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First Time Beef Ribs

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bigguy136
bigguy136 Posts: 1,362
edited February 2019 in EggHead Forum

Getting a membership at Restaurant Depot, I feel the prices are what I'm willing to pay for things like ribs. With that, I picked up 4 racks of Superior Angus Chuck Short Ribs. These were $4.40/ lb.

I did some reading here and ended up with removing the membrane and trimming any silver skin. I used my brisket rub and put on at 260 degrees and took 4.5 hours. Pulled at 183 degrees IT.

Will be eating in 5.






Big Lake, Minnesota

2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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Comments

  • WeberWho
    WeberWho Posts: 11,030
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    Looking good!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • XC242
    XC242 Posts: 1,208
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    Ya, you’re gonna love those...
    LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI. :glasses:  B)
    If it wasn't for my BGE I'd have no use for my backyard...
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  • Komokaegger
    Komokaegger Posts: 60
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    I had braised short ribs at a restaurant the other night. They were very tasty and made me wonder how they would be done on the egg.  How were they?
    Ontario, Canada
    XL- BGE
    CGS- AR, spider, PS WOO, 
    KAB
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  • MotownVol
    MotownVol Posts: 1,040
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    Good looking grub.   Enjoy!
    Morristown TN, LBGE and Mini-Max.
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  • bigguy136
    bigguy136 Posts: 1,362
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    Here is the finish.

    Not sure they are for me. They were tender and flavorful but I prefer the flavor of pork ribs or brisket. Maybe I'm stuck on brisket when it comes to beef?? Maybe I'm too cheap to spend the extra on beef ribs? Maybe my expectations were too high??

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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  • Sammi
    Sammi Posts: 598
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    Now thats a Super Bowl snack. Looks great.
    Sudbury, Ontario
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  • JohnEggGio
    JohnEggGio Posts: 1,430
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    Beautiful cook!
    Maryland, 1 LBGE
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  • Komokaegger
    Komokaegger Posts: 60
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    They look delicious!
    Ontario, Canada
    XL- BGE
    CGS- AR, spider, PS WOO, 
    KAB
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  • etherdome
    etherdome Posts: 471
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    Looks great! What does your brisket rub consist of? Most of the time just salt and pepper or maybe some sort of coffee rub do it  for me on beef ribs. Looks like a great smoke ring. What type of wood did you use? Oak is my go to for beef ribs. Lastly, if I’m  not mistaken, an internal temp of 200 ish is what most people shoot for on these.  All that being said, they may just not be your thing.  Cooking them as I have described above has my two boys and wife begging for them more so than other things. 
    Upstate SC
    Large BGE,  Blackstone, Weber genesis , Weber charcoal classic
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  • TexasisBestest
    TexasisBestest Posts: 122
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    bigguy136 said:

    Here is the finish.

    Not sure they are for me. They were tender and flavorful but I prefer the flavor of pork ribs or brisket. Maybe I'm stuck on brisket when it comes to beef?? Maybe I'm too cheap to spend the extra on beef ribs? Maybe my expectations were too high??

    Just my two cents. Those aren't done yet . The fat in the muscles should be essentially butter.  You should nearly be able to pull them apart with your fingers.  Beef ribs have more flavor than brisket when done correctly in my opinion. I do BOTH but they cook similar, if those bones tug when you pull them out they need more time.... Just again my two cents.
    Dallas Texas.
    2 x XLBGE 1 x LBGE.
    Tech:  EggGenius and Thermoworks Smoke w Gateway
    Lump: Rockwood/Fogo
    Wood: Cherry, Apple, PostOak, Pecan
    Meat: Costco, Deep Cuts
    Rubs: Meat Church, HardcoreCarnivore, John Henry's
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  • bluebird66
    bluebird66 Posts: 2,733
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    Those look great!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • dstearn
    dstearn Posts: 1,702
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    Did you pull them based on temp or tenderness? They look good but I have learned that they are not ready until the probe like butter.
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  • bigguy136
    bigguy136 Posts: 1,362
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    The rib bones came clean with a slight tug and they probed with little resistance but not like butter. Maybe I try 1 more swing at them??

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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  • bgebrent
    bgebrent Posts: 19,636
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    bigguy136 said:
    The rib bones came clean with a slight tug and they probed with little resistance but not like butter. Maybe I try 1 more swing at them??
    Do that.  Toothpick probing like warm butter finish.
    Sandy Springs & Dawsonville Ga
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