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Beef Short Rib Slab
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smokinfatties. It looks like you wrapped those beautiful beef ribs during the cook. If so, at what temperature? I also have a WSM 18.5 and would love to learn how to cook beef ribs. Looks great!Last edited by airforcekixbutt; May 10, 2016, 04:44 PM.
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airforcekixbutt To be honest i didn't look at the temperature. I Have done them multiple ways- you can smoke them at 225-250 for 6-8 hours until probe tenderness (203) with just a salt and pepper rub and they will turn out excellent. I used Meatheads BBBR for these ones and it was amazing. I wrapped them for the rest only on these guys to maintain some moisture. Resting in foil speeds up the temp increase but foil tends to braise too much. Butcher paper helps maintain the bark. Also, slabs and single ribs cook differently obviously so i would just go with the probe tenderness test. Approximate times for single ribs are 5-6 hours and the slab is another 1-2 hours. Hope this helps. I would recommend trying the single giant spare ribs first with a few different rubs etc to see what you prefer. They arent cheaop but dont break the bank either. and the flavor is amazing. Good luck, let me know if you have any other questions
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Club Member
- Nov 2014
- 5029
- Near The Villages, FL
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Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
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