Beef Back ribs in the MES

Discussion in 'Beef' started by billrigsby, Sep 15, 2008.

  1. billrigsby

    billrigsby Newbie

    Did 7# of Beef Backs today in the MES, came out great!

    Prior to the rub....


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    Rubbed and ready to go...




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    After the 3.5 hr spritzing every 1/2 hr with Texas Mop BBQ Baste see below)
    (added .5 hr due to the difference in connective tissue of beef)...



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    Pulled and foiled for another 2 hr...

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    Sauced with Stubbs Spicy BBQ Sauce and in for the last hour

    Pulled and ate!!!





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    TEXAS MOP BBQ BASTE
    2 c. beef stock
    1 1/2 tsp. powdered mustard
    1/3 c. apple cider vinegar
    1 1/2 tsp. Tabasco
    Black pepper
    1 tsp. chili powder
    1 1/2 tsp. salt
    3/4 c. Worcestershire sauce
    1/3 c. oil
    1/2 tsp. garlic powder
    1 tsp. paprika
    Crushed red pepper (to taste)




    --------------------

    Bill Rigsby - Divide, CO @ 9,375'


    2007 JENN-AIR 4 Burner 52K LP Gas Grill 720-0337
    ACC.
    Maverick ST01 Surface Temp.
    Maverick ET7 Dual Probe Wireless Remote Temp.
    Lodge 10" Skillet / 2.5 Qt Pot / Sauce Pot
    Perforated Veggie Grill Pan
    Kabob Racks
    Stainless Steel Chicken Wing Holder
    Stainless Steel Smoker Box
    MODS
    Two Stage Adjustable Regulator
    Rotisserie and Warming Rack Storage
    OXO Stainless Steel Tool Hook
    Heat Retention Mod
    Custom Stainless Steel Side Storage Cabinet
    Stainless Steel Side Table
    Stainless Steel Halogen Work Lights
    Chile / Nut Roaster for Rotisserie

    Masterbuilt 30" Stainless Steel Smoker

    Brinkman Charcoal Smoker
    MODS
    Drop in LP Gas Burner and Stock Pot to Convert to Turkey Fryer

    "Baby" Weber Kettle Charcoal Grill
     
  2. fishawn

    fishawn Smoking Fanatic

    Looks sweeeet!......What are the mods on the MES? It looks like A SS top? and exhaust stack?.....Fill us in please..........Nice job.
     
  3. white cloud

    white cloud Master of the Pit OTBS Member

    looks mighty fine. I love beef ribs
     
  4. richtee

    richtee Smoking Guru OTBS Member

    Dang...nice looking ribs man! Well done!
     
  5. billrigsby

    billrigsby Newbie

    Here are the MODs on my MES............

    I have been using my smoker and had it stored under my side table, had to move it each time I wanted to use it.
    So I decided to mount it to the bottom of the table.

    First I drilled and tapped the mounting bolt, and fastened some sliders to the bottom of the MES.






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    Got a SS Bottle from Bed Bath and Beyond and converted it to a smoke stack. got a nice tight fit.



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    //

    Then I extended the cable from the control panel to reach to the front of the smoker and mounted th control panel to the front of the table.










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    //

    Cut out a hole for the smoke stack to come through the top of the table.



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    I then mounted the slides to the bottom of the table and the smoker is a (semi) permanent fixture of the table.
    Slides in and out for access to the drip tray and to put the cover on.



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    /

    And when not in use you don't see the hole in the table, thats where my cutting board goes.





    --------------------

    Bill Rigsby - Divide, CO @ 9,375'


    2007 JENN-AIR 4 Burner 52K LP Gas Grill 720-0337
    ACC.
    Maverick ST01 Surface Temp.
    Maverick ET7 Dual Probe Wireless Remote Temp.
    Lodge 10" Skillet / 2.5 Qt Pot / Sauce Pot
    Perforated Veggie Grill Pan
    Kabob Racks
    Stainless Steel Chicken Wing Holder
    Stainless Steel Smoker Box
    MODS
    Two Stage Adjustable Regulator
    Rotisserie and Warming Rack Storage
    OXO Stainless Steel Tool Hook
    Heat Retention Mod
    Custom Stainless Steel Side Storage Cabinet
    Stainless Steel Side Table
    Stainless Steel Halogen Work Lights
    Chile / Nut Roaster for Rotisserie

    Masterbuilt 30" Stainless Steel Smoker

    Brinkman Charcoal Smoker
    MODS
    Drop in LP Gas Burner and Stock Pot to Convert to Turkey Fryer

    "Baby" Weber Kettle Charcoal Grill
     
  6. cowgirl

    cowgirl Smoking Guru OTBS Member

    Great looking ribs! Like your table mod too![​IMG]
     
  7. mama's smoke

    mama's smoke Smoking Fanatic SMF Premier Member

    Ribs look great.  I'm guessing you kept smoker temp around 225?????  Doing some this weekend, if rain in Austin holds off 'til Sunday.
     
  8. flash

    flash Smoking Guru OTBS Member

    They do look good, although I like my beefies alittle more on the rarer side. Usually no more than 4 1/2 hours will do it. Steak on a stick. [​IMG]
     
  9. Good looking ribs, gonna have to try some, thanks for the baste recipe.
     
  10. thebarbequeen

    thebarbequeen Smoking Fanatic

    I like mine that way, too.  Can you share your timing/temps and foiling?  I love beef ribs, but everybody always asks for spares so I haven't made them lately. I think it's time to change that and get some beef going again!
     
  11. flash

    flash Smoking Guru OTBS Member

    http://www.smokingmeatforums.com/forum/thread/79232/somemore-beef-ribs

    http://www.smokingmeatforums.com/forum/thread/64590/dino-beef-ribs

    Hopefully you can get to these links.

    I do my beefies different depending on if they are dino bones (long boned short ribs) or short ribs. The short ribs I just throw in an aluminum pan, after marinated in Mojo Crillio. Put some of the marinade in the pan too, along with the ribs. Smoke around 4 1/2 or until the beef turns that wonderful beefie brown color. Rotate them around the pan and pour some mojo over the ribs as you do.
     
     Now the long bones, I will foil. Kinda a 2 1/2- 1 1/2- 1/2 will do you find. I usually spritz with a combo of Makers Mark/Apple Juice to keep them moist and give them a good blast before wrapping in foil. That's about it.  

    Now that being said, don't be afraid to reverse the processes, they work great for any beefies you are doing as you will see in my post.
     
     
  12. Cool idea man!
     
  13. roller

    roller Smoking Guru SMF Premier Member

    Looking good !
     

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