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Beef ribs something different

jdMyers
jdMyers Posts: 1,339
in EggHead Forum
Tried something different.  Beef ribs, seasoned for two days, used orange juice in the drip pan.  Used pineapple juice in the foil.  Kinda of a spicey and citrus.  Came out much better than I expected.  Lump burned all the way out at the end.  



Columbus, Ohio
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Comments

  • Botch
    Botch Posts: 17,343
    Looks delish.  And I like that round rib rack, very unique.

    “The best way to execute french cooking is to get good and loaded and whack the hell out of a chicken."

         -  Julia child

    Ogden, UT, USA

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  • ColbyLang
    ColbyLang Posts: 4,387
    @jdMyers, those look like beef back ribs? I get em in double packs here in Louisiana occasionally. I like em, though not as much as plate ribs
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  • lousubcap
    lousubcap Posts: 36,702
    Beef ribs (any cut) beat their pork cousins any time.  Congrats on the cook and results.  Great finish!
    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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  • GrateEggspectations
    GrateEggspectations Posts: 11,538
    Those look eggcelent. Surprised the ribs were able to pick up citrus flavour. 
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  • jdMyers
    jdMyers Posts: 1,339
    It really suprised me too.  Makes me want to experiment more with the pineapple juice
    Columbus, Ohio
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  • DainW
    DainW Posts: 159
    Really nice looking cook man
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  • jdMyers
    jdMyers Posts: 1,339
    Thanks.  Its my stress relief 
    Columbus, Ohio
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  • DonWW
    DonWW Posts: 424
    Nice looking cook, for sure.  Just curious on your time and temperature.
    XL and Medium.  Dallas, Texas.
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  • alaskanassasin
    alaskanassasin Posts: 8,899
    those look killer!
    South of Columbus, Ohio.


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  • loco_engr
    loco_engr Posts: 5,818
    dayum fine looking wibbies!
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • jdMyers
    jdMyers Posts: 1,339
    edited March 2021
    Thanks guys.  Ref the cook.  240 - 260, big green egg lump.  For some reason as it burns it heats up.  Hate the struggle.  Smeared with general yellow mustard, Seasoned and siran wrapped for two days.   Used the eggerator with foil.  And a rib ring with a drip pan.  Orange juice during the cook.  3 hours upright until color achieved. Seasoned a 2nd time and foiled with pineapple juice for, 1:45 - 2:00 hours.  Then removed drip pans, and foil. sauced, and finished for approx an hour till coals died out.  Hope it helps.  
    Columbus, Ohio
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  • kl8ton
    kl8ton Posts: 6,402
    jdMyers said:
    Thanks guys.  Ref the cook.  240 - 260, big green egg lump.  For some reason as it burns it heats up.  Hate the struggle.  Smeared with general yellow mustard, Seasoned and siran wrapped for two days.   Used the eggerator with foil.  And a rib ring with a drip pan.  Orange juice during the cook.  3 hours upright until color achieved. Seasoned a 2nd time and foiled with pineapple juice for, 1:45 - 2:00 hours.  Then removed drip pans, and foil. sauced, and finished for approx an hour till coals died out.  Hope it helps.  
    Have you checked for cracks?   Somehow it's getting more air.  I started my egg tonight to do a batch of BSCB for weekday meals.  I forgot that I got it goin . 2 hours later I was leaving to run errands and there she was in the driveway purring along at 275. 
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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