oink
The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 09-28-2010, 08:28 AM   #1
swibirun
is one Smokin' Farker

 
Join Date: 02-21-09
Location: Knoxville, TN
Default Beef Back Ribs at higher temp

Last weekend I tried cooking beef back ribs using Adam Perry Lang's method from his book, BBQ25. It uses a higher temp (325f) than my usual (250f dome temp on the Egg).

I used a mix of Wicked Good and Full Circle, not for a specific reason, just because I ran out of one bag and started the other. Wood was 3 nice sized chunks of local cherry seasoned from last year.

I was tempted to divert from the books process but decided to see it through. I just quit foiling spare ribs this year so why start doing it with beef, right? But I have to say that these were the best I've made so far.



Served them with garlic mashed potatoes and my wife made yeast rolls on her Egg.

If you're interested, I have a video of the process on my blog.

So how do you guys and gals do your beef ribs?
__________________
Chris
Knoxville, TN
www.nibblemethis.com
swibirun is offline   Reply With Quote


Old 09-28-2010, 10:12 AM   #2
Q-Dat
Babbling Farker
 
Join Date: 12-03-08
Location: Pearl River LA
Default

Looks good. I can't seem to find beef back ribs with much meat left on them. They have almost always been raped to make the ribeye an insignificant amount bigger.
Q-Dat is offline   Reply With Quote


Old 09-28-2010, 10:17 AM   #3
Smokey Al Gold
is Blowin Smoke!
 
Smokey Al Gold's Avatar
 
Join Date: 08-13-08
Location: San Antonio TX
Default

Looks delicious
__________________
22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21
[URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL]
[URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2)

Creator of:
"The Great Chicken Sammich Debacle of 2010"
Smokey Al Gold is offline   Reply With Quote


Old 09-28-2010, 10:24 AM   #4
1FUNVET
Babbling Farker
 
Join Date: 04-16-09
Location: Lake Charles La
Default

Quote:
Originally Posted by DADGUMMIT! View Post
Looks good. I can't seem to find beef back ribs with much meat left on them. They have almost always been raped to make the ribeye an insignificant amount bigger.

Same here. Ribs looked they have already been eaten I'm not paying for just bones.
1FUNVET is offline   Reply With Quote


Old 09-28-2010, 10:41 AM   #5
Q-Dat
Babbling Farker
 
Join Date: 12-03-08
Location: Pearl River LA
Default

Quote:
Originally Posted by 1FUNVET View Post
Same here. Ribs looked they have already been eaten I'm not paying for just bones.
I could understand a little better if they were cheap, but that is usually not the case. I can usually get brisket or chuck roast for less per lb.

The ones I find would be good for soup and thats about it.
Q-Dat is offline   Reply With Quote


Old 09-28-2010, 11:29 AM   #6
Big George's BBQ
somebody shut me the fark up.

 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Default

Very Nice How long did you cook them for
Big George's BBQ is online now   Reply With Quote


Old 09-28-2010, 11:32 AM   #7
smokinvic
is one Smokin' Farker
 
smokinvic's Avatar
 
Join Date: 02-06-08
Location: Santa Ana, CA
Default

Pretty looking plate. I will take two. I will even pay shipping and handling!!!
__________________
Double barrel smoker, one stacked over the other. (55 gal drums).
85 Gal UDS
Large Kettle Grill

"I am the Lizard King.... I can do anything."

"Out here on the perimeter there are no stars... out here we is stoned.... immaculate" - An American Poet
smokinvic is offline   Reply With Quote


Old 09-28-2010, 11:39 AM   #8
smokinvic
is one Smokin' Farker
 
smokinvic's Avatar
 
Join Date: 02-06-08
Location: Santa Ana, CA
Default

Good video also. Can you have your wife post garlic mashed potato recipe also?
__________________
Double barrel smoker, one stacked over the other. (55 gal drums).
85 Gal UDS
Large Kettle Grill

"I am the Lizard King.... I can do anything."

"Out here on the perimeter there are no stars... out here we is stoned.... immaculate" - An American Poet
smokinvic is offline   Reply With Quote


Old 09-28-2010, 11:55 AM   #9
Moose
somebody shut me the fark up.

 
Moose's Avatar
 
Join Date: 10-12-08
Location: Los Angeles, CA
Default

Those are fine looking beef ribs. I became a hot and fast convert a couple of years ago and haven't looked back. I usually cook mine around 300-325 degrees...and NO foil!

Quote:
Originally Posted by swibirun View Post
Last weekend I tried cooking beef back ribs using Adam Perry Lang's method from his book, BBQ25. It uses a higher temp (325f) than my usual (250f dome temp on the Egg). So how do you guys and gals do your beef ribs?
__________________
Moose
The Fun Never Stops at the BBQ Brethren Throwdowns
Proud Member of "THE BLACKSTONE POSSE"
Big Red UDS/Small BGE/Blackstone Pizza Oven/Pit Barrel Cooker/Vision Kamado/Purebred American Rat Terrier Whisperer
Check out my blog:
www.mooseonfire.com



Moose is online now   Reply With Quote


Thanks from: --->
Old 09-28-2010, 12:51 PM   #10
deguerre
somebody shut me the fark up.

 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Default

Quote:
Originally Posted by Moose View Post
Those are fine looking beef ribs. I became a hot and fast convert a couple of years ago and haven't looked back. I usually cook mine around 300-325 degrees...and NO foil!
Yeppers. No foil and same approximate temps. And yes, fine looking ribs.
__________________
Guerry
Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog
deguerre is offline   Reply With Quote


Thanks from:--->
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
baby back ribs pull temp? highestgrade Q-talk 6 06-29-2011 12:58 PM
Beef ribs are smokin. Done temp? chobint Q-talk 12 05-14-2011 11:56 PM
Beef Back Ribs Brooks BBQ Q-talk 7 08-16-2010 08:18 AM
Higher temp cooking? HBMTN Q-talk 6 12-08-2009 12:21 PM
Beef Ribs vs. Pork Ribs (Baby Back or Spare) Bigmofo300lbs Q-talk 22 01-12-2005 03:57 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 05:39 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts