Bruce Pearson Posted August 8, 2018 Report Posted August 8, 2018 Aussie is the man to ask! He cooks lots of mouth watering ribs and Dee makes wonderful salads 1
Aussie Ora Posted August 9, 2018 Author Report Posted August 9, 2018 Thanks for posting, Aussie Ora. Those look Over-The-Top good! I’m not much of a beef eater, but want to fix some ribs for my son. Could you please post info about your cook? Keep in mind that I’m a complete newcomer as far as beef ribs, so any info would be appreciated. Hey Geo no worries beef ribs are simple as .I get my 23 up to 250 and throw what wood I want on I like pecan or wine barrel for my ribs . First I cut the fat cap off the top completely no fat just meat .I then flip them over and score the membrane on the bottom unlike pork ribs there is no need to remove this plus it keeps everything in tact give it what rub you like .then flip back over and give the top and all sides some rub . I use a bit of foil on one side of the lower grate as a deflector .once everything is steady I throw them on .I don't spritz as the 23 holds the moisture so well .they usually take 5 hours or to 210f internal . Have fun cooking some Outback kamado Bar and Grill 1
Tangles Posted August 9, 2018 Report Posted August 9, 2018 Aussie is the man when it comes to ribsSent from my iPad using Tapatalk 1
Geo Posted August 9, 2018 Report Posted August 9, 2018 3 hours ago, Aussie Ora said: Hey Geo no worries beef ribs are simple as .I get my 23 up to 250 and throw what wood I want on I like pecan or wine barrel for my ribs . First I cut the fat cap off the top completely no fat just meat .I then flip them over and score the membrane on the bottom unlike pork ribs there is no need to remove this plus it keeps everything in tact give it what rub you like .then flip back over and give the top and all sides some rub . I use a bit of foil on one side of the lower grate as a deflector .once everything is steady I throw them on .I don't spritz as the 23 holds the moisture so well .they usually take 5 hours or to 210f internal . Have fun cooking some Outback kamado Bar and Grill Thanks so much, Aussie. Your instructions make it sound easy. I hope to give it a try tomorrow. Will let you know how it turned out. 1
Geo Posted August 22, 2018 Report Posted August 22, 2018 Smoked the beef ribs last weekend. Got rushed, and didn’t take time to let the temperature stabilized. How many times do I need to learn that lesson? ;<( Temperature went up to 300°, and refused to cool down. KK holds heat so well that it takes a LONG time for the temperature to change. (Normally a good thing). The ribs were still juicy, but a bit of a crust on the outside made it less-than-perfect. (Mrs. Geo liked them, but I know they can be so much better when cooked properly) I’ll try it again in a few days. 2
Aussie Ora Posted August 23, 2018 Author Report Posted August 23, 2018 Smoked the beef ribs last weekend. Got rushed, and didn’t take time to let the temperature stabilized. How many times do I need to learn that lesson? ; The ribs were still juicy, but a bit of a crust on the outside made it less-than-perfect. (Mrs. Geo liked them, but I know they can be so much better when cooked properly) I’ll try it again in a few days. Don't stress mate ribs can go 250f to 300f without any drama on the grill .I ark up .Ora to 350 take grates out throw on wood replace bottom grate and add foil as the deflector put top grate in and close lid and let it settle .show us some picsOutback kamado Bar and Grill
tony b Posted August 24, 2018 Report Posted August 24, 2018 What Aussie said. A bit of crust on beef ribs (and brisket) is a very good thing. So, you didn't do anything "wrong" on your cook. Your key to success was "were juicy!" 1
Geo Posted September 1, 2018 Report Posted September 1, 2018 Cooked another batch of ribs this evening. Got these ribs at the local butcher shop instead of a grocery store. They were more than twice as thick! Cooked them just as Aussie said. At 3 hours, there was a large amount of juice on one of the racks as can be seen in the picture. After a total of 6-hours, there was still juice pooling on the ribs. Even though it’s bedtime, I decided to try a small slice... WONDERFUL... Very Tender, and LOTS of flavor! Thank you Aussie, for your sure-fire directions. You and the KK made it easy! We cooked these for my son, but as good as it tastes, we’ll probably keep one of the racks for ourselves! 2
Aussie Ora Posted September 1, 2018 Author Report Posted September 1, 2018 They turned out teriffic mate niclely done looks like one bone got more excited than the others lol. That juice just shows you how well the KK maintains the moistureOutback kamado Bar and Grill
sfdrew28 Posted September 1, 2018 Report Posted September 1, 2018 I do my ribs at 225ish and they take away least ten hours. I hit a long stall on them too. Both of yours cook fast!Sent from my iPhone using Tapatalk 1
Aussie Ora Posted September 1, 2018 Author Report Posted September 1, 2018 I do my ribs at 225ish and they take away least ten hours. I hit a long stall on them too. Both of yours cook fast! Sent from my iPhone using Tapatalk Beef ribs are best cooked at 250 to 300 in my opinion they don't need 10 hours to turn out good 5 to 6 is efficient .as long as they probe tender all is good Outback kamado Bar and Grill
nolan8v Posted September 1, 2018 Report Posted September 1, 2018 (edited) Please Disregard. Edited September 1, 2018 by nolan8v
tony b Posted September 2, 2018 Report Posted September 2, 2018 All Aussie's posts of shorties had me Jonesing for some. I had a pack of bison ribs in the freezer, plus the local market had some beef ribs marked down, so grabbed a pack of those, as well. Did 3 different rubs - the bison (large rack) was the Cave Man Coffee rub that Aussie sent me, the beef rib on the right was Lane's Pitmaster Select #1 (Ancho Coffee Rub) and the other beef rib was Plowboy's Bovine Bold. They were cooked direct @ 250F with the cold smoker loaded with pecan wood pellets. Plated with some local corn, mashed potatoes (done sous vide), a nice salad with a tomato from my garden. Ready for my close-up, Mr. DeMille! My fav of the 3 rubs was the Lanes. And the Cline Zin wasn't too shabby either!! 2
Aussie Ora Posted September 2, 2018 Author Report Posted September 2, 2018 They turned out great tony .nice plated shotOutback kamado Bar and Grill
JDBBQ Posted September 2, 2018 Report Posted September 2, 2018 you guys are inspiring me.... will go out tomorrow and see if I can find some for Monday cook Cheers 1
Aussie Ora Posted September 2, 2018 Author Report Posted September 2, 2018 you guys are inspiring me.... will go out tomorrow and see if I can find some for Monday cook Cheers Go for it mate you won't be disapointed. Awesome cook and great for sliced beef samwhiches Outback kamado Bar and Grill 1
MacKenzie Posted September 2, 2018 Report Posted September 2, 2018 Tony, you must have had fun with that cook because it looks awesome. Fantastic dinner. 1
tony b Posted September 2, 2018 Report Posted September 2, 2018 10 hours ago, Aussie Ora said: great for sliced beef samwhiches Outback kamado Bar and Grill Great minds! That's what I had for lunch just now! With gravy, of course! 1
JDBBQ Posted September 2, 2018 Report Posted September 2, 2018 Ok I was inspired and tracked down some beef ribs... Local grocery store didn't have any so went to Sam's Club. I bought a bulk pack (20 pounds in 4 slabs). Was about $6.50/lb. For those in the US - where do you find whole ribs and what is typical price? I plan to cook these tomorrow for our Labor Day cookout. Thanks 2
