A good friend of mine won a half side of beef, in a raffle, but he doesn't like beef ribs. Well, I was the lucky recipient of the unwanted ribs. Rubbed them down with some Texas Select Basic Beef Rub, and put them in the offset at 300 degrees. Wrapped them up when the color was right, and they probed tender around 198 IT. What a meal!
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Sunday Beef Ribs
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Brisket Syndicate, 👍👍👍👍👍 ! That Young Feller's Got a Day's Work in his Hand! Beautiful Job on the Ribs!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
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Club Member
- May 2016
- 115
- Portland, OR
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- Weber Q100
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- Amprobe TMD-52 dual probe thermo
- Anova Sous Vide circulator
- VacMaster PRO350 vacuum sealer
- Beer: Deschutes Black Butte Porter
- Whisky: Glendronach 18 "Allardice"
That's some kind of serious meaty goodness! Someone that doesn't like beef ribs? Especially the ones in those photos?!?
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Charter Member
- Nov 2014
- 3071
- Chico, CA
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BBQ's
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California Custom Smokers Intensive Cooking Unit
California Custom Smokers Meat Locker
Santa Maria Grill
Vision Grill
Beer
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Sierra Nevada IPA
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I always get a kick out of youngsters proudly holding BBQ. I'm with Danjohnston949 in the appreciation of that photo - fantastic cook.
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Club Member
- Jun 2016
- 4146
- Rockland county New York
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Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
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1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
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TSM meat grinder
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In the picture with that kid holding this amazing looking beef rib, do any butcher types happen to know what the cut at the very top of the three layers? Looks so much different than the meat closer to the bone. Would love to get my hands on some of that, or challenge my butcher.
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Founding Member
- Jul 2014
- 5569
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
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PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
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Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
Fantastic looking cook .... love the pictures ..... and next time your friend doesn't want those ribs, I'm happy to help him out with his problem.
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