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 - 158F@262F
- 1300 - 180F@271F
- 1400 - 187F@264F
- 1452 - 198F@277F
- 1521- 201F@290F 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.
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 - 158F@262F
- 1300 - 180F@271F
- 1400 - 187F@264F
- 1452 - 198F@277F
- 1521- 201F@290F 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.
Comment