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View Full Version : BBQ Brethren "Beef Ribs" Throwdown!!!


bigabyte
04-02-2010, 11:57 AM
Our new category is...

"Beef Ribs!"
http://img.photobucket.com/albums/v377/thirdeye2/Barbeque/422b17b5.jpg
Photo from Playing With Fire and Smoke (http://playingwithfireandsmoke.blogspot.com/1996/09/beef-beef-ribs.html). I don't know what feller runs that site, but he can sure cook!:biggrin1:

...as chosen by Grillman, the winner of the Fowl Throwdown (http://www.bbq-brethren.com/forum/showthread.php?t=81271)!

Here is the simple and unchanging list of rules for the BBQ Brethren Throwdown...

1. The dish must be Grilled or Smoked during the cooking process, or feature Grilled or Smoked ingredients in a prominent manner.
2. Entries must be cooked during the current throwdown period ( 4/2 - 4/11 ).
3. All pics (any number) must be submitted by Midnight Central Time on the night of 4/11.
4. Only one picture from one dish will be used for voting, so please specify which one you want used, otherwise I will choose and my decision will be final.
5. If you have any problems with any of the entries, believing them not to be qualified for any reason, please use the ***VOTE*** thread and exercise your power of voting against those entries. Any complaints posted in any Throwdown thread, or directed to me via any other means will be ignored.
6. By posting your photos, you are granting consent for your photo to be reused for other BBQ Brethren Throwdown related postings or materials.
7. Any joke photos, or photos of past creations you wish to show off must have a disclaimer stating that the photo is not intended to be included in the Vote thread.
8. Only the image from the original post by the person entering the dish will be used in the Vote thread. Any further postings of the same photo by the same person, or by others will not be used.

The voting will begin Monday 4/12 after I submit the "Vote" thread and will run through Friday 4/16. All votes will be public.

Don't forget, you can still enter the Cast Iron (http://www.bbq-brethren.com/forum/showthread.php?t=81244) Throwdown until Sunday night 4/4 by midnight Central time.

Our next category will be decided by the winner of the Appetizer Throwdown (http://www.bbq-brethren.com/forum/showthread.php?t=81369)!

Best of luck and even better eats to all!

garyk1398
04-02-2010, 12:27 PM
Hmmmm, I think I'll give it a whirl!

devious
04-02-2010, 01:20 PM
gary ill give them a taste test:heh:

bigabyte
04-02-2010, 01:26 PM
I think for this Throwdown, I must take the photos of the ribs as arranged on my plate for dinner. So everyone please bring the ribs to my house, and I will provide the plate. You can take your own picture, and even make your own plate to eat if you wish to do so.

Chef Jim
04-02-2010, 02:04 PM
Gotta think about this. I was a big beef rib fan when I lived in Texas. They are hard to find here in FL. But in any case, I'll be lookin for some good ribs.

landarc
04-02-2010, 05:56 PM
Ooo, well, I hate beef ribs, never cook them. Guess I am out of this one too. Nope, no interest at all. I do have to note that flying to MO to submit the ribs at Bigabyte's house seems pricey.

Grillman
04-02-2010, 06:44 PM
Ooo, well, I hate beef ribs, never cook them. Guess I am out of this one too. Nope, no interest at all. I do have to note that flying to MO to submit the ribs at Bigabyte's house seems pricey.

You don't like Ribeye steaks, or Prime Rib; well, everybody has their
likes. and dislikes.

landarc
04-02-2010, 09:04 PM
Yessir, you won't ever see me eating ribeyes, prime rib or cowboy rib chops. No sir.

Grillman
04-02-2010, 10:03 PM
Yessir, you won't ever see me eating ribeyes, prime rib or cowboy rib chops. No sir.

Well....maybe you are the smart one here....Beef sure tastes good; but,
it isn't healthy to eat that much of it.
It's healthier to eat fish, or poultry, or lamb.

landarc
04-02-2010, 10:11 PM
How about these, a little on the rare side.
http://i166.photobucket.com/albums/u105/landarc/P2250072.jpg?t=1267137956

bigabyte
04-02-2010, 11:13 PM
Crap, now I have to make sure to NOT post the raw photo...

rolf
04-03-2010, 01:57 AM
Landarc, these ribs look amazing! Too bad your not participating. I just bought myself some ribs and see what I end up with.

