Trying Aaron Franklin's Beef Rib Recipe

kthacher

Had these three ribs vac packed in the freezer.  His method is pretty simple.  Slather with hot sauce, salt and pepper, smoke at 285 for 8-9 hours. Spritz liberally. Feels to me that these might be done sooner.  These pictures are a little under two hours in.  Indirect on AR.  He says to use a water pan, which is what you see below.  Wonder if it is really necessary on the Egg.  I am using a combo of hickory and cherry.

cazzy

Everything cook procedure in his book is designed for an offset and should be taken with a grain of salt.  Cook times and temp are different since the egg doesn't have a draft.  We don't lack humidity so a water pan isn't needed.  Also since we lack a draft, the surface won't dry out as much, so you likely won't have to spritz as much.

He's also cooking a full plate of short ribs, so the cook will be completely different that your individually cut ribs.

Good luck!

lousubcap

I would go with the tooth-pick test for the finish-line.  Probe with no resistance and you are there.  As mentioned by @cazzy-the BGE will get them finished in around 5-6 hrs at 250*F on the dome.  YMMV-

kthacher

One rib finished before the others.  Sitting and resting, awaiting its fate now.  Have been sampling off the right hand side as you can see.

SGH

kthacher said:
Have been sampling 

To me, this is a must^^^^^^^

SGH

kthacher said:

One rib finished before the others.  Sitting and resting, awaiting its fate now.  Have been sampling off the right hand side as you can see.

Looks like a winner to me. You never followed up so I thought I would ask, how did you like them? A penny for your thoughts my friend.