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20stone turns the big five-0....and beef ribs

The Cen-Tex Smoker
The Cen-Tex Smoker Posts: 23,179
edited December 2015 in EggHead Forum
20stone turned 50 yesterday and he was kind enough to invite us and the caliking clan to join him for a feast of epic proportions. I may not eat again for a week. We had a spread that included baby backs, 3 different sausages,
various sides and 7 (not a misprint) different desserts. But hands down the star of this show were the 44 Farms beef ribs 20stone did. These were the best beef ribs I have ever had. These could be on butcher paper at Franklin's and would probably be an upgrade even to that. These were right up there with the best bite of bbq I've ever eaten. 

Happy bday 20stone and thanks for sharing that killer spread with us. I
might be vegetarian now. 


Keepin' It Weird in The ATX FBTX
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Comments

  • cazzy
    cazzy Posts: 9,136
    Damn, those look incredible!!
    Just a hack that makes some $hitty BBQ....
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  • cazzy
    cazzy Posts: 9,136
    Happy Birthday @20stone
    Just a hack that makes some $hitty BBQ....
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  • piney
    piney Posts: 1,478
    Happy Birthday Stone!!
    Lenoir, N.C.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    cazzy said:
    Damn, those look incredible!!
    they were unreal. The drive home to Austin was brutal though. There was so much food and we dropped the hammer on it. There were very few leftovers of anything. Then Caliking showed up with 5 pounds of some crazy pork curry that was as good as anything we had. Had to try that too...
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    I tried to get more pics of stuff but after the beef ribs there was a huge beef fat smear on my iphone lens. Janell kept saying "it won't focus". It was fat.
    Keepin' It Weird in The ATX FBTX
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  • tarheelmatt
    tarheelmatt Posts: 9,867
    Those look amazing!  Happy burf-day!  
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
    Facebook
    My Photography Site
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  • tarheelmatt
    tarheelmatt Posts: 9,867
    Cen, 

    I hope you had more than just on that plate though?  
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
    Facebook
    My Photography Site
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    tarheelmatt said:
    Cen, 

    I hope you had more than just on that plate though?  
    I didn't really have a plate for the beef ribs. I was just eating off the board. I did use a plate for sides though. We ate for 3 hours straight.


    Keepin' It Weird in The ATX FBTX
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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    The Cen-Tex Smoker said:
    tarheelmatt said:
    Cen, 

    I hope you had more than just on that plate though?  
    I didn't really have a plate for the beef ribs. I was just eating off the board. I did use a plate for sides though. We ate for 3 hours straight.


    Sounds like a blast!!  Looks like fun was had by all!  
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • DoubleEgger
    DoubleEgger Posts: 19,213
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  • northGAcock
    northGAcock Posts: 15,173
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Hotch
    Hotch Posts: 3,564
    Happy Birthday to ya @20stone
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • caliking
    caliking Posts: 19,780
    Yep, those ribs were probably the best I have ever eaten as well. 

    My drive home was much shorter, but I was in some pain too - too much food in the belly, and a major sugar rush from all of the desserts. Good to see you and tfj again, CT. I gotta get the cheese grits recipe.

    I love egghead meet-ups. Guaranteed to eat well and drink well, with some fine folks. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    caliking said:
    Yep, those ribs were probably the best I have ever eaten as well. 

    My drive home was much shorter, but I was in some pain too - too much food in the belly, and a major sugar rush from all of the desserts. Good to see you and tfj again, CT. I gotta get the cheese grits recipe.

    I love egghead meet-ups. Guaranteed to eat well and drink well, with some fine folks. 
    I want the pork curry recipe!
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    caliking said:
    Yep, those ribs were probably the best I have ever eaten as well. 

    My drive home was much shorter, but I was in some pain too - too much food in the belly, and a major sugar rush from all of the desserts. Good to see you and tfj again, CT. I gotta get the cheese grits recipe.

    I love egghead meet-ups. Guaranteed to eat well and drink well, with some fine folks. 
    I'll have her send it.
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179

    Thatgrimguy said:
    caliking said:
    Yep, those ribs were probably the best I have ever eaten as well. 

    My drive home was much shorter, but I was in some pain too - too much food in the belly, and a major sugar rush from all of the desserts. Good to see you and tfj again, CT. I gotta get the cheese grits recipe.

    I love egghead meet-ups. Guaranteed to eat well and drink well, with some fine folks. 
    I want the pork curry recipe!
    me too!
    Keepin' It Weird in The ATX FBTX
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  • 20stone
    20stone Posts: 1,961
    Thanks for the birthday wishes.

    You know it's going to be a party when one of the attendees offers to give you a prostate inspection at the dinner table.

    Everything turned out great, though I have now probably peaked as a beef rib cook, and it will just get worse from here.

    For the record, the only food item we actually ran out of was tfj's gritty cheese.
    Thanks for all the kind comments on the ribs.  They turned out how I wanted, and how I had hoped to deliver the goods at BCII.

