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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-21-2013, 10:55 AM | #1 |
Got Wood.
Join Date: 05-13-09
Location: Williamsville, New York
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Beef rib advise neeed.
I'm cooking up a couple of racks of St. Louies tomorrow for the Bills game and I also want to do a couple of racks of beef ribs too. (Not the short ribs, but the long babies from a prime rib). I'm a beef rib virgin...
Is there any reason they should cook any different from the spares? I usually go 3-2-1. Will that work for the "Brontasaurus" ribs too? Thanks in advance as you guys always come thru with the best advise! |
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09-21-2013, 11:06 AM | #2 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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When I cook Dino Bones it is at 275 S&P and neked as a Jay bird until they pass the toothpic test
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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09-21-2013, 11:10 AM | #3 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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I treat it the way I treat a brisket.
1 part salt 1 part course ground pepper 1/4 part garlic Throw them on the heat at 300 and let them go. If the bark starts getting to dark I'll wrap, if not I'll go nekkid. I prod them with a bamboo skewer and check for the consistency of a done brisket. Then I pull them off the smoker. Let them vent off heat for 15-20mins, then put foil over them and into the oven (that is off) to rest for 45mins-1hour.
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~Ren~ Fat Kids Club Founding Member Last edited by aawa; 09-21-2013 at 02:53 PM.. |
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Thanks from:---> |
09-21-2013, 02:50 PM | #4 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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+1 to aawa's advise.
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09-21-2013, 04:31 PM | #5 |
Full Fledged Farker
Join Date: 01-06-12
Location: Nuremburg PA
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I usually do beef ribs LnS. 225 for almost 10 hours. I know it's a long time but they come out awesome. My wife (who's a Texas transplant) says there the best she's ever had, so I don't mess with the system.
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Modified Char-griller w/sfb, red char-broiler vertical, 22.5 Wsm. |
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09-21-2013, 07:03 PM | #6 |
is One Chatty Farker
Join Date: 05-23-11
Location: South, Texas
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No need to foil either the pork or beef spares, just cook at 275-300 till done its that easy. What type of pit are you using?
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09-21-2013, 11:21 PM | #7 |
Got Wood.
Join Date: 05-13-09
Location: Williamsville, New York
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I have a horizontal offset. Father's day gift from the kids. I usually cook my spares between 250 and 275 (like you can stay constant on an offset), and foil with a little apple juice works well for me. I'll try the beef ribs without foil. I have 3 full racks so I thought I'd sauce one for the last hour. I'm looking forward to this.
Nice of you folks to help out. |
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09-21-2013, 11:57 PM | #8 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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Here's how I make mine. No complaints..
http://www.bbq-brethren.com/forum/sh...d.php?t=151799
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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