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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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01-22-2012, 04:22 PM | #1 |
Full Fledged Farker
Join Date: 01-08-12
Location: Osceola, indiana
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Sundays BBQ beef spare ribs (updated)
Bought a set of these last week and cooked half of them last week for a couple buddies over a few beers and had to in my opinion pull them off a little bit to early, so Im giving myself plenty of time today to see if they will be better than last week. Went really simple on seasoning today using onion powder, salt, and pepper.
The second picture is about 3 1/2 hrs. into the cook they are just starting to get a nice pull from the bone so they are getting closer to being done. Started off the cook with the guru set at 275' and backed it off to 225', because they seemed to be coming a little to fast and I wanted them for dinner not lunch, lol;) I will post more pics later Just pulled ribs off of the cooker they seemed like they were extremely tender and almost broke in half when I grabbed hold of them Here is a pic after I sliced them
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Weber Performer 14 1/2 WSM 22 1/2 WSM 1971 22 1/2 Weber Bar b Que kettle Weber genesis silver c (gasser) Weber Q Mini WSM (gold) Fastest of the fast Thermapen's (digital camo with U. S. A flag) Last edited by MStoney72; 01-22-2012 at 07:33 PM.. |
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Thanks from:---> |
01-22-2012, 05:21 PM | #2 |
Full Fledged Farker
Join Date: 04-15-11
Location: Plano,IL
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Yeah, I'd hit those for sure.. If i could find them at the right price I'd do some myself.
brickie |
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01-22-2012, 05:37 PM | #3 |
Full Fledged Farker
Join Date: 01-08-12
Location: Osceola, indiana
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I paid under $17.00 for these, not sure if it a good price or not. I've just been wanting to do something different for a change. Hope they turn out good I might get them again, if so.
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Weber Performer 14 1/2 WSM 22 1/2 WSM 1971 22 1/2 Weber Bar b Que kettle Weber genesis silver c (gasser) Weber Q Mini WSM (gold) Fastest of the fast Thermapen's (digital camo with U. S. A flag) |
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01-23-2012, 09:44 AM | #4 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Need to Phind those myselPh someday...thanks for the Pron!
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01-23-2012, 03:25 PM | #5 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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They look great! I just did my first rack of beef back ribs last weekend. I will definitely be doing them again. I've seen a lot of variation as to what a rack of beef ribs looks like. Yours look meatier than mine but seem to be trimmed really hard on the one end. The one's I see at Wally World are like half the size.
Mine weren't as thick but had meat all along the bone. I picked them up at my butcher and I think they were like $14
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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01-23-2012, 03:29 PM | #6 |
is One Chatty Farker
Join Date: 07-23-11
Location: Ontario, Ca
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looks great I need to smoke some beef ribs! I smoke so much pork I'm turning into a pig
and my wifey below
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01-23-2012, 03:50 PM | #7 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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Aw man, you could've at least put a shirt on for the picture. I can see your nipple. I though this was a PG show. I'll tell you what though, I don't want to come off as piggish but I wouldn't kick her out of bed.
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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01-23-2012, 04:24 PM | #8 |
Full Fledged Farker
Join Date: 01-08-12
Location: Osceola, indiana
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Haha, @bbqchicken those are some pretty good pics, and your right about eating pig all the time. Sometimes you have to do something different and the beef ribs were an excellent change of pace. I'm thinking next time they will be even better, that's the beauty of bbq! ;)
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Weber Performer 14 1/2 WSM 22 1/2 WSM 1971 22 1/2 Weber Bar b Que kettle Weber genesis silver c (gasser) Weber Q Mini WSM (gold) Fastest of the fast Thermapen's (digital camo with U. S. A flag) |
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01-23-2012, 04:28 PM | #9 |
Full Fledged Farker
Join Date: 01-08-12
Location: Osceola, indiana
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@fingerlickin not sure what they called your ribs, but they called mine beef spare ribs. I'm on a quest to get the beef ribs that go into the ribeye a bit, I've heard them referred to on the Brethren as ribeyes on a stick.....And I love ribeye:)
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Weber Performer 14 1/2 WSM 22 1/2 WSM 1971 22 1/2 Weber Bar b Que kettle Weber genesis silver c (gasser) Weber Q Mini WSM (gold) Fastest of the fast Thermapen's (digital camo with U. S. A flag) |
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01-23-2012, 04:31 PM | #10 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Nice work! I love beef ribs - gonna be doing some this weekend
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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01-23-2012, 04:57 PM | #11 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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The package said "beef back ribs"
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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01-23-2012, 05:50 PM | #12 |
is One Chatty Farker
Join Date: 05-23-11
Location: South, Texas
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Beef ribs are the King of Ribs. Just wish the butchers would leave more meat on the beef spares.
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01-23-2012, 06:44 PM | #13 |
Full Fledged Farker
Join Date: 01-08-12
Location: Osceola, indiana
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There was not a lot of meat on mine, kinda misleading when you buy them because you think you are cooking half a cow
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Weber Performer 14 1/2 WSM 22 1/2 WSM 1971 22 1/2 Weber Bar b Que kettle Weber genesis silver c (gasser) Weber Q Mini WSM (gold) Fastest of the fast Thermapen's (digital camo with U. S. A flag) |
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01-23-2012, 07:05 PM | #14 |
Full Fledged Farker
Join Date: 01-18-12
Location: Rancho Cordova, Ca
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I'm a pork rib fan all the way, but after looking at some of these beef ones you guys have done on here, I will have to try some soon.
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01-23-2012, 07:44 PM | #15 |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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I normally do my beef ribs at 225-250 for about 7 hours due to the thickness of the ones I find in my area.
Lots of connective tissue in those things, sure eat good though. |
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