I call them that, because I "salvaged" them from a prime rib. This is where I buy a prime rib, and then cut it into "eye of ribeye" steaks, a set of cap steaks, and then the ribs themselves. This was kind of an unusual cook for me, because once I got the grill settled in, I decided to risk taking off to do a little shopping. Couple of bags of potting soil, some mulch, and I even scored a bag of Pecan Wood chunks to give them a try.
Got home and found the temp had actually gone up a bit, and that was only by 2*. But that's when the rain started and I moved the grill over under the canopy. That short little move resulted in a sudden drop in the grill temp, and then my reaction was to open the dampers way too much, and the predictable chasing the temps all over the place. But it really didn't take all that much time to regain control I don't guess, but it sure seemed like it.
I really do not recall the last time I cooked these ribs if there was a stall involved. But there was this time. In fact, I thought I'd imagined it, but not only did it stall at 192*, but the temp actually dropped to 190*. Once I convinced myself that it really was a stall, and it was getting late, I opened the dampers and let the heat rise. Once it got up to about 320*, the food temp resumed it's climb rather quickly and went on up to 203* In fact, I was in the computer room at the time and before I could get out there, it kept on going up to 205*.
After about 5 or maybe 5 1/2 hours, I pronounce them "DONE!"
On the platter:
And served!
One other thing I seemed to have forgotten, does them term "silver skin" actually apply to beef ribs? I mean one's from a "salvage" job like this was? It came from a prime rib so it wasn't a diaphragm-type of gristle, but there was a bit of tough skin-like material I think, on the underside of the bones that was just a little difficult to deal with, but over-all, these ribs were probably the best I've ever eaten! I do LOVE these ribs!
Mike S.
Spring Hill, FL
Got home and found the temp had actually gone up a bit, and that was only by 2*. But that's when the rain started and I moved the grill over under the canopy. That short little move resulted in a sudden drop in the grill temp, and then my reaction was to open the dampers way too much, and the predictable chasing the temps all over the place. But it really didn't take all that much time to regain control I don't guess, but it sure seemed like it.
I really do not recall the last time I cooked these ribs if there was a stall involved. But there was this time. In fact, I thought I'd imagined it, but not only did it stall at 192*, but the temp actually dropped to 190*. Once I convinced myself that it really was a stall, and it was getting late, I opened the dampers and let the heat rise. Once it got up to about 320*, the food temp resumed it's climb rather quickly and went on up to 203* In fact, I was in the computer room at the time and before I could get out there, it kept on going up to 205*.
After about 5 or maybe 5 1/2 hours, I pronounce them "DONE!"
On the platter:
And served!
One other thing I seemed to have forgotten, does them term "silver skin" actually apply to beef ribs? I mean one's from a "salvage" job like this was? It came from a prime rib so it wasn't a diaphragm-type of gristle, but there was a bit of tough skin-like material I think, on the underside of the bones that was just a little difficult to deal with, but over-all, these ribs were probably the best I've ever eaten! I do LOVE these ribs!
Mike S.
Spring Hill, FL
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