BBQ Beef Ribs...

Gfw

<p />The beef ribs are on the grill. I started them at about 12:20 and have flipped them twice - dinner will hopefully occur at about 6pm. I decided on low/slow like I do baby back ribs - from the picture it appears that they are progressing nicely.[p]The link is to the new "Beef Ribs" page on my site - to be updated as we progress. Have a great day!

Nature Boy

Gfw,
I anxiously await results. Just got back from the store with two chunks of beef ribs (each one has 4 or 5 ribs). I was leaning toward the direct at 250 for many hours. Maybe we'll each do em differently, and see how it goes.[p]May the crust be with you!
NB

Gfw

Nature Boy, mine are looking great... After flipping them just a minute ago, I question the total time - For the period between 2:30 and 3:10, the temp slid up to 300, it's now bak at 250 and I'm goingg to try to get it back to 225 - this is kind of fun - I have a fresh batch of Gfw's BBQ sauce ready ro the last 45 minutes.[p]

Chief

Gfw,
Send a rack of those COD for tasting.
Looks good with a few nice cold Brewskies

Nature Boy

Gfw,
Sounds great! Do me a favor if you get a chance, and stick a polder in there before you pull em off....would help to have a guideline to go by! Thanks.[p]Did you cut a lot of fat off??[p]Have fun!! I will be poised to see your results. I love beef.[p]NB

Gfw

Nature Boy, I did remove most of the excess fat before I started. What I could cut away without cutting into the meat, I did. [p]Just for you... I havn't used a thermometer since the last butt that I made, but I'll stick one in a little later - and before I pull them off - they are really looking kind of good - I jsu finished cutting the lawn and need a shower - I'll post an update about 4:00.[p]

Nature Boy

Gfw,
Don't forget behind the ears.[p]Thanks a bunch for breakin' out the thermo. I betcha they gonna be good.
Cheers!

Gfw

<p />3:58pm - I'm starting to think that I'll have an early dinner. There is a lot of shrinkage from the rib bones, but they don't shake just right yet. The internal temperature is 170 degrees - I took it at the request of Nature Boy and now I'm wondering what the temp should be. Think I'll go by the shake and feel test - no foil tonight - they are coming along nicely without it.

Nature Boy

Gfw,
Yeah...go by feel. I don't think they will be dry!
Man those look awesome.
Thanks for the update.

Tim M

Nature Boy,[p]He should be eating them by now. Wonder how thay are?[p]Tim

Gfw

<p />The beef ribs weren't bad - kind of tasty. As per the earlier posts, they were a little greasy - the rub made them a little spicy with a nice taste.[p]BUT, my choice is still baby back pork ribs. Remember the fun is in the search, not the conquest - Life is GOOD!


[ul][li]Beef Ribs[/ul]

Nature Boy

Gfw,
Thanks for the report.[p]I'll see if I can get more of that fat rendered tomorrow with the direct lo/slo method. I love new stuff. Thinkin of makin a paste with mustard, garlic, turbinado sugar, some seasonings and rubbin it down tonight. [p]I wonder if the foil made them more greasy?? How was the texture and flavor of the meat?? Chewy?? Melt in the mouth? Did it pull from the bone?? Man, them are some big bones! How much meat did you end up with??[p]Your portfolio is growing!
NB

JJ

Nature Boy,
My last beef ribs came off very tender with little grease. The took almost 7 hrs at 250*. Think brisket on a bone.

Nature Boy

JJ,
Thanks. I am in for the long haul.
Should be good. Did you use any wood for smoke??? Or were the long times with the lump enough smoke??[p]Brisket on a bone!
NB

JJ

Nature Boy,
I need my wood. I used mesquite and sugar maple and no sauce or rubs.

Nature Boy

JJ,
I'll break out some o dat taste o' Texas mesquite I have.[p]I think I will also go with your idea of 250 direct for an extended period. Sounds like the plan. But imonna season those bad boys up nice!! I love meat flavor, but spices are the spice of life. [p]A little moose turd garlic sugar spice slather and I got a good feelin' about these guys. I'll keep you posted. Maybe I will do one chunk tomorrow, and make any necesssary adjustments for the other slab wednesday.[p]Fred Flinstone, here I come!!
NB

JJ

Nature Boy,
That's what life is all about. Different tastes and techniques shared to raise our cooking levels to the nth degree. Keep me up to date. I am always looking to learn new ways. Fred you do not have to worry about, its Dino his pet. hehe

Gfw

Nature Boy, Lost my connection last night - a few storms moved through the area - didn't use any foil - they looked good without - theyt cooked for a total of 5.5 hours, maybe they needed a little more to get rid of the greasy taste. The meat was done and good and there was plenty of it - yes the bones were big.