SmokinAussie
04-03-2010, 06:57 AM
Yessir, you won't ever see me eating ribeyes, prime rib or cowboy rib chops. No sir.

Yep, I'm with you bro... complete waste of charcoal, oxygen and temperature

NOT!

Desert Dweller
04-03-2010, 07:27 AM
Crap, now I have to make sure to NOT post the raw photo...
bigabyte was going to post in the raw.... Call the Moderators!

Pig Headed
04-03-2010, 07:35 AM
I've never cooked beef ribs before, but have some on right now. How long should I cook them, they're fairly big.

Desert Dweller
04-03-2010, 08:18 AM
I've never cooked beef ribs before, but have some on right now. How long should I cook them, they're fairly big.
uh, till they're done??? J/K I usually allow about 4.5 to 5 hours, depending on how much meat is actually on the bones. Remember, it's temp, not time in this style of cooking. 1/2 to 3/4 inch of pull back on rib ends usually signifies they are done...

bigabyte
04-03-2010, 08:36 AM
Yep, you gotta cook 'em till they're done. Much like a brisket, they are not ready until they are ready. Cook them until they are tender. Usually about 5 hours for me.

Nick@ParkAQ
04-03-2010, 04:12 PM
let the beef ribs be thrown or is that throne? Now where's the beef aisle....

weconway
04-04-2010, 08:26 PM
Here's my entry. It's a bit of a strech but I'll throw myself at the judgement of the masses.

Standing rib roast with a garlic and thyme crust, smoked over pecan wood and rosemary. Here's the "making of". (http://www.bbq-brethren.com/forum/showthread.php?t=81886)

http://i720.photobucket.com/albums/ww205/weconway/100404_5.jpg

High Q
04-04-2010, 10:05 PM
That's a damn fine looking plate weconway. Congrats.

landarc
04-05-2010, 12:19 AM
Well, so much for that idea, now what can I submit? Nice roast and ribs there.

deguerre
04-05-2010, 02:45 PM
I got a nice two bone rib roast that's gonna be cut into two humongous cowboy steaks for this one, on the new weber, gonna try a reverse sear I think.

Boat-n-BBQ
04-05-2010, 06:36 PM
Here's my entry. It's a bit of a strech but I'll throw myself at the judgement of the masses.

Standing rib roast with a garlic and thyme crust, smoked over pecan wood and rosemary. Here's the "making of". (http://www.bbq-brethren.com/forum/showthread.php?t=81886)

http://i720.photobucket.com/albums/ww205/weconway/100404_5.jpg
Dang William,

I didn't see that coming :cool: nice play, that looks great!:clap2::clap2:

Boat

weconway
04-05-2010, 07:58 PM
I got a nice two bone rib roast that's gonna be cut into two humongous cowboy steaks for this one, on the new weber, gonna try a reverse sear I think.

I can't wait to see that one. Big steaks make me happy.

Boat - Thanks! I was cooking it anyway and thought,"meh, why not?"

William

The BBQ QB
04-05-2010, 09:38 PM
Man you hit the nail on the head with that one William.

Mike D

deguerre
04-06-2010, 11:55 AM
Man you hit the nail on the head with that one William.

Mike D
Georgia boys know how to throw down.

Chef Jim
04-06-2010, 12:08 PM
Don't want to start something, but isn't this about just ribs?

deguerre
04-06-2010, 12:12 PM
I'm thinking if ribs are involved, it's a free for all. Cut the roast into two 35 oz steaks which have been in the fridge overnight with evoo, salt, black pepper and garlic powder. Gonna fire up Dirty Girl for the first time tonight.

bigabyte
04-06-2010, 12:35 PM
I think as in all Throwdowns, once the rules have been posted, it is up to the voters to decide on anything deemed questionable. Personally, I wouldn't mind seeing a bone-in pork loin, although then if someone did a bone-in chop it could cause some to question if it's a "rib".

So don't look at me, figure out for yourself what you think is right and remember to have fun!:wink:

weconway
04-06-2010, 01:21 PM
Like I said, I was cooking it anyway and taking pictures for another thread. If the voters decide otherwise I'm cool with it.

2-for-1 pron, FTW!

