Beef Ribs. A Cook and a Couple Questions

BigC

First time doing beef ribs. I haven't posted here in a LONG time and had a couple of questions about cooking them, so I concluded that the proper thing to do was post a cook FIRST and then ask my question! Here goes...

Been dying to do them for a long time. Started by buying two plates (8 ribs per plate) from my local butcher (Skinners in Longview, TX). Got them home and started the process...



First, I trimmed off any "loose" fat and meat knowing it would surely burn.

Next, I removed the membrane on both plates, coated each side with Olive Oil.

Liberally covered with a new rub...John Henry's East Texas Pecan Rub. Created a nice bark and had wonderful flavor.



Set the Egg at around 235 expecting a 5 hour cook to get to 180 internal temp. Plate setter legs-side up.

Used BGE Lump Coal and Mesquite Chunks (I don't soak my wood). Wanted a good beefy flavor, and this combo delivered.



Cooked for about 6.5 hours to get to 180. A little longer than I assumed/read about.



Removed and let them rest a few minutes before carving.



Man, they were good for my first time. I'm pretty proud of this inaugural cook!

Now on to my questions: How much of the fat should you trim on these? Go for 1/4" like on brisket? And is there a stall with beef ribs?

Any other tips or comments much appreciated.

lkapigian

Well played Bravo !!!..no comments as you nailed it.,,trimming is a preference 

bucky925

Another Bravo!!  I don't think many here could do better.  This is one of my favorite cooks.  Just for info I don't trim, I figure the fat helps with smoke and taste, but it's varys from person to person. You done good!

lousubcap

No fat trim here unless there is an out-lier pocket.  I have never temperatured any rib cook-I go with the tooth-pick test for the finish-line.  FWIW-
Nailed it.  congrats.

Shiff

Most ribs I have cooked need to get to about 200 degrees before they are tender. I always use the toothpick test to see how tender they are when probed.  Internal temperature is just a guide.

I generally treat them like a brisket - trim to about 1/4 inch of fat and cook at 250-275 for 5-7 hours until they probe tender.  I usually use Post Oak for smoke but have used other woods like Pecan or Apple.

Your finished  product looks very good.

BigC

Thanks for all the feedback. Love being back on the forum. 

Foghorn

Shiff said:

Most ribs I have cooked need to get to about 200 degrees before they are tender. I always use the toothpick test to see how tender they are when probed.  Internal temperature is just a guide.

I generally treat them like a brisket - trim to about 1/4 inch of fat and cook at 250-275 for 5-7 hours until they probe tender.  I usually use Post Oak for smoke but have used other woods like Pecan or Apple.

Your finished  product looks very good.

This. 

Eggdicted_Dawgfan

Your ribs look great. I've tried them once so far a couple weeks ago and took them to 203° when they felt tender on the toothpick test. Went to eat them an hour or 2 later and they were tough and chewy. I was thinking I didn't cook them long enough. Yours being done at 180 makes me even more confused. Again, beautiful ribs and welcome back.

TheToast

I remove as much fat as possible from the top. There's some silver skin on top that goes tough and chewy otherwise (so I've read). I try my best to remove the membrane on the rib side but I also score it criss-cross too just to be sure. 

I find they need to get to 96c / 204f before being done  

gdenby

The reason they took so long is the temp of 235. Meat temps "stall"  around 165F until half the moisture in the meat is gone. At 235, not much above boiling, that can take a long time. Makes for great smoke flavor, but can take a very long time depending on the weight and thickness of the piece.

Most of the beef ribs I get don't have as much fat as yours did. I don't think I've ever trimmed them. Myself, I don't think there is much advantage to trimming it off. If someone doesn't want to eat it, they can always push it aside on their plate. Also, compared to something like goose, that wasn't much fat at all.

I agree, John Henry's Pecan Rub is really good.

bkhooegger

I treat them just like brisket, in terms of the dome temperature, internal temperature of the ribs, and the trimming, and have always been very happy with the results.

northGAcock

No trimming required. I don't usually cook to a temp on beef ribs. I look for the meat to draw up about an inch of bone exposure.....then i eat them rascals myself.

Edit....beautiful ribs.

Cashfan

Your ribs look great!

I made beef ribs last weekend. 250-275 with a piece of cherry until it passes the toothpick test, somewhere around 200-210 and 5-7 hours. I had to FTC them for 5 hours, and they pretty much melted in my mouth. I trimmed a little of the hard fat off the top, like I would a brisket. 

Very good, now one of my favorite foods off the eggs.

BigC

Thanks everyone. Great feedback!!