Hector Posted June 14, 2014 Report Share Posted June 14, 2014 I bought some Beef Ribs on Thursday from Bertie's. After last week I thought 6 ribs would be good for us, big mistake these things weighed in at 3kg and set me back $60. The ribs were not trimmed, so I had to remove the skin and tidy them up. This was after they were trimmed. This is week 2 of a 3 week exercise to find a beef rib supplier that I really like. The first week was Peter Bouchier, this week is Bertie's and I have another supplier lined up next week. So far Bouchier was $18/kg, Bertie's were $20/kg and my other supplier will be $16/kg These are the ribs all rubbed up, the same as last week, they then spent the night in the fridge The ribs went on to the Komodo at 7.30am this morning. They have been wood smoked and also I have used some Bourbon barrel pellets. These are the ribs after 7 hours, still a bit of time to go These monsters ended up taking 10 hours Here they are cut up. Definitely too big, one each was easily enough. My learning this time is that the top part of the meat was heading to well done, the bottom part was incredibly moist and tender, fall apart. Next time I would foil earlier, each cook I learn more http://img.tapatalk.com/d/14/06/14/su6a5adu.jpg http://img.tapatalk.com/d/14/06/14/8yqynyze.jpg These ribs were great but I prefer the Shorties. Next week is my last supplier of Beefies, so we will see how they go. Quote Link to comment Share on other sites More sharing options...
5698k Posted June 14, 2014 Report Share Posted June 14, 2014 They look perfect to me, I love a good bark! What was your cook temp.?<br /> <br /> <br /> Robert Quote Link to comment Share on other sites More sharing options...
Hector Posted June 14, 2014 Author Report Share Posted June 14, 2014 These took around 10hours at 235f, the Komodo kept perfect stable temp Quote Link to comment Share on other sites More sharing options...
rwalters Posted June 14, 2014 Report Share Posted June 14, 2014 Man, those look KILLER!!! Quote Link to comment Share on other sites More sharing options...
dstr8 Posted June 14, 2014 Report Share Posted June 14, 2014 Beautiful! Quote Link to comment Share on other sites More sharing options...
mk1 Posted June 16, 2014 Report Share Posted June 16, 2014 mmmmmmm...love that! Quote Link to comment Share on other sites More sharing options...
tony b Posted June 17, 2014 Report Share Posted June 17, 2014 Too good for words!! Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted June 21, 2014 Report Share Posted June 21, 2014 Those look great.. with beef ribs I often splurge and eat too much and end up feeling uncomfortable from eating too much fat,, Do't get me wrong.. I love fat just can feel a bit uncomfortable afterwards like i just drank oil or something.. I have a butcher here who sometimes leaves a layer of fat and the muscle above pork ribs on the ribs.. I guess it's like having more/some of the belly on the ribs.. makes them really thick and lots of meat.. problem is there is also a layer of fat there which dramatically increases how much fat you eat.. I always try to remember not to eat too much but never have the discipline to stop.. It's like pulling pork and not filling up with pieces of bark.. I've never eaten brisket or pulled pork at the table because I'm stuffed from eating all the lil fatty gems in the bark.. 2 Quote Link to comment Share on other sites More sharing options...
Porkchop Posted July 3, 2014 Report Share Posted July 3, 2014 nicely done! skills! Quote Link to comment Share on other sites More sharing options...
Syzygies Posted May 30, 2016 Report Share Posted May 30, 2016 Beef back rib instructions are scarce on the ground, the economics heavily favors selling "shiners" to maximize the boneless rib eye steaks sold separately. My request for a generously butchered rack lead to several days of controversy at one of my go-to butchers. Finally this 7 lb rack was sold to me "it never happened" without boss approval. I wonder where the optimum is, I may be ruining perfectly good rib eye steak here, but I'm sure looking forward to the result. 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted May 30, 2016 Report Share Posted May 30, 2016 @Syzygies - now that cook is some kind of droolicious looking set of ribs! I can't wait for the money shot! Quote Link to comment Share on other sites More sharing options...
Gnomatic Posted May 30, 2016 Report Share Posted May 30, 2016 Wow @Syzygies those look fantastic. It's been too long since I did beef ribs. Got to rectify that Quote Link to comment Share on other sites More sharing options...
tony b Posted May 30, 2016 Report Share Posted May 30, 2016 Can't wait for the finished product pictures. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 30, 2016 Report Share Posted May 30, 2016 This is exciting. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 30, 2016 Report Share Posted May 30, 2016 Hector, those beef ribs are stunning. Quote Link to comment Share on other sites More sharing options...
Syzygies Posted May 30, 2016 Report Share Posted May 30, 2016 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 30, 2016 Report Share Posted May 30, 2016 Syzygies, that bark looks wonderful:) Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted May 30, 2016 Report Share Posted May 30, 2016 @Syzygies - that's just a gorgeous bark on those ribs. Touch 'Em all and take a bow, because you knocked this one outta the park. Just a wonderful cook. Now I'm waiting for the money shot. Kudos to you? Quote Link to comment Share on other sites More sharing options...
Syzygies Posted May 30, 2016 Report Share Posted May 30, 2016 This should be called the Komodo Affirmation Forum! Never underestimate the power of affirmation. A colleague and I got nice jobs because I kept telling him we were doing the right thing, when all seasoned advice was to take a more traditional approach. I was a broken record, "You're doing great! You're doing great!" 1 Quote Link to comment Share on other sites More sharing options...
Gnomatic Posted May 30, 2016 Report Share Posted May 30, 2016 NOM-NOM-NOM those look great! Quote Link to comment Share on other sites More sharing options...
