So I did two other rib cooks and got so excited that I forgot to add the "ribs" tag both times and was getting ready to be an observer when I happened to go to Costco with the wife and did my usual look over the "sale meat" cooler and they had these babies marked 5/6 ribs on sale for 11.99/lb........ Needless to say there was an instant connection..... and I was back in the TD game!
Just a close up on the marbling of rib one
marbling of rib two
Seasoned them up with Kinders BBQ and buttery caramelized onion rubs (heavy)
On the RT 1250 at 180 (top shelf) for 2 hours till an INT of 100
Side 1 sear, the weber sear station is HOT HOT HOT IE like 700+ degrees
Side two of the inferno searing.... man the kinders bbq rub really adds a really nice red color under the sear.... These saw about 90 seconds per side... you can see the infrared searing between the grill lines......I love this, I was trying to simulate a open flame sear.....
Roasting on the top shelve (@ 390) to hit the INT of 130. A super sear and then roast at a lower indirect heat gives a much better window of reaching the ideal temp and helps reduce the risk of over shooting it. The really helps for a THICK cut like these! I just love how this roasting develops the crust and overall color of the meat and bone (note I do not foil wrap the rib bone because I want a nice roasted color.
Resting in the natural sunlight...... nothing but smiles now!
Slices from number one
Slices from number two......
The full plate, served with pan roasted greens, seared bellas and a bourbon beef demi (2c-beef stock, 1/2c-bourbon, 2tbsp-Worcestershire, 3tbsp-soy, 1-tsp-veg base, a splash of starch slurry-1tbsp, black pepper & salt)
Pure beef rib money!
Oh had to add that the boy frosted the crystal glasses for some blush to go with it....man that was a huge add!
Just a close up on the marbling of rib one
marbling of rib two
Seasoned them up with Kinders BBQ and buttery caramelized onion rubs (heavy)
On the RT 1250 at 180 (top shelf) for 2 hours till an INT of 100
Side 1 sear, the weber sear station is HOT HOT HOT IE like 700+ degrees
Side two of the inferno searing.... man the kinders bbq rub really adds a really nice red color under the sear.... These saw about 90 seconds per side... you can see the infrared searing between the grill lines......I love this, I was trying to simulate a open flame sear.....
Roasting on the top shelve (@ 390) to hit the INT of 130. A super sear and then roast at a lower indirect heat gives a much better window of reaching the ideal temp and helps reduce the risk of over shooting it. The really helps for a THICK cut like these! I just love how this roasting develops the crust and overall color of the meat and bone (note I do not foil wrap the rib bone because I want a nice roasted color.
Resting in the natural sunlight...... nothing but smiles now!
Slices from number one
Slices from number two......
The full plate, served with pan roasted greens, seared bellas and a bourbon beef demi (2c-beef stock, 1/2c-bourbon, 2tbsp-Worcestershire, 3tbsp-soy, 1-tsp-veg base, a splash of starch slurry-1tbsp, black pepper & salt)
Pure beef rib money!
Oh had to add that the boy frosted the crystal glasses for some blush to go with it....man that was a huge add!