William

landarc
04-06-2010, 04:26 PM
I think as in all Throwdowns, once the rules have been posted, it is up to the voters to decide on anything deemed questionable. Personally, I wouldn't mind seeing a bone-in pork loin, although then if someone did a bone-in chop it could cause some to question if it's a "rib".
I am willing to be flexible, but, a pork loin in a beef rib Throwdown just seems incorrect.

bigabyte
04-06-2010, 04:32 PM
I am willing to be flexible, but, a pork loin in a beef rib Throwdown just seems incorrect.
LMAO!!! OK, you're right. That was just plain stupid!:crazy:

Grillman
04-06-2010, 06:04 PM
Don't want to start something, but isn't this about just ribs?

I'm thinking if ribs are involved, it's a free for all. Cut the roast into two 35 oz steaks which have been in the fridge overnight with evoo, salt, black pepper and garlic powder. Gonna fire up Dirty Girl for the first time tonight.

I think as in all Throwdowns, once the rules have been posted, it is up to the voters to decide on anything deemed questionable. Personally, I wouldn't mind seeing a bone-in pork loin, although then if someone did a bone-in chop it could cause some to question if it's a "rib".

So don't look at me, figure out for yourself what you think is right and remember to have fun!:wink:

When I chose "Beef Ribs" for this throwdown....I had a picture in my mind
of what Beef Ribs were.
Other people will have a different picture in their mind.

Would a picture of a herd of cows qualify?:confused:
There would be lots of Beef Ribs there; wouldn't there?

Well...if the throwdown was "Pork Ribs"...what would qualify; and what
wouldn't?

As Bigabyte has said..it's up to the voters. All of you have the power to
ignore any entry; that you think does not qualify for that Throwdown.

Vote for the entry you think best represents each Throwdown category.:thumb:
.
.

Rick's Tropical Delight
04-06-2010, 06:06 PM
now a beef rib wrapped in pork... :icon_shy:roll::hand:

bigabyte
04-06-2010, 06:15 PM
Just in case I have confused anyone, this is BEEF only, BEEF RIBS only to be specific. What cut you choose to prepare and photograph as Beef Ribs is entirely up to you, and then entirely up to the voters to decide if they will vote for it.

Rick's Tropical Delight
04-06-2010, 06:19 PM
are we having fun yet?

every throwdown seems full of arguments on what the throwdown is. if i ever win again i'm going to select "food" :heh:

Moose
04-06-2010, 06:32 PM
are we having fun yet?

every throwdown seems full of arguments on what the throwdown is. if i ever win again i'm going to select "food" :heh:

:laugh::laugh::laugh:

ZILLA
04-06-2010, 06:37 PM
It seems to me after participating in the Cast Iron throw down that many of the voters are not even reading the original thread. They seem to treat it as a photo contest more than anything else. Considering this tightening the description a bit would be a good idea IMO. It gets to where it's apples and oranges to judge.

deguerre
04-07-2010, 07:30 AM
Cowboy Steaks on the Weber. Two 35 oz rib steaks cooked indirect to 120 internal and then seared, back to indirect until internal temp was 132 then pulled and foiled. Also smoked a bunch of jalapenos and put a few on the grill to have with the steaks. Can't decide which pic to use Chris.

bigabyte
04-07-2010, 07:47 AM
I'd go with the sliced, I recall getting a comment on my pork chop in the pork chop throwdown that someone didn't vote for me because they couldn't tell what it looked like on the inside. Gotta keep those judges happy, even though no two of them vote alike!:lol:

deguerre
04-07-2010, 07:49 AM
I'd go with the sliced, I recall getting a comment on my pork chop in the pork chop throwdown that someone didn't vote for me because they couldn't tell what it looked like on the inside. Gotta keep those judges happy, even though no two of them vote alike!:lol:
Sliced it is then!:thumb:

Gore
04-07-2010, 08:56 AM
I always give extra points for sliced open, but that doesn't mean it always gets my vote. What I'm shocked about is that you've been here long enough to know that asking for Chris' advice is like begging for a zero! :-P Thought you'd be going for the gold with those pics -- mmmmm, roasted peppers, +5! (just for the record, I'd go with sliced too. It's more interesting, but when Chris and I agree, it means you're probably doomed!).

bigabyte
04-07-2010, 09:17 AM
It would have been better with eggplant, so I probably won't vote for it.

deguerre
04-07-2010, 09:23 AM
It would have been better with eggplant, so I probably won't vote for it.
:doh:Forgot the dang eggplant.:doh:

Nick@ParkAQ
04-07-2010, 10:16 AM
Well done! I vote to eat them steaks myself. I particularly would vote for it due to the fired up peppers on top of it. Cut or no cut they look awesome! :bow:

The BBQ QB
04-07-2010, 10:34 AM
Mmmmmmm Beef looks perfect.

