Recipe Section > Beef

Beef Ribs

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pmillen:
Ingredients
Beef ribs
Your favorite rub

Directions

* Trim off fat and sinew
* Don't remove the bone-side membrane, it holds the ribs as a unit
* Apply rub to the meat side only
* Don't season the membrane side, it appears to be impenetrable
* Refrigerate for a couple of hours
* Preheat pit to 250°F
* Smoke-roast until internal temperature (IT) is 202°-204°F
* ServeIt's pretty simple.  I had a bit of a problem deciding when they should be pulled from the pit because the meat varies in thickness.


Short ribs (6.6 lbs.)


Trimmed to 5.9 lbs.


Seasoned and rested.  Ready for the pit.


Done.  I pulled a bone and took a bite.

They were pretty good; great "beefy" taste, tender but a bit "stringy".

bregent:
Those look great. If they were a bit stringy then they probably just needed a bit more time. How long were in the cooker?

triplebq:
Nicely done

yorkdude:
Oh man those look good. Nice job.

pmillen:

--- Quote from: bregent on December 20, 2019, 12:14:22 PM ---If they were a bit stringy then they probably just needed a bit more time. How long were in the cooker?

--- End quote ---

They cooked for a bit more than five hours.  The "stringiness" is hard to define.  They didn't seem undercooked, it's just that the meat grain was obvious.  And it has a way of wedging between teeth.  (Maybe I'm the only person that happens to—it's age related.)

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