Aussie Ora Posted September 3, 2017 Report Posted September 3, 2017 Cleaned up and vacuum sealed some ribs with cherry rub last night time to take them out after three hours on wine barrel smoke thought I would give them some more an hour to go corn is ready to go on Outback Kamado Bar and Grill 4
MacKenzie Posted September 3, 2017 Report Posted September 3, 2017 Aussie, those beef ribs look very nice, what a great cook. Tasty tasty tasty. 1
Aussie Ora Posted September 3, 2017 Author Report Posted September 3, 2017 Ready to go no smoke ring but juicy asOutback Kamado Bar and Grill 5
Stile88 Posted September 3, 2017 Report Posted September 3, 2017 now your talking ribs look fantastic 1
Shuley Posted September 3, 2017 Report Posted September 3, 2017 I remember reading from several sources that a smoke ring has nothing to do with the level of smoke flavor. I mean I also usually want one, just for aesthetics, but I remind myself it still tastes good!!! I'm sure yours does as well!! 1
MacKenzie Posted September 4, 2017 Report Posted September 4, 2017 Aussie, your rib dinner looks perfectly delicious. 1
ckreef Posted September 4, 2017 Report Posted September 4, 2017 Great looking ribs. What's up with the missing salads lately? I miss seeing them. 1
Aussie Ora Posted September 4, 2017 Author Report Posted September 4, 2017 Great looking ribs. What's up with the missing salads lately? I miss seeing them. I know hey have to change that it's spring now so salad time lolOutback Kamado Bar and Grill
Paul Posted September 4, 2017 Report Posted September 4, 2017 Nice ribs. great looking plate of food there. 1
Smokydave Posted October 18, 2017 Report Posted October 18, 2017 (edited) I've been moaning (and suffering) for some time now because I can't get beef ribs that are worth anything. Well, I finally did. And at $5.99 a pound, it was a bargain. Most of what I can get are stripped of almost all meat or are already pre-packaged and cut into small pieces. Going to a butcher results in eye-watering prices. But I got lucky this time. Done with my take on the coffee cardamom rub,which I usually use on beef. Edited October 18, 2017 by Smokydave 2
JDBBQ Posted October 18, 2017 Report Posted October 18, 2017 Nice - look great and moist. What temp/how long did you cook? Cheers
DennisLinkletter Posted October 19, 2017 Report Posted October 19, 2017 I find that I get the purple smoke rings when I put the meat in and don't open/peek until late in the cook.. 1
Smokydave Posted October 20, 2017 Report Posted October 20, 2017 About 5 hours at 250. They were really nice.
Aussie Ora Posted October 22, 2017 Author Report Posted October 22, 2017 I've been moaning (and suffering) for some time now because I can't get beef ribs that are worth anything. Well, I finally did. And at $5.99 a pound, it was a bargain. Most of what I can get are stripped of almost all meat or are already pre-packaged and cut into small pieces. Going to a butcher results in eye-watering prices. But I got lucky this time. Done with my take on the coffee cardamom rub,which I usually use on beef. They turned out great you need to find a butcher that will serve you not sell to you lol Outback kamado Bar and Grill
