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-   -   What's For Dinner, Tomorrow with PrOn! (http://www.bbq-brethren.com/forum/showthread.php?t=182179)

mikes1212 02-21-2014 06:09 PM

What's For Dinner, Tomorrow with PrOn!
 
I have been wanting to try Beef Ribs for the first time, so after work I went to the local grocery store, and found nothing. Headed to BJ's Wholesale and they have 2 packages. I bought one of them. I have no idea how to properly prep these guys, nor if the quality of the meat is above or below average.

Here are my baby backs and the beef ribs.
http://www.bbq-brethren.com/forum/pi...pictureid=8518

First, prep the pork ribs. Silver skin removed.
http://www.bbq-brethren.com/forum/pi...pictureid=8519

Next, a little FM on both sides
http://www.bbq-brethren.com/forum/pi...pictureid=8520

A good coating of Ployboys Bovine Bold, and wrapped to rest overnight in the fridge.
http://www.bbq-brethren.com/forum/pi...pictureid=8521

Beef ribs rinsed and as much fat and silver skin removed as I could get. Home brewed rub was applied and they were placed in the fridge to rest.
http://www.bbq-brethren.com/forum/pi...pictureid=8522

How am I doing so far with the beef ribs? Anything better, or advice for next time? :pray:

dadsr4 02-21-2014 06:22 PM

At this point, I cook them indirect 225F over a drip pan for 3 to 4 hours until a probe slides through easily

c farmer 02-21-2014 06:32 PM

^^^^ Yea that, but I cook at 275. It will take longer than you think to cook.

I use Jack Stacks meat and poultry rub topped with Tony C's.

campdude 02-21-2014 06:49 PM

I usually cook them as a whole rack at 275*-285* for 4 to 5 hours. Even cut they will take longer than you think.

Al Czervik 02-21-2014 06:58 PM

Check this out for the beef ribs...

http://www.bbq-brethren.com/forum/sh...d.php?t=125209

:mrgreen:

sliding_billy 02-21-2014 07:12 PM

Salt & pepper (or whatever you like on brisket) rub, 250-275 until probe tender (around 3 hours for individual ones). It is too late, but I do not trim the individual ones. The fat on the singles helps protect the meat IMO.

pjayt 02-21-2014 07:42 PM

thats what I'm talking about !!!!! awwwwwsome!!!! :-D:clap2:

mikes1212 02-21-2014 08:32 PM

The Zen of Beef Ribs, looks like a good read, thanks Campdude! I hope to have some cook PrOn tomorrow, as a follow-up. They will be going on the XL BGE around 9:30 or so. I will shoot for 250/265 dome temp, and hold it there for the duration and see how it goes.

On another note I was amazed at the price of beef! Yikes it's going up!

Al Czervik 02-22-2014 07:51 AM

Quote:

Originally Posted by mikes1212 (Post 2813252)
The Zen of Beef Ribs, looks like a good read, thanks Al Czervik! I hope to have some cook PrOn tomorrow, as a follow-up. They will be going on the XL BGE around 9:30 or so. I will shoot for 250/265 dome temp, and hold it there for the duration and see how it goes.

On another note I was amazed at the price of beef! Yikes it's going up!

FTFY... :thumb:

You're welcome and looking forward to the PrOn... :becky:

mikes1212 02-22-2014 04:47 PM

Part II......

Getting ready to place the short ribs out on the smoker
http://www.bbq-brethren.com/forum/pi...pictureid=8528
http://www.bbq-brethren.com/forum/pi...pictureid=8529

On the smoker
http://www.bbq-brethren.com/forum/pi...pictureid=8530

After 3 hours
http://www.bbq-brethren.com/forum/pi...pictureid=8531

Finally off the smoker
http://www.bbq-brethren.com/forum/pi...pictureid=8532
http://www.bbq-brethren.com/forum/pi...pictureid=8533

But wait.... What is this? Could it be.... MOINK balls? Another first! :heh:

Frozen Italian meatballs, that were wrapped in bacon. After the picture was taken, a light coating of rub was applied. Not sure if these qualify for real MOINK balls, but here we go!
http://www.bbq-brethren.com/forum/pi...pictureid=8534

After about 30 minutes on the grill, a light coasting of BBQ sauce was applied.
http://www.bbq-brethren.com/forum/pi...pictureid=8535

I do not have a picture of when they came off the grill. they were quickly polished off before I could get to my camera. Can this make me a IMBAS Certified MOINK baller?

Face 02-22-2014 06:39 PM

Looks great neighbor!!!

mikes1212 02-22-2014 07:03 PM

Quote:

Originally Posted by Face (Post 2814090)
Looks great neighbor!!!

Neighbor! Indeed! your are right around the corner from me! :-D

AaronPo 02-22-2014 07:17 PM

Everything looks wonderful, and those definitely qualify as Moinks!

pjtexas1 02-22-2014 08:15 PM

Everything looks great and I wouldn't complain. Heck, I probably would be too busy eating too say a word.

mikes1212 02-22-2014 08:28 PM

Quote:

Originally Posted by AaronPo (Post 2814155)
Everything looks wonderful, and those definitely qualify as Moinks!

Hallelujah! :clap2: I'm still fairly new to the site (at least I think so) so I was not sure about those MOINK balls I made, and I did not want to be wrong about the recipe! I had never done MOINK Balls before.

The (main) cook consisted of beef short ribs and pork baby backs. The baby backs were moist and tender and the PloyBoys Bovine Bold did a nice job with the flavor. The beef ribs, another first time cook, came out OK. I will do better next time!


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