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Best Beef Ribs
Made some big beef ribs this weekend on the egg - these were the best ones I've made yet so wanted to post the recipe and some pics !I used four bone plate ribs - five racks in total. These full plates are what short ribs are usually cut from - so you'll likely need to order them in advance from your butcher so they can be cut to order. Make sure they keep a good inch of meat behind each rib bone so they are suitably meaty !
I rubbed them overnight with some of my favorite spice rubs. Two got Meatchurch Holy Cow, two got Meatchurch Deez Nuts and one got Hardcore Carnivore rub. To help the rub adhere I moistened the meat side with a little olive oil first. They all went into a V rack and uncovered into the fridge
I fired up the egg with a 3/4 deep bowl of Fogo hardwood charcoal and once burning strongly I popped on the plate setter legs up, and the grate to warm up. Once a steady 225, I removed the grate and plate setter and threw on about 10 small sized pre soaked post oak wood chunks. Back on with the plate setter, an empty drip tray and the grate - all ready for the racks of ribs in their V rack
They got a good smoking at 225 for 5 hours, then I wrapped the racks in foil, each pouch with a dousing of sweet black coffee in the bottom to create some steam until they came up to final temperature. I was looking for 198-200 so probed regularly (note that the ribs to the edge of the rack got done a little quicker given they were exposed to more direct heat at the edge of the plate setter). This took between another 1 and 3 hours - then I wrapped them in butcher paper, then in a towel and in the cooler to hold until serving.
Sliced them up and served them with a roasted tomato spicy harissa. Will definitely make these again!
Struggling to upload photos here so you can find them on my Instagram account @thejonnyfine
Comments
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They sound great - but I can't see the pics.
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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@Foghorn fixed it
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Had to do some searching to find the pics. The link is to a profile, which I suppose is part of you Instagram acct.
They look real good.
Suggestions.
No need to pre-soak the wood. But post oak is great, IMO.
I usually cook them some what hotter, 250, at least. Cuts down the time. When you foil w. liquid, it usually makes the cook slower. More water to heat up. Possibility of of turning the muscle fiber to mush.
If you want the coffee flavor, try adding it to the rub, or make a beef "red eye" gravy. Prob'ly will be more effective.
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Outstanding.
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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They look awesome!!!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Outstanding!
Be careful when following the masses. Sometimes the M is silent.
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I must be missing something fellows. When I click on his link I still get the following:
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@SGH that was my Instagram handle, not a forum handle. So clicking it won't take you anywhere. I posted it there originally as was having trouble uploading the pics. You should be able to see them in the post now (I hope)
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Looks like a winner to me brother.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Did you remove the membrane on the bone side before you smoked these?
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Looking good! How many slots are in your v rack? Can you get 8 racks pork ribs in the slots?Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Excellent_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
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Inspired... Pulled a rack out of the freezer that I bought on sale from Creekstone back before Christmas. Planning to cook Monday. Uh, well, maybe not - just checked the forecast... high of 19 and 25 mph winds...Maryland, 1 LBGE
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@rbm4017 if there is a membrane on short rib plates then I haven’t found it - just lots and lots of meaty goodness !
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@SmokeyPitt I think there are 6 slots - but given you are cooking on a circular grill, the length of a rib rack you can put in outer slots are pretty small - I think max 4 racks at one go in a large BGE
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@JohnEggGio that shouldn’t be an inhibitor ! Wrap up and get to it !!!
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I hear ya! Not concerned so much about the cold - more about egging while exposed to strong winds. But it will be cold! Loljfine1 said:@JohnEggGio that shouldn’t be an inhibitor ! Wrap up and get to it !!!Maryland, 1 LBGE -
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