beef ribs

Got up early to get some ribs going.

This past week has been ridiculous. Split-family ops finally come to a head, then a close. The movers had a task-master of a supervisor: A trip to the base commissary lead me to the meat section, where I found beef ribs cut flanken style... thick, too... like 1/4 inch! To me, that means...

Well, I'm trying to requalify for my smoker competency card after last weekend's brisket debacle. :tsk: I like to pick up beef shorties from Albertsons when they're in the manager's special bin... combine the packages, vac-seal and freeze for later. I broke out a vac-sealed bag and got down to...

Bosslady asked for beef this weekend (crazy lady's trying to stay away from pork for 30 days... :shock: :twitch: :loco:). I think I've cooked beef shorties twice in my life, and they've always been from the manager's special bin at the grocery. You folks've schooled me in the ways of finding...

Happy Saturday, folks! Just back from a trip to Tyler, TX and happy to get back to smoking/cooking at home. I broke out the new Smoke Gateway for the first time, and was pleasantly impressed. Last week, I happened upon a really nice Manager's Special for Beeph Ribs in the bargain bin - $4...

https://youtu.be/hvLrdmLpMa8 Beef Bacon from Beef Rib on Oklahoma Joe Offset Smoker Ingredients: Beef Rib (The thicker the better) Brine Brine: 3 Tbsp Salt 1/3 Cup Sugar 2 Tbsp Pepper 2 Tsp Paprika 1 Tsp Pink Salt Method: Thoroughly mix all ingredients for the brine. Remove bones from the...

https://youtu.be/ADMN9fp83UM So I gave these ribs a shot and an unbiased review for anyone that hasn't tried them and wanted to know. Are Wal-Mart Beef Ribs Worth It? We’ve all looked at them, held the pack, put em back, picked em up again, walked away…. This video will help you know once...

I haven't done many beef short ribs, but as I understand it you want short ribs from the plate--not chuck? Is that correct? Does that mean chuck short ribs aren't worth the trouble, or just that plate is preferable if you can get it? Thanks.

https://youtu.be/PfMg1465Gao Ingredients: Beef Short Ribs Hot Sauce (dealer's choice) Bad Byron’s Butt Rub Salt Method: Rub rib with hot sauce. Rub rib with butt rub and salt. Preheat smoker to roughly 275°F - 300°F for around 4 hours or until tender. The beef rib is done when the...

After 8 hours cooking at 225, no crutching, and resting for 1 hour before slicing, here are pictures of the ribs seasoned, at 4hrs, and 7hrs into the cook, sliced after resting and showing the smoke ring. #BBQ #ribs #beef

I have the day off today, and we are having some friends over for dinner. But with the extra time today I thought I would enjoy cooking breakfast outside before it heated up. Made some buttermilk biscuits in the DO. Fried up some bacon in the skillet and then some eggs in the bacon grease and...

Walmart neighborhood grocery had vacuum backed center cut beef back ribs on sale. I figured, what the heck and bought two racks. They don't look very meaty like short ribs, but it's worth an experiment. Has anyone cooked these before? I figured strip the membrane, rub, let rest for a few...

Cooked this yesterday for NFC playoffs as a test drive before Panthers/Seahawks tailgate. Beef Ribs on the good ol Bubba Keg and the Salmon on my new MES. Ribs came out great, great rub and my Red sauce but needs a little more smoke. Salmon was good but first time slow smoking fish on the MES.

Well, my wife was hoping for some beef ribs. I didn't have a lot of time today and I have a busy few days off coming up. So I decided to knock the snow of the Weber and give it a shot that way. I have never done beef ribs on a kettle before. Always on an offset. But I thought it would be fun to...

Brought a couple racks of beef ribs and my UDS up to work today to cook for our team. We had a junk month last month and I wanted to boost everyone's spirit. Came out great, but took WAY longer than usual. On at 9:30am, off at 4:15pm. They were sliced and eaten in 5 minutes...

Rubbed with Paul Prudhomme rub Current conditions- 6:21AM Vents wide open, grate temp 255 Kingsford briquettes arranged for snake method. Cherry wood chucks and apple wood chips placed on top of the briquettes along the path of the snake.

Copied from my BBQ Journal/Blog- If you have detected a theme on this here BBQ Journal I’d say it’s bacon. Who in the world doesn’t dig anything with bacon added to it? I’m gonna go out on a limb and say that if someone doesn’t like bacon they need to re-examine their life. After seeing...

For those of you that have done beef ribs, how much do you trim them before putting them on the smoker? The past 2 racks I've done from RD had quite a bit of hard fat and I'm not sure whether I should trim that all the way down, trim it down season what's underneath and put the fat back on, or...

I had the day off today and wanted to smoke something. Then I realized that the only good prospect in the fridge was a single rack of beef spares. I didn't really feel like running up an offset for the single rack so off the the Weber they went. Used equal parts kosher salt and fresh ground...