Beef Ribs on the kettle

[SMOKE FREAK]

Just some pics...
https://i.postimg.cc/vT1DTZrb/DSC04158.jpg (https://postimg.cc/bShqF8VB)
https://i.postimg.cc/0NcNCwZ9/DSC04160.jpg (https://postimg.cc/674wWTDP)
https://i.postimg.cc/C1rzwqfc/DSC04162.jpg (https://postimg.cc/tZPX57k6)
https://i.postimg.cc/x1fFsMp4/DSC04164.jpg (https://postimg.cc/56r3yYVB)
https://i.postimg.cc/bvdVP8h0/DSC04167.jpg (https://postimg.cc/WDLwmBtt)
https://i.postimg.cc/9fS8FSm6/DSC04168.jpg (https://postimg.cc/Y46fddmR)
https://i.postimg.cc/P5SV0JBr/DSC04171.jpg (https://postimg.cc/yDSTZ11w)


Good stuff!
Thanks for looking.

[HankB]

Time? Temp? Results?


They look good! I've always had difficulty with beef ribs coming out on the chewy side.

[SMOKE FREAK]

Time? Temp? Results?


They look good! I've always had difficulty with beef ribs coming out on the chewy side.




Lid temp was between 250 and 300 for 6-7 hours. Smoke wood was California olive. Seasoned with Mad Hunky Just Add Beef, a bit of raw sugar, and Montreal Steak seasoning to form a crust. The key is cooking to 205 between the bones. Meat melted like butter in your mouth.

[Smoke on Badger Mountain]

Looks great!

[ShadowDriver]

Heck, yes!

Bones look fantastic.... but them taters, tho!

[BigBlock]

Love the dino's

[HankB]

The key is cooking to 205 between the bones. Meat melted like butter in your mouth. I probably haven't been going long enough. The other issue is that I can't find bones with that much meat on them. Most of the ones I see around here actually have gaps between the bones. :tsk: Once in a while I get a bone in standing rib roast and separate the ribs after cooking for a second cook.

[mcyork28]

It sounds like you are talking about beef back ribs which have very little meat on them. These are short ribs which is a different cut.

I probably haven't been going long enough. The other issue is that I can't find bones with that much meat on them. Most of the ones I see around here actually have gaps between the bones. :tsk: Once in a while I get a bone in standing rib roast and separate the ribs after cooking for a second cook.

[LloydQ]

Oh my, does that plate look fine!:clap2:

[rwalters]

Absolutely mouth watering food!! Nicely done :)

[HankB]

It sounds like you are talking about beef back ribs which have very little meat on them. These are short ribs which is a different cut.


Oh! I just know "beef ribs." Thanks for the clarification. :thumb:

[frankenfab]

That looks fantastic! I wish I could find short ribs around here.

[Iroquois]

Beautifully delicious looking! What was your choice of fuel if I may ask?

[SMOKE FREAK]

Beautifully delicious looking! What was your choice of fuel if I may ask?


Cowboy Lump and Olive wood for smoke.


I do love the back ribs but they do tend to trim them a little too close for me.

[Al Czervik]

https://i.postimg.cc/9fS8FSm6/DSC04168.jpg

Farkin' beautiful, SF! :clap:

[food4thot]

Looks excellent. I like beef ribs better than brisket.

[Little Pig Barbeque]

Those look bad ass man!

[gtsum]

Wow, that plate looks incredible!


Sent from my iPhone using Tapatalk Pro

[Big George's BBQ]

That is good eats

[cowgirl]

Beef ribs are my favorite food group. Looks great Craig!

[SmokinAussie]

Lovely work. I'm off to Costco right away... they have some ribs like this.

[El Ropo]

You nailed that cook! May I suggest using any leftover scraps in breakfast meals, omelettes, scrambles, hashbrowns, etc.

[Stingerhook]

One fine looking meal.

[SMOKE FREAK]

You nailed that cook! May I suggest using any leftover scraps in breakfast meals, omelettes, scrambles, hashbrowns, etc.




Leftovers...Sliced it thin and ate it cold...Delicious and still melt in your mouth...

[BillN]

Now that's some good eating there.

[MisterChrister]

Man, I tells ya.....a plate like that is all a feller needs to set his day straight!!!

[Fishawn]

Beautiful ribs & plate Craig! :clap2:
I need some of that right aboot now 👍

[Hoss]

OUTSTANDING! :thumb:

[SmokerKing]

:clap2:

[LordRiffenstein]

Hell yeah!