Beef Ribs! First time!

TexasRebel

I've been wanting to try these for a while now. I had 2 days off last week (Thursday and Friday) so I figured might was well be this week. I made the journey from Mansfield to Deep Ellum to Rudolph's Meat Market. If you're in DFW and haven't checked them out yet, you're missing out. I just got one rack so 3 bones total and was right around 5 pounds. Turned out beautifully. Fired the Egg up around 10 a.m. Sunday and the ribs were on around 11:00 or so. Used oak chunks, salt and pepper, and a little Meat Church Garlic and Herb. Cooked them at 275 for about 5 1/2 hours total until probed super tender. Fantastic. I think I've now spoiled my wife and son though.

Thanks for looking! It was a great Sunday with a Tiger win and some dinosaur ribs!

lousubcap

Great cook and result. Brisket on a stick for sure. You nailed 'em.

abtaylor260

Wow they look great. I just did some for the first time Saturday, I can’t believe I have waited so long. Very rich meat, one rib is an entire dinner.

TexasRebel

Definitely plenty of food. There were 3 adults and 1 child and we all ate very well.

dstearn

Looks Great, they are so easy to make too. Beats paying $20 per LB at a BBQ joint for one rib. Too bad my wife is not a fan of Beef Ribs.

TexasRebel

These were about 11 bucks a pound. They almost seemed to have a little bit of age on them too. I didn't think to ask the butcher that. I was just so happy that my search for them was finally over. But you know that pungent smell of aged beef? I got a little bit of that when they were coming up to room temp.

stevez

Congratulations and great looking cook!  You've inspired me to get some and try myself.  Done many a brisket, just never beef ribs.

Carolina Q

Another mention of brisket on a stick. Do beef ribs really taste like brisket? My recent rib cook was delicious, as it appears these were. My few attempts at brisket (years ago) sucked! Really, should brisket taste like ribs?

bgebrent

https://eggheadforum.com/discussion/comment/2424812#Comment_2424812

Very similar taste and texture profile so long as the brisket is not dried out imho.

JohnnyTarheel

Awesome cook brother!!

Carolina Q

https://eggheadforum.com/discussion/comment/2424814#Comment_2424814

Thanks, Brent. Guess I'll have to give brisket another try.

TexasRebel

The difference IMHO is the ribs have more fat and marbeling. Even compared to a slice of brisket from the point, the rib is much richer.

bgebrent

https://eggheadforum.com/discussion/comment/2424824#Comment_2424824

I strongly recommend prime over lesser cuts. I also like SRF black over Costco primes for special events. Give it a go.

TexasRebel

https://eggheadforum.com/discussion/comment/2424829#Comment_2424829

I've only ever done the Prime from Costco. The cost difference is usually pretty marginal too. Haven't tried SRF yet though.

bgebrent

https://eggheadforum.com/discussion/comment/2424831#Comment_2424831

Wait for a sale (sign up for their emails), then try one. I think you’ll like it.

Your ribs look delicious.

smokingal

So beautiful.

Battleborn

Saw this and went out and bought a rack. Have it on now. Hopefully mine look half as good as yours do.

TexasRebel

Good luck sir! I'm sure it will be fantastic!

lousubcap

Ribs like those above are brisket on a stick as noted but they are ribs. So there is a profund taste, texture and overall experience difference when dealing with a brisket.

I won't get on the brisket soap-box but I will suggest you give one more than one a shot. Please PM me and I will gladly send you an e-mail that will give you enough info to bring it home in fine fashion. The entering key is the quality of protein-not a surprise.

BGEChicago

Beautiful cook! Post Oak and beef ribs go to together like peas and carrots! That right there is my favorite meal! What did you serve as sides?

TexasRebel

https://eggheadforum.com/discussion/comment/2424997#Comment_2424997

Loaded baked potato and and a variety of sausages. I believe I got a jalapeno and cheddar, kielbasa, and something else that I forget. All made in house at Rudolph's in Dallas.