Beef Plate Ribs Last Night

dbCooper

Hannah (rancher and owner of Oak Barn Beef) has traditionally not sold racks of beef ribs.   I was presently surprised to get a message in early Jan that some racks were available and jumped at the opportunity.  Hoping they become a regular offering.

Cooked my first rack yesterday, prep was dry brining for a couple days after removing the membrane and trimming.  Maybe it was luck or due to the superior blood lines, either way the membrane came off beautifully.  There was minimal trimming required, I'm guessing less than a quarter pound of fat was removed . . .

Couple shots after the two day brining with SPG (I know the P & G doesn't do much during the brine but applied all three anyway), then a light dusting of Dizzy Pig Red Eye Express was applied . . .

Set up was CGS Adjustable Rig with a air gapped drip pan.  I learned of air gapping about 12 years ago, on the old original forum, the importance of this to prevent scorching the bottom of the protein and to prevent the rendered fat from vaporizing and creating "bad smoke" . . .

The Egg was loaded with Rockwood and oak chunks, likely some residual cherry chunks were also in the mix.  On we go at about 250 F . . .

The toothpick test (probed like butter) said they were done after about 5 hours, about an hour quicker than I normally see . . .

The money shot and plated with spinach sauteed in butter . . .

This was my first jump into premium beef ribs.  My opinion is they were more tender, more flavorful and less wasteful (minimal trimming needed) than my typical choice and occasional prime grade racks.  Got two more racks in the freezer and looking forward to the next go around.

Hook_emHornsfan_74

Man those look amazing.  I have only made those once before.  Looks like that will have to change. 

lkapigian

Can’t beet Beef Ribs of any kind , looks delicious 

lousubcap

Great cook right there.  I've got a rack of those from  Oak Barn to run with today.  Hope they turn out as well.  

Stormbringer

Damn they look amazing 

shtgunal3

Hells Yeah!!!!

Buckwoody Egger

that is planting a flag at the peak of the food pyramid, looks great 

johnmitchell

Spectacular 😋😋

CTMike

Can't go wrong with brisket on a stick. 

StillH2OEgger

Looks like you did them justice. Bravo!

Canugghead

Amazing ribs, also great job with pictorial with pics in right sequence.
Couple of off the cuff comments,
1) @lousubcap is slacking, no beat their pork cousins remark? 
2) Red Eye Express reminds me of @SSN686, most of his cooks feature DP rub(s) prominently.

GrateEggspectations

Canugghead said:

Amazing ribs, also great job with pictorial with pics in right sequence.
Couple of off the cuff comments,
1) @lousubcap is slacking, no beat their pork cousins remark? 
2) Red Eye Express reminds me of @SSN686, most of his cooks feature DP rub(s) prominently.

My first thought too! 😂

Nice cook, @dbcooper. I am jealous! Cool that you’ve been supporting Hannah and have seen the business grow. 

Have you heard about your application?! Sorry if I missed the outcome elsewhere. 

dbCooper

@GrateEggspectations - Thanks for asking, got a "Dear John" letter earlier today.  I'll follow up and post it over in the WAYDN thread. 

lousubcap

The pork cousins beat down will show up when I get my set across the finish-line later this PM.  
Been served a few audibles today.  Looking forward to the ribs later.  

bluebird66

Those look great!

lousubcap

Beef ribs beat their pork cousins every time!
And here's proof...

BGE running around 280*F on the dome for 5 1/2 hrs til toothpick for the win.

On the altar just before rolling in for the $$ shot-
And the finish-

Brisket on a stick for sure!

loco_engr

Canugghead

@lousubcap Bombdiggity!

caliking

Glorious @dbcooper and @lousubcap! 

Stormbringer

Dayum @lousubcap that looks good.

dbCooper

@lousubcap - those look just great!