Beef rib cook

[grillinglousiana]

the last couple of times i have cooked the beef ribs like this
trim off all the fat...save it
coat it in lousiana hot sauce,kosher salt,black pepper
let set overnite in fridge
put the ribs in the drip pan,with the trimed fat and apple juice
cook at 225 till internal 160
remove from pan/wrap in foil with a cup of coffee
cook till 202/210 max
probe/always been super tenderfor me
put in cooler for at least 1 more hour,3 best..with towel on top
cut apart and enjoy
i cook 4 racks at a time

[Jerod Broussard]

Mark-B and by not not wrapping it extends the cook and eeks out more tenderness

[Mark-B]

Yup, for sure next time won’t wrap them. I did rest them in my cooler for an hour.

I’m going to try them one more time. Then it’s yes, I like beef ribs, or no. The rack costs $40, so it’s not cheap either. So few restaurants offer them around town that I’ve only had them a couple places and they were underwhelming. Next rack, I think I’m going with Costco. This was was from Fareway, known around these parts as a good grocery meat shop.

[Jerod Broussard]

Looking at the bark I would have left them unwrapped a bit longer. And then once at 203-205 in the thickest part, I would have checked for tenderness, and if things weren't quite there, then just hold them for a couple hours like you would a brisket.

[Mark-B]

225 for 1.5 hrs then raised it to 275.

[Jerod Broussard]

How hot did you run 'em?

[Mark-B]

Cooked beef short ribs today. Some succes and some failure.

1. Smoke ring and flavor success. I used the smokeboost for 1.5 hrs and had a smoketube with hickory chips.
2. I cooked them for around 5.5 hrs to around 205. It was probe tender, sort of, not quite like butter. I didn’t want to over cook them. I did wrap them with foil about 4 hrs into the cook and basted them with the melted fat that I had trimmed off.
3. Flavor was on point And they were moist. I used the 1836 Sucklebusters rub with a little added salt And pepper.
4. Somewhat of a fail. It was not as tender as I had envisioned It would be and a slight bit on the chewy side.

This is my second attempt at beef ribs using different cookers. Either I’m not much of a fan, or still have a lot of work to do. I love brisket, but not sure about the ribs as of yet.
By the way, they were choice ribs which appeared to have good marbling throughout.

Any thoughts or suggestions welcome. I’m hear to learn and just put out better food. I’m really happy to get the amount of smoke flavor that I wanted with the Smokefire. Now I know it’s possible.