Beef Ribs cooked Texas Style

PigskinBarbeque

PigskinBarbeque

Knows what a fatty is.
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After 8 hours cooking at 225, no crutching, and resting for 1 hour before slicing, here are pictures of the ribs seasoned, at 4hrs, and 7hrs into the cook, sliced after resting and showing the smoke ring.
#BBQ #ribs #beef

seasoned-beef-ribs.png


beef-ribs-4-hours-.png


beef-ribs-7hrs-cooktime.png


beef-ribs-sliced.png


beef-ribs-sliced-2.png


close-up-smoke-ring-beef-ribs.png
 
Great looking ribs.
I never thought of re-seasoning during a cook like that. I have always just dry rubbed before the cook. Re-seasoning is definitely now on my to-do list.

Any clues on what is in the rub?
 
HunkyDory said:
Great looking ribs.
I never thought of re-seasoning during a cook like that. I have always just dry rubbed before the cook. Re-seasoning is definitely now on my to-do list.

Any clues on what is in the rub?
Click to expand...

I didn't reseason them. I seasoned them before cooking. the resting I was referring to was when I tented them with foil and allowed them to rest in the oven for 1 hour before I sliced them.

I tested out Junior Urias from Up In Smoke, new rub Paydirt. It was really good.
 
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