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Now that was GOOD...

SSN686
SSN686 Posts: 3,506
in EggHead Forum
Morning All:

Did another slab of beef ribs today...used some Kosher salt & a rub mixture of 3 parts Dizzy Pig Game On, 3 parts DP Raising the Steaks & 4 parts Turbinado Sugar (a mixture I've used on the past couple of briskets)...Just on the Egg indirect with a dome temp about 300 with a couple chunks of cherry for some added flavor...


Since I was late getting them on the Egg (about 3:15pm) & I don't like eating after 8:00pm, I ran the Egg about 350 for most of the cook & took them off after about 3 hours with IT over 200 everywhere I checked...wrapped in foil while I grilled the corn...


Sliced & looking so tasty...


Added some corn on the cob & Kathy put together a fruit salad for a DELICIOUS meal...


As I said --- That was GOOD!

Have a GREAT day!

   Jay

Brandon, FL


 

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Comments

  • keener75
    keener75 Posts: 404
    Well done! That looks amazing! I am always amazed at how big beef ribs look pre-cook compared post cook. 
    St Marys, Ontario, Canada  LBGE
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  • loco_engr
    loco_engr Posts: 5,801
    dayum good looking ribs Jay!
    What did you put on the corn?  TY
    aka marysvilleksegghead
    Lrg 2008
    mini 2009
    XL 2021 (sold 8/24/23)
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • JohnInCarolina
    JohnInCarolina Posts: 33,272

    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • SSN686
    SSN686 Posts: 3,506
    Morning @loco_engr

    I melted a stick of butter and mixed in about a tablespoon of Dizzy Pig Shaking the Tree rub, then brushed on the corn while cooking 

    Have a GREAT day!

       Jay

    Brandon, FL


     

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  • StillH2OEgger
    StillH2OEgger Posts: 3,855
    Great work, right there!
    Stillwater, MN
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  • Carolina Q
    Carolina Q Posts: 14,831
    Ribs 'n corn! Awesome! Nice work, Jay!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • caliking
    caliking Posts: 19,064
    Yessir! 

    So, these were turbo beef ribs? How did they compare to your usual method? 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 20,889
    JohnInCarolina said:

    I think the flag is for cultural appropriation, or just it **** being a ****.  Who knows.

    Don't tell your problems to people.  80% of people don't care and 20% are glad you have them.


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  • SSN686
    SSN686 Posts: 3,506
    Morning @caliking 

    I do usually cook these closer to 250 for a longer period, but didn't have time yesterday...there wasn't a big difference between the turbo method & the slow method (at least in this slab) however these may have been just a little more chewy but not much.

    Have a GREAT day!

       Jay

    Brandon, FL


     

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  • GrateEggspectations
    GrateEggspectations Posts: 10,314
    Ozzie_Isaac said:
    JohnInCarolina said:

    I think the flag is for cultural appropriation, or just it **** being a ****.  Who knows.
    There has to be a reason for flags now?
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  • caliking
    caliking Posts: 19,064
    SSN686 said:
    Morning @caliking 

    I do usually cook these closer to 250 for a longer period, but didn't have time yesterday...there wasn't a big difference between the turbo method & the slow method (at least in this slab) however these may have been just a little more chewy but not much.
     I did a turbo brisket once, and it was one of the better ones I've made. Haven't tried turbo beef ribs yet, so this nudges me to git 'er done. Thanks!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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