Here we go! Beef ribs on WSM in below 20!!

[blazinfire]

EDIT: I goofed the title up!! It currently is 16 degree's with a wind chill of 0 or below!

Well I decided not to freeze the ribs til Thursday! feeling like crap (a little better today tho) Got these on sale cuz they were close to sell by date!! Rubbed one set with Slap Yo daddy all purpose for the lady, and Beef and Pork comp for me!! Here's what it looks like outside and what the ribs look like! Warming the WSM Up now. What will be the expected cook time for these?

 

[cheez59]

Looking good man. Probably going to be a 6 +/- hour cook. Don't rush them. Start probing at around the 5 hour mark.

ETA I saw your other post. Since these aren't short rib plates it may not take as long. Maybe start probing around 4 hours.

 

[blazinfire]

Looking good man. Probably going to be a 6 +/- hour cook. Don't rush them. Start probing at around the 5 hour mark.

Yeah I'm crazy! HA!! Am I looking for tenderness like a brisket?

 

[THoey1963]

Toothpick test for tenderness between each bone. Don't pull until all are tender. I'd start checking around four hours but know that they could take another couple hours. Let them rest before slicing.

 

[Enrico Brandizzi]

Toothpick test is the way.
You did not tell us smoking temp.
Guessing 250F at meat grate you shoud expect 6 hours. Start checking at 5. But pull off at 6!

 

[blazinfire]

Toothpick test is the way.
You did not tell us smoking temp.
Guessing 250F at meat grate you shoud expect 6 hours. Start checking at 5. But pull off at 6!

Seems I'm looking at between 225-250. I don't wanna open the vents up more to burn up my fuel. This is the last of my charcoal!! so I'm going the low and slow route today it seems! I'll return in a few hours! I should of waited and posted the full cook! Oh well!

Pretty crazy these things take longer than pork ribs! when they are smaller than your average pork rib! Must take longer to break down all the fat and stuff in the beef!

 

[cowgirl]

Beef ribs are my favorite. Lookin' great so far!!

 

[THoey1963]

A full plate takes me 6 - 7 hours at 275*. Not sure on those that you have.

 

[blazinfire]

HAHAHAHA HEY GUYS!! I just wanted to tell you I messed up. I cant change the freakin title of the post!!! It's below 20 degrees!!!! not below 20!! DANG IT!! but the wind chill and "feel" is 0-10 degrees!!! I blame being sick! total goof on my part! If a mod can change the title please do it so its not misleading!

Update: Adding a 1 hr 30 minute in the cook picture! I'm excited! Looking pretty good. I'm surprised by the amount of meat that will be on these! Holding steady at 250!

 

[blazinfire]

Alright so this is 2 hours in. I have a feeling a lot of you guys are saying 6 hours for short ribs! these are far from short ribs. its Beef Back ribs. a couple of these were reading 195 in the thickest part. but there is still resistance from the bone it feels. Anyone give me any insight on how far along I am? Temps also running slightly above 250-260

Just seen your post Cheez where you mentioned the shorter cook time! I wrapped in foil Will let them ride for 30 mins to an hour. They are getting close to being done and the temp on the WSM Just keeps climbing!

Stuipd photobucket wouldn't let me rotate the image!

 

[worktogthr]

There is so much fat in them that it's hard to go by IT because you could be probing a fat pocket. I have had a similar experience as you where they seem probe tender and I try to take a bite and it's like chewing on a show haha. 225-250 my back ribs usually take about 6 hours and change. I don't foil pork ribs but I feel that beef ribs benefit from some time in the foil. Maybe two hours with some beef broth or apple juice. They look damn good from here!

 

[blazinfire]

There is so much fat in them that it's hard to go by IT because you could be probing a fat pocket. I have had a similar experience as you where they seem probe tender and I try to take a bite and it's like chewing on a show haha. 225-250 my back ribs usually take about 6 hours and change. I don't foil pork ribs but I feel that beef ribs benefit from some time in the foil. Maybe two hours with some beef broth or apple juice. They look damn good from here!

Well I'm running 275+ now. Maybe it is the wind? Maybe that's the issue people have with the WSM with wind! I have all but one vent shut down. and the open vent is barely open! Don't think I can slow it down now! So I'm guessing 4-5 hrs cook time!

 

[blazinfire]

First attempt at beef ribs almost done. Gonna let the sauce set for a few on the cooker! I'd probably buy these again when they are marked down!

 

[smoke ninja]

Your temps are probably climbing due to taking the lid of to wrap/check/take pics. With the lid off air fuels the coals, raising temps

 

[blazinfire]

Your temps are probably climbing due to taking the lid of to wrap/check/take pics. With the lid off air fuels the coals, raising temps

Very possible! I didn't consider it. But I've had the lid open more times this cook than most. Never cooked beef ribs. So I checked on it a couple times! Just pulled them off. 4 1/2 hrs. Seem very tender to me! I'll cut one shortly after they rest Excited to try this!

 

[blazinfire]

Here's the sliced picture!! Kinda fuzzy!! But man I can't believe I don't buy these!!

 

[campdude]

They look good. Let us know what you think. Finished pics too.
Posted the pics while I was typing!

 

[KevinJ]

Good looking Bones :thumb:

 

[blazinfire]

They look good. Let us know what you think. Finished pics too.
Posted the pics while I was typing!

Man I'll say they are awesome! I've only fixed beef ribs one time! they were rather tough. these have the consistency of a brisket! for 6 or 7 bucks for two ribs like this I'll buy them more often!!

 

[cheez59]

Well they dang sure look good.