Since visiting Black's in Lockhart, Texas a few years ago, big beef ribs are my favorite to do/eat, slightly above brisket and good old pork ribs. My rub was similar to Meathead's Memphis dust with extra cracked black pepper and of course salt. I finished these in 4-1/2 hours to temp of around 192. On my old stick burner they took 6 hours and I wrapped for the last hour. Man these things are just great and fun to eat. I took a pic of the tag to show the price. The small packaged cut short ribs are usually $7-$8 per lb., but I talked the butcher into $4.99.
Announcement
Collapse
No announcement yet.
Flintstone beef ribs
Collapse
X
-
I just drooled all over my keyboard. I do love beef ribs, and it isn't easy to find good ones in a restaurant out here on the Left Coast. When I get up to speed on smoking I will tackle some.
Comment
-
They're actually more forgiving than a brisket in that the cook temp isn't a huge concern as long a you stay under 275 and get a meat temp of around 192. And when you pick up one of those monsters in your hands, see the juices flowing, it's like being a kid in a candy store. People with etiquette may want to cut the meat off the bone and slice. But I suggest just manning up and go for a huge bite...like a Flintstone.
-
-
Club Member
- May 2015
- 496
- Tennessee
-
Equipment:
Brinkman Gas/Charcoal duo with offset firebox
Pit Barrel Cooker
Maverick Remote Temperature Gizmo with Pit and meat probes
Thermopen Instant thermo
Announcement
Collapse
No announcement yet.
Comment