Chuck rib question

[tdimond]

So I did a four bone rack of prime chuck ribs from Costco yesterday. It was my first time doing a rack of short ribs. I cooked them on a Grilla OG if that matters.

They were probing tender at 190°F, but I took them to 203°F anyway to render them some more. I let them cook at about 225 for most of the cook, then bumped up to finish. I didn't wrap. No problems there.

The bark was good, things looked good. The smokiness of the bark was good considering it was a pellet grill. There were thin ribbons of unrendered fat, but nothing to complain about. Tenderness was good.

Here's my question: once you got past the bark, it was almost a pot roast consistency with the tenderness. Is that normal? Or should I have pulled them sooner?

[Bkhuna]

My Costco NEVER has dino's. I wonder why?

[Spinaker]

Yeah mine is hit and miss

[Richard Chrz]

Our Sam’s club has them, but never on display. They buy them and then cut them in those across the bone thin slices and sell it that way. But if I ask the butcher if they have cryovac packs in, they generally have them in packs of 2 or 4, you buy the entire pack either way, have you ever asked?

[Bkhuna]

Richard Chrz - I have not but I will next time I'm there. Thanks for the tip.

[Spinaker]

That is pretty normal.

I have found that I can take beef ribs off a little earlier because there is so much inter-muscular fat.

[tdimond]

That's good to know! They were good, though I could have added more salt. It just struck me as odd based on smoking other cuts of beef.

[bbqLuv]

Chuck Ribs, Brisket on a bone, I cook them as a brisket.
They look really good.
You Done Good

[texastweeter]

If they probe tender through the membrane that runs through the middle, I pull.

[TxF]

I didn’t have a pellet smoker for that long, but I did notice that the fan seemed to dry things more than other smokers. That made some things good like bacon wrapped pork tenderloins come out with crispy bacon, which was awesome. I also had a few things come out dry that I wasn’t expecting.

[rmeugene]

I just cooked some of these for the first time this weekend. One thing I noticed when eating them was it definitely mattered how I sliced each bite of meat as I was eating them, just like slicing/eating brisket.

[jjdbike]

I just cooked some of these for the first time this weekend. One thing I noticed when eating them was it definitely mattered how I sliced each bite of meat as I was eating them, just like slicing/eating brisket.

That's an interesting point.
What direction dies the grain run in beef ribs?
JD