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Beef Ribs Question

Wanasmoke
Wanasmoke Posts: 388
in EggHead Forum
Smoked a few beef ribs last night in kind of a rush... was thinking I would smoke for a few hours, take them off and refrigerate until tomorrow, then braise in some wine for a pasta dish. 

Not sure what temp they were when I pulled them off but there were maybe 180-190. I should be able to prepare a braise of some kind and then drop the cold meat in and finish cooking it until it pulls apart right?  

I have done this before but without the cool down before. Just want to make sure this would work before I put in the effort. Thanks ....
LBGE in Elm Grove, WI
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Comments

  • Chris8938
    Chris8938 Posts: 156
    I have done the same thing twice in the past.  You should be good.  The one thing that stuck out to me was how long it actually took to braise for the meat to get shredable.  This was a couple years ago now, but it seemed longer than it should have.  Yours I think will be faster as I am almost certain I pulled mine at a temp closer to 165.
    XL BGE, Lg BGE, MiniMax BGE, Mini BGE

    Appleton, WI 
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  • gdenby
    gdenby Posts: 6,239
    I can't tell from the pic what kind of beef ribs they were. If they were back ribs, I don't think you want to recook them enough to pull apart. By the time they were around 180-90 first time, all of the collagen had melted, and most of the moisture was gone from the flesh. Another round of cooking likely will drive out more moisture, and turn the collagen gel from succulent to crisp.

    I'd just rip the meat away from the bone. and add it in to a dish just long enough to get the shreds warm.
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  • Wanasmoke
    Wanasmoke Posts: 388
    Update: chopped meat off the bones today and added to a traditional red wine braise. 


    Simmered for an hour and a half and checked seasoning. Meat shredded easily and flavors were solid. 

    Topped some pappardelle noodles with the ragu and some parmigiano reggiano. Nice and rich with a little spice and solid smokiness. 


    @gdenby I’m guessing because I pulled the ribs off the egg before the final fat rendering they still had something left to give to the sauce. All in all I’m pretty pleased with the result. Cheers!
    LBGE in Elm Grove, WI
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  • Plutonium
    Plutonium Posts: 231
    Looks good! I gotta replicate this one. How Smokey was it?
    Albuquerque, NM - LBGE and an old rusted gasser that I use for accessory storage.


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  • Wanasmoke
    Wanasmoke Posts: 388
    Plutonium said:
    Looks good! I gotta replicate this one. How Smokey was it?
    @Plutonium  Just perfect!  Enough to know that it wasn’t all cooked on the stove but nothing more. 
    LBGE in Elm Grove, WI
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  • pgprescott
    pgprescott Posts: 14,544
    Bravo!!!!!  
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  • Foghorn
    Foghorn Posts: 10,326
    Outtfreakin standing. 

    I’d eat about 3 plates of that 

    XXL BGE, Karebecue, 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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