Awesome Beef Ribs

Discussion in 'Beef' started by ej73, Sep 5, 2016.

  1. ej73

    ej73 Fire Starter

    Hey guys,

    Over the weekend I picked up a nice, thick rack of beef ribs from the butcher shop.

    This was my second time attempting Beef Ribs, and they turned out freaking great.

    Here's how it went down:

    1. Set my WSM for about 250, fueled by Kingsford Competition coals and Oak Wood.

    2. Filled the water bowl about half-way. (I'm a fan of using water - controls the temp better.)

    3. Used some muscle to yank the membrane off the back, trimmed a tad. Rubbed the ribs in olive oil, then coarse salt/pepper, little bit of garlic powder. That's it.

    4. Set them on and let it ride an hour and a half.

    5. Spritzed with a water and bourbon mixture, 2x during the cook.

    6. They were done pretty fast. In total, about 3 hours, which surprised me. Is that normal?!

    7. Let them rest in foil for about 45 minutes.

    8. Sliced, served and enjoyed.

    Got a decent smoke ring, great bark, moist bites.

    Here's the pic.


     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks tasty! Usually they take longer than 3 hours at the pit temp you mention. Are you sure your therm
    Is accurate?
     
  3. ej73

    ej73 Fire Starter

    Yep - had the dome temp gauge and a Maverick keeping tabs. I think maybe they were a little thin? I checked them at that 3rd hour and was like, welp, damn. They're done. Then let it go another 15-20, then yanked them, wrapped. So to be more accurate, 3.5 hours. But still, yeah. Seems too quick.
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Wow, they sure look good!

    Sometimes stuff just gets done quickly.

    Al
     
  5. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    I am liken the beef ribs - nice job!
     
  6. b-one

    b-one Smoking Guru OTBS Member

    Tasty looking ribs,as for the cook time sometimes you get lucky!Thumbs Up As for the water pan a little trial and error you can control it pretty easy just need a little more practice tasty practice,or stick with the water I just found it a hassle.
     
  7. The time taken is really down to the thickness, some I done have taken up to 9 hours for a cook. These are some I did the other week. I have to agree beef ribs are awesome, getting some today for tomorrow's dinner :sausage:

    Save yourself some effort and leave the membrane on, doesn't make much if any difference removing it


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    ej73 likes this.
  8. lancep

    lancep Master of the Pit

    Looks awesome! I got some on deck for tomorrow.
    Lance
     
  9. ej73

    ej73 Fire Starter

    Damn - looks perfect. And you're absolutely right about that thickness. I need to start getting my beef ribs from your butcher...
     
  10. lancep

    lancep Master of the Pit

     

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