Mike D

dswfondy
04-07-2010, 10:43 AM
Here is our lovely entry, that we cooked last week. This is the same thing we serve at our Rest. We call them Bronto Ribs!!

i removed we cooked them on Tues the wifey says, I will do some more this week hopefully

bigabyte
04-07-2010, 10:49 AM
Here is our lovely entry, that we cooked last week. This is the same thing we serve at our Rest. We call them Bronto Ribs!!
If you cooked them Friday 4/2 or later, then you can enter them. Do you ahve a larger photo?

landarc
04-07-2010, 11:40 AM
If I wrap a beef rib in bacon is it a MOINK rib?

deguerre
04-07-2010, 11:50 AM
Now that's an idea. Braised short ribs wraped in bacon and finished off on a grill.

smellysockalarmclock
04-07-2010, 11:59 AM
I made some Beef Stroganoff last night from my left over smoked beef ribs. I knew I should have picked up some batteries for the camera.

Desert Dweller
04-07-2010, 12:22 PM
Here is my entry. For the record; Coated with EVOO, Seasoned with Bovine Bold. A Glaze/Sauce made of Ketsup, Mustard, Worsey, Rasberry Vinagarette, Molasses aand Honey was used to coat the larger piece of the rack, but the pieces I was gonna eat were only hit with the dry rub. Cooked at 240 over Pistachio and Pecan in the WSM.

Smokey Al Gold
04-07-2010, 12:33 PM
Yeah Bo those look really really good! How the pecan smoke with beef?

Desert Dweller
04-07-2010, 12:42 PM
Yeah Bo those look really really good! How the pecan smoke with beef?

Pecan is my utilitarian "go to" wood. Very aromatic mixed w/Pistachio. By itself a lighter than Hickory smoke that works well with just about anything. I do mix it with a fruit wood usually when I am doing pork.

deguerre
04-07-2010, 12:42 PM
Gorgeous Bo!:thumb::thumb:

bigabyte
04-07-2010, 01:24 PM
It goes without saying anymore...but this is gonna be another tough vote!:cool:

SteevieG
04-07-2010, 02:08 PM
Here's my entry. It's a bit of a strech but I'll throw myself at the judgement of the masses.

Standing rib roast with a garlic and thyme crust, smoked over pecan wood and rosemary. Here's the "making of". (http://www.bbq-brethren.com/forum/showthread.php?t=81886)

http://i720.photobucket.com/albums/ww205/weconway/100404_5.jpg

Very nice... What part of Atlanta are you in William? By the way, I picked up a couple racks of beef ribs the other day at Publix for .99 per pound. Doing them this weekend and can only hope they turn out as good as your roast did...

Chef Jim
04-07-2010, 02:27 PM
Egg plant ???? Not for me.

weconway
04-07-2010, 03:54 PM
Very nice... What part of Atlanta are you in William? By the way, I picked up a couple racks of beef ribs the other day at Publix for .99 per pound. Doing them this weekend and can only hope they turn out as good as your roast did...

I'm in Marietta. I got the rib roast on sale at Publix for $5.50 a pound. My 6.5 pound roast fed 4 people nicely. :-D

Westexbbq
04-07-2010, 06:51 PM
I believe I have said this a few times already,
Love 'dem beefers!
This just may be my inaugural entry into this throw down.
I gave it a shot today, pron at eleven.

Gore
04-07-2010, 07:03 PM
And to top all that off....I've spent most of my life, listening to His stories
of how His Maw would cook Possum and Coon and Turtle and Pigs Nuts and
Squirrel and Rabbit and Goat and Clods of Dirt and piles of Bull$hit and how wonderful that all was.....

Don't know about you guys, but I hope N8man pulls it out and calls the next category. Don't know which of these throwdowns I'd like to see most. I know he hasn't entered yet, but he's got 50 points already on my tally sheet.

landarc
04-07-2010, 07:09 PM
Bo, gorgeous ribs man.

Westexbbq
04-07-2010, 10:26 PM
Ok, y'all, here goes.

It was a great day, 80 degrees or so, nice breeze and I prepped 2 racks of beef ribs with a worshey slather, then dusted liberally with Simply Marvelous Pecan rub, into the Texas Smokemaster, aka SRV, for the requisite time with hickory wood and some pecan chunks.

