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.
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Beef Ribs - Pan or Not
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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.
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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.
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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Charter Member
- Oct 2014
- 900
- Texas
-
Backwoods Chubby G2
Weber 22" Master-Touch GBS Kettle
Blackstone 36 Griddle
SlowNSear (Original)
Fireboard Extreme
Maverick 732
Super-Fast Thermapen
Rapala 7 1/2
Bear Paws
Weber Rapidfire Chimney
Grill Beast 304 Injector
G&F Suede/Leather Gloves
Foodsaver V4880
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.
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