gregbooras
Moderator
I pulled the ribs at 201 degrees, very tender and nice bark.
Letting them rest for 15 minutes before slicing.
Greg
Letting them rest for 15 minutes before slicing.
Greg
Smoked Angus Beef Ribs (Plate)
- Thread starter gregbooras
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DivotMaker
New member
Fred and Barney would be proud. 8)
gregbooras
Moderator
DivotMaker said:
Tony,
I don't know about that, the ribs they had flipped their car
Just saying!
Greg
DivotMaker
New member
;D ;D ;D True, Greg! Never have seen any of those at Sam's!
gregbooras
Moderator
Well my first try at beef ribs in my trusty #2 were a success. Total smoke time ended being around 8 hours and I pulled the ribs at 201.
The ribs prior to cooking was about 4.25 lbs.
There was a total of 4 ribs, each averaging about .23 lbs. without meat.
Dinner consisted of 1 rib per person, Borrancho beans and Texas toast.
When I bought these, my first thought was to inject or brine them. But I wanted a baseline for future smokes and just gave them the basic treatment.
I have another rack in the freezer and on my next go, I will brine them. While the ribs tasted really good, I believe that brining them will give them a bit more moisture.
My wife who would rather eat the beans, gave me nothing back but a bare bone... This was a good sign to the smoke.
I also shared the extra two ribs with our good friends next store and fellow #2 smoker, so I look forward to there thoughts on the smoke.
Greg
The ribs prior to cooking was about 4.25 lbs.
There was a total of 4 ribs, each averaging about .23 lbs. without meat.
Dinner consisted of 1 rib per person, Borrancho beans and Texas toast.
When I bought these, my first thought was to inject or brine them. But I wanted a baseline for future smokes and just gave them the basic treatment.
I have another rack in the freezer and on my next go, I will brine them. While the ribs tasted really good, I believe that brining them will give them a bit more moisture.
My wife who would rather eat the beans, gave me nothing back but a bare bone... This was a good sign to the smoke.
I also shared the extra two ribs with our good friends next store and fellow #2 smoker, so I look forward to there thoughts on the smoke.
Greg
DivotMaker
New member
Man, those look great, Greg!! And a big +1, anytime you get a reaction like that from a "not so into BBQ" spouse! 
Mine, too - but devours my BBQ!
Mine, too - but devours my BBQ!
gregbooras
Moderator
swthorpe said:
You should find them for around $3.99 lb. at RD, great value and would be great to share with guests that have never seen ribs this big
Greg
gregbooras
Moderator
SuperDave said:
Dave,
It was like Brisket, very tender!
Greg
BedouinBob
New member
Man that looks good. You guys make me cry with the meat prices. In Colorado, I got a short rib plate and it was close to $7 per pound. Meat ain't cheap here in flyover country! 
DivotMaker
New member
jcboxlot said:
Wow, John, those look good! Bet that's a good sauce, too!
gregbooras
Moderator
DivotMaker said:
Those ribs looks really good and the sauce, but I believe they are a different cut.
Greg
jcboxlot
New member
Thanks Dave, I remembered you called these appetizers!
Maybe its the thin cut, but I was surprised they cooked these so low (130) vs a meaty cut.
Greg, they only thing I have BOMBED ON POORLY EVER in the SI were the ribs you made. I figured heck, its ribs what could go wrong. (mine had too much top fat cap) and turned out looking like frankenstein or elephant man ribs.
Jealous yes, will revisit yes.
Even at butcher shops they aren't easy to find. Esp those shops where they don't actually "butcher" the meat but get it trucked in.
Maybe its the thin cut, but I was surprised they cooked these so low (130) vs a meaty cut.
Greg, they only thing I have BOMBED ON POORLY EVER in the SI were the ribs you made. I figured heck, its ribs what could go wrong. (mine had too much top fat cap) and turned out looking like frankenstein or elephant man ribs.
Jealous yes, will revisit yes.
Even at butcher shops they aren't easy to find. Esp those shops where they don't actually "butcher" the meat but get it trucked in.
gregbooras
Moderator
jcboxlot said:
Hey John,
I have another rack in the freezer that I will plan to do when time allows. The next time around I will make two changes, one brine the ribs overnight and smoke at 250 degrees.
Greg
gregbooras
Moderator
swthorpe said:
Steve,
I ran these babies at 240 for 5 hours and they were at 165 degrees. I bumped the temp to 250 degrees and it still took a bit over 8 hours to smoke. I was reading a recipe yesterday that Aaron Franklin’s posted and he does his at 285 degrees and he says it takes 8-9 hours.
My thoughts are that in the end a few more degrees most likely won't affect the taste, just the time.
Greg
