Beef Ribs

[Muhammad]

I smoked these yesterday. About 6.5 hours at 250 average temperature until the internal temp read 203 and the thermometer went in real easy. I used Kamado Joe big block charcoal, which I am really liking a lot. Long burn and tons of smoke. I wrapped the plate ribs in aluminum foil and put them in a cooler for two hours before slicing and eating. By that time the meat was perfect. Also turned one rib into "pulled beef" since it pulled apart easily by hand. Will be turning that into tacos tomorrow night.

Oh, almost forgot. Rubbed with PitBarrelCooker's "beef & game rub" which I've found to be the best inexpensive copy of my favorite rubs found in Austin, TX.

 

[/pine]

Ideal smoke ring...:thumbsup: looks tasty...

 

[smstonypoint]

. Will be turning that into tacos tomorrow night.

Oh boy!!! When do we eat and directions to your house?

Steve

 

[MossRoad]

Mmmmmmm....... :licking:

 

[Sawyer Rob]

DANG! That sure looks good!

SR

 

[Muhammad]

DANG! That sure looks good!

SR

It was :licking:

 

[300UGUY]

Me hungry.

 

[flingwing1969]

Beef ribs have always been a challenge for me, they always end up too tough and much less satisfying than the should be. Too little time, I'm sure.

 

[om21braz]

I smoked these yesterday. About 6.5 hours at 250 average temperature until the internal temp read 203 and the thermometer went in real easy. I used Kamado Joe big block charcoal, which I am really liking a lot. Long burn and tons of smoke. I wrapped the plate ribs in aluminum foil and put them in a cooler for two hours before slicing and eating. By that time the meat was perfect. Also turned one rib into "pulled beef" since it pulled apart easily by hand. Will be turning that into tacos tomorrow night.

Oh, almost forgot. Rubbed with PitBarrelCooker's "beef & game rub" which I've found to be the best inexpensive copy of my favorite rubs found in Austin, TX.

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Looks like you are ready for the BBQ tour! Very tasty indeed I am sure.

 

[RobS]

Looks great!

 

[Muhammad]

Beef ribs have always been a challenge for me, they always end up too tough and much less satisfying than the should be. Too little time, I'm sure.

Yeah you need to go low and slow and get the right cut of ribs. Costco sells the bone-in short ribs which are a great option (smaller than what I cooked but still very good, I cook them often).

 

[timswi]

Yeah you need to go low and slow and get the right cut of ribs. Costco sells the bone-in short ribs which are a great option (smaller than what I cooked but still very good, I cook them often).

BBQ by Net next? Those ribs look great.

 

[shaeff]

Beef ribs have always been a challenge for me, they always end up too tough and much less satisfying than the should be. Too little time, I'm sure.

As Muhammad stated, low and slow, I do mine at 225*. You need to give the fat a chance to render out, it makes them much more tender. I do mine on my Grilla Silverbac (pellet smoker/grill). They're tasty every time.

Another thing you can do, but you *might* lose a little rub in the process- wrap in foil with apple cider/juice, or whatever you like to braise with. Make sure to wrap tightly so no steam can escape, it does help with tenderness. Look up "texas crutch" if you want to read more about it.

amazingribs.com has great tips and tricks for making fantastic BBQ.

 

[mapper]

Cuts of meat such as beef ribs and Chuck roast respond well to low and slow moist braising because of the fat content and the connective tissue. The process causes them to dissolve and combine giving that indescribably good mouth feel. You can't get that with cuts like round which are tough but very lean.
I now have to go and wipe the drool off of my chin after looking at Muhammad's beef ribs.:licking: