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Beef ribs with Aaron Franklin's recipe

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    Beef ribs with Aaron Franklin's recipe

    Finally decided to work up the courage to try making beef ribs. I was randomly at the butcher's counter in Safeway and on a whim decided to ask the butcher why I never see beef ribs in the cooler. He asked me what I was looking for, and I said I wanted to smoke the part of the rib that looks like a giant brontosaurus rib, and he said I'm probably talking about the plate part of the ribs. I quickly Googled Aaron Franklin's beef short rib recipe and confirmed that yup, that's what I want. He went in the back, then came out a minute later and handed me 3lbs of ribs for $17 (the label said chuck rib - not sure if I got a deal or not), and I was on my way.

    I followed the recipe in Aaron Franklin's book, except I did 1/2tsp of salt and pepper/lb the night before. I don't know how he gets such good BBQ when he doesn't dry brine.

    Threw the ribs in the smoke vault with applewood chips around 10:30am and kept track of the temp/times below. I basically kept it in the range of 260-280F, and checked on it every hour or so. I spritzed the edges/corners with water about every time I peeked.

    - 12:06 - [email protected]
    - 1300 - [email protected]
    - 1400 - [email protected]
    - 1452 - [email protected]
    - 1521- [email protected] turning it down
    - dipped to 199 after last check-in
    - Pulled around 1615 at 203F

    Pulled it when it was probe-tender at 203F. Very tasty, excellent moisture, a little salty but not excessively. I think I might like it more than brisket, but my wife said it's a very close 2nd to the brisket.
    Attached Files

    #2
    I'm with you I prefer the Beef Ribs to Brisket. Yours look excellent

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      #3
      I too would take beed ribs over brisket. Great looking cook!

      Comment


      • MattSayar
        MattSayar commented
        Editing a comment
        Thanks. In Franklin's book he even says he likes beef ribs more than brisket but they're so self-indulgent he can't make them all the time haha

      • Spinaker
        Spinaker commented
        Editing a comment
        Yeah, they are really rich.

      #4
      Put me down for ribs too. And my wife also prefers beef ribs to brisket.

      Comment


        #5
        Ditto on the beef ribs over brisket. I did the same thing at Safeway a few weeks ago. They brought them out from the back and said they usually have them. I just need to decide when I’m gonna do it and your post makes me want to do it sooner than later.

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          #6
          best cut on the steer! I took a que (see what I did there) from him and use hot sauce as a binder on my beef ribs. I liked it so much, it is now my go to binder on beef, unless serving wimps, then I go with Worcestershire sauce. My beef rub contains a lot of ancho and chipotle flakes, so it brings the heat anyway. I skip the spritz on everything now, chasing bark. Cheers to you sir, HERE HERE!

          Comment


          • MattSayar
            MattSayar commented
            Editing a comment
            You know I actually love spicy stuff but decided to skip it for my first try to cut down on variables. How much heat does it add to the ribs? Would I need to warn someone before they bite into it?

          • texastweeter
            texastweeter commented
            Editing a comment
            not a lot, think a light dusting of cayenne. I Don warn anyone. MattSayar

          • PaulstheRibList
            PaulstheRibList commented
            Editing a comment
            Beef ribs are SO GREAT! Only rival on the Cow is the Spinalis Dorsi (Ribeye Cap)

          #7
          Nice

          Comment


            #8
            [QUOTE=MattSayar;n775213]

            I followed the recipe in Aaron Franklin's book, except I did 1/2tsp of salt and pepper/lb the night before. I don't know how he gets such good BBQ when he doesn't dry brine.

            /QUOTE]

            Proof that dry brining isn't really necessary, perhaps.

            Comment


            • MattSayar
              MattSayar commented
              Editing a comment
              That's what I thought, but every time I don't dry brine, I wish I had

            • parkerj2
              parkerj2 commented
              Editing a comment
              MattSayar I'll be honest - I think most on this forum tend to make a much bigger deal out of dry brining than they should. I notice more of a difference with steaks/smaller cuts than I do with the larger BBQ cuts.

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