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Beef & Pork Ribs

First time doing beef ribs - used a brisket rub, turned out killer. Pork baby backs were good too. Thanks for looking. 260f dome, 2 hrs in smoke, 1.5hrs in foil. 30 min sit. We like em fall off the bone.


1 Large BGE, 1 Keg & 1 Joe Jr

Ajax, Ontario

Comments

  • SGHSGH Posts: 21,052
    @speleoegg‌
    Looks like a home run to me. That is a hard to beat combination right there. Ribs and ribs are one of my favorites! Nice job sir. Excellent cook. =D>

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
  • MickeyMickey Posts: 17,441
    Nice cook.. I am a bigger fan of beef ribs but cook more BB's..... ^:)^
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • speleoeggspeleoegg Posts: 67
    i'm a convert to beef ribs now too!


    1 Large BGE, 1 Keg & 1 Joe Jr

    Ajax, Ontario
  • SGHSGH Posts: 21,052
    @speleoegg‌
    Those beef ribs are something ain't they! =D>

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
  • speleoeggspeleoegg Posts: 67
    SGH said:
    @speleoegg‌ Those beef ribs are something ain't they! =D>

    Don't know why I waited this long to try them.


    1 Large BGE, 1 Keg & 1 Joe Jr

    Ajax, Ontario
  • SGHSGH Posts: 21,052
    @speleoegg‌
    Now you know to cook them weekly! ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
  • Did you use Mickey's rub or something else? What liquid (if any) did you put in the pan when you foiled? Looks fantastic, I need to do this on Sunday for the world cup final.
    Steve
    Outside of Appleton, WI - MBGE, LBGE
  • SGHSGH Posts: 21,052
    @speleoegg‌
    If I may ask how did you cook your beef ribs?

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
  • NPHuskerFLNPHuskerFL Posts: 14,351
    Love me some beef ribs. But, here lately with the price of beef not to many ribs avail at the butchers. Just spoke to my guy and he's gonna hold me some on the next sale. Hopefully within a week or 2. Mmmmm good stuff.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • speleoeggspeleoegg Posts: 67
    edited July 2014
    @stevethegreat and @SGH  the beef ribs was a spur of the moment thing, I made friends with the butcher at a local grocery store and I always show him my cooks of the stuff he sells me.  He told me the beef ribs were on special and since I was going to make baby backs I figured it was a good time for a team up!

    I have an AR with a rig extender I put the beef ribs on the extender and the pork on the bottom.  I pulled the membrane of all the ribs, the beef ones were way harder to remove, I used a dull butter knife to pull a sliver and used paper towels to tug them off.  I put some EVOO on the beef ribs and added my brisket rub - this isn't my own creation, it was taken from I don't know where so my apologies if I am not giving the right credit:

    3 tablespoon coarsely ground black pepper
    2 tablespoons table salt
    1 tablespoon granulated white sugar
    1 tablespoon onion powder
    2 teaspoons mustard powder
    2 teaspoons garlic powder
    2 teaspoons chili or ancho powder
    1 teaspoon chipotle or cayenne powder 

    I would have let the rub sit overnight but thought we were having rain today so I added the rub and put em on within 1 hr.  I ran dome 260F for 2hrs, spritzed with apple juice every 30 min after the first hour.  Pulled all racks at 2hrs and about 15 min (I had a conference call that ran late) and spritzed one last time with apple juice and foiled and returned to the egg for another 2 hrs.  I know that is a long time but my last racks of baby backs were tough and SWMBO and the boy don't like tough ribs so I opted for a longer foil period.  

    Once I pulled all the racks I bent the baby backs and then bent and used a tooth pick on the beef ribs.  One beef rack still needed a little more time, so I gave one rack another 30 min and it was a good call.  I let everything sit for 30 min - no FTC given I just wanted all the juices to get re-absorbed.  I'm trying to get less mechanical on my cooks and better evaluate the meat and so far this approach is yielding better results for me.

    I got the rain I was trying to avoid  yesterday so I used my smokeware cap for the first time, its great but I had a spike of temp when the rain and higher winds swept in.  Some learning to do still for me with this but I'm happy with the purchase.  Finally, beef ribs are really fatty...I always put a cut down lasagna aluminum try as a drip pan with plumbing Ts underneath (I don't add water to my pan) and I have to usually cut it down to make it fit between the AR grids and the oblong stone.  It was nearly full!



    1 Large BGE, 1 Keg & 1 Joe Jr

    Ajax, Ontario
  • speleoeggspeleoegg Posts: 67
    Forgot to mention one last thing one chunk of cherry wood and one chunk of pecan.


    1 Large BGE, 1 Keg & 1 Joe Jr

    Ajax, Ontario
  • Brisket_FanaticBrisket_Fanatic Posts: 2,239
    Looks like a great combo, nice cook
    NW IA
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