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Hickory Kissed Beef Ribs

Brisket_Fanatic
Brisket_Fanatic Posts: 2,885
in EggHead Forum
Saturday was hot and steamy, not in a good way either. Didn't want any additional heat in the house so went freezer diving and found a package of beef spar ribs. Coated with olive oil and then a mix of salt, pepper, sugar, chili powder, paprika, garlic powder and onion. Let the ribs sat on the counter while the egg was heating up and the seasoning was liquifing. Put on the egg indirect at 275 with a couple chunks of hickory and didn't touch it.
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Nice marbling

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Getting Happy!

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Meanwhile fired up the small to boil about 4-5 dozen ears of sweet corn to par boil then into bags and freezer for winter.
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Checked the ribs after 4 hours to see how they were coming along.
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Temperature was 197 and tender. Decided to sauce a couple and leave 2 naked. Shut down the egg and left them for 30 minutes while we got sweet corn casserole cooking and some tator skin chips.

Money Shot
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Cross section
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Tasted very similar to burnt ends and were very tender and moist. Definitely no sauce next time. Ugly plated pic but here it is.
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NW IA

2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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Comments

  • lousubcap
    lousubcap Posts: 36,850
    Freezer diving-found the treasure.  Great cook-beef ribs beat pork ribs any day of the week!  Looks mighty tasty!
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    @lousubcap‌ thanks, not sure you can compare the two as I like both a lot.

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • R2Egg2Q
    R2Egg2Q Posts: 2,137
    Nice looking ribs and funny platter in your first pic!
    XL, Large, Small, Mini Eggs, M&M BBQ Texas Smoke King, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal

    Bay Area, CA
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    edited August 2014
    @R2Egg2Q thanks, always try to avoid the second

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • pgprescott
    pgprescott Posts: 14,544
    Awesome. I am drooling over here.
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Those look great. Dat cross section pic!

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    @pgprescott‌ Thanks

    @SmokeyPitt‌ Thanks, me too!

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • WeberWho
    WeberWho Posts: 11,536
    Freezing corn for the winter? Oh you Iowans and your corn! I have to ask....how is it after it's been frozen?

    Ribs look killer....as always
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • jcaspary
    jcaspary Posts: 1,479
    @ Brisket_fanatic Looks good, loved the plate.  You have to love digging in the freezer and coming up with a meal like that.
    @weberwho  My wife freezes corn every couple of years.  The texture on the corn is a little softer than canned but it can't be beat for taste.
    XL BGE, LG BGE, and a hunger to grill everything in sight!!!
    Joe- Strongsville, OH
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  • DMW
    DMW Posts: 13,836
    edited August 2014
    Nice! I like using the small as a boiler. I need to try that.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • tulocay
    tulocay Posts: 1,737
    Great looking ribs
    LBGE, Marietta, GA
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  • WeberWho
    WeberWho Posts: 11,536
    @jcaspary‌ thank you for the explanation. The corn we can find here during the off season isn't very good. We just picked up a deep freezer a few weeks ago. I might have to give this a try.
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    edited August 2014
    @WeberWho? - Thanks - the trick is to only cook it about half way before cutting it off the ears and putting in freezer bags. I do not notice much difference after it has been frozen as we reheat it in the bags as well. I am personally not a big plain corn fan so it was the wifes project. She ended up with about 19 quart bags full of sweet corn.

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • Mickey
    Mickey Posts: 19,768
    Just asking, why not grill the corn to store? Nice rib cook.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • Egghead_Daron
    Egghead_Daron Posts: 862
    Frozen sweet corn beats the crap in a can or freezer at grocery any day!

    And those ribs look great! Sides too.
    LBGE 2013, SBGE 2014, Mini 2015
    Columbus IN
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885

    @jcaspary - Thanks

    @DMW - It workded ok but had a tough time getting the pot to boil and stay boiling. It took all afternoon and reloaded the charcoal part way through as it was running wide open the entire time.

    @tulocay - Thanks

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    @Mickey - I am sure that would work as well but the wife prefers corn boiled on the cob. She likes grilled corn, we brush it with oil, dust it with garlic and grill, but not all the time.

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    @Egghead_Daron - Amen!

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • caliking
    caliking Posts: 19,780
    I REALLY miss Iowa sweet corn!

    Those ribs look deelish. Could you share the corn casserole recipe... pretty please?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • speleoegg
    speleoegg Posts: 67
    Impressive - beautiful cook!


    1 Large BGE, 1 Keg & 1 Joe Jr

    Ajax, Ontario
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    @caliking‌ Thanks - recipe is for a 9x9 stone pan. 1 can cream corn, 1 can drained regular corn (used equivalent sweet corn par boiled), 1 box jiffy cornbread mix, 1 egg and then a stick of butter placed on top equally spaced after the other stuff is blended and placed in the pan.

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    @speleoegg‌ - Thanks

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • Zmokin
    Zmokin Posts: 1,938
    Brisket_Fanatic said:
    @lousubcap‌ thanks, not sure you can compare the two as I like both a lot.
    Gotta say ditto.  I love both pork & beef ribs.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • Griffin
    Griffin Posts: 8,200

    At first I thought you were joking about boiling the corn on the Egg. You really gotta get a outside burner (like a turkey fryer) for that. Also works great for shrimp boils, crawfish boils and my favorite...Making BEER!!

    Dem beef ribs look outstanding. =D>

    I used to have a pint glass that said taht same thing. Even the letters were the same. Musta been from the same company.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    @Griffin‌ Thanks, a turkey fryer would be easier. It worked out OK, boys played outside so no big deal. I have a camp burner I was going to use but thought this would work.

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • Shiff
    Shiff Posts: 1,835
    Brisket_Fanatic said:

    @DMW - It workded ok but had a tough time getting the pot to boil and stay boiling. It took all afternoon and reloaded the charcoal part way through as it was running wide open the entire time.

    The ribs looked great - one of my favorite cooks.

    One suggestion for processing corn.  We use the microwave since boiling a big pot of water takes way too long on the egg or stove.  We put as many ears of corn in the microwave that will fit and then nuke them for 1 minute per ear. The turn them 1/2 way and nuke again for 1 minute per ear.  Remove and process your usual way (we dump in ice water then peel and remove the corn and freeze).  If you have several people helping, you can make this an easy assembly line to get the corn processed fairly quickly.

    By the way, we cook our corn that way for immediate eating also except that we use 2 minutes per ear.  This number can be adjusted slightly based on the power of your particular micorwave oven.
    Large BGE
    Barry, Lancaster, PA
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  • Cymbaline65
    Cymbaline65 Posts: 800

    Dig! Beautimus.


    In the  Hinterlands between Cumming and Gainesville, GA
    Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    @Shiff‌ Thanks for the tip

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    @Cymbaline65‌ Thanks

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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