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Beef Ribs
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Hunter1881
Posts: 406
Cooked some beef short ribs for the first time tonight. Saw them on here and thought they looked good. Figured I would give it a shot.i have never cooked them before. Not sure I have ever ate them before either. I used a home-made rub on them then vacuum sealed them. Put them in the yeti in 140 degree water for about 4 hours. Got the egg up to about 300 degrees. Pecan wood for smoke. Cooked them for right at 2 hours. Pulled at 197. Served with home-made baked beans and shells and cheese. They turned out fantastic. I will definitely do these again.
Henderson TN. 1 large BGE, 1 Webber Gasser (recently seems to have converted into a warming oven)
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They look so good! I wouldn't even think of using a knife and fork on those. Pick them up and eat....."I'm stupidest when I try to be funny"
New Orleans -
@MaC122 @tisoypops @TigerTony thanks guys. They were better than I was expecting.Henderson TN. 1 large BGE, 1 Webber Gasser (recently seems to have converted into a warming oven)
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Those look delicious!---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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I make beef ribs a lot and was curious why you put them in the cooler with 140 degree water. Is this basically a homemade sou vide method? Those look fantastic btw......Franklin, Tn
LBGE - Cast Iron Grate - Flameboss 300 - BGEtisserie -
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wow awesome cook! I might copy your steps exactly using my SV to start. I got two kinds of beef ribs in the garage feezer, but I have never made them before . . being a whimp. Nice cook!Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
Yes, indeed! Looks yummers. The only prob for me is that if the short ribs are from the chuck section, they can be really tough, whereas from the plate they come out tender w. just a little care. Some time, you might want to get a sous vide. 72 hours at 135F, then a sear, even a chuck rib turns out-of-this-world tender and juicy.
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Awesome! I need to get my hands on that style beef rib, for some reason its like trying to find a unicorn around here...XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500St. Louis, MO
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These look so good. I haven't done them in a while.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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Looks killer!
Albuquerque, NM - LBGE and an old rusted gasser that I use for accessory storage. -
Mighty fine!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Thanks everyone. @TN_Sister_State just a redneck sous vide. Albeit it a short one. Saw where someone else had done them.
@gdenby I have looked before. I have lots of toys though. Wanted to try it this way a few times to see. I bet I would love one though.
@byrne092 I had trouble as well. My local Sams only has Korean cut. When I figured out it was he same cut of meat I asked if they had them whole and they did. They just never have them out so you have to ask.Henderson TN. 1 large BGE, 1 Webber Gasser (recently seems to have converted into a warming oven) -
That's really good to know man, that's where I picked up my Korean style. I'll have to track someone down and ask. Thanks for the info!Hunter1881 said:@byrne092 I had trouble as well. My local Sams only has Korean cut. When I figured out it was he same cut of meat I asked if they had them whole and they did. They just never have them out so you have to ask.XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500St. Louis, MO -
Sure thing. I guess where I live they are not that popular.Henderson TN. 1 large BGE, 1 Webber Gasser (recently seems to have converted into a warming oven)
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Great looking ribs! I gotta try that.Sandy Springs & Dawsonville Ga
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Thanks man. They are delicious. I am ready to cook them again.Henderson TN. 1 large BGE, 1 Webber Gasser (recently seems to have converted into a warming oven)
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