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TalonBrew
05-15-2013, 01:31 PM
Never tried beef ribs before, but the pictures look fantastic. Since I'm trying to learn the new smoker, I figure I kill two birds.

Here they are rubbed with salt and pepper. Tossed them on the Jambo at about 270 (should settle down to 250 over red oak. So we'll see.... I have some chicken as a backup!

More later.

http://i213.photobucket.com/albums/cc219/rv6tc/bribs.jpg (http://s213.photobucket.com/user/rv6tc/media/bribs.jpg.html)

funugy
05-15-2013, 01:38 PM
I was dying to try some beef ribs, so the wife bought me some a couple weeks back. All I can say is you won't be disappointed. They are amazing. I ended up wrapping mine in foil just to make sure they turned out tender. I'm not confident enough to not wrap yet.

I gotta do more. I'll be following this.

TalonBrew
05-15-2013, 02:10 PM
I was thinking a couple hours of smoke then wrap until probe tender.

I'll let you know what i come up with.

luke duke
05-15-2013, 02:53 PM
Don't be afraid to go hotter. They also don't need to be wrapped.

These ribs were cooked by John Mueller (http://www.johnmuellermeatco.com/home/). Salt, pepper, no foil, high heat.

http://www.fedmanwalking.com/sites/default/files/images/jmuellerrib1w.jpg

Davey D
05-15-2013, 03:39 PM
I would like to do some as well. Is there a particular cut of beef ribs for smoking? I rarely see them in my area, although there is a good local butcher that can cut me some.

TalonBrew
05-15-2013, 06:49 PM
Holy cow.....

http://i213.photobucket.com/albums/cc219/rv6tc/20130515_171215_resized.jpg (http://s213.photobucket.com/user/rv6tc/media/20130515_171215_resized.jpg.html)


http://i213.photobucket.com/albums/cc219/rv6tc/20130515_171220_resized-1.jpg (http://s213.photobucket.com/user/rv6tc/media/20130515_171220_resized-1.jpg.html)


I pulled them just a bit early. They were probe tender except in the center, but I panicked a little at the shrinkage and thought I was drying them out.

Damn, that was good. I can't wait to do more. I'll let them go the full distance next time. By they way, in Luke Duke's honor, I did not foil them,and they didn't need it.

TalonBrew
05-15-2013, 06:52 PM
By the way, I did some jalapeno-stuffed breasts. Chicken was done, but the jalapenos were still too crunchy, and most of the cheese ran out. Gotta work on this.

http://i213.photobucket.com/albums/cc219/rv6tc/20130515_155545.jpg (http://s213.photobucket.com/user/rv6tc/media/20130515_155545.jpg.html)

(hijacking my own thread.)

Ron_L
05-15-2013, 06:54 PM
OK.. Darn you... Those ribs look great! I have a rack in the freezer. I may have to get them out!

TalonBrew
05-15-2013, 06:55 PM
I would like to do some as well. Is there a particular cut of beef ribs for smoking? I rarely see them in my area, although there is a good local butcher that can cut me some.

Dave,

There is a meat shop near here and I went and asked them what they had. They did have some back ribs, but there was very little meat on them. I got a chunk of four bones (short ribs) that were just a hair under four pounds. NOT cheap, tho. But these guys are never cheap. Good, but expensive.

TalonBrew
05-15-2013, 06:57 PM
Ron,

I've never had beef ribs that weren't dry and tough. Looking at pictures here from the Brethren got me fired up to try some and I'm sooo glad I did. I'm a total noob and these are really do-able, so I highly recommend them to anyone that likes beef. The flavor was much richer and almost like a prime rib.