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Beef ribs

marysvilleegger
marysvilleegger Posts: 329
in EggHead Forum
Need some advice...   First time doing these.  Picked up some CAB short ribs to do tmrrw.  Am thinking uncovered for about 5 hrs and then wrapped for a couple?  What if anything to add when wrapped?   Any advice appreciated!  Thanks 
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Comments

  • J-dubya
    J-dubya Posts: 173
             Wow, they look good. I don't wrap mine, but there's a recent thread where a guy wrapped for a steam finish - I think he added butter, wistershire, and broth. 
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  • lousubcap
    lousubcap Posts: 37,030
    Great score-I'm guessing 7+ lbs of goodness.  I run nekked to the finish-line at around 250-260*F on the calibrated dome.  Usually will take 6-7 hrs-but finished when they pass the toothpick test.  I use worcestershire as a binder with Montreal steak seasoning.  
    I'm sure you can find wrapping and liquid suggestions-should you go that route, then give them around 30 minutes after the wrap to reset the bark.  Brisket on a stick.  Enjoy the cook and eats.
    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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  • JMCXL
    JMCXL Posts: 1,524
    I have not wrapped mine yet and they taste wonderful every time.
    Truly one of my favorite cooks, as mentioned above "Brisket on a stick."
    Northern New Jersey
     XL - Woo2, AR      L (2) - Woo, PS Woo     MM (2) - Woo       MINI

    Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)

    Also, check out my YouTube Page
    https://www.youtube.com/c/grillingwithpapaj

    Follow me on Facebook 
    https://www.facebook.com/GrillingPapaJ/

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  • Gamecockeggman
    Gamecockeggman Posts: 1,339
    I like to rub them in advance and let them marinate over night.  I use the following:
    2 tablespoons beef base
    1 teaspoon garlic powder
    1 teaspoon onion powder
    2-3 tablespoon olive oil 
    2-3 tablespoon water
    mix to brownie mix consistency 
    add fresh ground black pepper.

    low and slow for 6-8 hours.  You will enjoy.

    Go Gamecocks!!!
    1 XL, 1 MM
    Smoking in Aiken South Carolina
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  • Sweet100s
    Sweet100s Posts: 553
    What does cab stand for?
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  • marysvilleegger
    marysvilleegger Posts: 329
    They are about 4 lbs.   should I cut them individually before smoking or leave it whole?
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  • Foghorn
    Foghorn Posts: 10,237
    lousubcap said:
    Great score-I'm guessing 7+ lbs of goodness.  I run nekked to the finish-line at around 250-260*F on the calibrated dome.  Usually will take 6-7 hrs-but finished when they pass the toothpick test.  I use worcestershire as a binder with Montreal steak seasoning.  
    I'm sure you can find wrapping and liquid suggestions-should you go that route, then give them around 30 minutes after the wrap to reset the bark.  Brisket on a stick.  Enjoy the cook and eats.

    This. @lousubcap knows of what he speaks.

    And @Sweet100s, cab stands for Certified Angus Beef.  It's good stuff.  Most consider it the equivalent of prime, or better.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Hans61
    Hans61 Posts: 3,901
    I like beau monde for beef ribs and standing roasts it's basically salt garlic and onion powder mix. Add some black pepper to that.  Worcestshire sauce or olive oil for binder - for beef ribs I'm a no wrap guy (I do wrap pork ribs) you could spritz if your worried but trust me those won't dry out :-) I'd also trim some of that thicker fat off.  https://youtu.be/nFVu_XwLrew
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • lousubcap
    lousubcap Posts: 37,030
    Don't separate-leave whole and enjoy.  But your cook.  You will not be disappointed either way.  Until around a year ago I could only find them cut and sold separately but I asked at the chain (Kroger) meat counter and since then have been getting them right out of their meat locker uncut.  FWIW-
    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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  • marysvilleegger
    marysvilleegger Posts: 329
    Thanks everyone!  Keep the advice comin and I'll post the finish tmrrw.  I'm gonna keep it whole and trim some hard fat.   So what's everyone guess on time if I'm at 275ish?   7hrs?  Can I ftc if done early ?
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  • lousubcap
    lousubcap Posts: 37,030
    If running around 275*F on the dome, you may finish in the 6+ hour window, but the cow drives the finish-line.  You can FTC but let them sit on a cooling rack (air circulation) for around 15-20mins to stop the carry-over cook if you go down that route.  If Marysville, OH I can be there in around 2.5 hours  ;)
    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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  • marysvilleegger
    marysvilleegger Posts: 329
    @lousubcap yup. Ohio. Plan on 5:00 Dinner.  Let me know when yer 45 minutes out..
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  • lousubcap
    lousubcap Posts: 37,030
    No worries-I would likely get hosed by I-75 thru Cincy.  That construction project is a friggin nightmare. Leaving now-will be a few minutes late  ;)  Just save me one.  ;)  Are you sure this is going down today??
    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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  • marysvilleegger
    marysvilleegger Posts: 329
    Doing em tmrrw...
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  • lousubcap
    lousubcap Posts: 37,030
    Dang -  conflict of interest-okay, next 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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  • FATC1TY
    FATC1TY Posts: 888
    I need to ask for them whole as well.. My publix always has them sawed in half. I got a few pounds of them on now... Love em, although mine don't really take that long- I guess being cut smaller?

    Put them on with the pork about an hour ago, for a 730 dinner.
    -FATC1TY
    Grillin' and Brewing in Atlanta
    LBGE
    MiniMax
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