22lbs of Beef Ribs on the 2XL

Arminho

I was asked to provide meat for a pool party of about 12 folks today. So I went out and bought two 11lb packages of plate ribs from Costco(choice). 

Got the 2XL egg lit at 4am with just one small cube towards the front left and let it catch. Was catching incredibly slowly and the brisket math in me was freaking out. Two big water pans.  

Started trimming and seasoning my ribs. Wagyu beef tallow as binder. Kosher salt and coarse pepper 50/50.  By 5am, temp was at 187F and I had to put the ribs on. CyberQ cloud was set to 285 and slowly brought the egg up to 285 over the next two hours, was 285F at 7am. Had two nice chunks of central Texas post oak in the middle of the lump. Opened the lid maybe 3 times starting at 10am to spritz with red wine vinegar. 

Pulled them at 10:59am when all of them reached 201(all reached 201 at the same exact time which was crazy and has never happened to me). All butter tender with my thermapen. Wrapped in butcher paper and placed in cooler to rest. Removed from cooler at 210pm and cut at 220pm. These wound up being some of the best ones I have made to date. Some pics of the process and result, hope you enjoy as much as I did. 

Photo Egg

Fantastic cook and photos!

lousubcap

Welcome aboard and enjoy the journey.  Above all, continue to have fun.
He!! of an undertaking and cook right there.  I am quite sure the party attendees did not appreciate the goodness you offered, especially given the pedigree of those ribs.
Based on the beef tallow comment, I would venture that this is not your first rodeo but independent of that you nailed that cook. 
Thanks for posting-Nailed the cook.  

TechsasJim

Well we’ll I love some beef ribs.   22lbs is solid.  

Well done and thanks for sharing!

Foghorn

Yep.  Great lost and cook. That’s the kind of cook that I can relate to.  And it sounds like you got all the details ironed out perfectly.  I’ve never done beef tallow or red wine vinegar on beef ribs - or anything for that matter. But they both sound like great additions to the routine.  

How much difference do you notice from those two steps?

Arminho

Sorry guys, I just saw the pics are all rotated, I posted directly from my phone, good grief. Makes my head hurt just looking at them. 

Thank you for the kind words. It's not my first rodeo, but I'm also only about 5 years in to smoking in general. Started on a Large I got off of Craigslist back in 2017. Wife bought me my grail 2XL last year for father's day. Outdoor kitchen is almost done, I can't wait to move the egg there and continue smoking a little further away from the house. 

Foghorn said:

Yep.  Great lost and cook. That’s the kind of cook that I can relate to.  And it sounds like you got all the details ironed out perfectly.  I’ve never done beef tallow or red wine vinegar on beef ribs - or anything for that matter. But they both sound like great additions to the routine.  

How much difference do you notice from those two steps?

Red wine vinegar is meh, same result as spritzing water for me honestly. Beef tallow is a game changer for me though. I will never smoke brisket or ribs without it. I get South Chicago Packing's Wagyu Beef Tallow from Amazon.
https://www.amazon.com/South-Chicago-Packing-Paleo-friendly-Keto-friendly/dp/B0881XTCR3
Lasts me a year at least. Also great for searing steaks on a cast iron or just cooking at home in general, just as unhealthy as butter LOL

Pro tip: the Wagyu Beef Tallow is my go to Xmas gift for family and friends that like cooking/smoking