OK, picked these up today for Sat pm.. I've smoked some that were smaller, with less fat layers before but these seem to have a lot of fat???...Should I just go with trimming a little, SP, hickory/cherry??? at 250 for 5 or 6hrs??(int 190?)
11-01-2013 05:37 PM
Nice - I would trim the fat down on the top part a bit and place it on the parts that are not fatty, making sure to season first and then drop a little more seasoning on the fat. Stick in the stick burner for about 3 hrs with a pan of water, then remove fat place on open beef and wrap for an hour - two (when tender your done) then place back on the open smoker with a bit more salt and pepper at 300 for 30-40 min and you should be good to go. Nice crust, nice and tender. I think you just made me head for the butcher.....damit my wife aint gonna be happy with the distraction from honey do's.
11-01-2013 08:59 PM
I smoked beef ribs yesterday. Whole foods never lets me down for ribs. Great marbling and good meat on top of the bone
11-02-2013 08:01 AM
Those look great! I've never seen ribs with that much meat on them. Your plans sound like what I would do as well with the possible exception that I might be inclined to add some mesquite as well. Let us know how they come out.
11-02-2013 08:20 AM
Beef ribs never take me near that long...just check it with a tooth pick every once of a while for probe tender. Don't bother probing temp of the ribs. Good luck on the cook, they look (beefy):biggrin1:
11-02-2013 09:07 AM
I don't know it is too late, but I would trim the fat off of the top only to give more contact area for the rub and to get a nice bark in that area.
The last chuck short ribs that I did took just over 5 hours at 250, no foil. Cook them until they are tender when you probe them.
on the hook
11-02-2013 07:51 PM
OK, toooo much fat...This was my concern...No after pics, but after about 5 hrs, I put them in the oven to finish...They were taking toooo long at 200-250....Had a junk Brinkman(friends house) that I could not get consistent at all...they had great flavor, but way too fatty...You can see that last pic that the fat layer is thick and between meat layers...I purchased these from a butcher that i think really did not know what I really wanted...These were 3 to 3&1/2 inches thick....Oh well...
on the hook
11-03-2013 07:37 AM
By the pics here(above), do you gurus think that cut of ribs is farther "up" the rib, compared to this cut?? The ribs were 2' wide...