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What should a correctly cooked beef rib look like?

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  • Smoldering Flea
    commented on 's reply
    Still working on it. It’s so rich, a little bit goes a long way

  • 58limited
    replied
    This is what properly cooked beef ribs should look like:

    Click image for larger version

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    But seriously, I didn't see anything wrong with either of the cooks you did.

    Leave a comment:


  • Bkhuna
    commented on 's reply
    Trust the pup.

  • Smoldering Flea
    replied
    Beef Rib redemption
    cooked another plate of beef ribs. Also SRF. This time relied more on probe test than hitting a set temperature (203). this resulted in pulling at 190 degrees. Despite the lower temperature it was a slightly longer cook at 6.5 hours partially, I believe, due to a larger cut adn partially due to average temperatures ~15 degrees lower. This seemed to be more of what i was expecting. Click image for larger version  Name:	IMG_8455.jpg Views:	0 Size:	81.8 KB ID:	976877

    Full disclosure, this was cooked in a HB vs. a BGE, but i think the bigger difference vs. the original post was that this was pulled at a lower temp than the first example. A few takeaways:

    i) rely on probe test over temperature
    ii) It seems like fattier cuts might be "done" at a lower temperature?
    iii) this was almost too fatty. While the appearance seemed to be in-line with what i was hoping for and the texture was more "spongey" than "shreddy", my wife preferred the "shreddy" texture. I believe this was because in that case, even though it was (i believe) overcooked, that helped render out some of the fat. It was so fatty to begin with that overcooking was not a big deal. However, tonight's example was just over-the-top unctuous. I've read that even in non-wagyu examples this cut can be a bit rich; this rib was over the top. would love to try a plate rib from a prime cow.

    for those who are wondering, the pup seemed to enjoy both examples without preference nor prejudice
    Last edited by Smoldering Flea; January 19, 2021, 07:05 PM.

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  • Smoldering Flea
    commented on 's reply
    Was an overnight cook; set alarm at 203 and was probe tender immediately. Next time will check earlier / more frequently. sounds like should have been pulled earlier. lesson learned!

  • texastweeter
    commented on 's reply
    Just looks a tad over cooked. Nobody would complain if you fed that to them. What temps and how long did you cook em? Did you pull when probe tender?

  • Smoldering Flea
    commented on 's reply
    No crutch. 2 hour rest unwrapped in cooler.

  • texastweeter
    commented on 's reply
    Did you crutch, if so, foil or paper?

  • Smoldering Flea
    commented on 's reply
    Sorry I should have specified was asking more about the texture than the color though that too was a bit odd. Just salt and pepper in the rub and cooked on a green egg. Taste was fine. Maybe could have used a bit more chew.?

  • Mr. Bones
    replied
    Late to th query, but , in a Sincere attempt to answer yer question., posited, above:

    A Correctly Cooked Beef Rib should look like Heaven, on a plate...


    Reckon, ya done jus fine, from whereabouts I set....
    Last edited by Mr. Bones; December 29, 2020, 11:52 PM. Reason: ficksed my phat phingered stutterin... :o

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  • texastweeter
    replied
    Was your cooker a stick burner per chance, and did you skip the crutch? Looks like your smoke ring goes all the way through it. Maybe some nitrates in your rub? Ring is just aesthetics. How did it taste?

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  • bbqLuv
    replied
    I would pair them ribs with PBR any day. You done did good.

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  • ComfortablyNumb
    replied
    What's with the "overcooked" comments? They look under-ate to me.

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  • ComfortablyNumb
    commented on 's reply
    And Dr. Pepper is doctor, if anyone knows how ribs should look it's him!

  • Grapefarmer
    replied
    Right on ! Looks a little over cooked. Beef ribs are one of my favorites and #1 is what I strive for

    Leave a comment:

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