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Finna smoke some beef ribs
Posted on 10/4/19 at 5:19 pm
Posted on 10/4/19 at 5:19 pm
We hooked up with my good friend Malcolm Reed for this smoked beef rib recipe to kick our weekend off right!
I’ll post updates as we go but for now I’ve got a simple AP rub and just a little of my specialty coffee BBQ rub which is on as much for the color and bark as it is for the flavour. Believe me, we want the beef to shine, mates.
Let’s get these beef ribs out there on the Bull at 280 degrees. Well check in in about 2.5 hours!
I’ll post updates as we go but for now I’ve got a simple AP rub and just a little of my specialty coffee BBQ rub which is on as much for the color and bark as it is for the flavour. Believe me, we want the beef to shine, mates.
Let’s get these beef ribs out there on the Bull at 280 degrees. Well check in in about 2.5 hours!
This post was edited on 10/4/19 at 5:21 pm
7
Posted on 10/4/19 at 5:21 pm to SirWinston
I’ll allow the LSU flat bill since you got the other two correct.
Posted on 10/4/19 at 5:30 pm to SirWinston
I enjoy the fact that a trump hating cuck opened this thread and hated your pic so much that “they” downvoted. Heh heh
Posted on 10/4/19 at 5:51 pm to SirWinston
my brother I’m off to Uncle Ts for some oysters
Posted on 10/4/19 at 5:54 pm to SirWinston
Why isn’t the LSU hat with a curved bill?
Posted on 10/4/19 at 6:00 pm to dpd901
I love Trump. Doesn’t make putting hats next to raw seasoned ribs any less retarded.
Posted on 10/4/19 at 7:03 pm to Tigers0891
Alright mates - we are two hours in and those lollipop chicken legs were up close to 170 internal temp. I pulled them off and dunked each in some Stubbs Original BBQ and them back on the Bull. We are letting the sauce caramelize. I’ve also been spritzing those beautiful beef ribs with some beef broth and red wine every hour or so. We’re about 30 minutes away from wrapping them in some foil and beef broth.
This cook going a little faster than I’m comfortable with so I’ve turn down the Bull to 270 and refreshed the Amazin Smoke Tube with some mesquite and pecan chips
This cook going a little faster than I’m comfortable with so I’ve turn down the Bull to 270 and refreshed the Amazin Smoke Tube with some mesquite and pecan chips
This post was edited on 10/4/19 at 7:05 pm
Posted on 10/4/19 at 7:22 pm to SirWinston
Did you rip the membrane off the bottom?
Posted on 10/4/19 at 7:27 pm to ragincajun03
I didn’t since it was beef and big Malcolm said not to. I did score them pretty heavily. I could go either way on them I think last time I tore it off and they came out great
This post was edited on 10/4/19 at 7:29 pm
Posted on 10/4/19 at 7:34 pm to SirWinston
I’ve done both ways. Flavor is great either way, and tenderness as well. I’ve found, though, that no or less membrane does make it a bit easier for the women and kids to eat.
Posted on 10/4/19 at 8:44 pm to ragincajun03
My beef ribs have always come out tasting like roast beef. Right look, right temp, right bark, just roast beef. The same amount of prep and work and you can have baby backs.
Beef ribs are better off as short ribs and gravy.
Beef ribs are better off as short ribs and gravy.
Posted on 10/4/19 at 9:30 pm to SirWinston
Beef ribs require more salt due to the fattier meat and more marble. Remember, the higher the pH level, the better the bark.
Posted on 10/4/19 at 10:36 pm to latech15
These were great they tasted like a super rich and fatty ribeye - when I sprinkled the au jus over them everybody came in their mouths. I’m 2 for 2 with beef ribs
“Man, when you see a smoke ring like that on beef ribs you KNOW it’s gonna be gooooood!” - Malcolm reed
“Man, when you see a smoke ring like that on beef ribs you KNOW it’s gonna be gooooood!” - Malcolm reed
This post was edited on 10/4/19 at 10:41 pm
Posted on 10/4/19 at 10:43 pm to SirWinston
Nice job baw.
Posted on 10/4/19 at 11:32 pm to t00f
Wrapping in foil though?
Posted on 10/4/19 at 11:38 pm to Chucktown_Badger
The effort is there. If they liked it than props to them. Hard to bounce on a pic.
Now a 340 drive to the green and two putt is a whole new ball game.
Now a 340 drive to the green and two putt is a whole new ball game.
Posted on 10/4/19 at 11:51 pm to List Eater
Great point. When I got a pH Guage my que went to unforseen heights.
Posted on 10/4/19 at 11:52 pm to SirWinston
Tin foil. Lol. That's cute.
Posted on 10/5/19 at 12:37 am to Tiger Ryno
Just doing what malcolm told me, mate. Butcher paper for brisket and foil for beef ribs
Posted on 10/5/19 at 1:46 am to SirWinston
You season ribs like you shop for hats
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