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Beef ribs are on!

Chris8938
Chris8938 Posts: 156
in EggHead Forum
dinner is cooking away at 225.  Can't wait to dig in!
XL BGE, Lg BGE, MiniMax BGE, Mini BGE

Appleton, WI 
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Comments

  • saluki2007
    saluki2007 Posts: 6,354
    Looks great. Just put some on myself. 
    Large and Small BGE
    Central, IL

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  • stichrunner
    stichrunner Posts: 103
    looks good. I like that raised stand too.
    New Orleans, Louisiana. 
    XL bge, Napoleon Prestige  Pro 665 (gasser) sad that it won't be used much anymore. 
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  • SciAggie
    SciAggie Posts: 6,481
    Nice! I love beef ribs. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • paqman
    paqman Posts: 4,928
    Jealous!

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • AEgger
    AEgger Posts: 23
    Post finish picks. Q: do you ever wrap beef ribs like the 2 1 3 method?
    AEgger; griller of the house in NC; lg and sm egg
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  • Meeeshigan22
    Meeeshigan22 Posts: 308
    edited June 2016
    Looking good, beef ribs have become my favorite thing to do. Not only do they look impressive, flavor is incredible. Enjoy!
    Highland, MI

    L BGE, Primo, and a KJ Jr
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  • Chris8938
    Chris8938 Posts: 156
    I do not wrap my beef ribs.  5.5 hours later and it's magical.  SWMBO stated that she likes beef ribs better than pork.  One of my favorite cooks on the egg.
    XL BGE, Lg BGE, MiniMax BGE, Mini BGE

    Appleton, WI 
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  • TheToast
    TheToast Posts: 395
    I've done beef ribs twice at 225f and both times they've stalled for hours - total cook time being about 12hrs. Not sure if I'm doing something wrong. I foiled them the second time, which got through the stall initially, but then the internal temp started to drop again back to stall levels. Maddening. This was when I'd just started egging so perhaps my skills weren't so good back then. 
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  • YEMTrey
    YEMTrey Posts: 6,835
    Looks like perfection to me.  Outstanding cook.
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • Golfguy77
    Golfguy77 Posts: 93
    Winner right there
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  • OneNole03
    OneNole03 Posts: 93
    Very nice!
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Boom!  We Love Beef Ribs and beef period. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • lousubcap
    lousubcap Posts: 36,812
    Great result-brisket on a stick and yes they beat their pork cousins every time.
    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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  • northGAcock
    northGAcock Posts: 15,173
    Chris8938 said:
    I do not wrap my beef ribs.  
    ....and why would you....those are gawjuis. 
    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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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Wow wow wow
    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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  • Sweet100s
    Sweet100s Posts: 553
    What beef rib temperature usually correlates with "it's done" ? 
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  • Foghorn
    Foghorn Posts: 10,227
    TheToast said:
    I've done beef ribs twice at 225f and both times they've stalled for hours - total cook time being about 12hrs. Not sure if I'm doing something wrong. I foiled them the second time, which got through the stall initially, but then the internal temp started to drop again back to stall levels. Maddening. This was when I'd just started egging so perhaps my skills weren't so good back then. 

    @TheToast, it sounds like you had some really good, thick ribs. 12 hours at 225 seems awfully long, so you may want to check your thermometer.  I've heard of them taking 8 hours at that temp.  I can usually get them done in about 5 hours at 275 or about 6 at 250.

    @Sweet100s, the beef rib is like brisket - it is done when it probes like "buttah" - which is somewhere north of 180. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Chris8938
    Chris8938 Posts: 156
    @Sweet100s, just like @Foghorn said, I don't run a thermometer in my meat at all for this cook.  I check at 4 hours, then every 30 minutes until done.  
    XL BGE, Lg BGE, MiniMax BGE, Mini BGE

    Appleton, WI 
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  • TheToast
    TheToast Posts: 395
    @Foghorn You may be right - perhaps they were just obscenely thick! I use a Maverick for constantly temp check and have a pen thermometer too so the readings were accurate - it just took a really long time to cook. 
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  • hashissmokin
    hashissmokin Posts: 238
    Looks good.  I have a hard time finding beef ribs around these parts!
    LBGE, Paris, KY.
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