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First Try at Beef Ribs (picture heavy)

Robo2015
Robo2015 Posts: 267
in EggHead Forum
After about a week of planning and waiting I finally got to try smoking some beef ribs.  More importantly, I feel like I finally put together all the knowledge I've gained from this forum for a real successful (and stress free) cook.

Went with a 2.5 pounder that I salted the night before.  Used DP's Redeye express with a Worcester slather.  Mixed hickory chunks into the charcoal and let it go at 250 degrees for 6 hours on the nose (indirect with an air gapped drip pan).  A very fun cook and those ribs were super rich and tasty.  I probably left them on there a bit too long, but I wasn't hearing any complaints from anyone.

As for the cook itself, I have to tell you that with all of my prior low and slows, I always tried to hold a grate temp of 225.  This was the first time I went with this forum's advice of letting the egg settle in at a dome temp of 250.  I also added a lot more charcoal than I usually do and I gave the egg a full hour to settle in before adding the beef.  Man what a difference! No chasing temps at all.  That egg held between 240 and 250 (dome) the entire time.  I came back from two seperate trips in a panic not knowing what my temps episode look like...that needle hadn't moved at all.

To all the newbies out there...listen to these guys (and gals)! Let the egg settle in, stop chasing temps, and aim for that 250 sweet spot.  

Ok, now for the pictures....in some random order apparently.


A Lonely Single Large Egg

North Shore of Massachusetts
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Comments

  • JDoubleH
    JDoubleH Posts: 112
    Nice job!!!
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  • bgebrent
    bgebrent Posts: 19,636
    Damn man!  Great first try.
    Sandy Springs & Dawsonville Ga
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  • DoubleRay415
    DoubleRay415 Posts: 66
    Looks great, beef ribs are my next cook too.

    When reaching "dome temp", is that the temp of the dome thermometer, or are you using a device to measure this?  
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  • victor1
    victor1 Posts: 225
    thank you for the info!  i tried them last summer with great anticipation...total disaster.  too salty, too tough, no flavor.  but, i never give up.  you've helped me a lot, thanks again. 
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  • Robo2015
    Robo2015 Posts: 267
    DoubleRay415 said:
    Looks great, beef ribs are my next cook too.

    When reaching "dome temp", is that the temp of the dome thermometer, or are you using a device to measure this?  
    Exactly @DoubleRay415.  I use the BGE's dome thermometer to keep track of the temps on some cooks and a Maverick thermometer to track the grate temp sometimes.  In general on this forum, if someone doesn't indicate where the temp is coming from, you can assume they are referring to the dome temp.
    A Lonely Single Large Egg

    North Shore of Massachusetts
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  • Robo2015
    Robo2015 Posts: 267
    JDoubleH said:
    Nice job!!!
    Thanks for the inspiration!
    A Lonely Single Large Egg

    North Shore of Massachusetts
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  • lousubcap
    lousubcap Posts: 36,797
    @Robo2015 - great cook right there.  Nailed it.  Beef ribs beat their pork cousins every time.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • SmokingPiney
    SmokingPiney Posts: 2,319
    Great looking ribs!
    Living the good life smoking and joking
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    Nicely done, ribs look great!

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • jonnymack
    jonnymack Posts: 627
    So I've noticed that the dome temp is generally a fair bit lower than the grate temp. It didn't affect you at all on this cook obviously but it looks like you have a grill probe in the pics as well. What was the temp differential for you? 

    Yummy a$$ ribs.
    Firing up the BGE in Covington, GA

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  • bluebird66
    bluebird66 Posts: 2,951
    Those look great!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • garyflintstone
    garyflintstone Posts: 42
    nice work.  I have been wanting to try these.
    Royal Oak, MI.,1 L BGE, kick ash basket
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  • Robo2015
    Robo2015 Posts: 267
    jonnymack said:
    So I've noticed that the dome temp is generally a fair bit lower than the grate temp. It didn't affect you at all on this cook obviously but it looks like you have a grill probe in the pics as well. What was the temp differential for you? 

    Yummy a$$ ribs.
    For me the grate temp runs about 25 degrees lower than the dome temp at the beginning and then eventually the two run the same.  

    For this cook, I gave the egg an hour to settle in on the temp.  I usually don't give it that long, but I wanted to try something different and I was getting a lot of bad smoke I wanted to clear out.  

    So, in the end by the time I added the meat my dome and grate temps were almost the same.  I never really noticed any temperature differences after that.
    A Lonely Single Large Egg

    North Shore of Massachusetts
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  • pgprescott
    pgprescott Posts: 14,544
    Take a bow, you deserve it! I'd be plenty prod of those. Yum. Yum. Yum. 
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  • GATraveller
    GATraveller Posts: 8,207
    I have some in the fridge that I bought at Costco yesterday. They'll be cooked same way as yours - now I can't wait. Thanks for sharing! 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • dbennett561
    dbennett561 Posts: 59
    I may have missed it here, what was the IT when you pulled them? @Robo2015

    Tampa, FL
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  • cheeaa
    cheeaa Posts: 364
    dbennett561 said:
    I may have missed it here, what was the IT when you pulled them? @Robo2015
    Never go by IT. Always by feel.  Every cut is different. While one cut may be done at 195, another may not be done until 210. They're all done when they Probe tender. 

    And OP, you killed them ribs. they look great. 
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