Beef Back Ribs in 59 degree weather.

SamIAm2

Waited too long to cook these and it is a bit cool for me here on the Space Coast. Publix ribs and Wassi's sweet rub.



Would normally post this in "What are you doing now" thread, but thought I better make this my 10th discussion. Will probably be eating late this evening as I set up for indirect using fire bricks, AL pan. Did not pull the membrane and dome temp is 325 degrees. 

Jstroke

Looking good for a start

SaintJohnsEgger

Looks like a good start.

It was windy here on the First Coast today. I was testing out my electric smoker today along with the Amaizin Smoke tube. All the wind made it hard to hold temps. getting ready for some ribs on Monday.

Got to use the electric smoker as someone made me an offer on my LBGE and I took them up on it. I'll now be using the MM and the electric for my cooks.

SamIAm2

An hour into this cook. Smells pretty good.
Thanks @Jstroke and you too Marshall. I hear you about the wind, we've been getting a lot since the rain moved thru this morning. Think I'm going to go rotate that pan as the pull back on the ribs on the right is much more than the left side. 

smokingal

Ribs are coming along nicely.  I quit pulling the membrane on beef and lamb ribs.  It was a choice initially due to laziness, then I noticed that the ribs ended up juicer so I kept at it.

SamIAm2

Tested with toothpick just now after reading temps. Some are at 200, some 195 but the toothpick doesn't feel like butter yet. Smells and looks good ad I am getting hungry after only 2 hours cooking.

jabam

Looks awesome!

bgebrent

You waited too long.  Now you know. Nice cook brother.

SamIAm2

Rotated again and temperatures are in the range of 205 to 208 degrees.


Going to give them a bit more time as the toothpick test is still not probing like butter. 

CigarCityEgger

Looking good so far, can’t wait to see the finale 

SamIAm2

Pulled and rested. Homemade coleslaw.  Meat and spices tasted fine, if a bit greasy.

Learned, or rather relearned some things. Give the egg time to do what it does best and don't hurry a cook no matter how hungry you are. Will make sure to pull membranes that are very thick to help the process. And turbo does not always bring out the best in a protein. 

SaintJohnsEgger

Looks good.

But why pull? Part of the fun of ribs is gnawing the meat off the bone.

lousubcap

Looks good from here.  Way to stay the course and trust the toothpick for the win.  Great fork placement, BTW. 

SamIAm2

Did that after I got most of the meat separated from the bone and membrane and onto the platter. 

CigarCityEgger

Looks great, what’s in the homemade slaw?

SamIAm2

I use Publix coleslaw mix (green cabbage, carrots, red cabbage ), a mixture of Pet condensed milk and Hellman's mayo, and McCormick perfect pinch Salad Supreme seasoning. We like it a bit tart so it is adjusted until SWMBO says it is done. 

CigarCityEgger

Well thanks to you, I picked up some beef ribs from Publix this morning for tomorrow’s game. Happy holidays!

SamIAm2

Hope you have a happy Fiesta bowl and great tasting beef ribs.