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Beef Ribs

Money_Hillbilly
Money_Hillbilly Posts: 449
in EggHead Forum
Checking out the freezer to see what I could score for a Super Bowl party next weekend and ran into a package of beef ribs.  Might as well put them to use.  3 1/2 hrs in @275 and they are cruising @181.  I think I am going to take these to completion without wrapping.


Southeast Louisiana
3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle 
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Comments

  • gmanrva
    gmanrva Posts: 424
    Looking good!!
    LGE Mechanicsville Va, XLGE Wake Va., LGE Duck NC.
    Formely Gman2 before password debacle 
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  • Langner91
    Langner91 Posts: 2,120
    edited February 2023
    Those look great!  But, they are going to be done long before the super bowl.  I would have put them on next Sunday.

    Or, maybe your party is starting early and is going to be EPIC!
    Clinton, Iowa
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  • loco_engr
    loco_engr Posts: 5,794
    brisket on a stick . . . Yummy!
    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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  • shtgunal3
    shtgunal3 Posts: 5,874
    That’ll eat!!!

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • lousubcap
    lousubcap Posts: 34,082
    @Money_Hillbilly - another beef rib cook where all ribs follow their marching orders.  Great cook.  And has been said, brisket on a stick.  Nailed 'em.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Langner91
    Langner91 Posts: 2,120
    Those are still my favorite BGE Cook!  Nicely done!
    Clinton, Iowa
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  • Money_Hillbilly
    Money_Hillbilly Posts: 449
    After doing beef ribs a number of times my favorite method is to SV and hard sear.  Better than the best filet you ever had.


    Southeast Louisiana
    3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle 
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  • Moleman
    Moleman Posts: 372
    @Money_Hillbilly, time and temp for the sv method please. Thanks 
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  • Money_Hillbilly
    Money_Hillbilly Posts: 449
    @Moleman I usually go 135 (we like the texture that temp creates).  Time anywhere from 24-72 hrs depending on size of ribs and whether chuck or plate ribs.  I tend to go 48 or so most of the time but you should experiment to determine the texture that you like.  Chuck roast comes out a close second.  I did a cooking class at my son’s store a few months ago, I did chuck roasts and tritips.  The attendees preferred the chuck really surprised me.
    Southeast Louisiana
    3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle 
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