IMPS 130 beef ribs on the menu! Pron inside

[lantern]

Well here's my beef rib cook. Got these bad boys at restaurant depot in Charlotte. They are IMPS 130 or chuck short ribs. And they were pretty tasty!!!!

I used a simple rub made of one part peppercorn blend(white black red green) one part kosher salt, 1/4 part granulated garlic, 1/8 part tatonka dust.


I used briquettes in the bottom to keep the small pieces of royal oak lump from dropping through the bottom grate of the WSM and to start. I used cherry chunks for flavor. I rarely do any beef without cherry.....good match in my opinion.

She rolled around 265-288 for 7 hours with no full and came out tender as could be. Well I like my beef with just the tiniest amount of tug. If done slow like this its usually around 190 degrees internal, but as always its about feel not temps.

These things aren't remotely gone yet and I'm already getting "we are sooo going back to Charlotte soon" remarks. I musta done good!:becky:

[sliding_billy]

Great looking bones.

[JS-TX]

Great looking ribs!

[aawa]

I would hit that like Ike and Tina Turner

[peeps]

Damn, those look tasty! How much did you have to wrestle those bones to get them out of the rib rack once they plumped up??? :biggrin:

[lantern]

Damn, those look tasty! How much did you have to wrestle those bones to get them out of the rib rack once they plumped up??? :biggrin:


LOL!!! I see ya noticed that!!! I was an hour into the smoke sitting on the couch thinking of how they fit so nicely into my new weber rack....and went.....CRAP they're gonna blow up and be stuck!!

So, I enlisted the help and extra two hands of my girlfriend to pull apart the rails ever so slightly while I extracted the ribs. But in the end It wasn't as bad as it could have been since I like to put my bones heavy end up. If I had went heavy end down it would have been hilarious!!:doh::heh:

[Ron_L]

I would hit that like Ike and Tina Turner

Rollin' on the river? :dancer:

Great job on the beef bones, Lantern! I've had very good results with the chuck short ribs from RD. They are always nice and thick and cook up nicely!

[peeps]

LOL!!! I see ya noticed that!!! I was an hour into the smoke sitting on the couch thinking of how they fit so nicely into my new weber rack....and went.....CRAP they're gonna blow up and be stuck!!

So, I enlisted the help and extra two hands of my girlfriend to pull apart the rails ever so slightly while I extracted the ribs. But in the end It wasn't as bad as it could have been since I like to put my bones heavy end up. If I had went heavy end down it would have been hilarious!!:doh::heh:HAHA! I can picture it now!

Hell, in my rib racks, I would have had to eat around them or they would have been stuck forever as I sometimes have problems with spares getting difficult to remove!

[RAYSOR]

Looks great!

[Garrett]

Dang those look good!!!

[Mister Bob]

Very nicely done, those ribs are making me drool! On my way to RD now to decide on what's cooking this weekend. Short ribs just moved way up on the list of possibilities.

[Thermal Mass]

Yeah! some nice looking bones, very meaty.:clap2:

Hmmm, will have to give cherry a run on my next beef cook. Typically use hickory.

Thanks for sharing!:biggrin1:

[Pburke24]

Those look great man..

Just curious where do you guys get beef ribs like this. Every where i go around here (MD) i can only find beef ribs that look like they only have a little bit a meat on them. Nothing near as thick as these ones.

[fingerlickin']

Son of a gun, I gotta get to a Restaurant Depot. Those look outstanding. :thumb:

[aawa]

Yeah! some nice looking bones, very meaty.:clap2:

Hmmm, will have to give cherry a run on my next beef cook. Typically use hickory.

Thanks for sharing!:biggrin1:

Try pecan on brisket and short ribs. It is by far my favorite wood on anything beef really.

[Federalist2266]

Magnificent! That's a lot o' beef!

[landarc]

Wow! Great stuff, nice cooking

[lantern]

Those look great man..

Just curious where do you guys get beef ribs like this. Every where i go around here (MD) i can only find beef ribs that look like they only have a little bit a meat on them. Nothing near as thick as these ones.


You have a restaurant depot near you in Baltimore. They should have them. I tried to call to confirm but they put me on hold forever. The only thing you need to get into restaurant depot is a kansas city bbq society membership....or a business of your own.

[Tango Joe]

Those are some dang nice ribs! Bravo!

[dadsr4]

The last ones I cooked were from Krogers.
http://www.bbq-brethren.com/forum/showthread.php?t=173895

[FatCoyote]

Very nice looking and sound like you are very happy with them :)

[sfbbqguy]

Those things look awesome. Think I'll try using the IMPS 130 to try to find some of these as usually hard to find good ones.

[Diesel Dave]

those are some fine lookin plump arse bones right there

[MossyMO]

Nice looking rib cook!
Have you tried the Tatonka Dust on its own on any cooks yet?

[Zin]

Those look great man..

Just curious where do you guys get beef ribs like this. Every where i go around here (MD) i can only find beef ribs that look like they only have a little bit a meat on them. Nothing near as thick as these ones.

Ask your butcher for a rack of uncut short ribs. If cut parallel to the bone then they are English Cut, if cut across the bone then they are Crosscut or Flanken ribs. A full rack is about .50 cents + a lb cheaper than cut.