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Beef Ribs - Pan or Not

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    Beef Ribs - Pan or Not

    I recently got some beef ribs from Creekstone Farms. Have only cooked beef ribs once and that was low and slow using the Kettle/SnS. Recently, I have seen folks talking about cooking beef ribs in a pan. What are the advantages/disadvantages? The ones in the Kettle/SnS were very good but I am always willing to try another approach if results are even better. Thanks for your help.

    #2
    What is the argument for doing them in a pan in the first place? I can perhaps see putting a drip pan under them full of veggies or a dutch oven full of chili to catch the rendered fat, but I don't see what putting them in a pan buys you.

    Comment


    • Dewesq55
      Dewesq55 commented
      Editing a comment
      Bone in pot roast?

    • pkadare
      pkadare commented
      Editing a comment
      I may be missing something but bone-in pot roast != beef ribs.

    • Dewesq55
      Dewesq55 commented
      Editing a comment
      I think my point was bone in pot roast is what doing beef ribs in a pan buys you.

    #3
    I threw in the towel on Beef Ribs.
    My wife pressure cooks them in an hour, and crisps them under the broiler.
    Excellent.

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      My old mom used to do something similar with a Crock Pot. Those were some dang good ribs, just not as good as the smokey kind, imo

    #4
    Don't pan.

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      #5
      I've never cooked them in a pan.

      Comment


        #6
        I treat them like little brisket candy bars. Cook exactly as you would a brisket, they're just smaller and much quicker.

        Comment


        • Ahumadora
          Ahumadora commented
          Editing a comment
          Brisket on a stick

        #7
        Currently cooking in the Kettle/SnS without a pan. Just a pan below to catch drippings. Dry brined overnight and then coated with BBBR. Spritzing hourly with beef broth with a TBS Soy and TBS of Worchestershire added. Will post pictures later.

        Click image for larger version

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        Here is the fireboard graph. Started with B&B briquettes. Set initial temp to 240 knowing temp would drop when I put the cold meat in. Kettle recovered in less than 20 minutes and ran pretty steady. Then dropped temp to 225. B&B settled right down and is running smooth. Last temp dip is when I opened to spritz for first time.

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          #8
          Yes!
          Or not!

          Comment


            #9
            Click image for larger version

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            Ribs turned our great. Very juicy. Took about 7 hours. Most of cook at 225, then bumped to 250 to get out of stall. Up to 275 to finish in time for supper.

            Here is a graph of the cook. Really, really impressed with how consistent the B&B briquettes perform and how quickly and accurately they adjust to the Fireboard setting. Since they are readily available at Academy, I don't see myself using KBB again.

            Click image for larger version

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            • Huskee
              Huskee commented
              Editing a comment
              Perfect! Now you can use your experience to help the next guy/gal who asks about how to cook beef ribs!

            • kenrobin
              kenrobin commented
              Editing a comment
              Those ribs are picture perfect! Nice job!

            #10
            Those look great! Nice work!

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