No foil, no pool, no pets and I don't do no cigarettes.

Broke out the good stuff, Ranch Style pintos with jalepenos and my rapidly diminishing stock of Shiner.
Respectfully submitted......

weconway
04-07-2010, 10:32 PM
Shiner bock and beef BBQ. There never was a more perfect combination. That just makes me so happy.

William

bigabyte
04-07-2010, 10:37 PM
Bee-you-tiful!:cool:

peppasawce
04-07-2010, 10:50 PM
I like it, and my Dad would have too

BruceKWHP
04-08-2010, 05:24 AM
Westexbbq is the MAN, now where's the Bock?

deguerre
04-08-2010, 06:53 AM
Those are some meaty ribs there! Nice.:thumb:

Nick@ParkAQ
04-08-2010, 09:39 AM
now that something! Mighty tasty

Boat-n-BBQ
04-08-2010, 03:58 PM
Westexbbq, That's a great lookin plate!

But you better beat back that lil grub snachin armadillo real quick like!!!:boxing:

Chef Jim
04-08-2010, 04:10 PM
Westexbbq (http://www.bbq-brethren.com/forum/member.php?u=2302)
Did you do them in the pan? Just trying to get a leg up on my entry.
(http://www.bbq-brethren.com/forum/member.php?u=2302)

Westexbbq
04-08-2010, 06:52 PM
Westexbbq (http://www.bbq-brethren.com/forum/member.php?u=2302)
Did you do them in the pan? Just trying to get a leg up on my entry.
(http://www.bbq-brethren.com/forum/member.php?u=2302)

Hi Jim.
Nope, no pan involved,
just me and the pit, aka Pride 'n Joy.
(I do like the new Pecan Rub from Simply Marvelous...)
Took this pic when they were gettin' close to being done.
Good luck with yours.
Love 'dem beefers.

Cryodain
04-09-2010, 02:15 PM
http://www.gityerqontheroad.com/wp-content/uploads/2010/04/dinner.jpg
Here's my entry...

deguerre
04-09-2010, 04:00 PM
Sweet!:thumb:

bigabyte
04-09-2010, 08:25 PM
Very nice!:cool:

DanPop
04-09-2010, 08:45 PM
These are from this past Saturday night. The last picture, ribs on the plate, is my entry pic. And yes, they tasted great!

Chef Jim
04-09-2010, 09:18 PM
My entry for Beef Ribs.

First Pron is ribs rubbed with my special recipe.

http://i978.photobucket.com/albums/ae265/chef-jim/Ribs-Rubed.jpg

:clap2::clap2:

Next, I found a few Bad Boys while I was at the meat market, just could not resist!

http://i978.photobucket.com/albums/ae265/chef-jim/Bad-boys.jpg

The finished product, please use this as the entry pron.

http://i978.photobucket.com/albums/ae265/chef-jim/Rib-Finished.jpg

The best beef ribs I have ever done, the bad boys didn't hurt either! :clap2::clap2:

Paulie G.
04-10-2010, 12:43 AM
I'm ready. See y'all sunday.

Paulmark
04-10-2010, 04:58 PM
I did some short ribs the other day. Used Simply Marvelous and on the Kettle. Cooked at 250 a few hours, then into a pan with some roasted veggies, with wine and stock. Served with pan roasted veggies, ham wrapped asparagus. Oh yeah, I burned the farkin bread.

http://i849.photobucket.com/albums/ab60/Paulmark123/BeefShortribs007.jpg?t=1270935698
http://i849.photobucket.com/albums/ab60/Paulmark123/BeefShortribs008.jpg?t=1270935791
http://i849.photobucket.com/albums/ab60/Paulmark123/BeefShortribs010.jpg?t=1270936057

http://i849.photobucket.com/albums/ab60/Paulmark123/BeefShortribs012.jpg?t=1270936128

This is my entry pic, thanks for looking:-D.

http://i849.photobucket.com/albums/ab60/Paulmark123/BeefShortribs013.jpg?t=1270936259

The BBQ QB
04-10-2010, 05:03 PM
Danpop, Chef Jim & Paulmark, that's some BBQ!

Nice.

Mike D

bigabyte
04-10-2010, 05:19 PM
The great entries keep on coming in!:cool:

Grillman
04-10-2010, 06:20 PM
I was at Safeway the other day and saw they had marked
down a couple of small packages of Boneless Beef Ribs.

