Beef ribs

YukonRon

Smoked with pecan and charred oak bourbon bourbon barrel chunks. Used my own blend of rubs (whatever I got left) and a big dose of coarse ground salt and pepper.placed on the Egg @225°F for 5 hours to 198°F IT. That was the second one, ran about 10 minutes slower.
Wrapped in Butcher paper, towel and placed in the cooler, for a couple hours, then sliced, they were awesome
Plated, with glazed carrots which went very well with the beef, and some iron rich broccoli. This was worth waiting for.

Photo Egg

They look perfect!

lkapigian

Yes Sir !

bbracey21

Very nice @YukonRon. I smoked some beef ribs for the first time last month and it will not be the last time.

6baluts

Really nice looking plates...and plate of dinner. Like yourself I have been giving that "my own" blend. of spice a decent work out lately.
I hope too someday get as nice as a finished product as those ribs. Great job.

Langner91

Probably my favorite food to make and eat!  

shtgunal3

Nice!!’

JohnInCarolina

I’d hit it!

lousubcap

Brisket on a stick right there.  Great cook.  Nailed 'em.  

caliking

Nice! Those are fine lookin' beef ribs.

YukonRon

Photo Egg said:

They look perfect!

It has been a minute or two. Hello old friend hoping all is well. Thank you for looking.

YukonRon

lkapigian said:

Yes Sir !

Thank you. They are delicious. Making killer tacos and burritos with the rib meat, left over. 

YukonRon

bbracey21 said:

Very nice @YukonRon. I smoked some beef ribs for the first time last month and it will not be the last time.

These were choice, 2 racks per pack. I paid a ridiculous low price for them. I have done beef ribs frequently in the past, and enjoyed the heck out of them each time we served them. I have to say, having cooked SRF beef ribs several times, these were equal or better. Seriously.

I agree, this will not be my last time. 

Thank you for the kind words.

YukonRon

Langner91 said:

Probably my favorite food to make and eat!  

I agree, it is always a big deal here. Neighbors love it. My problem, I get into it, and can’t wait for the next one to go on.

thank you for looking.

YukonRon

shtgunal3 said:

Nice!!’

Thank you! Hoping all is well. 

YukonRon

JohnInCarolina said:

I’d hit it!

The meat from these ribs would make one of your wonderful pizzas an interesting cook.

Thank you!

YukonRon

lousubcap said:

Brisket on a stick right there.  Great cook.  Nailed 'em.  

Generous words, and high praise coming from one of the best. Thank you for the kindness. 

Hoping all is well.

YukonRon

caliking said:

Nice! Those are fine lookin' beef ribs.

If there is one thing about this forum I value more than anything, it’s the paths that cross along the way of this cooking cult. I have made some of the best friends, all good people, and learned so much. 

It is also knowing, if you need help you can reach out to the folks in here, and they will go above and beyond. Without fail. Any time.

Ashish, thank you for everything. Thank you for the kind words. Thank you for being my friend.

YukonRon

Did a rib meat, garden tomato, sweet onion, and Maytag bleu cheese burrito with the left overs.

Dude.

I had 2. Sorry no pictures, but Next time….       

Lowcountrygamecock

Looks great!!  Cooked my first rack of beef ribs yesterday.  Had to tend to a sick wife so I had to cook on the pellet grill instead of the kamado but they turned out good. I think I pulled them off a little too early. Parts were butter smooth but some of the meat was a little tough. Fantastic flavor though. Seasoned with black ops. Cooked 2 hours at 180 for heavy smoke and 4 hours at 275. 

JohnnyTarheel

Pure goodness right there Ron.... I need to do some of those soon...

kl8ton

Awesome. I need to thaw mine soon. In your situation, not sure I'd have time for broccoli and carrots.  I also like the looks of that knife!

bluebird66

Those ribs look awesome!

Mickey

I believe it’s the best protein cooked on an Egg.