Beef Ribs (Need I Say More?)

[Vince RnQ]

This has been a really fun week of cooking!


Traditional Italian Red Sauce ("Gravy") on Christmas Eve (http://www.bbq-brethren.com/forum/showthread.php?t=202519)
Rotisserie Rib Roast on Christmas Day (http://www.bbq-brethren.com/forum/showthread.php?t=202480)
Ongoing Bacon Curing, Smoking, Slicing and Cooking (http://www.bbq-brethren.com/forum/showthread.php?t=202311)


And today the fun continued with Beef Ribs!

The star of our show are two 3-bone Beef Plate Rib sections about 1-1/2 inches thick.

https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-xpa1/v/t1.0-9/10891714_599699040130646_134178877922970076_n.jpg? oh=8c018ad9f1f072c42d930752847e1386&oe=552AC626&__gda__=1429246747_ae1622f1e92a8d27001257e0932cf70 1

Take a look at the marbling in these babies!

https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-xap1/v/t1.0-9/10891889_599699053463978_478595777684488299_n.jpg? oh=44dbaf9b034dbebfc516bf022cb386c5&oe=55299F49&__gda__=1429791488_3afdb5e2fef93b00cfddd8ba606afa9 a

We wanted the beef to really shine so we kept the seasoning very simple: A coating of Worcestershire followed by kosher salt, granulated garlic and freshly cracked black pepper.

https://scontent-a-sjc.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/10881720_599699066797310_3625967415168397468_n.jpg ?oh=a95f2c4811df01d66a3f85830f752b2c&oe=54FA0F6E

The 22" WSM was the cooking vessel of choice and it's a good thing. Look at how they fill up the cooking grate! You can see the smoke already beginning to envelope the racks.

https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-xap1/v/t1.0-9/10891639_599699086797308_1920388430166135995_n.jpg ?oh=f3cedb85e1f27abfb91e3197293daf44&oe=5532C09D&__gda__=1430575169_d456fb4d0d53d9e5358b0f2464706e2 3

Another angle.

https://scontent-b-sjc.xx.fbcdn.net/hphotos-xpf1/v/t1.0-9/10268464_599699103463973_7843998901001325643_n.jpg ?oh=26fd6115b8a28272f03fbf9560233f78&oe=55406F1E

Here they are at the 3 hour mark. The pull back at this point was amazing!

https://scontent-b-sjc.xx.fbcdn.net/hphotos-xfp1/v/t1.0-9/10402733_599699126797304_2116536706279631604_n.jpg ?oh=59b9520a94e7b046a480ead39bc2db68&oe=55378EF6

Another angle.

https://scontent-b-sjc.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/10891845_599699143463969_2399409289197941758_n.jpg ?oh=03dc18063f947c21fb6d4c12a4915dd3&oe=55292230

And this is at 5.25 hours. You wouldn't believe how it felt to slide a probe into these beauties. It was the smoothest and most luxurious feeling of beefy heaven ever felt on the face of the Earth! If only briskets felt like that!

https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-xap1/v/t1.0-9/10897105_599699163463967_7224310660995364451_n.jpg ?oh=7849c246e2b22b57442e3480111bfd86&oe=552D70E3&__gda__=1425920319_660f229fe0e675ce6b22ad23e64251d 2

Another angle.

https://scontent-a-sjc.xx.fbcdn.net/hphotos-xaf1/v/t1.0-9/10406621_599699186797298_87419224149643368_n.jpg?o h=8783a1ba2140020090559a70cda4dc9f&oe=553B6946

To say that the knife dropped through the meat would be an understatement. There was about to be some good eating going on around here.

https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-xpa1/v/t1.0-9/10417763_599699210130629_2464364924808761096_n.jpg ?oh=45754a4cc77e486bd14e6c0500ebebf0&oe=55321847&__gda__=1430025727_cf021b12efe07e3ed920897f51a182a 5

Yeah, the beef rib kind of dominated the plate.

https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-xpa1/v/t1.0-9/10881675_599699226797294_5286005810094342810_n.jpg ?oh=82cb367fae4291df3ca123bc999b4f00&oe=5542FC74&__gda__=1430602444_7e8aba9a1a3c5799369baaa45f23b09 0

No caption required.

https://scontent-b-sjc.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/10897950_599699246797292_2644583188512692270_n.jpg ?oh=0a1d27e3d6ec705cf792ce5bef81c1f1&oe=5546F54D

[jsperk]

Those look awesome.

