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Beef Ribs.
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travisstrick
Posts: 5,002
Beef Short Ribs. Cooked at 300 for 4 hours. (needed about 45 extra min.)
I used Mickey's coffee rub.
The wine is hand made by our very own Village Idiot. Thank you Pam and Gary. I am not a wine-ologist but that was at least better than Ripple.
Be careful, man! I've got a beverage here.
Comments
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I would eat everything in that picture including the table cloth.Nice Work!
"Hold my beer and watch this S##T!"
LARGE BGE DALLAS TX.
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Good looking plate. If I can find some ribs like that at HEB, I've got coffee rub to cook them with. I usually see the short ribs cut into singles.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Looks delicious!SBGE December 2012 • XLBGE December 2013 • Yoder YS640 JulyLocation: Jasper, Georgia
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Great looking meat....did you cook to temp and if you did, what was your target?
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cali, ask the guy at HEB for some uncut short ribs. They have them in the back.Finished temp is 190 or so. Very similar to brisket. Use your thermapen probe as a guide.Be careful, man! I've got a beverage here.
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I am now using Gary's wine bottle as a Copenhagen spitter. The bouquet is eloquent to say the least.Be careful, man! I've got a beverage here.
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Very nice cook! That bark looks killer!- Proud owner of a Large BGE- Norman, OK
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Lettuce turnip the beet.Be careful, man! I've got a beverage here.
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ask for chuck ribs (that is the uncut version of shot ribs)Keepin' It Weird in The ATX FBTX
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Delicious!
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Grasshopper you did good :ar!Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Thanks. Of course it would be as simple as asking them for uncut ribs. Doh!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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dang! good work!
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Well done, Travis. Love me some beef ribs.
______________________________________________
Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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Fine looking meal, Travis ! You put beef ribs up on my list of things to cook this month. Hopefully, my cabernet sauvignon tasted better than your recycled Copenhagen.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Beautiful cook! Would you mind sharing the coffee rub recipe?Kamado Joe Big Joe, Classic & Junior
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I have a pack of those in the fridge right now. Where they tender and moist? I have been trying to decide if I want to do them low and slow or sous vide for a couple of days? Suggestions?In the bush just East of Cambridge,Ontario
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.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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freddyj said:Beautiful cook! Would you mind sharing the coffee rub recipe?
Coffee Rub (turkey, chicken, beef & pork) Equal part: Instant Expresso Ground coffee Equal part: Brown Sugar ½ part: Black Pepper ½ part: Kosher Salt ½ part: Garlic Powder ¾ part: Ancho Chili Powder Don't worry on exact, just close on measurement. I used to use turbinado sugar but we like with brown better. This is pulled from MollyShark, Hungry Man, & Richard In Fl then tweaked. I find the ancho chili powder is far less expensive in the bulk spice area than the bottled area ( have used both light or dark version). I make it starting with a half cup Instant Expresso Ground coffee and work from there as it seems to store well if sealed.
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
Mickey,Thanks for stopping by the forum. We always like former members to post now and then.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Village Idiot said:Mickey,Thanks for stopping by the forum. We always like former members to post now and then.
Sobered up early for you this morning.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
Nice job Travis, thanks for the coffee rub I have never tried one but will now._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Those dinosaur ribs (that what the kids call them) look gnaw off the bone good.Large, small and mini now Egging in Rowlett Tx
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man i gotta make some beef ribs - looks great!Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
Just bumped up on my to do list. They look incredible.
Large BGE
Greenville, SC -
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I think I will try these 72 hours in the sous vide at 129?In the bush just East of Cambridge,Ontario
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