MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 09-21-2013, 10:55 AM   #1
ac30
Got Wood.
 
Join Date: 05-13-09
Location: Williamsville, New York
Default 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!
ac30 is offline   Reply With Quote




Old 09-21-2013, 11:06 AM   #2
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

When I cook Dino Bones it is at 275 S&P and neked as a Jay bird until they pass the toothpic test
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote


Old 09-21-2013, 11:10 AM   #3
aawa
Babbling Farker
 
aawa's Avatar
 
Join Date: 07-03-12
Location: Virginia Beach, VA
Default

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.
__________________
~Ren~
Fat Kids Club Founding Member

Last edited by aawa; 09-21-2013 at 02:53 PM..
aawa is offline   Reply With Quote


Thanks from:--->
Old 09-21-2013, 02:50 PM   #4
sliding_billy
somebody shut me the fark up.

 
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
Default

+1 to aawa's advise.
sliding_billy is offline   Reply With Quote


Old 09-21-2013, 04:31 PM   #5
Gasket
Full Fledged Farker
 
Gasket's Avatar
 
Join Date: 01-06-12
Location: Nuremburg PA
Default

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.
__________________
Modified Char-griller w/sfb, red char-broiler vertical, 22.5 Wsm.
Gasket is offline   Reply With Quote


Old 09-21-2013, 07:03 PM   #6
Zin
is One Chatty Farker
 
Join Date: 05-23-11
Location: South, Texas
Default

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?
Zin is offline   Reply With Quote


Old 09-21-2013, 11:21 PM   #7
ac30
Got Wood.
 
Join Date: 05-13-09
Location: Williamsville, New York
Default

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.
ac30 is offline   Reply With Quote


Old 09-21-2013, 11:57 PM   #8
martyleach
Quintessential Chatty Farker

 
Join Date: 12-17-10
Location: Pleasanton, Ca
Default

Here's how I make mine. No complaints..
http://www.bbq-brethren.com/forum/sh...d.php?t=151799
__________________
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]
martyleach is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 04:11 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts