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Author Topic: Some mid-week Beef Ribs  (Read 2142 times)

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Offline TentHunteR

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Some mid-week Beef Ribs
« Reply #-1 on: May 27, 2012, 08:32:23 AM »
The butcher had these gorgeous beef ribs last time I went and we hadn't had beef ribs in a while.

Here we go... A rack of beef ribs, a little Smokin' Guns Sweet Heat & a water pan. On the MAK using a Cherry/Black Walnut blend.




A little homemade sauce...



Yum!!! Time to eat!


Served with some beans & mashed potatoes with homemade beef & onion gravy. Did I mention, YUM!!!




Thanks for sneaking a peek!
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Offline teesquare

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Re: Some mid-week Beef Ribs
« on: May 27, 2012, 09:02:25 AM »
It's that kind of food that made me the man I am today....at least 30 pounds of me ;D !!!

Looks great!
T
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Offline mikecorn.1

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Some mid-week Beef Ribs
« Reply #1 on: May 27, 2012, 09:09:11 AM »
Gotta love  that money shot. awesome !!!


Sent from my iPhone using Tapatalk
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Offline Ron D

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Re: Some mid-week Beef Ribs
« Reply #2 on: May 27, 2012, 09:22:12 AM »
Dang those look so good......Now I need to clean my laptop.
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Offline smokeasaurus

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Re: Some mid-week Beef Ribs
« Reply #3 on: May 27, 2012, 09:31:07 AM »
Those sure do look good!! I just can't get beef ribs tender..did the water pan make a difference in your set-up??
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Offline muebe

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Re: Some mid-week Beef Ribs
« Reply #4 on: May 27, 2012, 12:03:37 PM »
Your pictures made me want to try beef ribs on my Memphis.

What was your setpoint and cook time?
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Offline Old Hickory

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Re: Some mid-week Beef Ribs
« Reply #5 on: May 27, 2012, 08:01:56 PM »
Great looking plate of ribs, and I love the plate of good looking plate of side dishes.
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Offline TentHunteR

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Re: Some mid-week Beef Ribs
« Reply #6 on: May 29, 2012, 12:01:26 AM »
Thanks for the kind words everyone! :)


Quote from: smokeasaurus on May 27, 2012, 09:31:07 AM
Those sure do look good!! I just can't get beef ribs tender..did the water pan make a difference in your set-up??

Yes, if it's not a humid day, then the water pan helps keep humidity up no matter whether I'm cooking on my pellet grills or one of my charcoal/stick burners. I'm a huge believer in water pans!

Now, we cooked 3 racks of beef ribs today (Memorial Day) and the humidity was so high I didn't need a water pan.

Beef ribs also really benefit from some foil time at around 300° - 325° for a good hour or so. Getting the fat rendered out of beef ribs AND taking the time to get that membrane off the back helps (if you think it's tough getting it off pork ribs...).
« Last Edit: May 29, 2012, 12:03:45 AM by TentHunteR »
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Offline africanmeat

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Re: Some mid-week Beef Ribs
« Reply #7 on: May 29, 2012, 05:33:23 AM »
It looks great love these ribs .what is in the home made sauce?
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Offline LostArrow

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Re: Some mid-week Beef Ribs
« Reply #8 on: May 29, 2012, 11:49:44 AM »
Lucy loves beef ribs  ;D
We don't let her have anything but cooked beef bones.
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Offline TMB

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Re: Some mid-week Beef Ribs
« Reply #9 on: May 29, 2012, 02:12:00 PM »
Love beef ribs!  Been a long time since I did some.

Yours makes me want to grill some tonight great job   
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Offline Phil LaMarche

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Re: Some mid-week Beef Ribs
« Reply #10 on: May 29, 2012, 03:04:32 PM »
Great shots and delicious.  When I do a Prime Rib, I have the meat removed from the bones, seasoned and tied back on.  When the roast is done, I cut the strings and serve the roast.  Season up the ribs and grill the following night.  The flavor is so intense that I like as much as the roast.....  Phil
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Offline sparky

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Re: Some mid-week Beef Ribs
« Reply #11 on: May 29, 2012, 04:09:15 PM »
really nice cook TH.  love the beef ribs.  yours look von da ba.   8)
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Offline TentHunteR

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Re: Some mid-week Beef Ribs
« Reply #12 on: May 29, 2012, 05:15:56 PM »
Quote from: Instant Gourmet on May 29, 2012, 03:04:32 PM
Great shots and delicious.  When I do a Prime Rib, I have the meat removed from the bones, seasoned and tied back on.  When the roast is done, I cut the strings and serve the roast.  Season up the ribs and grill the following night.  The flavor is so intense that I like as much as the roast.....  Phil

Boy, do I like that idea. I usually just cut the ribs off of the rib roast and smoke them separately, but I'm trying your method next time!


Quote from: africanmeat on May 29, 2012, 05:33:23 AM
It looks great love these ribs .what is in the home made sauce?

It's my own recipe for homemade Kansas City style BBQ sauce I developed over a 3+ year period because of allergies to L-glutamates & certain other food additives. It has Tomato Paste as the base (NO Ketchup!), Dark Brown Sugar, Cider Vinegar & various seasonings. I make another version that uses a hint of Jack Daniels or Kentucky Bourbon.
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Offline africanmeat

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Re: Some mid-week Beef Ribs
« Reply #13 on: June 06, 2012, 02:36:56 PM »
Quote from: TentHunteR on May 29, 2012, 05:15:56 PM
Quote from: Instant Gourmet on May 29, 2012, 03:04:32 PM
Great shots and delicious.  When I do a Prime Rib, I have the meat removed from the bones, seasoned and tied back on.  When the roast is done, I cut the strings and serve the roast.  Season up the ribs and grill the following night.  The flavor is so intense that I like as much as the roast.....  Phil

Boy, do I like that idea. I usually just cut the ribs off of the rib roast and smoke them separately, but I'm trying your method next time!


Quote from: africanmeat on May 29, 2012, 05:33:23 AM
It looks great love these ribs .what is in the home made sauce?

It's my own recipe for homemade Kansas City style BBQ sauce I developed over a 3+ year period because of allergies to L-glutamates & certain other food additives. It has Tomato Paste as the base (NO Ketchup!), Dark Brown Sugar, Cider Vinegar & various seasonings. I make another version that uses a hint of Jack Daniels or Kentucky Bourbon.

thanks for the info
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