Beef ribs - good tast but...

[Antek]

To be honest, I don’t know how to describe the ribs I made last Saturday.. It was the most delicious piece of meat I ever did on bbq! They turned out soft, moist, succulent and so intensive in taste.. no words.. :-)
The beef (Australian) I started with was of complete other structure. Even raw it felt different. So I think this was a biggest issue, comparing to my first run. So many thanks to @PorkLord and everyone else who suggested to work with grain fed beef.

I did them 3 ways:

• Dry brined (kosher salt) for 12 hours + only black pepper as rub (went for pure beef flavor on this one)
• Dry brined (kosher salt) and some dry rub based on guajillo chili, black pepper, paprika powder and toasted coriander seeds
• Just dry rub before putting them on bbq (described as above with salt and some sugar)

They were all very good and everyone who tried them had his/her own favorite. For me the salt&pepper were perfect :-)

They went on the kettle round 9:00am with one big piece of oak wood, temp for the next 2-3h was between 225-250°. The last 4h the temp was between 255°-270°. They were ready in 6h20 minutes and I took them out on 205° internal temp. No spray, no wrap needed! ;-)

So one more time, thanks for all the tips! I’m going to repeat this one for sure!

[Dewesq55]

They look really awesome. Congrats on the cook.

[fzxdoc]

Beeeeooooteeeful!

Kathryn

[HouseHomey]

Antek that looks AMAZING!!! I think I drooled my screen. Nice work! I so want that next. Awesome conversation on the topic. I appreciate your posting and the replies from everyone. I think it's one of my next cooks. I'm going to steal that guajillo rub from you. It's my favorite chili. How did you like that rub for beef?

[RonB]

Antek Those look super good. My mouth is drooling too. ( we really do need a thumbs up smilie )

[LangInGibsonia]

Great Job! Those look amazing. I knew you nail 'em.

[Antek]

Antek that looks AMAZING!!! I think I drooled my screen. Nice work! I so want that next. Awesome conversation on the topic. I appreciate your posting and the replies from everyone. I think it's one of my next cooks. I'm going to steal that guajillo rub from you. It's my favorite chili. How did you like that rub for beef?

Thanks @HouseHomey!

I liked my rub very much. But the first attempt (from couple weeks ago, with salt and a bit of sugar) was better than the last one. The last one was a bit too bitter in my opinion. I think it was because of other paprika powder I used this time.

But a fresh grinded guajillo works very nice in most of the rubs.

Let us know something how did it work out for you!

[HouseHomey]

Will do. I'm laid up a bit, just for now. Next cook on Saturday or Sunday. However.... SWMBO is nudging toward pork butt she. She loves the combo of soft bun, slaw and a spot of sauce. I should not complain though. Maybe Saturday and Sunday??

[Voltronjacko]

This video might help. Aaron Franklin is the man down here in Austin.

[Antek]

Hi Voltronjacko, funny thing, it's because of his book and the recipe for bbq beef ribs, I decided to give it a try! I'll watch it tonight, I'm very curious!
Did you every have a chance to try it at his bbq joint? Read that they don't serve them every day.. not that I can vist anyway soon.. :-(

[Voltronjacko]

Antek I think Aaron is a true master of his craft and think his contributions to the world of BBQ, especially in Texas, are hard to match. That said, I've never gotten a chance to eat at his place. Maybe one day but there are too many other great BBQ places in Austin to wait 5 hours in line.

[Voltronjacko]

And here is a longer episode that gives more details.