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Richard_
12-06-2015, 04:38 PM
Seasoned with Oakridge Beef and Pork comp. rub , that's 2.5 hours in

Richard_
12-06-2015, 04:39 PM
Foil or no foil ?

MikeWin
12-06-2015, 04:58 PM
Good luck. They are looking good. Also doin my first beef ribs today.

Richard_
12-06-2015, 05:10 PM
What temp , my Traeger is set at 275*

Sallenthornton
12-06-2015, 05:29 PM
What temp , my Traeger is set at 275*

I've never cooked beef ribs, but when I had them in Lockhart (Blacks), they were very tender. Looking good!

Richard_
12-06-2015, 09:20 PM
Oops , maybe next time , jerky anyone

Richard_
12-06-2015, 09:21 PM
The chicken on the other hand

Smoke on Badger Mountain
12-06-2015, 11:38 PM
I feel bad for those poor ribs. But as you say the chicken on the other hand...Yum!

THoey1963
12-07-2015, 01:52 AM
Next time, ask the meat guy for Beef Short Rib Plate. Uncut. Smoke for 6-7 hours till toothpick tender between ALL bones. Enjoys. Sleep off beef coma.

Enrico Brandizzi
12-07-2015, 02:31 AM
Sorry for this cook!
I prefer short plate beef ribs. Next time ask for those.
You won't regret!

dport7
12-07-2015, 08:03 AM
Yep, jerky'd ribs, made them my self a time or two. thats the reason for my sig line.

speed2486
12-07-2015, 08:33 AM
Definitely try them again! You will nail it! I did two full plates on the WSM yesterday. S.P.O.G. Target temp was 280, but she really wanted to run around 300 yesterday for some reason. Wrapped at 160 after about 3 hours. Probed like butter at about 206. It was about 8:00PM by the time they were done, so except for a 'sample' by the wife and I, they will be dinner tonight. Just have to figure out what to make with them. I also bought a 5 lb chub of Provolone while at the butcher shop. I cut that up into one pound 'pucks' and loaded those into my Bradley Original and cold smoked for two hours with some apple. Those then got cut in half, vacuum sealed and put to rest in the fridge for about three weeks.

SmittyJonz
12-07-2015, 11:22 AM
:shock: :cry:

Okie Sawbones
12-07-2015, 11:43 AM
Next time, ask the meat guy for Beef Short Rib Plate. Uncut. Smoke for 6-7 hours till toothpick tender between ALL bones. Enjoys. Sleep off beef coma.

This is the best advice you'll get. :thumb: