Beef ribs using an Argentina Steak rub..

johnmitchell

I am doing some beef ribs using an Argentina steak rub as the base, it is a South American chimichurri blend. Egg is set up indirect at 250 dome and I plan to do for 3 hours, then foil with a mix of a little beef broth and worcestershire sauce back on the grill for 2 hours, then let them rest for about 30 min. I will post results....Everyone enjoy the football and have a great Sunday..

lousubcap

Now you are talking-dang, sounds like a great cook and eggcellent results await.  I pretty much follow your process and have never been disappointed.  Enjoy.  

Ladeback69

Those look very meaty. It's hard to find those. I can't wait to see the done photos.

johnmitchell

Ribs are on...Late in posting as watching Golf..

SGH

Standing by patiently for the finale.

johnmitchell

Ribs 3 hours in.. Now foiling with a little beef broth and worcestershire sauce for 2 hours then rest for 30 min..I smoked with pecan wood and my yard smells heavenly....Happy chappy

paqman

I'm on my way

johnmitchell

Ready to be devoured....really happy with the result..

tarheelmatt

@johnmitchell those ribs look phenomenal!  I want to try some of these soon! 

tarheelmatt

@johnmitchell, hopefully you enjoyed the meat from Shuler's!  

SGH

Looks like a slam dunk to me! Awesome looking ribs for sure!

TTC

I didn't think I was a fan of beef ribs, but I'd get down on those. Nice job

Dillonjm

@johnmitchell Those look sinful! I need to try those!

Ladeback69

What was you final temp and we're they fall off the bone ribs?

johnmitchell

Ladeback69 said:

What was you final temp and we're they fall off the bone ribs?

I did the whole cook at 250 dome..They had a little tug but were full of beef flavor..

Shiff

Those looked very good.  When I cook beef ribs now I use uncut Chuck Short RIbs (4 bone) or Plate Ribs (3 bone).  They are meatier and have a really great flavor when cooked low and slow.

ColAngus

@johnmitchell I just went to the grocery store to get some beef ribs and that Argentina Rub.

I can't wait to try this!

Thanks for the idea.

jcaspary

Nice looking cook. Great job!!

ColAngus

@johnmitchell I'm trying this recipe tonight (after I finish 2 butts).

Can you clarify your comment about beef broth and worcestershire?

How much did you use?  Was it 50/50?

johnmitchell

ColAngus said:

@johnmitchell I'm trying this recipe tonight (after I finish 2 butts).

Can you clarify your comment about beef broth and worcestershire?

How much did you use?  Was it 50/50?

It was really just a little more than a splash of each..just enough to create a little steam/moisture while foiling..Good luck..They will be great..Yes I would say 50/50..