Shout out to Texas!!!!!!

mEGG_My_Day

I have lived most of my life in pork country (North Carolina, Georgia and Tennessee), so naturally I am drawn to pork when it comes to BBQ.  In fact, the only time I remember having a BBQ beef rib was in Atlanta about 25 or 30 years ago at a Texas Style BBQ restaurant off Roswell Rd in Buckhead, just north of Paces Ferry.  It was fatty and tough.  All these years, I thought beef ribs were fatty and tough, so I avoided them.

Then last week, I was looking for something to watch and came across BBQ with Franklin on one of the streaming services.  I decided I needed to give beef another chance. 

So, I went to the butcher and bought a chuck short rib plate.  Seasoned it with salt pepper and Dizzy Pig Red Eye Express and ……OMG!!! These things were awesome!!!  Everyone who tried them was amazed.

I have no idea if they were cooked properly by Texas standards, but they were awesome by my standards.

My next rib cook will be beef.

My sincere apology to the state of Texas.  I have now seen the light.  (I live in Memphis, so please do not tell my neighbors) 

bucky925

I have resently discovered a butcher shop the carries these.  I too am in Lexington BBQ country.  But these are KILLER!

lousubcap

Great cook right there.  Brisket on a stick.  

bgebrent

Beef ribs rock.  Welcome.

GrateEggspectations

mEGG_My_Day said:

I have lived most of my life in pork country (North Carolina, Georgia and Tennessee), so naturally I am drawn to pork when it comes to BBQ.  In fact, the only time I remember having a BBQ beef rib was in Atlanta about 25 or 30 years ago at a Texas Style BBQ restaurant off Roswell Rd in Buckhead, just north of Paces Ferry.  It was fatty and tough.  All these years, I thought beef ribs were fatty and tough, so I avoided them.

Then last week, I was looking for something to watch and came across BBQ with Franklin on one of the streaming services.  I decided I needed to give beef another chance. 

So, I went to the butcher and bought a chuck short rib plate.  Seasoned it with salt pepper and Dizzy Pig Red Eye Express and ……OMG!!! These things were awesome!!!  Everyone who tried them was amazed.

I have no idea if they were cooked properly by Texas standards, but they were awesome by my standards.

My next rib cook will be beef.

My sincere apology to the state of Texas.  I have now seen the light.  (I live in Memphis, so please do not tell my neighbors) 

So do you just crush the Claritin on top for extra kick?

jeffwit

GrateEggspectations said:

mEGG_My_Day said:

I have lived most of my life in pork country (North Carolina, Georgia and Tennessee), so naturally I am drawn to pork when it comes to BBQ.  In fact, the only time I remember having a BBQ beef rib was in Atlanta about 25 or 30 years ago at a Texas Style BBQ restaurant off Roswell Rd in Buckhead, just north of Paces Ferry.  It was fatty and tough.  All these years, I thought beef ribs were fatty and tough, so I avoided them.

Then last week, I was looking for something to watch and came across BBQ with Franklin on one of the streaming services.  I decided I needed to give beef another chance. 

So, I went to the butcher and bought a chuck short rib plate.  Seasoned it with salt pepper and Dizzy Pig Red Eye Express and ……OMG!!! These things were awesome!!!  Everyone who tried them was amazed.

I have no idea if they were cooked properly by Texas standards, but they were awesome by my standards.

My next rib cook will be beef.

My sincere apology to the state of Texas.  I have now seen the light.  (I live in Memphis, so please do not tell my neighbors) 

So do you just crush the Claritin on top for extra kick?

The grape flavor adds subtle notes to the beefiness of the ribs. Plus, if anyone has developed the feared meat allergy...

lousubcap

Welcome aboard and enjoy the journey.  Above all, have fun.  Based on the seasoning of your BGE this isn't your first rodeo.  

SciAggie

Beef ribs are a treat. 

Mattman3969

You did good.   To me beef ribs are better than brisket and a lot more predictable  to have a home run.  Very nice job!

The Cen-Tex Smoker

They look perfect to me. Now you know. 

mEGG_My_Day

jeffwit said:

GrateEggspectations said:

mEGG_My_Day said:

I have lived most of my life in pork country (North Carolina, Georgia and Tennessee), so naturally I am drawn to pork when it comes to BBQ.  In fact, the only time I remember having a BBQ beef rib was in Atlanta about 25 or 30 years ago at a Texas Style BBQ restaurant off Roswell Rd in Buckhead, just north of Paces Ferry.  It was fatty and tough.  All these years, I thought beef ribs were fatty and tough, so I avoided them.

