Beef rib success.

[sfdrew28]

 
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.
 
 
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[Pequod]

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.

 

[MacKenzie]

sfdrew, that is a superb cook of those meaty beef ribs.  

[Aussie Ora]

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

 

 

 

 

[sfdrew28]

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.


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[tony b]

As a compromise to brisket, do a bottom round or chuck roast. Cook it just like a brisket, (Franklin method). 

[Eddie mac]

Tony b look great I like doing chuck roast that way.NICE JOB

[Eddie mac]

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.
 
 
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Awesome looking ribs 

[Bruce Pearson]

Drew those ribs look scrumptious! Nice job

[Bruce Pearson]

Tony that chuck roast looks yummmmmy and I  definitely like your knife 

[tony b]

Thanks all!

Unfortunately that knife isn't available anymore on Amazon. It was a great deal ($75).

[ckreef]

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 

 

[tony b]

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

[ckreef]

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. 

 

[Shuley]

Awesome looking ribs

[Tyrus]

Good job to the both of you, nice looking bark...^{I gotta check the freezer}