Got a nice rack of beef back ribs & a couple of hunks off the tough side of a chuck roast (mock Country style ribs, since I’m using the eye for something else).
First time beef ribs of any kind. Dry brined overnight & smothered in BBBR with a dash of cumin & about a tbsp of coffee added in. Got them on the cooker at 12:30, hoping for a 7-ish finish. Smoking with pecan chunks.
A little nervous about the coffee in the rub, but I have some sauce with it in there and it’s great.... so in case y’all ain’t figured it out yet, my motto is: "Why the hell not? Let’s try it!" 😎
Coffee works fine, did ya use fresh? I occasionally save back a basket of used from my Ma's '60's Corninware percolator, dry em by spreadin em out on a sheet pan, an save in a baggie fer mixin in my rubs, an dishes...
First report: at an hour in, the "faux country ribs" were probe-tender at 135, the "chef’s treats" were as well. (I cut these from grocer chuck roasts that are at least partly eye, trying to figure out how much)They were damned good (flavor), and I thought very tender, BUT I let Kathie try a slice, and she thought a little chewy... loved the flavor (coffee and all, didn’t tell her till after), but she insisted they needed to go back on, she claimed too chewy. Maybe her sample was different from mine, because I had almost no chew... but she wins, they’re back on for the duration with the rack
They’re almost to 150 IT, not sure if there’s a stall with these, but not gonna try to crutch—- only 2.5 hours in, starting to get a very nice bark, just gonna let it roll!
Just used grounds from a big tub of Maxwell House I had... nothin’ special.... you notice a difference with fresh ground or using already brewed, Mr. Bones ?
Kinda stumped,’seem to have stalled out again! at 190, actually dropped to 185??? Gonna keep on pushing for 203, but really weird to see them stall again at 190???
Damn, so 8 1/2 hours in, fires actually a little hotter, 250 vs 220, but the meat has been stuck at 190 for well past an hour, actually dropped to 180... weird as hell, probe tender, but gonna go on up to 203
HawkerXP at least the old lady Is asleep, and plenty of beer, just shocked that these ribs are still below 190 after 9 hours, and are probe tender, taking everything I have not to pull them
Red Man that’s what I thought, but every recipe or article I find, even here, all say to take them all the way up because of the connective tissue.... it was honestly probe tender at maybe 135, but hard tell about the tissue.... how high do you take back ribs? They were damned good at 180-ish after 9 hours, but honestly seemed like they could have been pulled a lot earlier... not the least bit dry, though
So how high do you guys take back ribs? I keep thinking (and hearing from a couple folks) that they’re rib meat so "they don’t need to go to 203".... and they probed tender at probably 135... but I keep reading (here included) that they need to go all the way up. They were damned good, and not the least dry, after 9 hours, but temp peaked about 190, then actually dropped to about 180 and sat there for a couple of hours when I finally pulled them.
I can’t complain about them at all, but keep wondering if I could’ve pulled them a lot lower and got something more akin to ribeye?
Have you ever gnawed on the bones from a medium rare rib roast? The temp you take them to just depends what you’re looking for. More bark or medium rare. They’re great either way.
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