First try with chuck ribs

BIll-W221

Started my fire at 7:30 AM and got the ribs on at 8:30 AM. The smaller of the two racks is up to 177 and is probing like buttah, should I keep going ? Not as much pull back as I expected so I will probably wait to 185. I was shooting for 200 but everything i have read tells me the cow will determine when it is done.

The larger of the two racks is only at 165 and does not appear anywhere close to being done. But that is ok as they are a practice run. I don't really care when they finish.

Cooking on the Large @250 with Holy Cow and a little Pink Sea Salt. 

BIll-W221

The small rack




And the big rack, just moved it to the bottom

lousubcap

Nice ribs right there.  Regarding the finish-if the meat probes with no resistance you are there independent of the temp.  Make sure you are not in a fat pocket.  Enjoy the eats.

BIll-W221

Thanks, appreciate the advice. I've been running without a probe just checked with the thermapen. I'll go back out and pull that small rack now, i'll be sure to post up a plated shot.

jaydub58

Looks like some fine eats coming up!

BIll-W221

Shhhh, they are resting

JohnnyTarheel

Yes yes yes!!!

BIll-W221

And the finished product

lousubcap

Most eggcellent.  Nice smoke ring too.  How was the taste/texture?

Shiff

Beautiful looking rib.  Congratulations

BIll-W221

Thanks everyone, the taste was great, nice and soft but just a little dry. Let's see how track #2 turns out. I'll let it rest for a few minutes before sampling

BIll-W221

#2 may not look as nice on the plate but it was everything I was looking for. Tender, moist and great tasting. 

BIll-W221

And a sample from the other end of #2, this end is a homerun !!

Phatchris

Look ridiculously good!

BIll-W221

each rib is like a moist little pot roast on a stick lol

gdenby

Umm, yum! Too good.  Just got back from a hog roast, and now I want to run out and start a couple beef ribs I have.

My opinion. I think rack 1 was plate ribs w. a whole layer of fat and meat trimmed off the top, thus the dryness. Rack 2, which had the smaller and rounder bones were likely chuck. Plate ribs can be longer, and have a flatter bone cross section than the chuck. My experience is that the chuck ribs, which don't have much fat to begin take longer to reach succulent and tender.

Mattman3969

Looks like you nailed it, congrats dude!!!

byrne092

That last picture looks crazy good! Nice job. I'm hoping for something similar in the next couple hours

BIll-W221

Thanks everyone, now it is nap time

@byrne, looking forward to seeing your results, bet they come out great !!!

MJG

Well done Bill!  

BIll-W221

Thanks everyone, I have a much better idea how to handle these now so I'll have to try again next weekend just to make sure