So...they got drafted for this throwdown.
I grilled them Hot N Fast; with a little low salt Lawry's and
some Worcestershire sauce.

On the plate with a Cottage Cheese stuffed Tomato, topped
with Blueberries...and some apple slices on the side.

The Ribs were quite tender and tasty.

http://img255.imageshack.us/img255/5518/54144227.jpg
http://img714.imageshack.us/img714/6913/93242432.jpg
http://img714.imageshack.us/img714/396/52190619.jpg

Please use the picture below for the entry picture..\/\/\/\/\/

http://img714.imageshack.us/img714/6679/95621839.jpg



.
.

"Sparky"
04-10-2010, 06:30 PM
Here's my entry.I smoked these tasty little treats on my XL BGE.They were quite tasty:-D.Anyway,please use the last pic as my throwdown entry,thanks.

Here's the raws....

http://i264.photobucket.com/albums/ii197/eggdoug/Throwdown/DSC_0011-1.jpg

Then onto the egg

http://i264.photobucket.com/albums/ii197/eggdoug/Throwdown/DSC_0025-1.jpg

They are coming along nicely here....

http://i264.photobucket.com/albums/ii197/eggdoug/Throwdown/DSC_0049-1.jpg

http://i264.photobucket.com/albums/ii197/eggdoug/Throwdown/DSC_0051.jpg

I decided to slice them up to make them less messy for me and the kid(mostly me):-D

http://i264.photobucket.com/albums/ii197/eggdoug/Throwdown/DSC_0060-1.jpg

They were like tiny little briskets,yummy:eusa_clap Thanks for listening:redface:

Alan in Ga
04-10-2010, 07:15 PM
Here's our entry beef ribs done on the UDS and they were spectacular

Alan in Ga
04-10-2010, 07:18 PM
Better pic using new camera please use this one

big brother smoke
04-10-2010, 07:42 PM
Looking great, guys!

bigabyte
04-10-2010, 11:00 PM
This is gonna be one tough vote!:cool:

Desert Dweller
04-10-2010, 11:07 PM
GRILLMAN,
I never quite understood the concept of boneless ribs, but that's another subject. Your entry is fan-farkin-tastic! Composition and Presentation are an A+ in my book. I hate it when I can't honestly vote for myself in these things...

Grillman
04-10-2010, 11:47 PM
GRILLMAN,
I never quite understood the concept of boneless ribs, but that's another subject. Your entry is fan-farkin-tastic! Composition and Presentation are an A+ in my book. I hate it when I can't honestly vote for myself in these things...

I does sound a little different....but; the meat is from the rib bone.
Why do they sell them that way?
I don't know....perhaps the bone was cracked or in some other way
looked bad and perhaps was unpleasing to the eye....so the butcher
removed it and just packaged the meat.....or maybe they can charge
more because it is boneless....I don't know....just guessing.

Cracklin Jeorge
04-11-2010, 10:55 AM
Let's just bump this thread back to the front page, Cause I'm off to McDonald's for a Mc Rib sandwich and no body can top the golden arches.

Gore
04-11-2010, 11:10 AM
Master was taking a well deserved break, but luckily I (Gore) was able to assemble my crack team of sous-chefs to work on this throwdown.

http://i613.photobucket.com/albums/tt211/gvideen/IMG_5153.jpg

Note that I also received some Foil Hat rub from Bigabyte to try out. The ingredients of this rub are as secret as the identity of my primary sous-chef. Without Master's help, I need all the help I can get. I ordered two small racks of ribs from my local butcher and seasoned:

http://i613.photobucket.com/albums/tt211/gvideen/beef%20ribs/IMG_5101.jpg

These were smoked low and slow for about six hours on the Primo Oval. Here they are after saucing:

http://i613.photobucket.com/albums/tt211/gvideen/beef%20ribs/IMG_5112.jpg

I then asked my trusty sous chef Ninja Squirrel to slice and arrange them on the plate:

http://i613.photobucket.com/albums/tt211/gvideen/IMG_5144.jpg

And here is the final result:

http://i613.photobucket.com/albums/tt211/gvideen/beef%20ribs/IMG_5113-1.jpg

We had a few guests over and the consensus was "yum."

big brother smoke
04-11-2010, 12:50 PM
I think the consensus is accurate, yum!

