Beef Ribs!? So on Sunday I was smoking some beef ribs and having one of those rare days where I was having a terrible time keeping my temperatures mostly flat. They were up, they were down, and I had to constantly attend to things more so than usual.
Then, my ribs which normally take about 5 hours or so to hit 203 degrees took about 7 hours instead, two hours longer than usual. So it was more work than usual over a longer period of time than usual.....and it was worth it!
I've made a lot of BBQ and like most of us am always trying to improve. Surprisingly, these ribs came out better than literally anything I can ever remember cooking or trying anywhere. I'm a Carolina Style pulled pork and Texas brisket kind of guy, but on this day, and every day since, I'm a Beef Rib Guy. I can hardly wait to make some more!
Rub was salt and pepper, about 40/60 but more pepper than I usually use for brisket. Kosher Salt, 16 grain pepper. Dry brined with only salt for 24 Hours, and added pepper right before they went on the smoker. Used tobacco sauce so the rub would stick. Temps averaged around 260 but you can see in the graph were keeping me busy. Sprayed every hour after 2 with Apple Cider Vinegar.
Bark was amazing, smoke ring wasn't (but I didn't care after tasking them!), I feel kinda guilty I couldn't share these with everyone. May be my best ever
Then, my ribs which normally take about 5 hours or so to hit 203 degrees took about 7 hours instead, two hours longer than usual. So it was more work than usual over a longer period of time than usual.....and it was worth it!
I've made a lot of BBQ and like most of us am always trying to improve. Surprisingly, these ribs came out better than literally anything I can ever remember cooking or trying anywhere. I'm a Carolina Style pulled pork and Texas brisket kind of guy, but on this day, and every day since, I'm a Beef Rib Guy. I can hardly wait to make some more!
Rub was salt and pepper, about 40/60 but more pepper than I usually use for brisket. Kosher Salt, 16 grain pepper. Dry brined with only salt for 24 Hours, and added pepper right before they went on the smoker. Used tobacco sauce so the rub would stick. Temps averaged around 260 but you can see in the graph were keeping me busy. Sprayed every hour after 2 with Apple Cider Vinegar.
Bark was amazing, smoke ring wasn't (but I didn't care after tasking them!), I feel kinda guilty I couldn't share these with everyone. May be my best ever
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