beef ribs on kettle with SnS ( long with pics)

[fxsales1959]

I'd never done beef/Dino/123A (or whatever)ribs before, probably because I know of no real butcher shops within 100 miles of SE Florida. I've often referenced the "Latin" meat market, where I buy a good bit of meat, but English is not their first ( or second) spoken language. they have a display case with the "expensive" meat cuts like a few "Prime" and tomahawk type specimens. I'd been eyeing what they called beef short ribs. they were double saran wrapped in a display case. They were labeled beef short ribs. I asked the attendant if they were plate cut or 123A to which he replied "Que?"
The were $55 so i asked him take them out so I could feel them. ( I've been duped by the 'ol wrap and styrofoam deal. They were 4 bones
being a recently ordained kettle-head with a new SnS combo basket with an itch, I took them.
During race season on Sunday I always try and cook something good
I was figuring about 5 hours@ 260-ish. Made a fresh batch of SPOG and trimmed up the ribs.
The were flush cut (no toenails) and seemed pretty meaty. I left the membrane on to help secure the ribs.
heavy coat of rub on all sides and edges and set aside.
got the new SNS combo basket ready for fire and water. Also placed a large loaf pan full of water for extra hydration. 4 chunks of apple
Started the SNS and waited. Chamber hit 275 so on with the ribs.
They were thick enough to get one probe in a meaty section, as well as my chamber probe.
Nothing to do now but wait.
They actually stalled like a brisket around 165. Gave them a spritz of ACV/apple mix.
They finally started moving again, and crept up to 202. tested with instant prone and verified.
put in cooler to rest while mama finished bread and cole slaw.
There were 4 bones so i sliced then evenly. One bone each was more than enough
The meat separated easily from the bone leaving large chunks of fork tender deliciousness.
Overall really like my "budget" SNSbaskt. total cook time about 7 hours and only added about 5 briquettes to complete.
We will do this again (but not regularly $$$)
Thanks for sticking around to the end. pics below

 

[chopsaw]

Those look perfect . Kettles make some great grub .

 

[WaterRat]

Those look great! I love short ribs but somehow the price had gone insane from only a few years ago. You can get short ribs at Sams/bjs/ costco but you have to ask, they only put out the flanken cut ribs in the case.

 

[sandyut]

Nice score on the ribs. they looks delish! great work!

funny how some cuts are almost nonexistent in some parts of the country.

 

[millerbuilds]

Those turned out beautiful. Nice work!

- Jason

 

[texomakid]

Love beef ribs! Those look fantastic.

 

[Winterrider]

You did good with the new toy

 

[JckDanls 07]

They do look good... nice job

I take it your really starting to like the kettle ??

 

[JIMSMOKES]

Brisket on a stick one of my favorites

 

[JLinza]

Nailed it. That looks darn good

 

[Redicans]

Nice FX!! They look amazing and the Bark, Damn!!

 

[SmokingUPnorth]

Nice work they look great. I’ve never cooked them before either but really want to.

 

[fxsales1959]

They do look good... nice job

I take it your really starting to like the kettle ??

yessir, always thinking about next cook and what accessories I need (or dont) like an expensive drip tray or just a roll of heavy duty foil

 

[DRKsmoking]

Looks great John. nice work. Would love to chew on one of those.

David

 

[Colin1230]

Those ribs look great, John. Well done!
I have the SnS drip tray, non griddle, and use it a lot with the basket. Definitely worth the coin. Next to the Vortex, that would be next piece of kit to buy. Oh, wait. Check out the Only Fire rotisserie on Amazon. It's a must have also. We love rotisserie chicken.

 

[chopsaw]

like an expensive drip tray or just a roll of heavy duty foil

I use a broiler pan from a house oven , lined with foil . Works in the Weber , or fits under the cooking grate in the Pellet .
Also have the option of using the part that the meat sits on .