The BBQ QB
04-11-2010, 02:28 PM
^^^^^^^ Yum x2

Grillman
04-11-2010, 03:26 PM
Master was taking a well deserved break, but luckily I (Gore) was able to assemble my crack team of sous-chefs to work on this throwdown.

http://i613.photobucket.com/albums/tt211/gvideen/IMG_5153.jpg



http://i613.photobucket.com/albums/tt211/gvideen/beef%20ribs/IMG_5113-1.jpg

We had a few guests over and the consensus was "yum."


After all of the different entries, from all the other Throwdowns; it seems
as if Gore may have invented a new type of cooking.....could it be called
Gore-B-Q ?

ecode
04-11-2010, 03:38 PM
For this throwdown I tried something a bit different. I began with boneless beef ribs. I know it sounds like one of those "Turkey Bacon" things, sacrilegious. Ribs, ... without the bone! What will they think of next?

http://i770.photobucket.com/albums/xx346/ecodeps/beef%20ribs/IMG_5104.jpg

I seasoned these and smoked on the Primo Oval for 5 hours:

http://i770.photobucket.com/albums/xx346/ecodeps/beef%20ribs/IMG_5109.jpg

Meanwhile I put together some onion rolls. This recipe is like making cinnamon buns, but inside I put in fried shallots:

http://i770.photobucket.com/albums/xx346/ecodeps/beef%20ribs/IMG_5159.jpg

And cooked they look beautiful

http://i770.photobucket.com/albums/xx346/ecodeps/beef%20ribs/IMG_5164.jpg

I shredded the meat in big chunks

http://i770.photobucket.com/albums/xx346/ecodeps/beef%20ribs/IMG_5168.jpg

and put together my sandwich with an anchoa sauce, fried onions, and added some homemade sweet potato fries and a beer for my husband.

http://i770.photobucket.com/albums/xx346/ecodeps/beef%20ribs/IMG_5175-1.jpg

Paulie G.
04-11-2010, 03:46 PM
Came off the pit 30 minutes ago. There were 7, but I was hungry. I almost forgot to take this picture.

Grillman
04-11-2010, 03:47 PM
Hmmmmm.....I guess that the "E" in ecode stands for "Excellent" as that
sandwich does look that way.

However; I can only wonder what would have happened if you had put
the shredded Rib meat on the dough of the Onion Rolls and cooked them
that way....would that have been a.... Rib Sandwich Wellington?

Alan in Ga
04-11-2010, 06:09 PM
This one is going to be tough

billygbob
04-11-2010, 06:41 PM
The Wench said " quit you bicthin' 'bout wanting beef ribs and do something". I ain't 'bout t' disobey her - again. But there weren't no shorty ribs nowheres so I did some dadburn back ribs. Still might good eats.

Here they be on the POS smoker with an itty-bitty 3lb ham (ran over the neighbor girls lil' potbelly squealler) and one of the lil' 5lb sweet taters the Wench grew out by the power plant waste dump (the one that glows at night).

http://i472.photobucket.com/albums/rr89/billygbob/IMG_3618.jpg

Here's some on the fancy table out in the summer kitchen

http://i472.photobucket.com/albums/rr89/billygbob/IMG_3631.jpg

That there last picture is my fav-or-ite one for others to see. --- BillyG

landarc
04-11-2010, 07:08 PM
Man, you guys are really showing your stuff.

SaucyWench
04-11-2010, 07:39 PM
bgbob, I'd hit those! (Oh, I already did, mighty tasty!) And it's about time you realized disobeying the Wench is a very, very bad idea...

bigabyte
04-11-2010, 10:44 PM
Wow! Just wow! This is getting insane, even without the squirrels with knives it would be pretty intense!

Jonny Rotisserie
04-11-2010, 11:29 PM
It is an honor to be joining you here with my first-ever post on the Brethren. The “Beef Rib Throwdown” seemed like a great place to start as rotisserie beef ribs are one of my favorite things to cook.
http://www.auspitbbq.com/forum%20content/IMG_4577.JPG

I figured to join your ranks here, I better start with something a bit dramatic, so the background for today’s entry is the Alabama Hills off Hwy 395 near Lone Pine, California. I was tucked just off Movie Road where many of America’s favorite Westerns were filmed with stars such as Roy Rogers and John Wayne.
http://www.auspitbbq.com/forum%20content/IMG_4586.JPG

