First try at beef chuck ribs

dgaddis1

Pretty stoked about this!  Been wanting to do some beef ribs for a while now, specifically short/chuck ribs.  A few weekends ago I tried some back ribs but the butcher had already cut all the meat off them, total waste of time, lump, and money.  I finally found some good ribs this morning.  Publix had some chuck ribs out, but they had been cut in half across the bone and then cut into individual ribs.  I asked the butcher if they had any uncut in the back and they did, score!  So I got a whole rack uncut.  Four ribs about ~8" long with about an inch and a half of meat on top of the bones.  3.8lbs.  Going to cook them low and slow on the Egg with some oak for smoke, probably tomorrow night.  Can't wait!  My wife likes meat, but doesn't eat a lot, so depending how much they shrink up during the cook I'm thinking we'll have some leftovers to shred and use in tacos next week.

Chef_Hobo

Enjoy!  They're easy to make and are always a pleasure to eat.  Try not to make too many grunting noises of approval while eating...

lousubcap

Great buy.  Just go til they probe like buttah, usually somewhere around 210*F.  I run nekked for the duration at around 250*F on the dome; can take anywhere from 5-7+ hrs.  Cow drives the cook.  FWIW-

gdenby

Chuck short ribs can be tougher than short ribs from the plate section. The flavor is still great, but there can be chewy portions. I usually expect a longer cook than plate ribs, and often foil them so they braise in their own juices for awhile. I've had plate portions cook between 2.5 - 4 hrs, but chuck usually between 5 - 6, dome 250 - 275F for each.

For recognition purposes see chuck cross section here.  Plate section, here. Note that the cross section of the bones tend to be round and flat respectively.

dgaddis1

Here we go.  Trimmed the hard day off the top side, 50/50 salt/pepper rub and onto the Egg at 280°F.  

One side of the meat (left in pic) looks different than the other.  There's an extra muscle on top on the right side.

YEMTrey

Oh my, staying tuned in for the finish.

dgaddis1

3hrs in.  After putting it in I let the temp come down to 250°F and its held solid.  No bark yet...should I be concerned?

Decided to put a probe in the meat, looks like its sitting steady at 167°F. 

Sprayed with apple juice at 1.5hrs and again at 3hrs.

J-dubya

Looks good, it's just got a ways to go! 

lousubcap

Just wait for the feel and as above, the cook finish window can be quite broad.  

dgaddis1

5hrs.  Internal temp at 176°F.  Meat is pulling back, starting to get some bark.  One last spritz with apple juice, now I'm gonna leave them be till 200°F.

dgaddis1

BOOM.  7.25hrs.  Once through the stall I bumped up temps to 300° to finish them quicker, it was dinner time!

This was my first time eating beef ribs, and they were good, but I think I like pork better.

bgebrent

That's a clear winner brother!! Great cook!

logchief

Wow, you nailed those.  One of my favorite cooks, "brisket on a stick".  Good thing I just finished some tri tip tacos from leftovers or I'd be trying to eat off the monitor.

kl8ton

Awesome!  On my list of things to cook. 

Brason

Those look amazing!! I still haven't done beef ribs and I need to.

gdenby

Very good results for 1st time. Sprtizing probably slowed the cook down. Only really needs to be done if the outer portion of the meat completely dries out. That slows the cook, and the outside burns then.