effort.  Cooked between 240--260ish and pulled at 205.  No wrap.

Gotcha. They just looked 220ish. Which some people do like. Wasn’t knocking you at all bro.

[dcbc 14,247]

Just now, markstanco said:

Gotcha. They just looked 220ish. Which some people do like. Wasn’t knocking you at all bro.

It's cool.  Do you mean cooked at 220 or pulled at 220?  They definitely went low cook temp for a while when I was being dumb.  Cook went way longer than it should have.  I usually don't go too hot and fast though.  I just let the WSM do the WSM thing, which is around 240F in my case.

[markstanco 12,442]

It's cool.  Do you mean cooked at 220 or pulled at 220?  They definitely went low cook temp for a while when I was being dumb.  Cook went way longer than it should have.  I usually don't go too hot and fast though.  I just let the WSM do the WSM thing, which is around 240F in my case.

I am by far no expert on here but have cooked them for 10 years on the BGE. At 165 I pull off open heat and do the texas crutch with wrapping with foil and adding some beer in the foil for moisture. Cook to 195-200 and then immediately pull off and place in a yeti cooler for 30 minutes to an hour. They should heat up another 5-10 degrees and also the juices will go back to the outside of the meat that was charred.

[dcbc 14,247]

10 minutes ago, markstanco said:

I am by far no expert on here but have cooked them for 10 years on the BGE. At 165 I pull off open heat and do the texas crutch with wrapping with foil and adding some beer in the foil for moisture. Cook to 195-200 and then immediately pull off and place in a yeti cooler for 30 minutes to an hour. They should heat up another 5-10 degrees and also the juices will go back to the outside of the meat that was charred.

I usually cook them like (unwrapped brisket) based on the Franklin video.  These rested for about an hour, then went into a cooler for about 5 hours before serving.  Seems to work okay, but I always can take some suggestions for next time.

Edited December 31, 2021 by dcbc

[markstanco 12,442]

I usually cook them like (unwrapped brisket) based on the Franklin video.  These rested for about an hour, then went into a cooler for about 5 hours before serving.  Seems to work okay, but I always can take some suggestions for next time.

Oh I wrap with paper as well. A giant roll on Amazon is like 3.0 dollars.

[Both Tacos 1,805]

Gotcha. They just looked 220ish. Which some people do like. Wasn’t knocking you at all bro.

220....221...whatever it takes....

[McFly 602]

12 hours ago, markstanco said:

Gotcha. They just looked 220ish. Which some people do like. Wasn’t knocking you at all bro.

What he’s trying to say is LDAF. 

[George 487]

Knocked the dust off of my WSM yesterday with plans to smoke a pork butt for my wife’s birthday. Saw some beef back ribs at Costco and decided to give it a shot. 
 

must say, I was pleasantly surprised. Ribs turned out great at about 5 hours. Didn’t grab any clean pics, but caught this before they were devoured. Don’t look the greatest but they were tender and juicy with good flavor. I think this might be my new go-to cook when I don’t have to feed an army. 
 

[Da Fino 2,670]

Incredible cut of meat. Beef ribs are just so easy.

[jimmyjazz 45,192]

This is probably too late, but I just noticed HEB has Prime dino ribs for $8.99/lb.  Not sure how long that price lasts, it's in their weekly ad.

[Jerry Callo 8,630]

This is probably too late, but I just noticed HEB has Prime dino ribs for $8.99/lb.  Not sure how long that price lasts, it's in their weekly ad.

I think that's the usual price. Don't always have them though.

[Lurch 5,916]

Thought I’d try something different and grabbed 8lbs (two racks) of Beef Back Ribs at Costco for $4.29/pound. No trimming needed, but scoured the membrane, coated with SPG rub and an extra layer of pepper, chilled in refrigerator overnight, and just threw them in the Primo, currently at 185* (should work it’s way up to 225*)

Current plan is to go ~4 hours, then wrap in butcher paper w tallow and continue til tender (~203*).

I’ve not seen anyone do the rest and long hold (2+ hours) like we do with our briskets and short rib plates. Any reason to think this wouldn’t work well for back ribs too?

[utee94 15,722]

7 minutes ago, Lurch said:

Thought I’d try something different and grabbed 8lbs (two racks) of Beef Back Ribs at Costco for $4.29/pound. No trimming needed, but scoured the membrane, coated with SPG rub and an extra layer of pepper, chilled in refrigerator overnight, and just threw them in the Primo, currently at 185* (should work it’s way up to 225*)

Current plan is to go ~4 hours, then wrap in butcher paper w tallow and continue til tender (~203*).

I’ve not seen anyone do the rest and long hold (2+ hours) like we do with our briskets and short rib plates. Any reason to think this wouldn’t work well for back ribs too?

I don't see any reason it wouldn't work.  Less mass, so maybe a shorter hold time would be appropriate?  But the method in general should probably work.

[dcbc 14,247]

3 minutes ago, utee94 said:

maybe a shorter hold time would be appropriate

That's what I was thinking as well.  Kind of like pork ribs, which I haven't found to benefit from too long of a rest or hold.

[FloridaHorn 4,726]

Too lazy to rotate, but you get the idea. These were done on my green egg for the game last weekend. Cooked for about 6 hrs at 240, and the meat was fall apart tender.

