Bone-In Beef Ribs Question ???

[58limited]

This thread convinced me to grab the dino ribs I bought three months ago outa tha freezer. I'll dry brine overnight and smoke them tomorrow. I've never trimmed them before but based on the advice in this thread I'll try it with these. @Panhead John Your ribs look great so far but did you remember to soak them in Clamato juice before dry brining?

[Panhead John]

Wow! Never thought of that! I bet it’s awesome.

[ecowper]

These Clamato/yogurt/pineapple ribs are gonna be EPIC

[Panhead John]

Yeah, because you just can’t put too much crap on $38. ribs. The more the better!

[Panhead John]

3 hours in. Been holding steady at 250-270. IT is already at 185 and 194 in 2 different spots. It’s cooking quicker than I thought. Gonna drop the temps.

[ecowper]

Looking good!

[Mr. Bones]

3 hours????

Yup.

Cambro away, brother!

[Panhead John]

Thanks brother Bones! It’s all I could do to NOT cut me off a sample already. But I’m gonna wait. I’ve never done beef ribs like this, always been pork.

[Jfrosty27]

Yeah you can cambro for three hours. We’re old so usually eat dinner much earlier. Around 5. 🤣😂
But I should make it. My temps are already climbing again. I will post pics when they’re done on SUWYC.

[58limited]

Here is mine, going to dry brine over night - mix of Himalayan salt and Red Boat salt. This is a four bone rib rack but the fat extended all the way to the bone on the right so it is really a three bone rack - I left the bone on to protect the thinner meat on that end.









Scraps being rendered.

[Mr. Bones]

Lookin Great, an that there's gonna be some Tasty Tallow!!!

[Jfrosty27]

Panhead John. How did your ribs turn out? 58limited. Yours?

[Panhead John]

Gonna post em soon on suwyc. 58limited is doing his today. We’ll probably see them tonight I’m guessing.

[58limited]

Mine are on the KBQ as we speak.

[58limited]

Jfrosty27 Panhead John


I just pulled mine after 6 1/2 hours. Internal temp is 173*. Wrapped and into a 250* oven to finish. Also cooked a slab of pork ribs and some Blasphemy Ribs as well - forgot to take a pic of the slab when I pulled it to finish in the oven. It is wrapped in a towel for now.

Dry brined overnight with a blend of Pink Himalayan salt and Red Boat salt. Seasoned with SPGO (no salt version so its really PGO) and some extra black pepper.



Pork ribs are dry brined and seasoned the same way except for some added paprika.



Blasphemy Ribs - dry brined as above and seasoned with a salt-free version of @mgaretz 's rub. Sauced with a blend of Meathead 's KC sauce, Stubb's original, and a big splash each of Franklin's Espresso sauce and his Vinegar sauce.



The beef ribs when I pullled them to wrap.

[Panhead John]

Looks great, you rib freak! I had a little stall at about 190 or so. I wrapped mine also and turned up the heat to about 275 the rest of the way. Got through it. Jfrosty27 had a stall too he said.

[58limited]

Mine stalled at 165* for awhile then started slowly climbing. I liked the bark so I wrapped it at 173*

[Whiskeyman53]

Looking at all of the rib pictures is forcing me to rethink my plan for chicken on the pellet grill tomorrow. If my much better half wasn't planning dinner around chicken I might be able to pull it off.

[58limited]

Finished. Wonderful, succulent beef ribs!



Pork ribs. The picture doesn't do them justice - probably should have put them back on the smoker to set the sauce better after foiling but the fire was out. Meat is almost fall-off-the-bone tender.