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My first attempt at beef ribs

MotownVol
MotownVol Posts: 1,061
in EggHead Forum
I have been looking for some good looking beef ribs forever and finally found some decent looking ones, so I gave them a try.

The wife thinks I went a little heavy handed on the rub, which was just salt, pepper and paprika.  I would have liked to have found a little meatier ribs, but they were good and I will definitely be doing them again.
Morristown TN, LBGE and Mini-Max.
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Comments

  • KennyCJR
    KennyCJR Posts: 262
    Those look delicious 😋 
    Llano, TX   -  Med and XL BGE’s
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  • bgebrent
    bgebrent Posts: 19,636
    They sure look good!  Nice job.
    Sandy Springs & Dawsonville Ga
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  • smokingal
    smokingal Posts: 1,025
    Welcome to the club!  You should try them with SPOG.
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
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  • lousubcap
    lousubcap Posts: 33,870
    edited January 2019
    Beat their pork cousins every time.  Those look great.  Toothpick for the win.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Looks like you nailed it
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  • pgprescott
    pgprescott Posts: 14,544
    Looks great from here. 
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  • Jstroke
    Jstroke Posts: 2,600
    They look pretty darn good to me from here. Ask her (politely) next time if she would care to command the ship. I only had to ask that question once. She is an incredible baker, but has zero interest in BGE except in eating the outcome.
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • mEGG_My_Day
    mEGG_My_Day Posts: 1,658
    Looks good - I have over salted beef ribs in the past.  I go fairly light with the rub now. 
    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet
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  • gdenby
    gdenby Posts: 6,239
    Looks fine to me, too. Reasonably meaty from what I can see. One of the easiest best things to cook. Personally, I tend to go heavier on the rub, tho' don't use much salt anymore.
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  • northGAcock
    northGAcock Posts: 15,171
    I think you did a fine job. I load mine up with rub myself.
    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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  • lentsboy007
    lentsboy007 Posts: 416
    What was your technique 

    1 Large Egg, Blackstone griddle

    Belgium...........The Netherlands??

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  • Foghorn
    Foghorn Posts: 10,049
    Very nice.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • JRWhitee
    JRWhitee Posts: 5,678
    They look great
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • Jasonbird
    Jasonbird Posts: 40
    lentsboy007 said:
    What was your technique 
    What he said....
    A coworker brought me two packages of beef short ribs and I've never done them before. Any tips would be welcome...
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  • mEGG_My_Day
    mEGG_My_Day Posts: 1,658
    edited January 2019
    Jasonbird said:
    lentsboy007 said:
    What was your technique 
    What he said....
    A coworker brought me two packages of beef short ribs and I've never done them before. Any tips would be welcome...
    These are so much easier than brisket and just as tasty IMO.  I rub with S&P, about 4 P to 1 S.  Or you could use a commercial beef oriented rub like Dizzy Pig Cow Lick or Red Eye Express or the like.  Then just cook indirect with smoke wood of your choice at 275 till they probe with no resistance (probably around 6 hours, but you know what @lousubcap says)
    I usually wrap them in foil and let them rest on the counter for an hour or so.  That is it.  
    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,605
    Nice ribs!!!
    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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  • MotownVol
    MotownVol Posts: 1,061
    Very simple.  First remove the membrane.  It’s much thicker and heavier than the membrane on baby backs.  

    Next put something on the ribs to hold on the rub.  I used mustard.  My rub was course salt, pepper and paprika.  Probably in a 40%, 40%, 20% mix.  As I stated, the wife thought I was heavy handed on the rub, but I think beef can handle it.  

    This was my first indirect cook on the MM, I typically use my large.  I used pecan wood and Set the egg to about 275 while letting the ribs warm on the counter for about an hour.  

    I didn’ wrap them, cooked them to about 205 degrees.  Took about 4.5 hours.  Hope yours turn out good.  As you can see I had two racks.  I definitely enjoyed the meatier rack more.  Next time I am going to look for two really thick racks.
    Morristown TN, LBGE and Mini-Max.
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