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Next Up ... Beef Ribs
Mark_B_Good
Posts: 1,601
in Beef
Pork Ribs ... check
Brisket ... check
Pork Butt ... check
Rib Roast ... check
Next up Beef Ribs ... will be cooking these on Saturday, have two nice big racks.
What is your suggestion for dome temperature, target meat temperature, when/if to wrap, how long it will likely take, etc.
Should I do them like pork ribs? 3h smoke, then wrap in foil until tender and then cool in a towel for an hour?? 250F dome?
Brisket ... check
Pork Butt ... check
Rib Roast ... check
Next up Beef Ribs ... will be cooking these on Saturday, have two nice big racks.
What is your suggestion for dome temperature, target meat temperature, when/if to wrap, how long it will likely take, etc.
Should I do them like pork ribs? 3h smoke, then wrap in foil until tender and then cool in a towel for an hour?? 250F dome?
Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
Best Answer
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Season how you wish (I like SPOG)but smoke around 275-285 and it will take about 3hrs give or take a little. You’ll check for doneness like any other rib. Toothpick test for the win.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
Answers
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Maryland, 1 LBGE
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Run them to 275 to 300 indirect. Expect 4 -5 hours if they are the large meaty ribs. The toothpick test for The finish. Rest before cutting. Joy.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 -
these were 235f til done, no foil. rub, a little white sugar, stubbs on the beef, babyrays on the pork. big piece of oak. short ribs i cook medium rare so no help there if they arent perfect to begin with. with maybe 20 descent meatshops near me, i only trust one with short ribs. with the dino bones below it can be difficult to find ones with enough meat to cook properly
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Yeah, we like medium rare, so I guess no wrap, and after a few hours may use the insta probe and see if the internal is what 135F to 140F?Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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Mark_B_Good said:Yeah, we like medium rare, so I guess no wrap, and after a few hours may use the insta probe and see if the internal is what 135F to 140F?those big ribs were cooked low and slow til about 205 internal, maybe even a little higher. these are the short ribs i cook like a steak til medium rare, ive never seen this cut look this meaty or cut in this fashion in any other shop
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Beef Ribs cook like a brisket. The connective tissues need to break down. Need to test them around 190-200 Internal temp. 4-5 hours @ 250. Then probe like a brisket._________________________________________________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 GroupJohns Creek, Georgia -
What kind of ribs are you cooking? Plate,Chuck,Back or short?-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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I was assuming Plate._________________________________________________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 GroupJohns Creek, Georgia -
Mattman3969 said:What kind of ribs are you cooking? Plate,Chuck,Back or short?
Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ! -
Thanks everyone, thanks Mattman for the link! So it sounds like 275F for 3 hours unwrapped ... then wrap for the cool off! Can't wait.Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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Going to be doing those ribs tomorrow. They're a bit thinner than I wanted.
Anyone know what the correct name is for this cut of ribs, this is what I'm really looking to cook:
Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ! -
A rack with 3 bones is called Plate Ribs and a rack with 4 bones is call Chuck Ribs. I think plate are more tender but you won’t go wrong with either-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Thanks.Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
Ok, so a friend called me over for a bbq, and I ended up doing the ribs on his Napoleon Pro 665. Smoked for 2.5h at 250 to 275F, then seared at high temp for 1 min a side. My wife says she has a new favorite bbq dish. They were much more meaty than I thought they'd be. Tasted delicious. Put the T bones we also cooked to shame (and they were great too, which says a lot)!
Sorry guys, no pictures this time, but I'll be making these once again in the near future.Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ! -
Mark_B_Good said:Pork Ribs ... check
Brisket ... check
Pork Butt ... check
Rib Roast ... check
Next up Beef Ribs ... will be cooking these on Saturday, have two nice big racks.
What is your suggestion for dome temperature, target meat temperature, when/if to wrap, how long it will likely take, etc.
Should I do them like pork ribs? 3h smoke, then wrap in foil until tender and then cool in a towel for an hour?? 250F dome?Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ! -
Looks like somebody just disagreed with you plan of attack on the beef ribs. Actually I didn’t think it was the way I’d do it either but I wasn’t the flagger.Flags are nutz lately. Don’t sweat it because they don’t go on your permanent record. Lol.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Mark_B_Good said:Mark_B_Good said:Pork Ribs ... check
Brisket ... check
Pork Butt ... check
Rib Roast ... check
Next up Beef Ribs ... will be cooking these on Saturday, have two nice big racks.
What is your suggestion for dome temperature, target meat temperature, when/if to wrap, how long it will likely take, etc.
Should I do them like pork ribs? 3h smoke, then wrap in foil until tender and then cool in a towel for an hour?? 250F dome?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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Foghorn said:Mark_B_Good said:Mark_B_Good said:Pork Ribs ... check
Brisket ... check
Pork Butt ... check
Rib Roast ... check
Next up Beef Ribs ... will be cooking these on Saturday, have two nice big racks.
What is your suggestion for dome temperature, target meat temperature, when/if to wrap, how long it will likely take, etc.
Should I do them like pork ribs? 3h smoke, then wrap in foil until tender and then cool in a towel for an hour?? 250F dome?Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ! -
On another forum I'm in, it allows you to see who disagreed, or flagged a post, it was not anonymous.Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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Mark_B_Good said:On another forum I'm in, it allows you to see who disagreed, or flagged a post, it was not anonymous.
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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Foghorn said:Mark_B_Good said:On another forum I'm in, it allows you to see who disagreed, or flagged a post, it was not anonymous.
Doesn't show for me for those who Disagree or Flag.
I just disagreed to your post, can you see if it was me, if you hover the cursor over Disagree?Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ! -
No. Two people have disagreed with my post and I can't tell who did it. I'm probably wrong, but I think originally (probably several years ago) the "Flag" and "Disagree" folks were visible to everyone. The fact that I don't really know if that is the case just shows that I don't care that much. I suspect that there are some folks here who know the facts.
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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Being old, @Foghorn is right with the owner of the tag being identified regardless of selection. I have no idea why the forum transitioned to spineless negative tags but that's where we are.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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lousubcap said:Being old, @Foghorn is right with the owner of the tag being identified regardless of selection. I have no idea why the forum transitioned to spineless negative tags but that's where we are.Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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Dialed in and ready to cook!
Is there a way to post videos on this site, or do I first have to publish on something like YouTube?
Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ! -
275F for 2.5h once again. Smoked with hickory chips. Internal around 195F when I took them off. Really juicy.
Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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