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JohnEggGio
Posts: 1,430
Never cooked, eaten, or even seen beef ribs before... Prime short ribs from Creekstone. Rubbed with Holy Cow and coffee grounds yesterday.
Set up the egg raised indirect over a water-filled drip pan. 250, 4 mesquite hunks. Put it on at noon. 4:00, it was hitting 165. Wrapped in butcher paper and put her back on for another 2 1/2 hours.
Pulled it and wrapped in foil - kept warm in a 175 oven for most of an hour.
So moist and tender - almost decadent. Goodness, gracious - good gosh a’mighty!
Set up the egg raised indirect over a water-filled drip pan. 250, 4 mesquite hunks. Put it on at noon. 4:00, it was hitting 165. Wrapped in butcher paper and put her back on for another 2 1/2 hours.
Pulled it and wrapped in foil - kept warm in a 175 oven for most of an hour.
So moist and tender - almost decadent. Goodness, gracious - good gosh a’mighty!
Maryland, 1 LBGE
Comments
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Nailed them, but wow, four chunks of mesquite?_____________
Tin soldiers and Johnson's coming...
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My first beef ribs were exquisite!! Been chasing ever since. Can’t reproduce, being from GA don’t prefer beef BBQ but these are a treat!! Like mine sweet like candy, just like my pork ribsYou can’t get to Loganville, Ga from anywhere. You have to start somewhere else
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They look solid and good for you. I like beef ribs better than brisket—any day.Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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Brisket on a stick right there. Nailed the cook. Congrats.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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I hear ya! After putting it on I read more about mesquite and started to worry, but wasn’t overly smokey. We had pretty high winds here today - maybe the wind blowing through the smokeware cap had a flushing effect, and reduced the intensity of the smoke?Botch said:Nailed them, but wow, four chunks of mesquite?
Anyway - these were just perfect. Don’t know how I could have done better.Maryland, 1 LBGE -
Those look delicious - well done !!Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
I’m all in with oak on my beef cooks if possible. Great looking stuff! Enjoy!
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Beef ribs are what keep me chasing the dragon with brisket. I keep trying to make brisket as good as my beef ribs, never even come close.They don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests. - George Carlin
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YES
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
Nothing wrong with mesquite other than people's learned averse reaction to it. If anything pairs well with it, it is slow and slow beef.______________________________________________I love lamp..
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Agreed - I’m about to give up on brisket. The ribs come out great every time.Ozzie_Isaac said:Beef ribs are what keep me chasing the dragon with brisket. I keep trying to make brisket as good as my beef ribs, never even come close.Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
Beef ribs are indeed life changing. Yours look pretty darn good from here .#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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I think hot and fast steaks are ideal for mesquite.nolaegghead said:Nothing wrong with mesquite other than people's learned averse reaction to it. If anything pairs well with it, it is slow and slow beef.They don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests. - George Carlin -
I haven’t done a brisket yet. It can’t be as good - can it? This was one of my top cooks ever.Maryland, 1 LBGE
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That is some mighty fine eating right there. Gawjus ribs.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 -
I'm calling my butcher right now, "Get me some prime short ribs".Tampa Bay, Florida
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Do it!EggbertGreenII said:I'm calling my butcher right now, "Get me some prime short ribs".
Had mine with pinto beans and cornbread.
Maryland, 1 LBGE -
They look awesome, but you lost me at butcher paper. I would never have thought buther paper would be an option in an oven. Foil yes, parchment paper, maybe, but butcher paper?
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Paper won't ignite until the temp is >400 degrees. The temps he had going on were <250.Outlaw56 said:They look awesome, but you lost me at butcher paper. I would never have thought buther paper would be an option in an oven. Foil yes, parchment paper, maybe, but butcher paper?
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
Those look delicious!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
In the last year, I have done three prime packers (costco), several flats and one weird cut brisket thing I posted here. While some turned out fine, none have been as flat out amazing as the beef ribs. I just think the ribs are more forgiving and are a much easier cook. I did some beef ribs two days ago, and they were done in 4.75 hours at 275. And they were fantastic!!JohnEggGio said:I haven’t done a brisket yet. It can’t be as good - can it? This was one of my top cooks ever.
Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
Man those look amazing!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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so what is the purpose of butcher paper opposed to foil?
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Dude... Outstanding brother!’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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Picked up some ribs today... @JohnEggGio whats your address I am sending you the bill.
South of Columbus, Ohio. -
My first time using butcher paper. I read about it here: https://www.seriouseats.com/recipes/2013/10/texas-style-beef-short-ribs-recipe.htmlOutlaw56 said:so what is the purpose of butcher paper opposed to foil?
Near as I could tell, it protected the meat from additional smoking, absorbed some of the excess liquid, and maybe most important - it doesn’t seal so tight as to hold in all moisture vapor - so the beef doesn’t braise.
@alaskanassasin I hear ya, bro - I have a new favorite cook! Gotta say, I haven’t heard so many “ooooo”s and “aaaaa”s and “so good”s out of the wife since...well, it’s been a while...Maryland, 1 LBGE
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