Discussion in 'Grilling Beef' started by emac, Jul 2, 2015.
Ed from Omaha doing a practice rack of beef ribs. It's raining but sometimes in life it rains.
Alright so at the hour mark, I went to hit them with the mop and they had a nice color, and a very nice bend. After I mopped them I stood and thought for a minute, after the bend they are only going to dry out no matter how much mop I do. I poked them with the thermometer between each rib and was getting about 140 each rib, which according to the USDA or whatever they say its done/edible at 145 I know a full rack is cooked to about 190. So being skeptical as hell, I wrapped them in foil, poured mop into the foil and have them on the grill which im going to do about a hour or so before I check. These are just seasoned with kosher salt and pepper.
I have the second rack which I plan on doing no foil, and I intend on spraying them down with apple juice to keep them moist, I am also going to keep a temp probe in it to monitor the temp, today I am monitoring by bend, look, and touch. If I can get these other ribs down to room temp, which shouldnt be a problem as I have them in the sink thawing in cold water.
The little ones turned out ok however the center cut (bigger ones) didnt..there wasn't really a lot of meat. The second racks are on now..probe in...im going to spray them in 30 mins will take a video.
about an hour in
temp at about 190 im going to get it to 205 before i take it off
this second one turned out very very good.