Back with a fail (beef ribs)

Paolo

Back from a holiday trip to south America I couldn't resist a day without firing the Egg.
I had a nice piece of Beef Ribs imported from Ireland in the freezer waiting for me.
The idea was: treat them more or less like pork ribs, but checking the internal temp with a target of 205 F. Well, it ended up in a fail, but I'd like to share the experience anyway.

I started with a good rub with Badia Brisket Rub Seasonig and overnight rest:

Then I went indirect at 250 F for about 4 hours to make a good bark (no wood chunks as usual):
Then I foiled, lightely glazed with BBQ sauce, and inserted the temperature probe.
After about one hour temp was at 200 F, just a few minutes away from a delicious meal.
Here I had the (bad?) idea  of opening the foil for the last part of the cook ( 3-2-1 method was in mind).
Came back to check after 10 minutes and guess what? Probe was at 180 F!
And there it stayed for about one our having refoiled the ribs. With over 6 hours cook, family waiting and ribs just at 185 F I gave up and took them off.

Final result was reasonably good looking but dry, in my opinion overcooked despited temp reading and with the overall feeling of boiled meet.
Any suggestions for future better results are welcome!

shtgunal3

Thanks for sharing. I’ve done a lot of beef ribs and have never foiled. Dry rub, throw them on the grill/smoker at 275 indirect, let them ride until 205ish and probe tender. I don’t sauce beef ribs either. Treat them like a brisket not pork ribs.

lousubcap

As above-toothpick test for the win.  Meaty beef plate ribs (3 +/- KG) will easily take 6-7 hours at around 260-280*F (127-137*C).  No way overcooked if not falling apart.  Make sure thermo(s) are accurate.
Sorry to read about that as beef ribs beat their pork cousins every time.  

Paolo

Ok, thank you this advice! So it appears that I made it way more complicated than it should have been