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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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02-09-2013, 02:48 PM | #1 |
Is lookin for wood to cook with.
Join Date: 01-30-13
Location: Atlanta, GA
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my first beef ribs
I'm currently cooking my first beef ribs. I've seen differing opinions n foiling or not foiling, so I just decided to foil. Got em cooking at around 250°. I rubbed em with olive oil and Mojave garlic pepper. Left em on for close to 3 hours. Took em out and foi.ed em with a mix of Worcestershire sauce, terriyaki sauce, and pineapple juice. Then put em back on. Hoping for the best. We'll see how they turn out.
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02-09-2013, 02:53 PM | #2 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Looking good!
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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02-09-2013, 03:01 PM | #3 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Lookin tasty!
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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02-09-2013, 03:18 PM | #4 |
Is lookin for wood to cook with.
Join Date: 01-30-13
Location: Atlanta, GA
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thanks for the feedback. I've never cooked beef ribs prior to now. This is pretty much an experiment. Every beef rib I've every tasted was dry as hell, so I thought that's how they were "supposed to be". since I don't like dry meat, I just never bought em. I've been reading about tender beef ribs, so I figured I was just eating the wrong peoples ribs. We'll see how mine turn out.
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02-09-2013, 03:19 PM | #6 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Beef ribs can be tricky, you gotta cook em and cook em and cook em some more.
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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02-09-2013, 03:24 PM | #7 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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Beef Ribs looking good there...
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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02-09-2013, 04:36 PM | #8 |
Is lookin for wood to cook with.
Join Date: 01-30-13
Location: Atlanta, GA
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finished product. They were pretty good too.
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02-09-2013, 04:38 PM | #9 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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I want some of that,nice looking ribs mate.
cheers. Titch |
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02-09-2013, 04:43 PM | #10 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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The look good!
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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02-09-2013, 04:50 PM | #11 |
Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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Beef ribs are my favorite. Something I've not mastered but will be trying this spring & summer. Yours look good!!
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At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
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02-09-2013, 04:53 PM | #12 |
Full Fledged Farker
Join Date: 09-02-12
Location: Coastal Bend Texas
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Always foil, or wrap with butcher paper, beef ribs. You have to do some braising to tenderize them baby's. Good Job.
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Thanks from:---> |
02-09-2013, 05:24 PM | #13 |
is Blowin Smoke!
Join Date: 03-11-12
Location: The "Poah" side of Madison Co. Mississippi
Name/Nickname : Dude
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love me some beefus ribees!!!
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Jambo stick burner (dedicated to my dad...Big John) / Weber kettle / Blue Rhino 36” griddle / Battle Grey Hunsaker drum. "When food is cooked in a kitchen people think how good it smells, when cooked outside it is intoxicating to their soul"..... The Dude |
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02-09-2013, 05:45 PM | #14 |
On the road to being a farker
Join Date: 09-03-12
Location: Diamond Bar, CA
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not heard of Mojave Garlic... now it's on my radar!
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02-09-2013, 06:24 PM | #15 |
is one Smokin' Farker
Join Date: 09-18-12
Location: Lugoff, SC
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Those look good. I haven't had good luck with beef ribs. Maybe I'm not cooking them long enough.
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