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Beef ribs
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YukonRon
Posts: 16,989
Smoked with pecan and charred oak bourbon bourbon barrel chunks. Used my own blend of rubs (whatever I got left) and a big dose of coarse ground salt and pepper.
placed on the Egg @225°F for 5 hours to 198°F IT. That was the second one, ran about 10 minutes slower.
Wrapped in Butcher paper, towel and placed in the cooler, for a couple hours, then sliced, they were awesome
Plated, with glazed carrots which went very well with the beef, and some iron rich broccoli. This was worth waiting for.
placed on the Egg @225°F for 5 hours to 198°F IT. That was the second one, ran about 10 minutes slower.Wrapped in Butcher paper, towel and placed in the cooler, for a couple hours, then sliced, they were awesomePlated, with glazed carrots which went very well with the beef, and some iron rich broccoli. This was worth waiting for."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky
XL and MM
Louisville, Kentucky
Comments
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Very nice @YukonRon. I smoked some beef ribs for the first time last month and it will not be the last time.
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Really nice looking plates...and plate of dinner. Like yourself I have been giving that "my own" blend. of spice a decent work out lately.
I hope too someday get as nice as a finished product as those ribs. Great job. -
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Nice!!’
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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I’d hit it!"I've made a note never to piss you two off." - Stike
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Brisket on a stick right there. Great cook. Nailed 'em.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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Nice! Those are fine lookin' beef ribs.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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It has been a minute or two. Hello old friend hoping all is well. Thank you for looking.Photo Egg said:They look perfect!"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Thank you. They are delicious. Making killer tacos and burritos with the rib meat, left over.lkapigian said:Yes Sir !"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
These were choice, 2 racks per pack. I paid a ridiculous low price for them. I have done beef ribs frequently in the past, and enjoyed the heck out of them each time we served them. I have to say, having cooked SRF beef ribs several times, these were equal or better. Seriously.bbracey21 said:Very nice @YukonRon. I smoked some beef ribs for the first time last month and it will not be the last time.I agree, this will not be my last time.Thank you for the kind words."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
I agree, it is always a big deal here. Neighbors love it. My problem, I get into it, and can’t wait for the next one to go on.Langner91 said:Probably my favorite food to make and eat!
thank you for looking."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
The meat from these ribs would make one of your wonderful pizzas an interesting cook.JohnInCarolina said:I’d hit it!Thank you!"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Generous words, and high praise coming from one of the best. Thank you for the kindness.lousubcap said:Brisket on a stick right there. Great cook. Nailed 'em.Hoping all is well."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
If there is one thing about this forum I value more than anything, it’s the paths that cross along the way of this cooking cult. I have made some of the best friends, all good people, and learned so much.caliking said:Nice! Those are fine lookin' beef ribs.It is also knowing, if you need help you can reach out to the folks in here, and they will go above and beyond. Without fail. Any time.
Ashish, thank you for everything. Thank you for the kind words. Thank you for being my friend."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Did a rib meat, garden tomato, sweet onion, and Maytag bleu cheese burrito with the left overs.
Dude.
I had 2. Sorry no pictures, but Next time…."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Looks great!! Cooked my first rack of beef ribs yesterday. Had to tend to a sick wife so I had to cook on the pellet grill instead of the kamado but they turned out good. I think I pulled them off a little too early. Parts were butter smooth but some of the meat was a little tough. Fantastic flavor though. Seasoned with black ops. Cooked 2 hours at 180 for heavy smoke and 4 hours at 275.
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Pure goodness right there Ron.... I need to do some of those soon...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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Awesome. I need to thaw mine soon. In your situation, not sure I'd have time for broccoli and carrots. I also like the looks of that knife!Large, Medium, MiniMax, & 22, and 36" Blackstone
Grand Rapids MI -
Those ribs look awesome!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
I believe it’s the best protein cooked on an Egg.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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