BBQ Brethren "Beef Ribs" Throwdown!!!

[deguerre]

I'd go with the sliced, I recall getting a comment on my pork chop in the pork chop throwdown that someone didn't vote for me because they couldn't tell what it looked like on the inside. Gotta keep those judges happy, even though no two of them vote alike!:lol:

Sliced it is then!:thumb:

 

[Gore]

I always give extra points for sliced open, but that doesn't mean it always gets my vote. What I'm shocked about is that you've been here long enough to know that asking for Chris' advice is like begging for a zero! Thought you'd be going for the gold with those pics -- mmmmm, roasted peppers, +5! (just for the record, I'd go with sliced too. It's more interesting, but when Chris and I agree, it means you're probably doomed!).

 

[bigabyte]

It would have been better with eggplant, so I probably won't vote for it.

 

[deguerre]

It would have been better with eggplant, so I probably won't vote for it.

:doh:Forgot the dang eggplant.:doh:

 

[Nick@ParkAQ]

Well done! I vote to eat them steaks myself. I particularly would vote for it due to the fired up peppers on top of it. Cut or no cut they look awesome! :bow:

 

[The BBQ QB]

Mmmmmmm Beef looks perfect.

Mike D

 

[dswfondy]

Our Beef Ribs

Here is our lovely entry, that we cooked last week. This is the same thing we serve at our Rest. We call them Bronto Ribs!!

i removed we cooked them on Tues the wifey says, I will do some more this week hopefully

 

[bigabyte]

Here is our lovely entry, that we cooked last week. This is the same thing we serve at our Rest. We call them Bronto Ribs!!

If you cooked them Friday 4/2 or later, then you can enter them. Do you ahve a larger photo?

 

[landarc]

If I wrap a beef rib in bacon is it a MOINK rib?

 

[deguerre]

Now that's an idea. Braised short ribs wraped in bacon and finished off on a grill.

 

[smellysockalarmclock]

I made some Beef Stroganoff last night from my left over smoked beef ribs. I knew I should have picked up some batteries for the camera.

 

[Desert Dweller]

Bo's Bones...

Here is my entry. For the record; Coated with EVOO, Seasoned with Bovine Bold. A Glaze/Sauce made of Ketsup, Mustard, Worsey, Rasberry Vinagarette, Molasses aand Honey was used to coat the larger piece of the rack, but the pieces I was gonna eat were only hit with the dry rub. Cooked at 240 over Pistachio and Pecan in the WSM.

 

[Smokey Al Gold]

Yeah Bo those look really really good! How the pecan smoke with beef?

 

[Desert Dweller]

Yeah Bo those look really really good! How the pecan smoke with beef?

Pecan is my utilitarian "go to" wood. Very aromatic mixed w/Pistachio. By itself a lighter than Hickory smoke that works well with just about anything. I do mix it with a fruit wood usually when I am doing pork.

 

[deguerre]

Gorgeous Bo!:thumb::thumb:

 

[bigabyte]

It goes without saying anymore...but this is gonna be another tough vote!

 

[SteevieG]

Here's my entry. It's a bit of a strech but I'll throw myself at the judgement of the masses.

Standing rib roast with a garlic and thyme crust, smoked over pecan wood and rosemary. Here's the "making of".

Very nice... What part of Atlanta are you in William? By the way, I picked up a couple racks of beef ribs the other day at Publix for .99 per pound. Doing them this weekend and can only hope they turn out as good as your roast did...

 

[Chef Jim]

Egg plant ???? Not for me.

 

[weconway]

Very nice... What part of Atlanta are you in William? By the way, I picked up a couple racks of beef ribs the other day at Publix for .99 per pound. Doing them this weekend and can only hope they turn out as good as your roast did...

I'm in Marietta. I got the rib roast on sale at Publix for $5.50 a pound. My 6.5 pound roast fed 4 people nicely. :-D

 

[Westexbbq]

I believe I have said this a few times already,
Love 'dem beefers!
This just may be my inaugural entry into this throw down.
I gave it a shot today, pron at eleven.