Hi all,
sometime early this year someone in this forum asked what members wanted to get better at. My answer was beef ribs, so I thought I’d challenge myself on this. Time for beef ribs!
The raw material
Beef ribs, trimmed:
I got a hefty piece of beef ribs from an Argentinian butcher. 5.5 lbs of pure goodness. I trimmed the fat cap off, it is really good quality saturated fat, so I’m saving that in the freezer so I can render my own beef fat later.
Anyhow, after trimming the meat I rinsed it in cold water, to get rid of the bone residue from the saw. I then patted it dry, applied a dry brine and left it in the fridge overnight.
Roughly two hours before cooking I rubbed it with my bbq rub, then put it back in the fridge.
I had my Big Green Egg fired up, got it running at around 280° F. I wanted to go a bit lower, but every now and then it fights me a little. Oh well, 280 is ok also. After around 2.5 hours the inner temp was around 140° F, so I decided to brush it liberally with Sweet Baby Rays (hickory & brown sugar). I then left it for a few more hours, until I had the inner temperature reach 203° F. Total cooking time was a little over 7 hours.
Half time, brushed with bbq sauce
When the meat was done, I remove it from the grate and wrap it in aluminum foil and then a towel, i.e. the well known faux cambro.
Then I just sliced it and made some good sandwiches. Nice and simple.
Ready to eat!
Smoke ring
sometime early this year someone in this forum asked what members wanted to get better at. My answer was beef ribs, so I thought I’d challenge myself on this. Time for beef ribs!
The raw material
Beef ribs, trimmed:
I got a hefty piece of beef ribs from an Argentinian butcher. 5.5 lbs of pure goodness. I trimmed the fat cap off, it is really good quality saturated fat, so I’m saving that in the freezer so I can render my own beef fat later.
Anyhow, after trimming the meat I rinsed it in cold water, to get rid of the bone residue from the saw. I then patted it dry, applied a dry brine and left it in the fridge overnight.
Roughly two hours before cooking I rubbed it with my bbq rub, then put it back in the fridge.
I had my Big Green Egg fired up, got it running at around 280° F. I wanted to go a bit lower, but every now and then it fights me a little. Oh well, 280 is ok also. After around 2.5 hours the inner temp was around 140° F, so I decided to brush it liberally with Sweet Baby Rays (hickory & brown sugar). I then left it for a few more hours, until I had the inner temperature reach 203° F. Total cooking time was a little over 7 hours.
Half time, brushed with bbq sauce
When the meat was done, I remove it from the grate and wrap it in aluminum foil and then a towel, i.e. the well known faux cambro.
Then I just sliced it and made some good sandwiches. Nice and simple.
Ready to eat!
Smoke ring
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