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Started By
Message
Got some beef ribs I need to do
Posted on 4/2/21 at 8:42 pm
Posted on 4/2/21 at 8:42 pm
Any recommendations for rub or spices?
Time/Temp?
Membrane on or off?
I've been thinking about sticking with salt and black pepper, perhaps some crushed red. Or marinating it with Allegro.
Would probably cook low and slow, unwrapped, unless it's preferred for beef ribs, to wrap. I'm personally not a fan of wrapping or 321 for pork.
Tia
Time/Temp?
Membrane on or off?
I've been thinking about sticking with salt and black pepper, perhaps some crushed red. Or marinating it with Allegro.
Would probably cook low and slow, unwrapped, unless it's preferred for beef ribs, to wrap. I'm personally not a fan of wrapping or 321 for pork.
Tia
This post was edited on 4/2/21 at 8:46 pm
7
Posted on 4/2/21 at 9:11 pm to momentoftruth87
Would you ever consider doing it Beouf Bourguignon style? I’ve used short ribs for it before and it’s pretty amazing. If you want to add another level of flavor smoke the short ribs for an hour or so on as low a temp as you can. It imparts the flavor but doesn’t overpower the whole dish
Posted on 4/2/21 at 9:25 pm to DaleGribblesMower
quote:
DaleGribblesMower
Lol how you been?
Posted on 4/2/21 at 9:36 pm to momentoftruth87
Go 250 on a smoker for 6 to 8 hours. BBQ rub. Make beans. Drink beer
This post was edited on 4/2/21 at 9:37 pm
Posted on 4/2/21 at 9:47 pm to momentoftruth87
You could do a Korean Marinade and sous vie for 48 hours. Then grill over high 4 min a side
Posted on 4/2/21 at 10:09 pm to junior
Membrane on if smoking for sure. I like to slather in hot sauce and season night before going on the smoker and let them chill in the fridge. My favorite method involves Jacobsen Black Garlic sea salt and pepper. I let them go naked until done, maybe a spritz or two.
Posted on 4/3/21 at 12:58 am to momentoftruth87
I treat 'em like a brisket. Score the membrane, S/P/G, smoke at 275 until you have the bark you like. Wrap and before you close it up spritz with beef broth that has about a teasppon of Worcestershire and liquid smoke.
Posted on 4/3/21 at 4:31 pm to momentoftruth87
Salt and pepper.
250-275 degrees.
250-275 degrees.
Posted on 4/3/21 at 7:06 pm to momentoftruth87
If you're talking about the dino bone plate ribs, the expensive as frick ones, do them justice and just go with salt and pepper, maybe a little garlic powder.
Posted on 4/4/21 at 8:05 am to momentoftruth87
Night before we do dry rub pretty simple - brown sugar, paprika, salt, pepper, garlic powder, chili powder.
Next day sear on hot pan 2 min each side
Set oven to 275, cover ribs with foil tight and cook for 3.5 hours.
Switch to broil and Broil the hell out of em for 5 min
I don’t have a smoker or other fancy shite so that’s what we do and it turns out great
Next day sear on hot pan 2 min each side
Set oven to 275, cover ribs with foil tight and cook for 3.5 hours.
Switch to broil and Broil the hell out of em for 5 min
I don’t have a smoker or other fancy shite so that’s what we do and it turns out great
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