Went to the Butcher Shop ....

[ecowper]

to pick up some SLC spare ribs for tomorrow. Started chatting with the butcher and he mentioned he had some fresh 3 bone racks of beef ribs and was I interested ....

[Danjohnston949]

ecowper, You're Going To Eat High Off The Rib Tommorow! 👍👍👍👍👍
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

[Tim E]

That looks damn good ecowper

[Steve B]

Oh boy. Looking forward to seeing those beauties tomorrow.

[ecowper]

They're dry brining right now ..... 5.5 lbs for the whole rack. Butcher took the silver skin off for me. Going to throw some pepper and granulated garlic on them tomorrow, cook at 250 in the WSM with some red oak

[Spinaker]

Very nice looking ribs! Make sure we see the finished product! Good luck!



I have a rack of Plate ribs I am picking up tonight........ Thanks for the reminder.

[ecowper]

Oh, yeah .... he gave 'em to me for $2/lb less than normal cause I said I'd trim them myself!

[tbob4]

I have never seen marbling on the bottom of beef ribs like that.

[ecowper]

My butcher gets his beef from Painted Hills. Pretty amazing stuff

[Notavegan]

I cut these off a ribeye yesterday. 3 substantial ribs.

[ecowper]

Notavegan very nice!

[jgreen]

You guys are making me very hungry for ribs. Looks great.

[ecowper]

jgreen I think beef ribs are the absolute finest thing you can smoke. I like them better than brisket .... course, they cost me $8/lb instead of $3/lb .... so I do brisket more often :-)

[dtbach514]

Looks like some awesome meat. Eat well my friend.

[ecowper]

It's 9:50 AM and those ribs just went on. Cooking with Red Oak (thanks Steve R.) and KBB on the WSM. Started prepping the WSM about 8:45 (takes me about an hour to be all dialed in and ready to cook) ..... about 3/4 ring of charcoal, several nice sized chunks of red oak buried in the KBB and a half chimney of KBB to start it. Using Soo's donut, which I like better than minion method, although not as good as a C fuse. But my brick for the fuse cracked and I gotta get another one.

kairoer I posted my technique on your Facebook post, but I'll put it here too ..... by the way Kai, if you don't have a Slow n Sear for that Weber, you need one!

1. 24 hours ahead (or as long as possible if you don't have that much time) dry brine the ribs with salt. 1/2 tsp per pound of meat, rubbed liberally on all surfaces.
2. Set up grill or smoker, depending on equipment, so that you have a 225-250 F cooking zone. Add wood for smoke, preferably some sort of oak or hickory. I'm really partial to red oak, myself.
3. Pull meat out of fridge just before it will go on grill (like 5 minutes, max), wet meat lightly with water, then add coarse black pepper and granulated garlic liberally on all surfaces.
4. Meat on the grill immediately after. Depending on thickness of meat, you will cook from 5-9 hours (1" meat = 5 hours, 1.5" = 7, 2" = 9).
5. It's just like brisket. Internal temp should be between 195 and 203. Once you are close to your necessary cooking time, start checking with a thermometer. Leave ins won't work due to bones. Once the temp is over 195, start testing for probe tenderness. Should end up feeling like a knife into warm butter.
6. Once it's "done", pull the ribs and hold in oven set to 170F or a faux cambro for an hour.
7. Slice into individual bones for serving.

I like to serve with texas beans, coleslaw, and cornbread, personally. See Meathead's technique for Texas beans.

Wow, last cook used up my charcoal almost exactly

[ecowper]

About two hours in ..... Looking good.

[Breadhead]

I wouldn't send them a picture of these beef ribs. They might change their minds.😬

[ecowper]

A picture might get me in trouble!

[kairoer]

OMG! Love it! You have done an amazing job here with the pics, Eric! Thanks!
I know I need the SnS! For now, I use the fuse-technique, which I found to work nicely for pork neck and other low-and-slow roastings. Just salted my 3.5 kg beef ribs now, will hit the grill tomorrow.