Then last week, I was looking for something to watch and came across BBQ with Franklin on one of the streaming services.  I decided I needed to give beef another chance. 

So, I went to the butcher and bought a chuck short rib plate.  Seasoned it with salt pepper and Dizzy Pig Red Eye Express and ……OMG!!! These things were awesome!!!  Everyone who tried them was amazed.

I have no idea if they were cooked properly by Texas standards, but they were awesome by my standards.

My next rib cook will be beef.

My sincere apology to the state of Texas.  I have now seen the light.  (I live in Memphis, so please do not tell my neighbors) 

So do you just crush the Claritin on top for extra kick?

The grape flavor adds subtle notes to the beefiness of the ribs. Plus, if anyone has developed the feared meat allergy...

Haha - I didn't notice the Claritin - they are for the dog and stay on the kitchen counter so we remember her medicine 

mEGG_My_Day

lousubcap said:

Welcome aboard and enjoy the journey.  Above all, have fun.  Based on the seasoning of your BGE this isn't your first rodeo.  

Thanks - my wife gave me the BGE pictured back in 2005 - so it is well used.  

lousubcap

@mEGG_My_Day - you can definitely share your experiences around here.  You have way more run time than most of us here.  We are all looking to up our game although there are random threads that head down a dirt road.  Again glad you are here.  

SamIAm2

@mEGG_My_Day - Wow. Even your drippings look great. Thanks for sharing and keep the cooks and photos coming.

Foghorn

Welcome aboard, from a guy who lived in Memphis for 6 years but has now been in Texas for 21.  BBQ is not limited to pork.  Beef is great, too.

Is Cozy Corner still in business?  And still good?

mEGG_My_Day

Foghorn said:

Welcome aboard, from a guy who lived in Memphis for 6 years but has now been in Texas for 21.  BBQ is not limited to pork.  Beef is great, too.

Is Cozy Corner still in business?  And still good?

Thx - Cozy corner burned down two or three years ago - they did rebuild and reopened sometime in the last year.  I have not been since they reopened, but was still very good prior to the fire. 

Shineristhewiser

This Texan approves!! 

Foghorn

mEGG_My_Day said:

Foghorn said:

Welcome aboard, from a guy who lived in Memphis for 6 years but has now been in Texas for 21.  BBQ is not limited to pork.  Beef is great, too.

Is Cozy Corner still in business?  And still good?

Thx - Cozy corner burned down two or three years ago - they did rebuild and reopened sometime in the last year.  I have not been since they reopened, but was still very good prior to the fire. 

Thanks.  I always enjoyed going there, even if I didn't make it by very often.  The owners knew that neighborhood wasn't safe after dark so they closed "30 minutes before sundown" as I recall.  

Theophan

I love grilled beef, but I have never cooked short ribs.  Gotta try that.  Your cook looks great!

saluki2007

Nicely done.  I love plate ribs.  Interstate has some good beef ribs if you are looking for a quick fix.

northGAcock

Love the rib on the cow side of things. You hit jackpot right there.

mEGG_My_Day

saluki2007 said:

Nicely done.  I love plate ribs.  Interstate has some good beef ribs if you are looking for a quick fix.

Thx for the tip - I haven't been to interstate in years and didn't know they had beef on the menu.

Mickey

Beef Ribs are the VERY BEST that can come off an Egg. 

kwdickert

mEGG_My_Day

Where in Memphis are you?

Always good to find locals on the internet. 

I was just discussing with friends about trying beef ribs as my next cook.

mEGG_My_Day

kwdickert said:

mEGG_My_Day

Where in Memphis are you?

Always good to find locals on the internet. 

I was just discussing with friends about trying beef ribs as my next cook.

I'm in midtown - Central Gardens to be exact - definitely try the ribs.

I may have been lucky, but they weren't too difficult. Apply rub and let sit on counter while getting the egg going and stable at about 280 with an indirect setup. I used one hunk of maple - because that's what I had on hand. 

Occasionally spritzed with diluted apple cider vinegar.  Went about 6.5 hours till they probed buttery (205 to 210 internal, depending where I probed).  Pulled from egg and wrapped in foil till time to eat - about one hour.  Done!!

FYI - (this is not a solicitation or an endorsement, just info) I couldn't find short rib plates at our local grocery stores.  I found these at Charley's Meat Market on Summer.

The_Stache

Bought beef ribs today from local TN Publix... Looks like a weekend project!  Thanks for sharing!