Beef ribs. My first go at ‘em

DavidCrumpton

6.75lbs from Wild Fork Meats. 

Little red hot sauce for a coating, then kosher salt. 

Cooked them at 285* for 5.5 hrs until they reached 200*internal. Pulled and let rest for 40-50 min. 

Really tasty. 

I’ll break down the rest of the meat later this afternoon and freeze it for some really good stew meat this Fall and Winter. 

WeberWho

You crushed it! They look awesome. 

lousubcap

Brisket on a stick right there.  Nailed 'em.  Congrats.

GrateEggspectations

Looks Crumptacular, my friend. Nicely done. 

Bar

Awe hell yeah 

bluebird66

Those look mighty good!

johnmitchell

Great looking ribs

blind99

hot sauce coating..... i like!

iudex

lousubcap said:

Brisket on a stick right there.  Nailed 'em.  Congrats.

As someone who has made short ribs, but not (yet) brisket: is this actually true? It see this being tossed around quite often, but I do wonder why I'd bother making brisket when I can just 'own' cooking short ribs (the challenge and victory of making brisket asides, of course ).

Foghorn

iudex said:

lousubcap said:

Brisket on a stick right there.  Nailed 'em.  Congrats.

As someone who has made short ribs, but not (yet) brisket: is this actually true? It see this being tossed around quite often, but I do wonder why I'd bother making brisket when I can just 'own' cooking short ribs (the challenge and victory of making brisket asides, of course ).

@iudex, this is largely true.  When done properly - as in this post - they taste like the best part of a brisket - not quite as fatty as the point, but more fatty/moist than how most flats turn out.  With that said, don't think about them as being mutually exclusive cooks over the long haul.  They're more like running a half marathon and a marathon.  They are different challenges of different magnitudes for different days.  When you're ready for the brisket challenge, get @lousubcap's document on it and follow it - and then post on here in real time a several of us will help walk you through it as we have done many times before. 

And you can go on the quest for the BBQ holy grail - the moist brisket flat...

But in the current era of small gatherings, sticking with beef ribs for a while could be a good move.

DavidCrumpton

I still prefer brisket over ribs. 

This was just putting another challenge behind me. 

lousubcap

@iudex - PM sent with some brisket info that may be helpful when you decide to give it a go.  

iudex

lousubcap said:

@iudex - PM sent with some brisket info that may be helpful when you decide to give it a go.  

Thanks, well received! I was actually planning on makingy first one in September. One step closer to doing it.