Beef ribs

[Anastasis 23456]

god damned yall some fine americans.  Taht shit looks great. 

[Braff Zacklin 13552]

Some pro-level Labor Day ribs, fellas. Color me jelly.

[gsoda3 3245]

Errbody else right. Keep on truckin'. They will be fine. That's a big ol' rack of ribs.
Bought this 7 pounder tonight, for tomorrow. 

Which heb did you get those from? I was going to throw some on the smoker today but it didn't work out. Gonna work half day from home tmw, maybe I'll do it then

[SurlyBDR 22763]

Where the blue hairs roam. Georgetown by Sun City

[Buzzrock 14902]

Yeah I usually go 8-9 hours at 285 for a rack that size.

That’s about what it took. A little over 8 hrs. I’d just never done a rack that big (TWSS). My patience was rewarded. All the guests raved.

[Buzzrock 14902]

got any money shots?

They were scarfed so fast I didn’t get a shot of them sliced up.

[Buzzrock 14902]

Errbody else right. Keep on truckin'. They will be fine. That's a big ol' rack of ribs.
Bought this 7 pounder tonight, for tomorrow. 

Man y’all get kickass prices on beef ribs. Definitely a luxury item in ATL.

[SurlyBDR 22763]

21 minutes ago, Buzzrock said:

 

Man y’all get kickass prices on beef ribs. Definitely a luxury item in ATL.

 

There were 6 others in the case when I picked this one out. 

[RichUT 1832]

Post game consolation prize.

[Braff Zacklin 13552]

[NWBuck 8552]

7 hours ago, RichUT said:

Post game consolation prize.

Avatar totally checks out 

[futureman 22440]

20 hours ago, RichUT said:

Post game consolation prize.

did you make that brisket in the background?

[RichUT 1832]

did you make that brisket in the background?

Guilty as charged

[futureman 22440]

2 minutes ago, RichUT said:

Guilty as charged

you must have my address wrong seeing as I didn’t get an invite. 

[Sam Lin 3550]

Just over 3kg dino rib for a day off on Tue.

Wallet for size reference, bowl of salt&pepper.

Cross hatch scored through the fat and rubbed with salt and pepper the night before, 40/60 ratio by weight.

On the fire, 240 indirect. Took about 6 hours, probed tender about 203F.

Off to rest while cooking the rest of the meal.

No fresh sliced photos as I was still cooking while everyone ate, but here's the cold leftover cut face 5hr later.

Was a hit. About half of the diners had never seen a beef rib cooked whole before. Diced a bit of the leftovers into pasta sauce last night, was fantastic.

Edited October 15, 2020 by Sam Lin

[dlatin 328]

Perfect timing on that last post.  I'm doing my first session of beef chuck short ribs (choice).  I was going to ask the salt/pepper ratio and is it by weight or volume.  I see above you said 40/60 salt/pepper by weight.  Do I have that right?  Also, do you do any trimming on the outside fat?  It doesn't look like it from the pictures on here.  I was going to cook at around 240, these are 6.75 lbs, how long roughly is that?  cook to 200?  Thanks in advance...

[Jerry Callo 8695]

5 minutes ago, dlatin said:

Perfect timing on that last post.  I'm doing my first session of beef chuck short ribs (choice).  I was going to ask the salt/pepper ratio and is it by weight or volume.  I see above you said 40/60 salt/pepper by weight.  Do I have that right?  Also, do you do any trimming on the outside fat?  It doesn't look like it from the pictures on here.  I was going to cook at around 240, these are 6.75 lbs, how long roughly is that?  cook to 200?  Thanks in advance...

Check out Aaron Franklin's youtube video on beef ribs.  Great starting point.

[dlatin 328]

1 minute ago, Jerry Callo said:

Check out Aaron Franklin's youtube video on beef ribs.  Great starting point.

Ah, yes, thanks!

[dlatin 328]

Also - what's with the pan to catch the juices?

[luke duke 6412]

Perfect timing on that last post.  I'm doing my first session of beef chuck short ribs (choice).  I was going to ask the salt/pepper ratio and is it by weight or volume.  I see above you said 40/60 salt/pepper by weight.  Do I have that right?  Also, do you do any trimming on the outside fat?  It doesn't look like it from the pictures on here.  I was going to cook at around 240, these are 6.75 lbs, how long roughly is that?  cook to 200?  Thanks in advance...

Season with some kosher salt. Don’t over do it. Then put as much coarse ground black pepper as you can get to stick. Don’t worry about the back side. Cook them at 300-350.

[Sam Lin 3550]

8 hours ago, dlatin said:

Perfect timing on that last post.  I'm doing my first session of beef chuck short ribs (choice).  I was going to ask the salt/pepper ratio and is it by weight or volume.  I see above you said 40/60 salt/pepper by weight.  Do I have that right?  Also, do you do any trimming on the outside fat?  It doesn't look like it from the pictures on here.  I was going to cook at around 240, these are 6.75 lbs, how long roughly is that?  cook to 200?  Thanks in advance...

I mix by weight as it's the only way to maintain ratio with unknown salts. I do 40/60 or even 30/70 to keep from being too salty. I don't pepper as heavily as most, I prefer to taste the beef more vs a pepper crust.

I only trim outside fat if super thick, I'll leave 1/4 inch. I cross hatch score through the fat (this is not traditional), and rub the seasoning into each score. To me it gets more seasoning and smoke into the meat, as it can't penetrate fat, while allowing fat to baste down into the meat, and also giving me more crispy fat edges on the finished product.

240-300 all work fine. Cook to probe tender, not target temp. I start probing around 195 at 20min intervals. This one ended about 203. It'll take you 4-7 hours, higher temp will cook quicker.

