Loaded Beef Ribs and Corn (lots o'pics)

FatDaddy · 08-09-2009, 10:02 PM

Well went to SAMS today and bought 4 racks of beef ribs. cryovac pack 46 bucks. I wanted all 4 racks sliced across the bones to shorten em up. Well the guy workin the saw evidently was lazy and didnt like having to actually do his job so I got 2 racks cut across and 2 racks cut with the bone. anyway. So I cooked up the 2 racks sliced across 2 rubbed with Plowboys bovine bold and the other 2 rubbed with S&P garlic powder paprika and chipotle powder. Also watched Booby Flay today and thought of SIDE so I made his roasted corn with a Scallion Chive Vinergarrete (sp) It was great. Then for desert we had Grilled peaches with local honey and marscapone cheese. I got one picture durin the magic hour as RTD says the rest not so bueno lol. But that one is pretty. Here they are.

on the egg bout 325* w/ mesquite took about 6 hours and were fork tender

the sun shinin just right in this one.

missed the magic moment lol

desert.

OUT OF ORDER · 08-09-2009, 10:09 PM

wow thats nice man keep up good work nice pron too

Corona King · 08-09-2009, 10:34 PM

Beef, its whats for dinner. Excellent!

landarc · 08-09-2009, 10:50 PM

Oh man that looks good.

Mark Stanton · 08-09-2009, 11:49 PM

Love ribs and peachs and cream. Looks great

firecracker jack · 08-10-2009, 12:03 AM

Them bones are lookin' mighty good man!

Firecrackerjack

shares · 08-10-2009, 12:24 AM

If I may chime in here with some critical judging for only the right reasons - I see a couple things that concern me here. Mind you, the bone pullback and meteor meat look are outstanding, but they're not quite don yet...

First the lack of smoke ring - not that smoke ring is important to the end product, but I can't imagine how smoked beef ribs would not have a rich, robust smoke ring - oh well. Second - the clearly visible fat running through the rib cross grain - this one is important.

In my humble opinion, those ribs are not done yet. The biggest picture that people miss with beef ribs is the amount of cooking they will tolerate. Short and simple - beef ribs tolerate *A LOT* of cooking.

Do not! - people, underestimate the amount of cooking a fatty cut of beef ribs will tolerate. I have never cooked a rack so much that it's not outstanding. Cook em down, render those fats, condense the flavors, and enjoy your best beef ribs ever.

FatDaddy · 08-10-2009, 06:38 AM

don't always get a smoke ring. not worried about it. it was 730 natives were restless, sure i could have cooked longer , but were hungry and like i said they were fork tender and came out great.

Grillman · 08-10-2009, 08:03 AM

Those are the thickest Beef Ribs I have ever seen.
They always scalp them clean before they sell them here.
May have to go to Sam"s and ask the butcher if they have some
like those you have.

Excellent job on those....they look really great.

big brother smoke · 08-10-2009, 08:29 AM

Quote:

Originally Posted by shares

If I may chime in here with some critical judging for only the right reasons - I see a couple things that concern me here. Mind you, the bone pullback and meteor meat look are outstanding, but they're not quite don yet...

First the lack of smoke ring - not that smoke ring is important to the end product, but I can't imagine how smoked beef ribs would not have a rich, robust smoke ring - oh well. Second - the clearly visible fat running through the rib cross grain - this one is important.

In my humble opinion, those ribs are not done yet. The biggest picture that people miss with beef ribs is the amount of cooking they will tolerate. Short and simple - beef ribs tolerate *A LOT* of cooking.

Do not! - people, underestimate the amount of cooking a fatty cut of beef ribs will tolerate. I have never cooked a rack so much that it's not outstanding. Cook em down, render those fats, condense the flavors, and enjoy your best beef ribs ever.

And you use this cliche

FatDaddy · 08-10-2009, 09:05 AM

Quote:

Originally Posted by Grillman

Those are the thickest Beef Ribs I have ever seen.
They always scalp them clean before they sell them here.
May have to go to Sam"s and ask the butcher if they have some
like those you have.

Excellent job on those....they look really great.

Just ask em for the cryovac of uncut beef ribs. they come in a pack of 4 racks here. They are they same ones they use to make the thin sliced ribs in their packages. Its the only way i can get em that havent been picked clean.

Greendriver · 08-10-2009, 03:26 PM

I bet all that there was good.

Ron_L · 08-10-2009, 03:43 PM

The ribs look great!

Quote:

Originally Posted by shares

Mind you, the bone pullback and meteor meat look are outstanding, but they're not quite don yet...

What is meteor meat? I haven't heard that term before.

