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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-21-2014, 06:09 PM   #1
mikes1212
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Default 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.


First, prep the pork ribs. Silver skin removed.


Next, a little FM on both sides


A good coating of Ployboys Bovine Bold, and wrapped to rest overnight in the fridge.


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.


How am I doing so far with the beef ribs? Anything better, or advice for next time?
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Last edited by mikes1212; 02-21-2014 at 08:23 PM..
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Unread 02-21-2014, 06:22 PM   #2
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At this point, I cook them indirect 225°F over a drip pan for 3 to 4 hours until a probe slides through easily
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Unread 02-21-2014, 06:32 PM   #3
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^^^^ 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.
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Unread 02-21-2014, 06:49 PM   #4
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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.
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Unread 02-21-2014, 06:58 PM   #5
Al Czervik
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Check this out for the beef ribs...

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

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Unread 02-21-2014, 07:12 PM   #6
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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.
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Unread 02-21-2014, 07:42 PM   #7
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thats what I'm talking about !!!!! awwwwwsome!!!!
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Unread 02-21-2014, 08:32 PM   #8
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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!
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Unread 02-22-2014, 07:51 AM   #9
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Quote:
Originally Posted by mikes1212 View Post
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...

You're welcome and looking forward to the PrOn...
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Unread 02-22-2014, 04:47 PM   #10
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Part II......

Getting ready to place the short ribs out on the smoker



On the smoker


After 3 hours


Finally off the smoker



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

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!


After about 30 minutes on the grill, a light coasting of BBQ sauce was applied.


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?
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Last edited by mikes1212; 02-22-2014 at 09:17 PM..
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Unread 02-22-2014, 06:39 PM   #11
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Looks great neighbor!!!
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Unread 02-22-2014, 07:03 PM   #12
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Quote:
Originally Posted by Face View Post
Looks great neighbor!!!
Neighbor! Indeed! your are right around the corner from me!
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Unread 02-22-2014, 07:17 PM   #13
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Everything looks wonderful, and those definitely qualify as Moinks!
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Unread 02-22-2014, 08:15 PM   #14
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Everything looks great and I wouldn't complain. Heck, I probably would be too busy eating too say a word.
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Unread 02-22-2014, 08:28 PM   #15
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Quote:
Originally Posted by AaronPo View Post
Everything looks wonderful, and those definitely qualify as Moinks!
Hallelujah! 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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Certified IMBAS MOINK Baller!

Last edited by mikes1212; 02-22-2014 at 09:18 PM..
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