Country style beef ribs Pron

sportsnut · 02-27-2009, 04:55 PM

Fired up the Weber Performer today with some Kingsford Comp. brick and Kingsford Char Wood. I used some Chipotle Carnivore BBQ sauce. Cracked black pepper, kosher salt and Montreal steak seasoning. Meat was on the grill for about 2 1/2 hrs.

bigabyte · 02-27-2009, 05:00 PM

How was it? Looks good. Did you take the internal temp?

RW Willy · 02-27-2009, 05:01 PM

Very nice and tasty I'm sure.

sportsnut · 02-27-2009, 05:05 PM

Quote:

Originally Posted by bigabyte

How was it? Looks good. Did you take the internal temp?

Yeah i went to 170 ,wish i would stopped at 160 though.
Very tasty, and nice and spicy with the Chipotle Carnivore.

jacob · 02-27-2009, 05:05 PM

Looks very good.

Kosmo's Q · 02-27-2009, 05:40 PM

Love those beef ribs!

hav · 02-27-2009, 06:11 PM

Nice, you know I pass those by all the time. I may re-think that now.

They look great!

Midnight Smoke · 02-27-2009, 06:16 PM

Looks good, I took mine to far last week. Cooked them to 195º little tough. Checked them at 170º and were still not tender so thought a little higher would help, it didn't.

sportsnut · 02-27-2009, 06:22 PM

Quote:

Originally Posted by Pork Smoker

Looks good, I took mine to far last week. Cooked them to 195º little tough. Checked them at 170º and were still not tender so thought a little higher would help, it didn't.

I did the same thing at 160* so i went to 170*
A couple of mine were tough, but the majority were pretty decent.

bigabyte · 02-27-2009, 07:42 PM

Those need to cook much higher, the same as a good chuckie. (if you think about it, they kinda are chuckies) Try going to 210 or even higher and see what happens.

I didn't want to say anything earlier, but now that it has been brought up...

Mad Max · 02-27-2009, 09:11 PM

nice looking ribs, look very tasty.

sportsnut · 02-27-2009, 10:58 PM

Quote:

Originally Posted by bigabyte

Those need to cook much higher, the same as a good chuckie. (if you think about it, they kinda are chuckies) Try going to 210 or even higher and see what happens.

I didn't want to say anything earlier, but now that it has been brought up...

Please advise anytime needed. Your not gonna hurt my feelings as i'm always open to sound advice. This is new territory for me. I will crank internal temp to 210 next time and report back.

Smokin Mike · 02-27-2009, 11:21 PM

never seen that type of cut before,, I wonder what it really is,,

anyways nice job, looks great

thanks 4 posting the pron!!

bigabyte · 02-27-2009, 11:29 PM

Quote:

Originally Posted by sportsnut

Please advise anytime needed. Your not gonna hurt my feelings as i'm always open to sound advice. This is new territory for me. I will crank internal temp to 210 next time and report back.

I wanted to tread gingerly because you posted good looking pron, and I have heard conflicting advice. I have never had the chance to buy these myself, but I do know how I like to cook my chuckies. These are cut from a chuck roll, which is what is cut down into chuck roasts (or chuckies). Thus, they shoudl be cooked like a chuckie (in my opinion, other opinions may vary).

Chuck Roasts do not get to a good pulling state until they reach over 200 degrees. Before that, they can have some real tough spots. Again, my opinion, others may disagree and pull at 195...their call. Try it multiple ways and find what YOU like best.

Here is a site describing what they cut chuck rolls in to...
http://www.coloradopremium.com/page/...eC1waGdmLXlheA

Bbq Bubba · 02-28-2009, 07:29 AM

Quote:

Originally Posted by Pork Smoker

Looks good, I took mine to far last week. Cooked them to 195º little tough. Checked them at 170º and were still not tender so thought a little higher would help, it didn't.

Your right, higher finish temp will provide you nicely shreaded beef!

02-27-2009, 05:00 PM	#2
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	How was it? Looks good. Did you take the internal temp? __________________ 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.

02-27-2009, 05:01 PM	#3
RW Willy Knows what a fatty is. Join Date: 02-18-08 Location: Maryland	Very nice and tasty I'm sure. __________________ 22 1/2 Weber kettle W/ Rotisserie Smokey Joe Silver Weber Genisis 15 yrs. old GOSM Wally World Turkey Fryer Dutch Ovens, Pie Irons Completed UDS (not painted yet, but cooking on it) 24" Discada w/22" lid

02-27-2009, 05:05 PM	#5
jacob Quintessential Chatty Farker Join Date: 12-30-06 Location: Dalton Georgia Name/Nickname : Bobby	Looks very good. __________________ Weber One Touch Gold Smokers- Back In Stock Napoleon Apollo Smoker Courtesy of *Ray Lampe*

02-27-2009, 06:11 PM	#7
hav is one Smokin' Farker Join Date: 06-30-08 Location: Flushing, NY	Nice, you know I pass those by all the time. I may re-think that now. They look great! __________________ Butts-N-Gutts BBQ Team ( NYC Chapter Member ) Official MOINK Ball Maker ( Certified Dec 2008 ) Not So Ugly Drum Smoker, now on wheels!; 22.5" Weber Kettle One Touch Gold (CL Rescue); 22.5" Weber [B][COLOR=blue][I]Cool-Blue[/I][/COLOR][/B] Performer; 14" Table Top Kettle Grill; Turkey Fryer; [B][I][COLOR=red]Rapid-Fire-Red[/COLOR][/I][/B] Thermapen!; [COLOR="SeaGreen"][B][I]Mini, Small, Medium & Large BGE![/I][/B][/COLOR]

02-27-2009, 06:16 PM	#8
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert	Looks good, I took mine to far last week. Cooked them to 195º little tough. Checked them at 170º and were still not tender so thought a little higher would help, it didn't. __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

02-27-2009, 05:40 PM	#6
Kosmo's Q is one Smokin' Farker Join Date: 09-24-06 Location: Mustang, Okla.	Love those beef ribs!

02-27-2009, 07:42 PM	#10
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Those need to cook much higher, the same as a good chuckie. (if you think about it, they kinda are chuckies) Try going to 210 or even higher and see what happens. I didn't want to say anything earlier, but now that it has been brought up... __________________ 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.

02-27-2009, 09:11 PM	#11
Mad Max is Blowin Smoke! Join Date: 03-17-08 Location: Fort Mill, SC	nice looking ribs, look very tasty. __________________ Butts-N-Gutts BBQ Team UDS (born on July 2008 ) Custom Brick BBQ grill Weber 22.5 Blue Kettle (CL rescue) Turkey Fryer Superbly accurate, ferociously fast, RED THERMAPEN "Certified MOINK Ball Maker" 2008 www.southerntreats.blogspot.com

02-27-2009, 11:21 PM	#13
Smokin Mike is One Chatty Farker Join Date: 09-06-07 Location: St. Johns, FL	never seen that type of cut before,, I wonder what it really is,, anyways nice job, looks great thanks 4 posting the pron!! __________________ Disco Pigs competition team Gateway drums Yoder 640 and 1500 FEC-100's KCBS, FBA Judge

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