Beef ribs

[Medusa]

Bingo!

[Henrik]

Thanks!! This did turn out a lot better than last time. I think the key was to just wait it out (as always).

[Jerod Broussard]

Sweeeeeeeeeeeeeet!!

[troymeister]

Great job!!

[Breadhead]

Nice cook from another Egghead. Great smoke ring!

[Henrik]

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