Need to clean out the freezer

[sirk98]

So, I just picked up the Kamado Joe Big Joe Divide & Conquer rack as I hear it will work on an XL BGE

Now, I am planning a cook tomorrow. I have some country ribs and some short ribs. Thinking about doing them at the same time. The short ribs look like they will take about 6-8 hours around 275 (based off my previous thread). What about the country ribs? Same deal? Or do I 3-2-1 them?

Not to mix threads, I am also wondering if braising the short ribs in a dutch over is as good / better / not as good as smoking them in the Egg. Thoughts?

 

[JbTech]

How thick are the beef ribs? Cook them until they are probe tender.

Country ribs are just as easy. You could likely cook them almost as long as the Beef.

 

[txsmkmstr]

Cook them until they are probe tender.

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This.... Don't go by time alone. Start probing at the 3-4 hour mark.

Probably doesn't need saying but County Style Ribs aren't actually ribs - still they are a very forgiving piece of meat. Again, cook until probe tender.

 

[sirk98]

Actually, txsmkmstr: it did need saying

I am still a relative newbie to bbq, and have also been buying half hogs and sides of beef the last year or so. SO, I am learning a lot

DO you brine, rub then smoke uncovered? I am reading that its from the shoulder... Is the ultimate goal to pull them or eat them 'like ribs' (ie, using fingers or, if boneless, fork/knife)?

 

[sirk98]

How thick are the beef ribs? Cook them until they are probe tender.....

Not quite sure how thick yet. Was planning on brining them (is that not necessary with short ribs?) tonight, so I'll take another picture and get them sized up..

 

[McSpazatron]

Not much experience with country ribs, but I did make them once on the smoker unwrapped. They didn't have much fat or connective tissue to render out, and never really probed tender. They just kind of dried out. The cuts I had weren't really that palatable by the time they were done .

You might want to wrap them depending on how much fat you see on them.

 

[JbTech]

Wrap either one with paper once you get to a nice color/bark.

I look at beef ribs like miniature portable brisket, so I don't get too fancy. Just SPOG most of the time.

Country ribs are essentially just chunks of butt, so I typically just eat them the way they come off the smoker.

Either way, don't overthink it. You'll be in good shape!

 

[gcs]

Beer braised short ribs, you won't care if theres no smoke on them.:biggrin1:

 

[Swede]

My favorite way to do beef short ribs is red wine and rosemary braised with some salt and peppercorns. Long slow simmer makes em great.

 

[sirk98]

Wow. Awesome ideas. Maybe I'll smoke for 2-3 hours then braise on the Egg... Best of both worlds?

Next question: should I bribe them? These are straight from the farm--no "minimally processed" here

 

[gcs]

Bribing only works with Mexican cops, :mrgreen:
I'd just dry brine overnite, then hit it with salt,pepper, garlic powder and into the fire, or pot. though the rosemary/wine sounds good.

 

[PappaOscar]

Wrap either one with paper once you get to a nice color/bark.

I look at beef ribs like miniature portable brisket, so I don't get too fancy. Just SPOG most of the time.

Country ribs are essentially just chunks of butt, so I typically just eat them the way they come off the smoker.

Either way, don't overthink it. You'll be in good shape!

This...!

 

[bigticket1]

If they are pork country style ribs, they usually have some loin meat so I would pull them at 145-150 degrees just like chops.

 

[sirk98]

What temp for the beef short ribs? I put them on 9:30 est... It's not 12:30. They're at 154 IT

 

[sirk98]

As promised, some pics from the cook. Have to say--really dig cooking at the felt line versus lower cook area with the factory BGE rack. Pulled short ribs at 195 IT. One fell off the bone, figured that was as good as indication of "done" as any

Everything is wrapped in foil, towels and in a pre-warmed cooler. Here's hoping they hold temp for 2-3 hours!

Here's the country ribs when I pulled them (approx 161 IT, but it took that to get tenderness between the ribs)

Everything on the cooker