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Dino Ribs
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Finally found some Dino ribs (uncut short ribs). Egg is getting up to temp, 250 indirect. Should I cook it that way until it reach 200/butter like texture or pull and foil at 160 like I've read in other posts? Rubbed it in hot sauce, salt, pepper and dizzy pig cow lick. Will post more later on.
Comments
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Haha - just got my fire lit to do the same today.
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This is one of those "how much effort do I want to expend?" deals. Either way they will turn out great as long as you make sure they probe "like buttah" when done. I have gone with and w/o foil-if you want fall off the bone then you will have to go the foil route but absent that-your call. Enjoy the eats.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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FWIW, I'm going to run straight through at 275ish indirect with a chunk or two of oak.
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@Legume you got yours from Sam's right? I was headed there yesterday and was out traveling and found a small butcher shop that had them. 2 pack for $3.99 lb. I keep a cooler in my trunk, food geek, although you never know what you might find.
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Yep, got them at Sam's. Had to break down to one and two rib portions to fit in the vacuseal bags. Cooking the two singles today, they've been hot tubbing for an hour, about to put them on.
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Around 3 hours in and at 175 already, wife wants "fall off the bone" so foiling it now.
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Finished product was very good!
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Look great! Enjoy!MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Nice!
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Beautiful!
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Yum yum!Plumbers local 130 chicago. Why do today what you can do tomorrow
weapons: XL, Minie, old gasser, weber, v10 Bradley smoker and sometimes talent!
Bristol, Wisconsin -
Those look great !!!!
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Very nice!LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Yum! Buen provecho!
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Very good taste, not a big smoke ring and could have left of a little longer to break down the fat a little more. Pulled around 180-185. Should I have left on till it got closer to 200 degrees?
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Mine were over 205 when I pulled them. Still moist as hell internally but with some crispy bits on the edges and underside of the rib. Way too much fat and connective tissue to dry out like a brisket flat, they seem to be more like a pork butt with regard to moisture, but don't get mushy like pork - stronger muscle fibers. If I had been cooking at a lower temp, I'm sure I could've gone longer without a problem, just no reason to.
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Man, those look tasty.
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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