my first beef ribs

tbone30349 · 02-09-2013, 02:48 PM

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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bigabyte · 02-09-2013, 02:53 PM

Looking good!

bluetang · 02-09-2013, 03:01 PM

Lookin tasty!

tbone30349 · 02-09-2013, 03:18 PM

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.

BBQdisciple · 02-09-2013, 03:19 PM

That Mojave garlic is awesome on beef! good choice. I like the butter pecan on pork ribs.

Looks good

bigabyte · 02-09-2013, 03:19 PM

Beef ribs can be tricky, you gotta cook em and cook em and cook em some more.

LMAJ · 02-09-2013, 03:24 PM

Beef Ribs looking good there...

tbone30349 · 02-09-2013, 04:36 PM

finished product. They were pretty good too.

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AussieTitch · 02-09-2013, 04:38 PM

I want some of that,nice looking ribs mate.
cheers.
Titch

bigabyte · 02-09-2013, 04:43 PM

The look good!

silverfinger · 02-09-2013, 04:50 PM

Beef ribs are my favorite. Something I've not mastered but will be trying this spring & summer. Yours look good!!

Big Dan · 02-09-2013, 04:53 PM

Always foil, or wrap with butcher paper, beef ribs. You have to do some braising to tenderize them baby's. Good Job.

I like Bigbutts · 02-09-2013, 05:24 PM

love me some beefus ribees!!!

ColdFyre · 02-09-2013, 05:45 PM

not heard of Mojave Garlic... now it's on my radar!

kds9547 · 02-09-2013, 06:24 PM

Those look good. I haven't had good luck with beef ribs. Maybe I'm not cooking them long enough.

02-09-2013, 02:48 PM	#1
tbone30349 Is lookin for wood to cook with. Join Date: 01-30-13 Location: Atlanta, GA Downloads: 0 Uploads: 0	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. 20130209_112913.jpg 20130209_144633.jpg

02-09-2013, 02:53 PM	#2
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Looking good! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

02-09-2013, 03:01 PM	#3
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	Lookin tasty! __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill Thanks landarc for the avatar!

02-09-2013, 03:19 PM	#6
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Beef ribs can be tricky, you gotta cook em and cook em and cook em some more. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

02-09-2013, 03:24 PM	#7
LMAJ Quintessential Chatty Farker Join Date: 07-01-07 Location: Southeastern Pa Downloads: 0 Uploads: 0	Beef Ribs looking good there... __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1 18.5 new to me WSM Super Fast BLUE and RED Thermapen 1 - The Great Outdoors Smoker Sea Bug cooker 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

02-09-2013, 03:18 PM	#4
tbone30349 Is lookin for wood to cook with. Join Date: 01-30-13 Location: Atlanta, GA Downloads: 0 Uploads: 0	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.

02-09-2013, 03:19 PM	#5
BBQdisciple On the road to being a farker Join Date: 01-24-13 Location: Virginia Beach, VA Downloads: 0 Uploads: 0	That Mojave garlic is awesome on beef! good choice. I like the butter pecan on pork ribs. Looks good

02-09-2013, 04:36 PM	#8
tbone30349 Is lookin for wood to cook with. Join Date: 01-30-13 Location: Atlanta, GA Downloads: 0 Uploads: 0	finished product. They were pretty good too. 20130209_170329.jpg 20130209_165917.jpg 20130209_165818.jpg 20130209_165807.jpg

02-09-2013, 04:38 PM	#9
AussieTitch is One Chatty Farker Join Date: 11-17-12 Location: South East Victoria Australia Downloads: 0 Uploads: 0	I want some of that,nice looking ribs mate. cheers. Titch

02-09-2013, 04:43 PM	#10
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	The look good! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

02-09-2013, 04:50 PM	#11
silverfinger is One Chatty Farker Join Date: 08-02-10 Location: Torrance California Downloads: 0 Uploads: 0	Beef ribs are my favorite. Something I've not mastered but will be trying this spring & summer. Yours look good!! __________________ I woke up to the smell of BBQ and I said to myself, self, This Is Going To Be A Good Day! Capt of the S.S. Farkanaut Winner of the 1st annual BBQ Brethren Beard War! 50 year Old Imperial Kamado with ears. Another old Kamado. Size #3. 22" fire pit with Weber lid. Nothing like a big fire after dinner. Weber gasser with side burner, silver. 22" Weber Kettle Gold. 14" Smokey Joe Silver. BLACK PIRATE THERMAPEN Yes, It's FAST.

02-09-2013, 04:53 PM	#12
Big Dan Knows what a fatty is. Join Date: 09-02-12 Location: Coastal Bend Downloads: 0 Uploads: 0	Always foil, or wrap with butcher paper, beef ribs. You have to do some braising to tenderize them baby's. Good Job.

02-09-2013, 05:24 PM	#13
I like Bigbutts is one Smokin' Farker Join Date: 03-11-12 Location: forest, ms. Downloads: 0 Uploads: 0	love me some beefus ribees!!! __________________ Jambo backyard (Big John) / Hurricane Katrina crippled Weber kettle (**** you Katrina) / LP cooktop / Friends call me the "One Eyed Porker"....What can I say...

02-09-2013, 05:45 PM	#14
ColdFyre Knows what a fatty is. Join Date: 09-03-12 Location: Diamond Bar, CA Downloads: 0 Uploads: 0	not heard of Mojave Garlic... now it's on my radar!

02-09-2013, 06:24 PM	#15
kds9547 Full Fledged Farker Join Date: 09-18-12 Location: Lugoff, SC Downloads: 0 Uploads: 0	Those look good. I haven't had good luck with beef ribs. Maybe I'm not cooking them long enough.