Beef Chuck Ribs

[Dewesq55]

I've got some prime Creekstone Farms chuck rib racks 4 bones) and I want to cook one up. I'd like not to ruin it so I'd like to get some thoughts on technique, temps and timing.

Anybody?

[Spinaker]

I have cooked several of those racks. They always do well with a very good trimming. I take almost all of the surface fat off the ribs. I find that you need to get down to thereat or the smoke, rub and everything else comes off when you eat it. The fat can be an inch or more in spots. So you will feel like you are taking a ton of fat off, but It is worth it in the end.

I cook these at 275 F and take them up to about 195-202. Depending on probe feel. Treat them just like you would brisket. The cook very similarly and they taste a lot like brisket point. They do well with a salt and pepper style rub, like a Texas Dalmatian rub. I Love to let the smoke and meat talk when it comes to beef ribs.

[Dewesq55]

Thanks, Spinaker . Any guesstimate how long they take to reach target IT at 275°F? Just looking for a rough guideline.

[Spinaker]

Depending on what cooker you are using........but looking at my notes They took about 5-6 hours on the BGE.

[HawkerXP]

Agree with going heavy with the trimming. I didn't last time, just didn't want to lose that strip of meat above a layer of fat. Turns out it was sliver skin also. Chewed like a rubber band and lost all my bark as we cut it off.

[WI Bubba]

Spinaker pretty much described exactly how I do them, so I have nothing else to add.

[Donw]

I always buy these from Creekstone every time they go on sale. Totally agree with the advice above. I like to cut them into individual bones for cooking. More bark and better control of each finished bone.

[Dewesq55]

These came out great. I posted about them in SUWYC

[DaveD]

Hey, I guess I got here too late... I did a rack of these very same ribs in April, which also came out fantastic. Full details if ya still are interested at this here link.