Beef Back Ribs - finale (pics)

DobieDad

I started off the day with a really nice cut of beef back ribs (see post below).[p]I rubbed them with French's mustard and sprinkled DP Raising the Steaks all over.[p]The Egg was stabilized at 275°F and chips of hickory and cherry were filling the air with their perfume when I put the ribs on an indirect set up. I let the Guru take care of the fire.[p]Based on previous cooks, I expected these to be done in 6 to 7 hours. But I checked them after 4 1/4 hours and they were at 195°F and a fork inserted into the meat twisted with just a little resistance.[p]I pulled them out, wrapped them in foil and towels and put them in a cooler for the 2 hour wait to dinner time.[p]The aroma was killing us, but we waited.[p]Here they are just before taking them off the Egg.[p][p]Divided and placed in a serving dish.[p][p]And, of course, the requsite macro shot.[p][p]These really were as good as they look. The meat was sliceable, the flavors fantastic.[p]If I learned anything from this cook it is that each piece of meat is different, and will cook differently. Said another way, it is done when it is done. No formulas will tell you the right time to pull the meat off the Egg. I also learned that I will be doing these again (so said 'She Who Must Be Obeyed' - for Rumpole fans).[p]If I would do anything differently on the next cook I would be more generous with Raising the Steaks. That seasoning is simply outstanding on beef, and I wanted more on these.[p]Thanks for letting me share this cook with y'all![p]Have a great rest of the 4th![p]DD[p]

thirdeye

DobieDad,[p]Those put the "R" in ribs.[p]~thirdeye~

DobieDad

Thanks thirdeye,[p]You're one of the best cooks on this and other boards, so coming from you that is HUGE.[p]Mahalo mucho.[p]DD

Unknown

DobieDad,[p]Those look awesome! so did you just throw them back on the egg at dinnertime to reheat them? It sounds like they didn't lose any flavor.

AZRP

DobieDad,
Those really look great, happy 4th. -RP

Unknown

DobieDad,[p]They look great but I am a little confused. Typically the beef rib has most of the meat carved ut out between each rin as it's prime beef but your ribs look like it has a ton of meat. How'd you get them?[p]Howard

icemncmth

DobieDad,[p]They look great!...Love ribs!...

BobS

DobieDad,
Those look GREAT. Don't be afraid to add a little rub at the table! It is not like it is bad for you, if it not cooked! LOL

DobieDad

Al from SLC,[p]Thank you![p]No need to reheat for dinner. They were 135°F when I brought them out of the cooler, and they probably would have been warmer had I pre-heated the serving platter before I put the ribs in, covered with foil, wrapped in towels and placed in the cooler. I didn't think ahead on that one, but it didn't matter.[p]DD

DobieDad

AZRP,[p]Thanks![p]Had a great one.[p]Hope you did too.[p]DD

DobieDad

Howard,[p]I asked the butcher whether he would be willing to carve his roast off the bones and leave about an inch on the bones. He was happy to do this, but did it in the back, in his refrigerated room. I didn't see it.[p]Next time I'll ask to see the before and after pieces, so I too understand the anatomy.[p]DD

DobieDad

icemncmth,[p]Thanks![p]We'll do these again for certain![p]DD

DobieDad

BobS,[p]Hmmmm . . . . . [p]I thought it might be a little strong that way, but you are right in principle. I will often 'freshen' herbs and spices just before finishing stews or other long cooks.[p]I'll give it a try. [p]Thanks![p]DD

BobS

DobieDad,
You probably do not want to do the whole batch -- just have the rub on the table.

icemncmth

DobieDad,[p]One thing for sure....I haven't bought ribs at a restaurant in a long..long time!

DobieDad

BobS,[p]True.[p]I usually don't sauce ribs of any kind, and you could see that I didn't sauce these. [p]I'll put two or three sauces on the table and kind of graze thru whatever flavors I feel like at the time. So now I will add a shaker of rub.[p]One other condiment I often serve is lime wedges. If you haven't already, try a squeeze of fresh lime juice on your next dry ribs. I'm addicted.[p]DD

Unknown

DobieDad,[p]Yeah....from what I was told it's all economics. The more they carve away from the bone the more money they make as prime rib is $6-7 per lb while the ribs are $1.50-2/lb[p]Howard

thirdeye

Howard,[p]It's interesting, because the reverse is true with pork. When ribs (BB's) are removed from a whole loin, they command a higher price per pound than the loin.[p]~thirdeye~