[SGH]

Simply awesome brother. The ribs look fantastic:clap2:

[Big George's BBQ]

That looks awesome

[hogs122]

Oh man, those are awesome. I haven't had very good luck finding them around here.

[AlwaysSmokey]

Beefy !!! Good job

[landarc]

Wow! Great cuts of meat, and perfectly cooked by the looks of it

[Big Dan]

Did you try and pull the membrane off those, or no? Nice job! What was your total cook time for them to get probe tender?

[Ron_L]

Beautiful ribs, Vince! I might have some of those in the freezer :D

[cowgirl]

I could live on beef ribs alone. Yours look fantastic! Well done!

[RoyBQ]

Those look awesome, now I know what I'm making this weekend.

[Hoss]

The Ribs look killer.Good to see someone there knows how to make creamed( not mashed) taters.We call em whipped taters.YUMMO.

[retired trucker]

Awesome looking ribs. The last picture tells the tale of their success. Where did you find such a great hunk of ribs. They are hard to find around here with any meat left on the bones.

Blessings,

Omar

[Randy3269]

Yep....you had me at beef ribs. Lookin good. :thumb:

[tish]

Beef ribs have never been my favorite because it's really hard around here to find them with any decent amount of meat on them. Now if we were able to get ribs like those, they'd be on the regular rotation. They look fantastic! :hungry:

[Vince RnQ]

Did you try and pull the membrane off those, or no? Nice job! What was your total cook time for them to get probe tender?

There are two membranes on beef plate ribs. I removed both from one rack and just one from the other. If you go back and look at the pictures of the racks on the cooker, it will be easy to tell which is which. You'll notice that the rack on the top or right, depending on the image, has the bones really twisting up as they cook. That is the rack that had both membranes removed. Since all the meat is really above the bones in this type of rib, I'd probably only remove one membrane the next time around or maybe even leave them both intact in order to keep the racks more level.

The total cook time was 5.25 hours followed by a 1 hour rest under a foil tent on the counter. They were still plenty warm when I sliced them. Had I placed them in a Cambro, they would easily have held much longer. I was expecting them to take about 6 to 6.5 hours to cook so I was actually surprised that they were done early. No worries though as we planned to rest them for an hour and that gave us plenty of time to get the rest of the meal together.

This is something that we'll definitely cook again!

[Vince RnQ]

Awesome looking ribs. The last picture tells the tale of their success. Where did you find such a great hunk of ribs. They are hard to find around here with any meat left on the bones.

Blessings,

Omar

You need to ask your butcher for beef plate ribs or beef short ribs. These are from the Short Plate. What most people are used to seeing are beef back ribs that come from the Rib primal. These are the ribs that are cut from a rib roast. I can tell you that I'll never bother cooking beef back ribs again now that I've cooked these beauties. We got them from a local butcher who said he always stocks them.

http://fireworksrestaurant.net/keene/wp-content/uploads/2013/11/short-ribs-beef-cuts-diagram.jpg

[ShadowDriver]

I didn't have a plan for New Year's Eve.. but you're certainly presenting some serious options!

Damn, those look good....

[Nvoges]

Beautiful cook!!!

[bradgreer]

Vince you are a naughty, naughty boy...Those look so good!

[JABonk]

I'll take an order of that! Hold the peas potatoes.

[Bbq Bubba]

Outstanding!

[oldbill]

Them r' purdy!:wink:

[diveyouth]

Vince. what temp did you cook at?

[Vince RnQ]

I had The Stoker (https://www.rocksbarbque.com/) set for 275°F.