Chuck Ribs Norris can cut through a hot knife with butter

blind99

@cazzy killer looking grub! Bookmarked.

damnedhooligan

cazzy said:

damnedhooligan said:

@cazzy those ribs make your LBGE look like a SBGE! I've only done beef ribs once and it was a major fail...Did you leave the membrane? How long did it take you to smoke at @ 250 degrees? How the hell can you tell when they are done? Probe or toothpick slides in and out easily?

They sure did.  I did not remove the membrane and the temp climbed to 275, and I didn't bother bringing it back down.  It took about 6 hours to get right.  To make sure they're done, you can probe them.  You're looking for a butter resistance probe, but be sure you're not probing a fat band.  I cook beef ribs like I cook my brisket, try to do the same...assuming you've made a brisket before.

Thank you for the insight! I haven't cooked brisket yet because it scares me ) I will search around on the forum for your brisket thread unless you have one handy

Shiff

Your ribs look great.

I've cooked both Chuck Short Ribs and Plate Ribs.  Plate Ribs are much more expensive and can be quite fatty.  My wife prefers the Chuck RIbs since they usually aren't as fatty.

The important thing is to get them uncut like you did.  They cook much better. Some butchers can't control themselves and cut them even if you tel them not to.  I generally buy mine at Restaurant Depot in cryovac packages.

cazzy

Shiff said:

Your ribs look great.

I've cooked both Chuck Short Ribs and Plate Ribs.  Plate Ribs are much more expensive and can be quite fatty.  My wife prefers the Chuck RIbs since they usually aren't as fatty.

The important thing is to get them uncut like you did.  They cook much better. Some butchers can't control themselves and cut them even if you tel them not to.  I generally buy mine at Restaurant Depot in cryovac packages.

Thanks. I've cooked several slabs of beef chuck ribs...always get them uncut.

I prefer the taste of plate short ribs, but I unfortunately can't find them in SA.