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Follow-up to "beef rib advice"

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Gym
Gym Posts: 366
in EggHead Forum
Thanks to everyone offering their advice for these ribs. Since most of you recommended cooking hot and fast, I figured I would try a little reverse sear with some white oak to get some smoke flavor into the meat then finish off with some high heat. It turned out well, I used "the keg" seasoning which is pretty high salt content with a little"Holy cow" 24 hours prior to cooking. They cooked much faster then expected but I pulled them at 133 ish and they were great. Although I like my meat with lots of pink in it, I wouldn't want them done any less than this. Thanks again to you all for your assistance!

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  • SGH
    SGH Posts: 28,791
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    @Gym
    Looks mighty fine ole buddy.  

    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. 

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  • YEMTrey
    YEMTrey Posts: 6,829
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    Those do look good!
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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