Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse

2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
See less

Beef Ribs - Pan or Not

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • kenrobin
    commented on 's reply
    Those ribs are picture perfect! Nice job!

  • Huskee
    commented on 's reply
    Perfect! Now you can use your experience to help the next guy/gal who asks about how to cook beef ribs!

  • marshall
    replied
    Those look great! Nice work!

    Leave a comment:


  • jlazar
    replied
    Click image for larger version

Name:	Beef Ribs 6.jpg
Views:	146
Size:	6.68 MB
ID:	816578

    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

Name:	Fireboard - Beef Ribs.jpg
Views:	113
Size:	402.1 KB
ID:	816579

    Leave a comment:


  • FireMan
    replied
    Yes!
    Or not!

    Leave a comment:


  • Troutman
    commented on 's reply
    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

  • jlazar
    replied
    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

Name:	BeefRibsGraph.jpg
Views:	176
Size:	629.1 KB
ID:	816400

    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.

    Leave a comment:


  • Ahumadora
    commented on 's reply
    Brisket on a stick

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

    Leave a comment:


  • Attjack
    replied
    I've never cooked them in a pan.

    Leave a comment:


  • texastweeter
    replied
    Don't pan.

    Leave a comment:


  • Dewesq55
    commented on 's reply
    I think my point was bone in pot roast is what doing beef ribs in a pan buys you.

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

    Leave a comment:


  • pkadare
    commented on 's reply
    I may be missing something but bone-in pot roast != beef ribs.

  • Dewesq55
    commented on 's reply
    Bone in pot roast?

Announcement

Collapse

2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
See less
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Meat-Up in Memphis