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I thought I had ruined the beef ribs.

epcotisbest
epcotisbest Posts: 2,176
edited January 2018 in EggHead Forum
Let them go for seven hours at around 240 indirect and when I finally checked on these beef ribs I thought they were probably ruined. With this much pull back and they were so dark, I figured they would be crunchy because they were thin to start with. Nope, very moist, tender and juicy. Still, next time I might go for six hours instead of seven. I put some Sweet Baby Ray's on my wife's because that is what she likes. Put some Carolina mustard based sauce on mine because I have to cut back on the sugar. Served with some fried cabbage and roasted sweet potatoes, but did not get a pic of that. The rub was a mix of several commercial rubs and some paprika, seasoned salt and red pepper.


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Comments

  • bgebrent
    bgebrent Posts: 19,636
    Awesome cook!
    Sandy Springs & Dawsonville Ga
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  • Stormbringer
    Stormbringer Posts: 2,368
    Looks great to me!
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
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  • thetrim
    thetrim Posts: 11,379
    Beef ribs rock!  You did them justice!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Oh heck yeah....
    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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  • lousubcap
    lousubcap Posts: 35,400
    Congrats on the cook.  Go with the tooth-pick test for the win.  Just start checking a little earlier and as you just saw, they can take some over-time cook.  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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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    That's just a handle - nice cook!

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • northGAcock
    northGAcock Posts: 15,172
    Beef Ribs are very forgiving on both the under and over cooked side. Not saying that is a flaw on cooking....It is actually a personal preference. I don't take mine past about 3-4 hours on the low temp cooks myself. Bottom line, the rib is a great platform for finding joy regardless of how you like them.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Legume
    Legume Posts: 15,779
    That’s actually how I prefer them, a bit of crunchy bark on the outside with that melty center.  I usually cook hotter to get there, but you probably have more patience than me.  Nicely done.
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