For your pron pleasure, I have chosen to do my racks in two different styles. Both are done over a combination of red oak wood and mesquite lump charcoal. As a nod to the Santa Maria style of BBQ (from the coast of California not too far from here), whose flavors center around red oak smoke, one rack has their traditional mix of salt, pepper and garlic powder. That’s it. It’s simple yet awesome as it lets the meat become the star. The second rack is dusted with McCormick’s new “Applewood Rub”. Mmmm….
I'll make this one my official entry:

http://www.auspitbbq.com/forum%20content/IMG_4630.JPG
As a sign of my commitment to you and this competition, you can see in this one photo:
http://www.auspitbbq.com//forum%20content/IMG_4590-mod.jpg

that--despite this delicious setting--today is the 11th and the last day of the competition and there was no cell site there, so I had to drive close to the nearest town once it was done so I could post this up here for you. Hence…sigh…my beverage was something tragically other than beer. Please vote for me so I will know my sacrifice was not in vain!

Here's the finished product:

http://www.auspitbbq.com/forum%20content/IMG_4636.JPG

--Jonny Rotisserie

BIG ALAN
04-12-2010, 12:00 AM
...I thought I saw the ghost of Gabby Hays peeking out from behind a rock, wondering what that sweet smell was.......

pahutchens
04-12-2010, 12:28 PM
I shredded the meat in big chunks and put together my sandwich with an anchoa sauce, fried onions, and added some homemade sweet potato fries and a beer for my husband.

Looks really great!

Wonder what signal of the Apocalypse would have to happen for my Bride to both Cook and get me a Beer? :confused:

Paulmark
04-12-2010, 01:01 PM
Man!! Some awesome entries.

Chef Jim
04-12-2010, 02:39 PM
[QUOTE=ecode;1246800]For this throwdown I tried something a bit different. I began with boneless beef ribs. I know it sounds like one of those "Turkey Bacon" things, sacrilegious. Ribs, ... without the bone! What will they think of next?

I deleted the prons, Just could not stand to look at all that good stuff all over. :laugh:

The rolls look awesome. What did you use for the dough?

Baking is something I have been thinking about learning. It's on my to do list, if I could find it.:laugh:

ecode
04-12-2010, 04:49 PM
For this throwdown I tried something a bit different. I began with boneless beef ribs. I know it sounds like one of those "Turkey Bacon" things, sacrilegious. Ribs, ... without the bone! What will they think of next?

I deleted the prons, Just could not stand to look at all that good stuff all over. :laugh:

The rolls look awesome. What did you use for the dough?

Baking is something I have been thinking about learning. It's on my to do list, if I could find it.:laugh:

I got the recipe from King Arthur Flour. It called for onion powder. I used a teaspoon of garlic instead. It called for dried onions to be rolled inside. I was fresh out, so I diced up five shallots, sauteed them in oil, with a little butter to help them brown, a pinch of salt and used them in place of the onions. They are very good. They go stale quickly, two days, but that's not really a problem :grin: -- still edible, but I recommend toasted.
http://www.kingarthurflour.com/recipes/onion-buns-recipe?go=RT100409J1&utm_source=RT100409&utm_medium=email&utm_content=&spMailingID=2921908&spUserID=MTEwMDMyNjQzNzQS1&spJobID=176216402&spReportId=MTc2MjE2NDAyS0

Chef Jim
04-12-2010, 05:05 PM
I got the recipe from King Arthur Flour. It called for onion powder. I used a teaspoon of garlic instead. It called for dried onions to be rolled inside. I was fresh out, so I diced up five shallots, sauteed them in oil, with a little butter to help them brown, a pinch of salt and used them in place of the onions. They are very good. They go stale quickly, two days, but that's not really a problem :grin: -- still edible, but I recommend toasted.
http://www.kingarthurflour.com/recipes/onion-buns-recipe?go=RT100409J1&utm_source=RT100409&utm_medium=email&utm_content=&spMailingID=2921908&spUserID=MTEwMDMyNjQzNzQS1&spJobID=176216402&spReportId=MTc2MjE2NDAyS0

Awesome, got to try that.:thumb::thumb:

KnucklHed BBQ
04-13-2010, 11:39 AM
Them beef ribs look farkin' fantastic Jonny!

Lookin at that landscape I started singing "Moooon shadow... on the traaail..." (three amigos mod) (G'nite Ned!)

Nice pics!