5698k Posted February 27, 2016 Report Share Posted February 27, 2016 Normally I wouldn't post about everyday beef ribs, but this is slightly different. Bosceaux has been on my case about trying new things, and rightfully so, but more often than not, I'm disappointed when I try new rubs. I thought about doing a side by side, sea salt/coarse black pepper on one side, salt lick dry rub on the other. I'm cooking on my 19" tabletop, to probe tender, I'm guessing around 205. More later Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 27, 2016 Report Share Posted February 27, 2016 Robert, it is going to be interesting to hear what you think about the 2 versions. I'll be watching. Quote Link to comment Share on other sites More sharing options...
Gnomatic Posted February 27, 2016 Report Share Posted February 27, 2016 I love beef ribs! Can't wait to see the finished product(s). Quote Link to comment Share on other sites More sharing options...
tinyfish Posted February 28, 2016 Report Share Posted February 28, 2016 Thats a hunk of beef. Quote Link to comment Share on other sites More sharing options...
Rak Posted February 28, 2016 Report Share Posted February 28, 2016 Looking forward to seeing this and hearing your thoughts. Quote Link to comment Share on other sites More sharing options...
bosco Posted February 28, 2016 Report Share Posted February 28, 2016 fantastic looking ribs Robert Quote Link to comment Share on other sites More sharing options...
5698k Posted February 28, 2016 Author Report Share Posted February 28, 2016 Ok, here they are,sliced, after about a ten hour cook, and an equally long rest, (I fell asleep). The cap fell of when I picked them up, I believe the whole rib would have fallen off had they been hot. I didn't like the salt lick as much as the salt/pepper, (sorry Bosceaux), but it was good. The salt lick had the salt/pepper flavors, but it had a lot of other stuff going on too, kinda confusing to my palate, got in the way of the beef. The beef flavor was a cross between a ribeye and a brisket, the texture was tender, hearty beef. I will be doing these again. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 28, 2016 Report Share Posted February 28, 2016 That beef does look very tasty indeed and I like the smoke ring. Quote Link to comment Share on other sites More sharing options...
ckreef Posted February 28, 2016 Report Share Posted February 28, 2016 Fantastic beef ribs - I've never seen them with so much meat. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
Rak Posted February 28, 2016 Report Share Posted February 28, 2016 Wow, that's a beautiful sight! Quote Link to comment Share on other sites More sharing options...
wilburpan Posted February 28, 2016 Report Share Posted February 28, 2016 Nice! I’ve been looking for a good source for beef ribs around here. Quote Link to comment Share on other sites More sharing options...
skreef Posted February 29, 2016 Report Share Posted February 29, 2016 Great cooked. Love when meats fall apart. I hate meat I got to chew like cud. Lol Sent from my SM-G920V using Tapatalk Quote Link to comment Share on other sites More sharing options...
kjs Posted February 29, 2016 Report Share Posted February 29, 2016 Nice looking ribs. I concur with ckreef I have never seen beef ribs with so much meat. Quote Link to comment Share on other sites More sharing options...
Geo Posted February 29, 2016 Report Share Posted February 29, 2016 What temperature did you use, Robert? My son loves beef ribs, and after seeing yours, I'll have to make some for him. Quote Link to comment Share on other sites More sharing options...
tony b Posted February 29, 2016 Report Share Posted February 29, 2016 Tasty looking ribs, Robert! Quote Link to comment Share on other sites More sharing options...
5698k Posted February 29, 2016 Author Report Share Posted February 29, 2016 What temperature did you use, Robert? My son loves beef ribs, and after seeing yours, I'll have to make some for him. I cooked them @275 indirect. Thats my go to temp for just about everything lo/slo. Quote Link to comment Share on other sites More sharing options...
