Beef Ribs!

[Reds Fan 5]

Late winter, aka spring here in Chicagoland, finally gave way to late spring and a perfect day for smoking. Yesterday our local Costco had beef short ribs for $7.99/lb. I asked the butcher if they had any full plates. He went to the back and brought out a cryovac package with two 3 bone plates. He sold them for $7.99/lb.

Smoked one plate today on the Bronco with KBB and oak chunks. 8 hours between 250-260 degrees, took them to probe tender at 208, an hour hold.

Bark, smoke, overall flavor outstanding, but they fell apart and had a pot roast texture. I started probing at 195. They weren’t quite there at 200. I probed again and they were 208 and ready. They must have been ready closer to 200 and I let them go too long. Family loved them.

[mrichie1229]

They look delicious!

Regarding the texture, you are correct. I typically take the meat off the grill between 195-200 F and hold it. This will give you the "pull off the bone ribs" you want.

[SheilaAnn]

Baller!!! Looks fantastic!

[Stuey1515]

They look pretty damn good to me, typically I just cook 'em 'til they jiggle

[captainlee]

I need to try cooking them. Yours look fantastic.

[HawkerXP]

Looks great!

[RiverJeff]

Been wanting to do beef ribs for a long time going to get it done I hope! Yours look Great!

[bbqLuv]

Now Those Ribs look so good.
Brisket on the bone.

[Jfrosty27]

Totally awesome. My favorite type of Q.

I have a rack of prime grade from Wild Fork in the freezer that I’ll be doing very soon for a little gathering at my place. (More on that then.) Paid $11.98/lb. So you certainly got a deal. They look totally delish. Nice work Pitmaster.

[Reds Fan 5]

Thanks! These were choice ribs so a little less expensive. I’ve had good experiences with other Wild Fork cuts (and there are two Wild Fork stores within 5 miles of my office). I’ll have to try their beef ribs.

[Spinaker]

They look great. Try taking them off at 195 F, and then letting then sit for a good 2 hours. That time will tenderize them, yet not over cook them. This will help you avoid that pot roast flavor and crumbling meat. The good thing is.....they are great no matter what.

[Reds Fan 5]

Thanks! I was going to take them off around 195 but they were still a little tight. Lesson learned. Fortunately, was cooking just for the 3 of us and the flavor and bark were great.

[Steve B]

Heck Yeah!!!!!!!!!

[Finster]

They look damn tasty to me!!