First Click Akaushi cook - chuck ribs

[DaveD]

Hi friends, getting set to smoke up my first cut from Click Akaushi, a plate of chuck ribs. 3.7lb/1.7kg in the package and I trimmed off 6 oz/170g of fat from that. Sure looks good, big ol' thick slab of meat there. Dry brining now to hit the smoker as early in the morning as I can manage. The game plan is to try to get it finished by 2pm or so and let it start resting in the FC while my lovely bride and I go across the Potomac into DC and try to check out some cherry blossoms, which just hit peak bloom.

Doing my usual full-detail thread... even if nobody else ever reads these, they help me a lot!

Pre-trim. This is only my fifth time smoking beef ribs, so I'm obviously no expert, but I've been leaving the membrane on as opposed to pork ribs, when I always remove it. The way the meat shrinks up, it'd be easy for everything to fall apart without it I reckon. Super easy to dispense with tableside anyway.



Post-trim, pre-brine:

Brined:



Updates tomorrow!

[Wedunne]

Looking good so far!

[DaveD]

I lied, one more post tonight, regarding The Rub.

Been stealing ideas from all the best folks and come up with something I've been using on beef that I've dubbed Steer Prudence. The latest iteration is (by weight) 38% ground black pepper, 19% celery seed, 29% granulated garlic, 7% onion powder, 3% each paprika and mustard powder. Probably sounds pretty familiar. For this cook I added 0.8oz/24g of a 2:1 mixture of white sugar to chili powder (not super hot) to the 3.7oz/105g I had on hand of the Steer Prudence, plus a dash of chipotle chile powder, all of which add a couple of notes found in Big Bad Beef Rub to the mix. We shall see!

[58limited]

Looks great, can't wait to see the final outcome!

[Jfrosty27]

Looking good man. I love smoking beef ribs. Always leave the membrane on to hold them together. Looking forward to pics of the cook and finished product.

[DaveD]

Yessir, I remember that beef ribs are your favorite BBQ...

[Huskee]

I have 2 racks of the same. Looking forward to how yours turn out. I too leave it on with beef ribs. Personally, I treat mine as little brisket candy bars- wrap after the stall (180ish) and take them to 200-210, hold 1-2 hrs, then dig in. I'd estimate 5-7hrs though, not nearly as long as a brisket.

[DaveD]

The beef ribs I've done thus far have taken between 7 and 9 hours to hit the target temp (similar sizes to these). But I haven't wrapped before, and I might do that this time to ensure we can get some cherry blossom time in

Plus, love that new profile pic!

[Huskee]

DaveD Thanks, this was my dad & my son & I's last fish trip in 2020. It was an unseasonably warm day in November so we went boat fishing to our favorite spot while we had the chance. We were given the most jaw-dropping sunset and wonderful, still evening to close out the fishing season.

[bbqLuv]

Pics with done forget not.
The start is a looking good.

[Bkhuna]

How much did that rack weigh? I wish the chuck ribs they sent me looked like that. I was disappointed how thin they were. I wrote them but never heard back. I suppose they have all the customers they will ever need.

[DaveD]

It's in the first sentence of the OP Bkhuna - 3.7lb/1.7 kg before trimming, which took off 6 oz/170g.

[Purc]

Beef Ribs are brisket on a stick....they look great

[DaveD]

Good morning pitmaestros and -maestras, it's a gorgeous morning here in NoVA and I got everything fired up right on schedule.




I love seeing how the meat's color changes from the overnight dry brine. Got it rubbed up and instrumented with two wired and one Meater+ probes.





Got it on the Pit Boss at the low-T SMOKE setting by a little after 7:30am, right on target.



And here it is after an hour at SMOKE, just put the set point up to 250, and awaaaaay we go...



It's one of those still days where the smoke from my back yard is kinda hanging in the air around the house... photo doesn't really capture it, you can see a puff of smoke to the left. But by now my neighbors know it's just meat, not our house burning...!

[radiodome21]

That's funny. Yesterday I did some chicken for lunch on my pellet grill. I thought I turned it off and when I was walking my dog I was a few houses down the block I could smell some nice smoke in the air. I thought, "damn it smells nice here." Then I got home and realized it was coming from my backyard.

[DaveD]

Things are cruising right along, hit the stall right on cue and after about an hour there, I reckoned the bark was good and set so I wrapped 'em up in a couple layers of butcher paper and put them back in.

About 3 hours in, IT 146F/63C:

About 4.5 hrs in, awkward time of day to get a good photo with the sun angle. IT 174F/79C. Lookit them bones pokin out!

Six hours in, IT 183F/84C, well into the stall, bark looks good...

It's a wrap.



Here's the temperature record up to now from the Meater+ app. Sharp troughs are when I spritzed & took photos, and the big dip is when I pulled & wrapped. Looks like the ITs dropped a bit while the heat was making its way through the layers of paper, but then have bottomed out and will soon be on the rise again, presumably at a faster clip than before the wrap.



Next post will be the after-action report.

[Troutman]

Looks pretty awesome to me !!!

[DaveD]

Here's the final. Superlatives fail me... this cook claimed the "best beef I ever ate" from the beef back ribs I made a few months back. Just sublime, totally tender, juicy, explosive beefiness. Here's the home stretch.

A while after I wrapped, bumped up the set point to 275F/135C to get things moving. Took it out of the smoker just under 8 hours in, then let rest on the countertop for 30 min before loading into the cooler + sleeping bag FC, where it rested 90 minutes before serving, by which time the IT was about 130-135F/54-57C, nice serving temp. For sides, we split a giant mutant honking baker, had some steamed zucchini and a green salad.

Final profile:








Huge thumbs up for the first Akaushi...!

[58limited]

Those look great! Now I wish I had bought some of the ribs. I have a ribeye roast I plan to do soon though.

[bbqLuv]

Set me a place at the table, please. I would pair that with PBR.