 

[Okiejoebronco25]

I'd never done beef/Dino/123A (or whatever)ribs before, probably because I know of no real butcher shops within 100 miles of SE Florida. I've often referenced the "Latin" meat market, where I buy a good bit of meat, but English is not their first ( or second) spoken language. they have a display case with the "expensive" meat cuts like a few "Prime" and tomahawk type specimens. I'd been eyeing what they called beef short ribs. they were double saran wrapped in a display case. They were labeled beef short ribs. I asked the attendant if they were plate cut or 123A to which he replied "Que?"
The were $55 so i asked him take them out so I could feel them. ( I've been duped by the 'ol wrap and styrofoam deal. They were 4 bones
being a recently ordained kettle-head with a new SnS combo basket with an itch, I took them.
During race season on Sunday I always try and cook something good
I was figuring about 5 hours@ 260-ish. Made a fresh batch of SPOG and trimmed up the ribs.
The were flush cut (no toenails) and seemed pretty meaty. I left the membrane on to help secure the ribs.
heavy coat of rub on all sides and edges and set aside.
got the new SNS combo basket ready for fire and water. Also placed a large loaf pan full of water for extra hydration. 4 chunks of apple
Started the SNS and waited. Chamber hit 275 so on with the ribs.
They were thick enough to get one probe in a meaty section, as well as my chamber probe.
Nothing to do now but wait.
They actually stalled like a brisket around 165. Gave them a spritz of ACV/apple mix.
They finally started moving again, and crept up to 202. tested with instant prone and verified.
put in cooler to rest while mama finished bread and cole slaw.
There were 4 bones so i sliced then evenly. One bone each was more than enough
The meat separated easily from the bone leaving large chunks of fork tender deliciousness.
Overall really like my "budget" SNSbaskt. total cook time about 7 hours and only added about 5 briquettes to complete.
We will do this again (but not regularly $$$)
Thanks for sticking around to the end. pics below

View attachment 715010


View attachment 715011

The

I'd never done beef/Dino/123A (or whatever)ribs before, probably because I know of no real butcher shops within 100 miles of SE Florida. I've often referenced the "Latin" meat market, where I buy a good bit of meat, but English is not their first ( or second) spoken language. they have a display case with the "expensive" meat cuts like a few "Prime" and tomahawk type specimens. I'd been eyeing what they called beef short ribs. they were double saran wrapped in a display case. They were labeled beef short ribs. I asked the attendant if they were plate cut or 123A to which he replied "Que?"
The were $55 so i asked him take them out so I could feel them. ( I've been duped by the 'ol wrap and styrofoam deal. They were 4 bones
being a recently ordained kettle-head with a new SnS combo basket with an itch, I took them.
During race season on Sunday I always try and cook something good
I was figuring about 5 hours@ 260-ish. Made a fresh batch of SPOG and trimmed up the ribs.
The were flush cut (no toenails) and seemed pretty meaty. I left the membrane on to help secure the ribs.
heavy coat of rub on all sides and edges and set aside.
got the new SNS combo basket ready for fire and water. Also placed a large loaf pan full of water for extra hydration. 4 chunks of apple
Started the SNS and waited. Chamber hit 275 so on with the ribs.
They were thick enough to get one probe in a meaty section, as well as my chamber probe.
Nothing to do now but wait.
They actually stalled like a brisket around 165. Gave them a spritz of ACV/apple mix.
They finally started moving again, and crept up to 202. tested with instant prone and verified.
put in cooler to rest while mama finished bread and cole slaw.
There were 4 bones so i sliced then evenly. One bone each was more than enough
The meat separated easily from the bone leaving large chunks of fork tender deliciousness.
Overall really like my "budget" SNSbaskt. total cook time about 7 hours and only added about 5 briquettes to complete.
We will do this again (but not regularly $$$)
Thanks for sticking around to the end. pics below

View attachment 715010


View attachment 715011

they look great. Not sure where in se florida but my brother lives in Ft Pierce and there’s a place down the street called Best choice meats on Orange ave. They sell Adams beef which owns most cattle in Fl. Nice meat selection and probably get custom