Beef ribs

YukonRon

Trying to make these for dinner tonight:

YukonRon

Did these Friday night:

MediumRarely

Did these a couple of months ago.

Quite tasty.

caliking

YukonRon said:

Trying to make these for dinner tonight:

Hey now. Where've ya been??

Can't wait to see the finished pics. 

YukonRon

MediumRarely said:

Did these a couple of months ago.

Quite tasty.

They looked awesome.

YukonRon

caliking said:

YukonRon said:

Trying to make these for dinner tonight:

Hey now. Where've ya been??

Can't wait to see the finished pics. 

Getting better, and hope to be around a bit more, with some cooks. Kind of got busy since February, and just have not had much time between working and other things.

Hoping all is well, hoping to see you Caliqueen and Caliprince again sometime.

peace.

6baluts

I would take a plate of those plates. Nice job and I have rib envy.

YukonRon

6baluts said:

I would take a plate of those plates. Nice job and have rib envy.

Thank you for the kind words. Hoping they turn out as good as the last batch. If that happens the family will be happy.

Hoping all is well, stay safe, and again I appreciate you taking a look, and the kindness.

lousubcap

Glad you have surfaced again.  Just keep air in the tanks so you don't go submerged and undetected.
All aside, those ribs look like a banquet waiting to happen while consuming all your XL real estate.
Toothpick for the win and the reward...brisket on a stick.
Trust you and Suzy are doing well.  
Stay healthy and safe out there-

YukonRon

Delivered to the table after sitting for 30 minutes. I smoked them with charred bourbon barrel. They were good, and the remainder will be used in vegetable beef soup, chili, or burritos. 

They did not suck.

YukonRon

YukonRon

The BBRs were coated with peach preserves reduced with white wine. With a liberal application. They were very good, and zero was left over. 

Did a pork butt the same way and the bark was stupid good.

stay a safe, stay well.

The Cen-Tex Smoker

MediumRarely said:

Did these a couple of months ago.

Quite tasty.

Please explain (in detail) your egging/view situation. Your ribs look amazing but they really seem to take a back seat to…well everything else

YukonRon

lousubcap said:

Glad you have surfaced again.  Just keep air in the tanks so you don't go submerged and undetected.
All aside, those ribs look like a banquet waiting to happen while consuming all your XL real estate.
Toothpick for the win and the reward...brisket on a stick.
Trust you and Suzy are doing well.  
Stay healthy and safe out there-

Thank you Frank, means a lot, and just as you had said the toothpick wins every time I use it. Pulled at 192°F, there was zero resistance and left the other rack on until195°F.

Just as you have taught me to do, the toothpick test does not lie. They came out great, and we have a couple of ribs left because they cooked so beautifully well, filling plates almost entirely. With 3 women at the table vs our son and I, we just could not finish them all.

our soon to be DIL mad up a very delicious smokey and spicy sauce her family makes from scratch in El Salvador. It was spot on with the smoked beef ribs. I would put it on ice cream, it is that good.

It was a great night at the table, the children, Suzy and I, days I enjoy because we had lost so many of them.

As always, thank you for the kind words and sharing your insight on what makes the Big Green Egg turn out such delicious food.

YukonRon

The Cen-Tex Smoker said:

MediumRarely said:

Did these a couple of months ago.

Quite tasty.

Please explain (in detail) your egging/view situation. Your ribs look amazing but they really seem to take a back seat to…well everything else

Not mine. It would be impossible for me to tell you that is the view of the Ohio River, lol. This was posted by @MediumRarely.

lousubcap

@The Cen-Tex Smoker @MediumRarely'sig line is copied here:
"Coral Gables, FL and Solitude, USVI (17.752299, -64.630063)

Egghead since 1975 (1 Small, 1 Medium, 4 Large & 1 XL) "

Clearly he has navigated life in great style.  

MediumRarely

The Cen-Tex Smoker said:

MediumRarely said:

Did these a couple of months ago.

Quite tasty.

Please explain (in detail) your egging/view situation. Your ribs look amazing but they really seem to take a back seat to…well everything else

Recently completed renovations/restorations following Hurricane Maria (September 2017) and re-integrated into the BGE community.  Vacation home in Solitude, USVI.  A few more pic's in a recent thread in the Egg Table Forum - Home for the XL.

https://eggheadforum.com/discussion/1229617/home-for-the-xl#latest

gmanrva

Looks great @YukonRon

briwald

Wowsa.  I might need to pick up a plate of ribs now...

YukonRon

gmanrva said:

Looks great @YukonRon

Thank you for the kind words. I used choice due to the high content of fat in the prime. They trimmed nicely, I used olive oil then covered it in a rub. Turned out ok after 6 hours @275°F

YukonRon

briwald said:

Wowsa.  I might need to pick up a plate of ribs now...

Long low and slow indirect, it was delicious. Will be done again for sure.

nolaegghead

Nice job as usual, Ron.  Keep on smoking, brother.

northGAcock

Ron…..I’ve had your ribs. Hope to have more some day soon. Cheers my friend. 

YukonRon

nolaegghead said:

Nice job as usual, Ron.  Keep on smoking, brother.

Trained by the best, you are one of those I sought guidance from. Thank you Obewan.

YukonRon

Once I get my shït together again we will do do. Thank you Robin for the kind words.

stv8r

Made some beef ribs a week ago and they were amazing. Melt in your mouth. However I refrigerated the leftovers and when reheated the were not the same at all. Ok but much tougher. Definitely eat right away. 

YukonRon

stv8r said:

Made some beef ribs a week ago and they were amazing. Melt in your mouth. However I refrigerated the leftovers and when reheated the were not the same at all. Ok but much tougher. Definitely eat right away. 

Leftovers go either into chili, or vegetable beef soup, for us. We will make burritos if there is enough leftovers to do do.

YukonRon

northGAcock said:

Ron…..I’ve had your ribs. Hope to have more some day soon. Cheers my friend. 

I actually have gotten away from SRF beef ribs, the last two were too filled with inedible fat. I have found another source for beef ribs that seem to have been more along our liking for beef and flavor. 

Just got weary of paying elevated prices on items that 30-40% not edible. I can get beef fat for free at most butcher shops around here.

Thatgrimguy

YukonRon said:

northGAcock said:

Ron…..I’ve had your ribs. Hope to have more some day soon. Cheers my friend. 

I actually have gotten away from SRF beef ribs, the last two were too filled with inedible fat. I have found another source for beef ribs that seem to have been more along our liking for beef and flavor. 

Just got weary of paying elevated prices on items that 30-40% not edible. I can get beef fat for free at most butcher shops around here.

I agree. I prefer CAB for beef ribs. A good Choice plus is plenty with as much fat is there normally.