Suh-Mokin'!!!!
-
-
that looks great! I've never tried beef ribs and need to get with the program!Comment
-
6th Borough BBQ your new Lang is the perfect choice for beef ribs .... that stick burner is gonna have you thinking you live in Texas hill country!
Oh, here they are at about 185F ..... getting close ....
Comment
-
7 hours worth of cooking beef ribs .... just about to pull them .... They are about 190-195, depending on where I probe and the thermapen goes into them like they are buttah!
And I made some sweet n sour slaw ....
2/3 ring of charcoal for a 7 hour cook is pretty dead on
And, here's what my Fireboard chart looks like for the 7 hours of the cook. The variation in temp is due to either me opening the lid to check meat temp or take a picture and/or just the normal variation in the fire over time. I did NOT screw around with my vents once I was happy at the beginning of the cook.
Last edited by ecowper; April 9, 2017, 06:07 PM.Comment
-
Right now the ribs are sitting in a faux cambro ..... will be serving in another 30 minutes. One thing I found interesting .... my butcher buys all his beef from Painted Hills Beef .... It's not Wagyu/Kobe .... but the beef is all grass fed, free range and corn finished. These ribs were done at a very low temp, based on probe tenderness, only about 190 (couple spots probed to 195). Definitely gotta pay attention to how the meat feels, especially when you are buying really high quality stuff.Comment
-
Good to know! Thanks for the details.Comment
-
And the grand finale!
Comment
-
Looks like a fantastic Guys' Night Out!!!
Enjoy th' food, an tranquility, Amigo!
Comment
-
And the dogs, who've been drooling ALL DAY .... got their treat
Attached FilesComment
-
-
Classic Doggie photos!!!
It's almost as if they're interested in th' ribs yer holdin', off camera...
Have a Chill night, all y'all!!! Looks like Paradise, from here...Comment
-
Just beautiful. Can I be one of your dogs.
Comment
-
They're not painted hills but my business costco carries beef ribs for around 3.50 per lb.
Your dogs are lucky I would've gnawed those bones much cleaner!Comment
-
Thanks for tickling my memory. Been trying to get grass fed beef from one of our Farmer's Markets, and no matter what the cut, I thought I could use the piece of meat to pound nails. Their beef is grass fed all the way.Originally posted by ecowper View Post
When I moved to AZ (from Chicagoland) in the 70s, all the stores had "western beef". While it was a little more chewy, the flavor was great, and it wasn't like cutting and eating a brick.
You just hit on the difference. While the cattle are range fed, they are still finished with corn and or grain. Makes a huge difference in the tenderness, and I think that's what is different with the ranchers today. They are taking them all the way on grass.
Hope you enjoyed those ribs. They looked great.
Best regards,
Jim
Comment
-
That's a nice looking slab of beef ribs can't wait to see your resultsComment
Comment