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  • Beef & Pork Ribs

    I had to use up some crappy commercial rubs out of the pantry and had never tried them without adding my own flair to them. I have a feeling they will be thrown in the trash soon. the flavor just wasn't right. anyway, they turned out tender, juicy, and nice (other than the flavor). i also tried my hand at saucing them for the first time too... used some Cookie's BBQ Sauce and it was pretty good. i'm still a dry rib guy though. the wife and offspring liked them though...

    cooked around 250-260 using 2-2-1, mopping on the sauce for the last hour. used pear wood and Stubby's Natural charcoal briquettes. now the pics:



    and yes, that is a solid 2 inches of pull back on the beef ribs. they were oh so good...


    and a pork rib. i thought i had more pictures, but once again, my phone pisses me off...


    Later,
    Andy
    Current babies:
    -Daughter's 10"x24" RF smoker
    -RichTee's Lang :)
    Former Lineup:
    -Charbroil Santa Fe grill
    -1954'ish Philco fridge smoker
    -1950's GE electric fridge smoker in progress (Went to WuTang and will probably never be completed. lol)
    -enough beer to drown any problem/ailment you may encounter

    "if you're gonna be dumb, you gotta be tough"
    BTW, U of M sucks, Go Big Red! I have bragging rights to 2018!

  • #2
    Nice looking ribs. Made me hungry already this morning.
    sigpic
    Smoke Vault 24

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    • #3
      Lookin' good. Usually get a lot of pull back from a meaty beef rib, cuz of all the connective tissue there. But the meat is like prime rib with a handle. I like Cookies too. No corn syrup, just brown sugar.
      Once you go Weber....you never call customer service....

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      • #4
        Nice lookin ribs Andy. Love me some beefies!
        sigpic


        GOSM/propane
        UDS (Cam)/lump
        22.5 Weber Kettle/lump
        Weber Genesis/propane
        Camp Chef Pro 90/ propane

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        • #5
          They sure do look good bud. My last beef ribs sucked. But it was the ribs they had just been trimmed of almost all their meat.
          Jerod
          GOT-Q-4-U bbq team
          sigpic

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          • #6
            Them are some of the best looking beef bones I've seen! I'm with ya on the dry rub. Done right don't need to be adding no sauce. Little on the side maybe, but don't adulterate my meat with any sauce..........
            sigpic

            Beef. It's whats for dinner.

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            • #7
              Lookin good
              2-22.5'' weber
              1-18'' weber
              1 smokey joe
              22.5'' wsm
              24'' smoke vault
              1-outhouse
              Certified,Smoked Meat Sausage Head
              Smoked meathead #135

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              • #8


                Great looking ribs, Andy.

                What cut are the beef ribs? I did some a while back and they were less than stellar. Not near as meaty as what you have there.
                Orchard Hill BBQ

                Twin Chamber Rotisserie Trailer
                Modified Chargriller RF
                250 Gallon Homegrown Cooker

                I THINK HIS SHIRT SAYS IT ALL

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                • #9
                  Originally posted by new smoke View Post


                  Great looking ribs, Andy.

                  What cut are the beef ribs? I did some a while back and they were less than stellar. Not near as meaty as what you have there.
                  thanks. i honestly don't know what cut they were. all i remember is the package said "Extra Meaty Beef Ribs". it was some time last spring that i bought them and tossed 'em in the deep freeze, so who knows? lol. They weren't quite as meaty as the seem though. the backs where almost 100% bone. like i said before... a LOT of shrinkage. overall, they are fun to make... something different, but i still prefer pork ribs. more meat, easier to suck the meat off the bone, and the young'uns can still handle them without too much trouble.

                  Later,
                  Andy
                  Current babies:
                  -Daughter's 10"x24" RF smoker
                  -RichTee's Lang :)
                  Former Lineup:
                  -Charbroil Santa Fe grill
                  -1954'ish Philco fridge smoker
                  -1950's GE electric fridge smoker in progress (Went to WuTang and will probably never be completed. lol)
                  -enough beer to drown any problem/ailment you may encounter

                  "if you're gonna be dumb, you gotta be tough"
                  BTW, U of M sucks, Go Big Red! I have bragging rights to 2018!

                  Comment


                  • #10
                    Originally posted by aczeller View Post
                    overall, they are fun to make... something different, but i still prefer pork ribs. more meat, easier to suck the meat off the bone, and the young'uns can still handle them without too much trouble.

                    Later,
                    Andy
                    I'm with you on that, pork wins.

                    I liked the beef short ribs better than the racks of beef ribs I got.
                    Orchard Hill BBQ

                    Twin Chamber Rotisserie Trailer
                    Modified Chargriller RF
                    250 Gallon Homegrown Cooker

                    I THINK HIS SHIRT SAYS IT ALL

                    Comment


                    • #11
                      Originally posted by Big D
                      Az,

                      You are so lucky that you get to do Beef Ribs.

                      I've been trying to convince my mum to let me get some. and smoke them.

                      She the only 2 things she will ever eat from a cow is Hamburger and the part that makes the brisket.
                      it sounds like you just need to buy some and make her eat it. she sounds pretty strict if she won't even eat a ribeye, sirloin, or a prime rib sammie. lol.

                      IIRC, they were just as cheap as the pork ribs. i just used a different rub than i used on the pork and cooked them just like the pork. turned out great as far as texture is concerned.. 2-2-1. i don't have a very broad "taste spectrum", so a lot of things taste the same to me... however, on that note, it reminded me of a thin brisket on a bone. i trimmed most of the fat off before i cooked them, and put the beef below the pork during the smoke so the pork drippings would baste it.

                      Later,
                      Andy
                      Current babies:
                      -Daughter's 10"x24" RF smoker
                      -RichTee's Lang :)
                      Former Lineup:
                      -Charbroil Santa Fe grill
                      -1954'ish Philco fridge smoker
                      -1950's GE electric fridge smoker in progress (Went to WuTang and will probably never be completed. lol)
                      -enough beer to drown any problem/ailment you may encounter

                      "if you're gonna be dumb, you gotta be tough"
                      BTW, U of M sucks, Go Big Red! I have bragging rights to 2018!

                      Comment


                      • #12
                        Fantastic lookin Dinos my man!
                        Lang 84 Deluxe (sold it, broke my heart)
                        Weber Performer
                        Weber 22.5" OTG
                        Weber Q Tabletop Gasser
                        Bunch of Sausage Makin' Kit
                        Big Azz BBQ Concession Trailer
                        BBQ Food Truck

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