I've done them a few times, only separated as that's how they come from the grocery store! I put them on the smoker for about three hours, then into a baking dish with pinot noir, mushrooms, shallots and fresh thyme, cover with foil and cook at 275 in the oven for another couple of hours. Defat the liquid and use as the basis for gravy. Always a hit!
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Hey Spinaker and friends,Originally posted by Spinaker View Post
It's interesting that you say beef ribs have plenty of moisture. Most people that I've read about posting unfavorable results say their smoked ribs were dry and or tough. I'm assuming they were either over or under done. Finished internal temps I've seen are all over the place, between 190 and 210. I know it's about probe tenderness and every steer and every muscle is different. That being said, what internal temp range do you generally shoot for?
You mentioned keeping them together because of how cool they look. Because I'm separating them, I was going to remove the membrane underneath. After cooked I was going to pull the bones, slice and leave on board for people to serve themselves what ever portions size they want, as not to waste uneaten portions. On the other hand, I know meat starts to lose smoke moisture after it's sliced so it might be best to leave intact for each to slice.... Serve whole w/ bone in, or pull bone and slice on board? OMG I'm over thinking it!!! OCD struggles here.
Crazy question here, but it's on my mind as I am about to email the butcher.
Would you go with one rib per person as a portion? We're feeding 5 including wide & I. I was going to order 6 ribs, assuming we'll have one left over for burritos or tacos the next night. Plate ribs are pretty large and meaty, not to mention expensive.
Thanks again,
JDLast edited by jjdbike; July 16, 2022, 06:37 AM.Comment
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Definitely over 200 before they are tender like butter.
If you take the membrane off, the meat will slide off the bone when done…. Keeping the membrane will help your presentation.
Another note is to let them cool to at least 170 before serving so they do not lose juices and moisture in the board.
One full plate rib per person is plenty. -
I shoot for 195 F -200 F. Ultimately, I go with probe tenderness. I have never had any dried out. I always serve whole with the bone casue people like it that way, but you can really cut it off and loose the bone after the cook.
go with one rib per person, they are really rich, so one is plenty.
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1. If they are decent one rib per person is fine. Sometimes you get a shiner without much meat so look them over carefully when buying.
2. Leave the membrane on. Helps hold the meat together and doesn’t harm anything.
3. You first enjoy the food with your eyes, and a beef rib is a very great looking cut in itself with a wow factor. Don’t pre slice or you lose the wow factor. Let them see them whole first and then if you want slice down the top of the bone to remove the meat and slice per order. Some might want you to slice but others will enjoy the whole rib on their plate.
4. You know by now how to tell when meat is done so just go with what you already know. The ribs will tell you when they are done. I would guess that most complaints about tough or dry ribs is actually just not listening to what the ribs are telling you. (Of course, sometimes it can just be an ornery piece of meat.)
5. Personally I always smoke them separately because each rib is an individual and will tell you when it, not the others, is ready.Comment
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