[dlatin 328]

Also - I assume there’s no membrane to remove like baby backs?

[Sam Lin 3550]

The bottom has so little meat it basically winds up as discard, so as luke duke says, don't bother seasoning and don't bother with membrane. If you were braising the ribs, then I'd pull the membrane.

Regarding your comment on drip pan, I think it's just a photo effect. What you're seeing in my photo is the ceramic heat deflector under the meat. It got pretty soaked in fat drippings and I had a nice deflector fire when they got hot enough during the burger portion of the cook. Depending what you're cooking in, a drip pan with some water may be a good idea just to keep your cooker clean or to prevent a grease fire; beef ribs render out a lot of fat.

[dlatin 328]

The bottom has so little meat it basically winds up as discard, so as luke duke says, don't bother seasoning and don't bother with membrane. If you were braising the ribs, then I'd pull the membrane.
Regarding your comment on drip pan, I think it's just a photo effect. What you're seeing in my photo is the ceramic heat deflector under the meat. It got pretty soaked in fat drippings and I had a nice deflector fire when they got hot enough during the burger portion of the cook. Depending what you're cooking in, a drip pan with some water may be a good idea just to keep your cooker clean or to prevent a grease fire; beef ribs render out a lot of fat.

Thanks, just saw this. I pulled the membrane, it came right off. I’m using a WSM so I have the water pan so I didn’t place anything to catch the renderings. Here we go, we’ll see if it is worth posting final results...

[McFly 606]

[Cajun 11705]

That's gonna cook up real nice.  DO NOT be fooled by how it looks outside and pull too soon.  Like stated a couple of posts up, there's a LOT of fat in these thing.  It's damned hard to overcook them, but real easy to undercook.  Render the everlivin' fuck out of that shit.

If you're checking internal temp let it get to at least here before pulling/wrapping...

 

[RMac5 1551]

I read on here or somewhere that when you think they are done, cook them for another hour. Pretty good advice when cooking beef ribs.

[dlatin 328]

I couldn’t help myself, had to take a very quick peek, looks great!

[dlatin 328]

7 hrs in, temp reads 183, probe feels like butter, I guess I keep going?

[DDD Dad 14324]

183 seems low.

[dlatin 328]

183 seems low.

It is low, makes me sad

[AustinMT 952]

1 hour ago, dlatin said:

It is low, makes me sad

About 20 degrees low unfortunately.  Hope it cranks up

[dlatin 328]

This is going downhill, I don’t normally sweat smoking ribs, shoulders, chickens. I wrapped them and they dropped temp after an hour. I pulled them out of the paper and put them back. I’ll give another hour and I’ll pull. I have to try them.

[Cajun 11705]

4 hours ago, RMac5 said:

I read on here or somewhere that when you think they are done, cook them for another hour. Pretty good advice when cooking beef ribs.

That is absolutely solid advice.

If you probe in between the bones and that point doesn't slide through like butter till it hits the membrane, just leave 'em on till that becomes the case.

[Cajun 11705]

1 hour ago, DDD Dad said:

183 seems low.

183 is way too low.  Not even close to ready.

[TornACL 7698]

2 hours ago, dlatin said:

7 hrs in, temp reads 183, probe feels like butter, I guess I keep going?

If you're lookin you ain't cookin.

 

[Both Tacos 1806]

7 hrs in, temp reads 183, probe feels like butter, I guess I keep going?

Do you have a therma pen? 7 hrs and at 183 doesn't match up, unless you are cooking at a low temp.

[dlatin 328]

If you're lookin you ain't cookin.
 

Agree with this, I pulled them, let them rest and and cut in. They were really good. Next time I need to not open the smoker and just let it go. They were great but I think I can do better.

[conVINCEd 21469]

I would eat that.

[Sam Lin 3550]

That looks great!

[Cajun 11705]

They look damned good.  What temp did you run at?

Assuming you ran sub 300, you might try cranking it up to 300-310ish.  Shortens the cook and results in that crunchy outside/butter inside duality.

Took Champkind quite some doing to get me to try, but once I did I've never looked back -

[Braff Zacklin 13552]

2 hours ago, dlatin said:

If this is your first swing at beef rips, I'd say you did damned well, sir.

[dlatin 328]

Thanks, I’ve been smoking meats for 10 years, just never done beef ribs. I’m still perplexed about the temp. I had a probe in during the cook that was reading the same temp as the thermapen I used. They felt done, probed like butter. They were cooking at about 310 most of the day. I pulled them after cooking nearly 10 hours and they were still at 183. I had wrapped them in butcher paper toward the end. When I checked them after an hour the had lost 10 degrees. It was all very odd. I finally just pulled them. They were delicious. I’ll definitely give them another go soon. Thanks for the help and encouragement.

[Fudbelty 2787]

Will be jumping in to these soon. Haven’t yet.

[Cairn Horn88 8259]

Where’s the best place to buy beef ribs and baby-back ribs....for cooking?

[Both Tacos 1806]

Where’s the best place to buy beef ribs and baby-back ribs....for cooking?

Costco usually has beef plate ribs but their baby back ribs are more expensive than the grocery store.

[Cajun 11705]

Yep, just go to HEB (when it's open) for swine.

[Dutch 4465]

On 10/17/2020 at 11:23 PM, Cajun said:

 

Edited October 19, 2020 by Dutch

[Cajun 11705]

That is the most flattering gif anyone's ever sent in my direction.

Ha!

[McFly 606]

On 10/17/2020 at 4:12 PM, dlatin said:

I couldn’t help myself, had to take a very quick peek, looks great!

Temperature issue may have been from your probe placement.  Looks like you might be touching the bone. I don't use one on ribs but if I did would try to go in horizontally, parallel to the grate, away from the bone, center mass.