 

Maybe should have been on the Steel Shank thread since it's on a paper plate.

 

 

[Lurch 5,916]

Very solid.

[dcbc 14,247]

5 hours ago, Lurch said:

Very solid.

As someone on here said to me once when I did back ribs, that top one is a nice British smile.

[Sam Lin 3,535]

11 hours ago, FloridaHorn said:

Too lazy to rotate

igotchufam

[Henry Hill 3,156]

Some snacks in motion for Bama.

 

 

 

Edited September 10, 2022 by Henry Hill

[Henry Hill 3,156]

Pulled right around 200 and rested for a few hours. Butter. Paired nicely with Blanton’s.

[Braff Zacklin 13,298]

48 minutes ago, Henry Hill said:

Well done. One of these would go a long ways toward assuaging my grief from today's game. I'll pm my address.

[futureman 22,352]

1 hour ago, Henry Hill said:

Pulled right around 200 and rested for a few hours. Butter. Paired nicely with Blanton’s.

where do you live?

[Henry Hill 3,156]

8 minutes ago, futureman said:

where do you live?

Frisco. Peak suburbia.

[futureman 22,352]

16 minutes ago, Henry Hill said:

Frisco. Peak suburbia.

no I need an address.

and save me a rib.

[blacklab 11,820]

xpost from holiday eats

 

[USCATX 1,064]

Tried something different yesterday and smoked two racks cut individually, then cut off the bone and sliced across to make more of a snack style for NYE.  This is really an incredible way to get more bark and it seems to have no affect on how juicy it was. I’d definitely do it again when trying to let everybody have just a couple bites.  

H/T to Jason who does the BBQ at Spanish Oaks for being the inspiration for trying this. 

[Lurch 5,916]

Interesting. I assumed separating then would cause them to cook too quickly, limiting the smoke imparted.

[USCATX 1,064]

1 hour ago, Lurch said:

Interesting. I assumed separating then would cause them to cook too quickly, limiting the smoke imparted.

It took about the same time it always does on the egg at 225, which is about 7-8 hours.  It honestly didn’t seem to change anything other than giving more surface area for smoke and salt/pepper. It also made it a little easier to arrange the meat to stay away from the hot spots around the deflector plate. 

[conVINCEd 21,468]

2 hours ago, USCATX said:

Tried something different yesterday and smoked two racks cut individually, then cut off the bone and sliced across to make more of a snack style for NYE.  This is really an incredible way to get more bark and it seems to have no affect on how juicy it was. I’d definitely do it again when trying to let everybody have just a couple bites.  

H/T to Jason who does the BBQ at Spanish Oaks for being the inspiration for trying this. 

 

and will be trying it soon.

[Lurch 5,916]

Knocked out some beef back ribs in just 4 hours

 

[Johnny Chimpo 478]

How do you like your primo, is that an XL?

[Lurch 5,916]

Yep, XL.  Roughly 8 years old.  It’s been great.  I’ve put in new felt and changed out the thermometer, but all else with the smoker itself has held up.  Cart rusted out on me last year so I’ve replaced it with their wood model.

[Johnny Chimpo 478]

Been pondering one of those for some time, I have a simple Weber kettle and I’d like something a little more flexible and strong in terms of smoking. Can limp along smoking on the kettle with the slow n sear insert but it’s not exactly the same, and the temp bounces around a good bit on me. Any complaints? How’s the smoke flavor? Looks like you got a nice smoke ring on those beefers. 

[Lurch 5,916]

Temps are super steady. Never had a problem with smoke, though it can be challenging (not impossible) to add new smoke chunks mid cook. I just plan ahead by burying chunks for later in the cook and that’s rarely needed.

[4th and 5 4,903]

I just pulled the bones and shredded the ribs. 5⭐️ reviews from everyone 
 

Edited April 10, 2023 by 4th and 5

[Buzzrock 14,785]

Dad has a Primo, I have a BGE. The oval shape of the Primo is way more usable. Makes brisket and ribs easier.

[nineliveslost 2,690]

First try at short beef ribs and Bijan's mustard as a base . Keeping it at 250. Not sure how this will turn out

 

 

[nineliveslost 2,690]

Not looking good. Not even close to 203 and shrinking like a peter in a cold shower... yes I'm drunk

Edited June 3, 2023 by nineliveslost

[nineliveslost 2,690]

Pics are.not real time

[dcbc 14,247]

I'd hit it with more pepper to get some more bark.  I cook them like brisket (no wrap) and they may be the easiest thing not to mess up save for pork shoulder.  But I've never tried the short bones.  I'll be interested to hear if you can taste anything from the Bijan mustard slather.  That stuff slams generally.

Edited June 3, 2023 by dcbc

[nineliveslost 2,690]

Taste was great. Just some parts chewy. I think if i had entire rib rack ot would have been better... would you Bijan's again

[nineliveslost 2,690]

I think i should have worked harder on the top side. Got the membrane of the bone side,  but it was tough on top side. Over all good taste just a little chewy in some places and dry in others

[Sam Lin 3,535]

The shrinkage is normal (or that's what you try to tell her).

Start cook, end cook. Close to 50% shrink:

[4th and 5 4,903]