I bought some top quality beef ribs, from Nebraska. 3 kilos, or 6.6 lbs. Work has been really stressful, so I figured a bbq session would help ease my mind. I trimmed them, then applied my own beef rub. I left them in the fridge overnight. No brine of any kind.
I fired up my Big Green Egg with the BGE charcoal, and had it tuned to 225° F. It ran rock solid for 9 hours. I just left it there until done, dead easy. They got to 194 ° F (90° C), then I took them. They hadn't reached 203° F, but they were probe tender, so it was time.
They had an amazing flavor, and were exceptionally juicy, so I'lll see if I can't buy more from this butcher. I need to figure out the exact brand.
Ribs, trimmed and rubbed. Three ribs are "in there".
Here they are after 3-4 hours
Here's the finished product
And a cut through pic. Nice smoke ring.
I fired up my Big Green Egg with the BGE charcoal, and had it tuned to 225° F. It ran rock solid for 9 hours. I just left it there until done, dead easy. They got to 194 ° F (90° C), then I took them. They hadn't reached 203° F, but they were probe tender, so it was time.
They had an amazing flavor, and were exceptionally juicy, so I'lll see if I can't buy more from this butcher. I need to figure out the exact brand.
Ribs, trimmed and rubbed. Three ribs are "in there".
Here they are after 3-4 hours
Here's the finished product
And a cut through pic. Nice smoke ring.
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