    It really came down to four things:
    • Buy good meat
    • Use good fresh rub (my home made beef concoction from the local spice store)
    • Manage temp
    • Remove when done
    It was the first time I used a water pan with ribs or brisket, so I'll be doing that again.
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • SGH
    SGH Posts: 28,989
    The Cen-Tex Smoker said:

    I might be vegetarian now. 

    Brother Tex, it goes without saying that you are one of my forum favorites. However if the above quoted is true, we can no longer be friends ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,989
    @20stone
    Happy Big 50 brother. Wish you many, many more to come. The grub looks outstanding. Wish I would have been invited =)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • 20stone
    20stone Posts: 1,961
    SGH said:
    @20stone
    Happy Big 50 brother. Wish you many, many more to come. The grub looks outstanding. Wish I would have been invited =)
    You just need to live closer.
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • SGH
    SGH Posts: 28,989
    20stone said:
    You just need to live closer.
    You know I was just messing with you brother. Those ribs did look like they would have been worth the drive to Texas though. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • caliking
    caliking Posts: 19,780
    I'll post the pork recipe tonight. Even SWMBO said it was the best one yet.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    caliking said:
    I'll post the pork recipe tonight. Even SWMBO said it was the best one yet.
    I had it for breakfast. Unreal. I really need to dial back the meat consumption for a day or 2. But I won't.


    Keepin' It Weird in The ATX FBTX
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  • PSC
    PSC Posts: 148
    edited December 2015
    happy birthday!

    and now the recipe for the ribs PRETTY PLEASE!!!!!!!!   =)=)=)
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  • 20stone
    20stone Posts: 1,961
    PSC said:
    happy birthday!

    and now the recipe for the ribs PRETTY PLEASE!!!!!!!!   =)=)=)
    No problem, as it is dumb simple

    1. Meat - I used a case (4 racks) of 44 Farms beef.  They do not grade it, but it would grade as prime.  I trim more than most, as I don't like biting gobs of fat
    2. Slather - Franklin uses hot sauce, but I didn't have enough so I used mustard
    3. Rub - My own mix that I use for beef - 80% coarse and cracked pepper (the 2 biggest sizes), 20% cayenne, paprika, dried garlic and dried onion (all in roughly equal parts), + kosher salt - The key here is fresh matters.  I make my own rubs because spices are way, way better if you use them right after they are ground
    4. Fire - 285 over a water pan in my fancy schmancy new Adjustable Rig.  These are big ribs, and they were pretty packed in.  I added oak chunks at the beginning, and might have added more if I felt I could pull out all the rig, meat, water pan and ceramic disc out to get there
    5. Remove when done - Franklin recommends ~203 as a guide, but they are done when they are done --- when they have the jiggle
    6. Don't serve them until people are ready to eat - The best bite you can ever get is when it comes right out of the foil, right after it's cut.  I prefer 1" cubes to slices, but I'm a pig
    Good luck.

    J
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • PSC
    PSC Posts: 148
    well, thank you sir!!!! 
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    20stone said:
    PSC said:
    happy birthday!

    and now the recipe for the ribs PRETTY PLEASE!!!!!!!!   =)=)=)
    No problem, as it is dumb simple

    1. Meat - I used a case (4 racks) of 44 Farms beef.  They do not grade it, but it would grade as prime.  I trim more than most, as I don't like biting gobs of fat
    2. Slather - Franklin uses hot sauce, but I didn't have enough so I used mustard
    3. Rub - My own mix that I use for beef - 80% coarse and cracked pepper (the 2 biggest sizes), 20% cayenne, paprika, dried garlic and dried onion (all in roughly equal parts), + kosher salt - The key here is fresh matters.  I make my own rubs because spices are way, way better if you use them right after they are ground
    4. Fire - 285 over a water pan in my fancy schmancy new Adjustable Rig.  These are big ribs, and they were pretty packed in.  I added oak chunks at the beginning, and might have added more if I felt I could pull out all the rig, meat, water pan and ceramic disc out to get there
    5. Remove when done - Franklin recommends ~203 as a guide, but they are done when they are done --- when they have the jiggle
    6. Don't serve them until people are ready to eat - The best bite you can ever get is when it comes right out of the foil, right after it's cut.  I prefer 1" cubes to slices, but I'm a pig
    Good luck.

    J
    I thought the smoke was perfect. subtle but definitely there. I think that is the benchmark for what it should be like

    Keepin' It Weird in The ATX FBTX
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  • ksmyrl
    ksmyrl Posts: 1,050
    Bookmarked. I literally just had a huge pimento cheese burger topped with fried green tomatoes. And after looking at those ribs I'm hungry.

    Happy Birthday!!! and thanks for the recipe.
    Fish, Hunt, Cook....anything else?

    1LBGE, 1MMBGE, somewhere near Athens GA
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  • PSC
    PSC Posts: 148
    I'm still drooling
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  • Focker
    Focker Posts: 8,364
    edited December 2015
    By far, the best lookin' Q'd beef I've seen here.  And I've seen alot of SRF briskets. hahaha
    You crushed that one onto Waveland.  Actually I take that back.  More like a Glenallen Hill smash onto the rooftop.    
    https://www.youtube.com/watch?v=7wDrw76ieTs
    Happy 50th!  Always nice to have eggheads congregate.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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