I picked up a 15lb.......

DryFly

....cryovac of Beef ribs (not short) at The Restaurant Depot. Have not a clue as how to do them. Low and slow, beef temp? Any help would be greatly appreciated. Also got a bag of RO made in Argentina. 17.6 lbs for about 9 bucks. No USA made in the house. I'll see if it is as problematic as folks say. Thanks guys.

Unknown

No Comment!

vidalia1

I use the Royal Oak SA lump all the time...yes it does spark when lighting it but it smells good and does lo & slows fine + all other cooks...

BTW...no comment is a comment.. :blink:

DryFly

Thanks Kim. Any thoughts on the ribs?

FearlessGrill

Dryfly,

Here are links to a couple of different beef rib recipes I've written up. I scrounged around a bunch of different sources to come up with the first one, as I also had trouble finding a guide to how to cook them. I did that one 'dry', with just a spice rub for flavor, and a mop while cooking. The 2nd one combines a rub and a sauce from different sources that I had wanted to try. I did both at 'normal' rib temps - in the 225-250 degree range. I wasn't sure how long to cook them, so I waited for the meat to pull back from the bones - 5-6 hours. I used hickory wood for smoke. Both attempts came out pretty good.

Beef Ribs - 1st attempt: http://www.fearlesskitchen.com/2008/05/recipe-beef-bac.html

Beef Ribs with Maple-Bourbon BBQ Sauce: http://www.fearlesskitchen.com/2009/02/recipe-smoked-beef-ribs-with-maple-bourbon-bbq-sauce-guest-post-from-fearless-grill.html


Good luck,

-John

DryFly

Thanks FG. They look great!

Chef Boyaree

those look amazing