08-09-2009, 10:02 PM	#1
FatDaddy is One Chatty Farker Join Date: 04-04-06 Location: Wichita Falls, Tx Downloads: 0 Uploads: 0	Loaded Beef Ribs and Corn (lots o'pics) Well went to SAMS today and bought 4 racks of beef ribs. cryovac pack 46 bucks. I wanted all 4 racks sliced across the bones to shorten em up. Well the guy workin the saw evidently was lazy and didnt like having to actually do his job so I got 2 racks cut across and 2 racks cut with the bone. anyway. So I cooked up the 2 racks sliced across 2 rubbed with Plowboys bovine bold and the other 2 rubbed with S&P garlic powder paprika and chipotle powder. Also watched Booby Flay today and thought of SIDE so I made his roasted corn with a Scallion Chive Vinergarrete (sp) It was great. Then for desert we had Grilled peaches with local honey and marscapone cheese. I got one picture durin the magic hour as RTD says the rest not so bueno lol. But that one is pretty. Here they are. on the egg bout 325* w/ mesquite took about 6 hours and were fork tender the sun shinin just right in this one. missed the magic moment lol desert. __________________ HALF DIAMOND RANCH BBQ Home made 5' reverse flow smoker Lg BGE WSM 18.5 WSM 22.5 Weber Kettle 22 1/2" silver series Weber Copper Smokey Joe Gold 14.5" GPS trackable RED super fast thermopen http://www.facebook.com/jtempleton2

08-09-2009, 10:09 PM	#2
OUT OF ORDER Full Fledged Farker Join Date: 06-12-08 Location: azle ,tx Downloads: 0 Uploads: 0	wow thats nice man keep up good work nice pron too __________________ In the words of the late great Col. Sanders "im to drunk to taste this chicken" LARGE BGE [SIZE=2]smokey joe[/SIZE] 12" homade offset 22 1/2 webber

08-09-2009, 10:50 PM	#4
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Oh man that looks good. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

08-10-2009, 12:24 AM	#7
shares On the road to being a farker Join Date: 07-18-08 Location: San Jose, Ca Downloads: 0 Uploads: 0	If I may chime in here with some critical judging for only the right reasons - I see a couple things that concern me here. Mind you, the bone pullback and meteor meat look are outstanding, but they're not quite don yet... First the lack of smoke ring - not that smoke ring is important to the end product, but I can't imagine how smoked beef ribs would not have a rich, robust smoke ring - oh well. Second - the clearly visible fat running through the rib cross grain - this one is important. In my humble opinion, those ribs are not done yet. The biggest picture that people miss with beef ribs is the amount of cooking they will tolerate. Short and simple - beef ribs tolerate A LOT of cooking. Do not! - people, underestimate the amount of cooking a fatty cut of beef ribs will tolerate. I have never cooked a rack so much that it's not outstanding. Cook em down, render those fats, condense the flavors, and enjoy your best beef ribs ever. __________________ www.TooAshamedToName.com Competition BBQ

08-10-2009, 06:38 AM	#8
FatDaddy is One Chatty Farker Join Date: 04-04-06 Location: Wichita Falls, Tx Downloads: 0 Uploads: 0	don't always get a smoke ring. not worried about it. it was 730 natives were restless, sure i could have cooked longer , but were hungry and like i said they were fork tender and came out great. Last edited by FatDaddy; 08-10-2009 at 08:01 AM.. Reason: spelling from texting in the dark.

08-09-2009, 10:34 PM	#3
Corona King Is lookin for wood to cook with. Join Date: 07-07-09 Location: Perris, Ca. Downloads: 0 Uploads: 0	Beef, its whats for dinner. Excellent!

08-09-2009, 11:49 PM	#5
Mark Stanton is one Smokin' Farker Join Date: 07-25-09 Location: Southside of Houston, Texas Downloads: 0 Uploads: 0	Love ribs and peachs and cream. Looks great

08-10-2009, 12:03 AM	#6
firecracker jack is one Smokin' Farker Join Date: 06-27-09 Location: belleville,mich. Downloads: 0 Uploads: 0	Them bones are lookin' mighty good man! Firecrackerjack

08-10-2009, 08:03 AM	#9
Grillman is One Chatty Farker Join Date: 07-05-09 Location: Aurora, Colo. Downloads: 0 Uploads: 0	Those are the thickest Beef Ribs I have ever seen. They always scalp them clean before they sell them here. May have to go to Sam"s and ask the butcher if they have some like those you have. Excellent job on those....they look really great.

08-10-2009, 03:26 PM	#12
Greendriver is One Chatty Farker Join Date: 08-27-06 Location: Dalton, Ga Downloads: 0 Uploads: 0	I bet all that there was good. __________________ Greendriver, -------------------------------------------- Backwoods Smoker Authorized Dealer Backwoods Extended Party, Traeger, BGE Mini, and Portable Kitchen. Dalton Grill & Smoke for Smokers & Recipes Blog - Carpet Capitol Living

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