sfdrew28 Posted February 1, 2018 Report Share Posted February 1, 2018 Did a low n slow on these ribs at 225 for seven hours and bumped to 300 for the final hour as it was getting too close to dinner. I used a beef rub from Amazing Ribs. I did mix up the cayenne and chili pepper amounts so a tad too much heat but otherwise incredible. Very crusty bark and tender but not fall apart cooked. One other observation was that I liked these much more than when I braise my ribs. These ribs were less rich but meatier tasting. Sent from my iPhone using Tapatalk 6 Quote Link to comment Share on other sites More sharing options...
Pequod Posted February 1, 2018 Report Share Posted February 1, 2018 Heck yeah! Nicely done. Beef ribs are one of my favorite cooks on the KK. I like them more than brisket. From a party last summer. Could have easily done 4 more racks with room to spare. 6 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 1, 2018 Report Share Posted February 1, 2018 sfdrew, that is a superb cook of those meaty beef ribs. 2 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted February 1, 2018 Report Share Posted February 1, 2018 They turned out great mate .I love my beef ribs taste awesome the next day as well .I don't use probes just at the end. a decent rack of ribs takes me 5 to 6 hours at 250 .I just go straight all the way no foil no spritzing .at 5 hours I check with the thermopen for temp but most importantly probe tenderness Outback kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
sfdrew28 Posted February 1, 2018 Author Report Share Posted February 1, 2018 Heck yeah! Nicely done. Beef ribs are one of my favorite cooks on the KK. I like them more than brisket. From a party last summer. Could have easily done 4 more racks with room to spare. As I was eating them I was thinking the same thing regarding liking them better than brisket. This has jumped over lots of my bbq faves. Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted February 1, 2018 Report Share Posted February 1, 2018 As a compromise to brisket, do a bottom round or chuck roast. Cook it just like a brisket, (Franklin method). 6 Quote Link to comment Share on other sites More sharing options...
Eddie mac Posted February 1, 2018 Report Share Posted February 1, 2018 Tony b look great I like doing chuck roast that way.NICE JOB Quote Link to comment Share on other sites More sharing options...
Eddie mac Posted February 1, 2018 Report Share Posted February 1, 2018 20 hours ago, sfdrew28 said: Did a low n slow on these ribs at 225 for seven hours and bumped to 300 for the final hour as it was getting too close to dinner. I used a beef rub from Amazing Ribs. I did mix up the cayenne and chili pepper amounts so a tad too much heat but otherwise incredible. Very crusty bark and tender but not fall apart cooked. One other observation was that I liked these much more than when I braise my ribs. These ribs were less rich but meatier tasting. Sent from my iPhone using Tapatalk Awesome looking ribs Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted February 1, 2018 Report Share Posted February 1, 2018 Drew those ribs look scrumptious! Nice job Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted February 1, 2018 Report Share Posted February 1, 2018 Tony that chuck roast looks yummmmmy and I definitely like your knife Quote Link to comment Share on other sites More sharing options...
tony b Posted February 2, 2018 Report Share Posted February 2, 2018 Thanks all! Unfortunately that knife isn't available anymore on Amazon. It was a great deal ($75). Quote Link to comment Share on other sites More sharing options...
ckreef Posted February 2, 2018 Report Share Posted February 2, 2018 11 minutes ago, tony b said: Thanks all! Unfortunately that knife isn't available anymore on Amazon. It was a great deal ($75). I have a knife just like that. I compared the stamps, different blade Smith. Paid $85 for mine from CKTG. It's one of my favorites. If someone breaks into the house and I can't get to the guns that's the knife I'm grabbing. Always thought it would make a perfect slasher knife - LOL Quote Link to comment Share on other sites More sharing options...
tony b Posted February 2, 2018 Report Share Posted February 2, 2018 (edited) 18 hours ago, ckreef said: Always thought it would make a perfect slasher knife - LOL I'll have to remember that in case my house is broken into! Here's the link in Amazon to my knife - better pictures. https://smile.amazon.com/gp/product/B00I06P3Z8 Found this one that's available, same size as mine, but slightly higher price ($83). Don't know the quality of the steel on this one? https://smile.amazon.com/Tojiro-Shiro-ko-Kasumi-Yanagi-11-7/dp/B003VMBXV4 Same company, but a higher grade of steel (MV) and the price goes up, as expected ($91). Still a pretty good price for an entry level Japanese knife. https://smile.amazon.com/Tojiro-Fujitora-MV-Yanagi-Sashimi-11-8/dp/B071HKLRQ1 Edited February 2, 2018 by tony b Quote Link to comment Share on other sites More sharing options...
ckreef Posted February 3, 2018 Report Share Posted February 3, 2018 That's pretty much same as my knife except mine has a 10" blade. Also custom handle by Ben. I think mine was also blue #2 steel. Quote Link to comment Share on other sites More sharing options...
Shuley Posted February 3, 2018 Report Share Posted February 3, 2018 Awesome looking ribs 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted February 3, 2018 Report Share Posted February 3, 2018 Good job to the both of you, nice looking bark...I gotta check the freezer 1 Quote Link to comment Share on other sites More sharing options...
