Pork Shoulder and Beef Ribs...

Discussion in 'General Discussion' started by ellymae, Oct 18, 2015.

  1. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Two weeks ago I ruined some beef ribs, wasn't paying attention and they got incinerated. Fired up the Egg yesterday and put on an 11 pound pork shoulder, and about 3 hours later added a rack of beef ribs. 


    Three hours later....


    Here's the pork after 9 hours or so... for most of the cook it was running in the 275 - 30 degree range. 


    The ribs were wrapped and rested for about an hour - 


    I took the beef rib meat off the bone for serving. There is a little of the pork on the left side. 

     
  2. b-one

    b-one Smoking Guru OTBS Member

    Looks great! Seems to be a increase in beef ribs showing up lately I need to join the party after seeing yours!:drool
     
  3. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    We got some beef Chuck ribs and they are amazing - 
     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Oh wow, ellie. Looks perfect
     
  5. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Hey elly

    Those  beef ribs look absolutely fantastic.

    Gary
     
  6. rogerwilco

    rogerwilco Meat Mopper

    Did you remove the membrane on the beef ribs prior to cooking?
     
  7. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Thanks Guys .

    R-W - yes, I took the membrane off the back of the ribs. There seemed to be a second membrane that was really adhered to the ribs that I couldn't get off. When they were done, they came off the bone very easily. 
     
  8. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Terrific smoke, Ellie.

    Disco
     
  9. rogerwilco

    rogerwilco Meat Mopper

     The "double membrane" must have been what we experienced this past weekend. Our beef-rib- spares came out moist, tender and delicious, but had a membrane that could have been used for a trampoline. All previous cooks had only a thin one, which we scored liberally, but left in place in hopes that it would prevent the meat from falling apart. It was never an issue when eating the ribs until this last cook.

      I'll check the next batch for multi-layers!
     

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