Beef Ribs - Low & Slow on the small BGE

BigWader

Looking for validation that this cook is going normally...

So I jumped on a warm Friday afternoon to go home at lunch and put some beef ribs on the small egg.  4.5lbs trimmed and slathered with beef base/worchestershire before rubbing with Meat Church Holy Cow.  Following a cook posted on Nibblemethis' webpage I got the egg set up to run 225 for a couple hours before bumping to 275 for the next phase.

It wasn't quite at 225 when I put the meat on.  Controlling the cook remotely with my cyber Q while working this afternoon.  Unfortunately the egg shot up to 280 and the meat temp has been climbing steady from 46 at the start to 185 after 2hr40min.  I'm worried they will be toast by the time I get home.

Unfortunately I'm not home so can't check probe placement, and never doing beef ribs or low and slow on the small I'm not sure things are going along the way they should.  Any feedback? 



 

hapster

Enjoy your jerky...

hapster

Even if they go over, short of burning to a crisp, they will still be edible and pretty damn tasty.

BigWader

@hapster - that's what I'm afraid of.  Thinking of backing off the set temp to a "holding" temp and see what comes of it.  Was only $15 so not a huge loss, but I've been craving some

hapster

Probably a good idea... back it off and see whats what when you get home

Cookbook_Chip

I think you'll be okay.  I did some last week and it shot up to 150, then 160, 170 in the first hour.  Huh?  Anyway, it slowed way down and took its time getting to 200.  5 1/2 hours and perfect.  Doing what @hapster says will be all good.

matoch

I did some on my mini max and the temp went up to 300. The ribs ended up fine and i cooked the 6 hours or so. I'm not sure you will get accurate temp readings based in the thickness of the ribs.

BigWader

This is what I found coming home from work  I.got lucky as one end was 205 and perfectly tender and the other end was in the 190's  wrapped in foil for 1 hour before dinner

BigWader

After the rest here are the cut pieces. I lost about 1/2 inch from one end as too dry. 

BigWader

And the plated shot... I would do this again. Figure I left the smoke ware open too much and didn't need to assist the fire

lousubcap

Great cook right there-beef ribs beat their pork cousins every time.  Enjoy the eats.

matoch

That looks tasty

SmokeyPitt

I guess those will just have to do.  They look incredible.  

Cookbook_Chip

At'll do, at'll do just fine

pgprescott

Those look marvelous!! Simply marvelous!! 

BigWader

Thanks everyone. The Meat Church Holy cow was really good for this and totally satisfied my itch for BBQ beef