Pellet Fan
Recipe Section => Beef => Topic started by: pmillen on December 20, 2019, 10:47:34 AM
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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
- Serve
It'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.
(https://camuew.ch.files.1drv.com/y4mxBVtv5rj2Zj6gFq7CLrDMqIGFKPx-f_qN-obhI5har-e5s2993CwAdtYg-mLgmT6p3qDljvRcbeotMB1cxqyatPn7CrrVsg-zDB4QjnI_8vwfEZJEkOA6zzvYtXNzavtdNEutKA-jhAh0gvcNe40QGzsJjCdSO83rifQp7M176VsYQL5UA40iHLw_QMW5Z6bA7BS2bNz1eqCZ9WUm8eSkg?width=462&height=346&cropmode=none)
Short ribs (6.6 lbs.)
(https://alzo5q.ch.files.1drv.com/y4mLv3zLFAHfm3rq5ARBUcLLKXcodhBAKBMsFyfmH8t0wc2kBAUXwilL8vLiTgnnn6caGoIAN_tomrWwNLQqUjacaOzCV_0YUl1FuzBCBie7OdkjUEZMNWXGlr5a2m6VIyHpf4iGGfURyvx2X0SFVzDfWWKQHAWAAjuXjXYzwmFHUtrGFpQuARBZRuJVhBoO9M4Htuumu5avWQcvpfNWBjcVA?width=462&height=346&cropmode=none)
Trimmed to 5.9 lbs.
(https://p4xjwa.ch.files.1drv.com/y4m98drssQ8Q0XtoRqPVztjEIBFEPCQpaj5QIy3_eCWA6fBWpBrrnxUxsh7ljvcMnTf-aA5GEp6YtoKhQhWNsaeHxhzMFhY_iac7gS8xplpML6sOWfLfRQ9n_u5t4M5qHZhg3osDubdDwhAkK00nGbVt89QkGFy4f67nl0LrZhuE8bo0oqbQXKJWCoWWXmYL7E_TT5uVMt1o-WL72mFnYU-IA?width=462&height=346&cropmode=none)
Seasoned and rested. Ready for the pit.
(https://pbe8tq.ch.files.1drv.com/y4mYtso-ry6o_cSXlyyU04mtzth8ZxH8KaFudGmTKtEz92Ey0G69BlqZSXsv44dHG5-5AfANPrGIZE8WctFdA-bdQDRboFlPOjKjeyIN3etq6-jPqNsQnRwEnIKKVGi4TeV2idjeQbpyfeId9pOKSHr2Bo4_sWPjupVVgcmQN_8rNRF-iyx6cNPF6GPYVKU-BLCeVfrNV42ZATis5eHWtxr4Q?width=462&height=346&cropmode=none)
Done. I pulled a bone and took a bite.
They were pretty good; great "beefy" taste, tender but a bit "stringy".
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Those look great. If they were a bit stringy then they probably just needed a bit more time. How long were in the cooker?
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Nicely done
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Oh man those look good. Nice job.
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If they were a bit stringy then they probably just needed a bit more time. How long were in the cooker?
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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I've got some I just dry brined, although these are already cutup
Please post your recipe and results.
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Holy smokes.
1. The view, terrible.
2. The cigar, terrible.
3. The drink, terrible.
What did you cook again?
Wow, FANTASTIC, who cares about the cook.
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A. You must be hardy to be able to endure that winter.
B. The ribs look great.
C. I had a bit of a stall, too. In fact the internal temperature would sometimes drop a degree. I hate wrapping ... so didn't. After reading your comments I've concluded that it might be advisable.
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I lived in Chula Vista for about 15 months about 90 minutes south of you but I had the view of the mountains and a golf course versus your ocean view. I miss that climate. It was 20 years ago. My only New Year's Eve/Day outside in shorts (comfortably) in my life.
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Thanks all. BBL, I had the reverse sort of. Lived in Chicago for 4 years, then Sat. Louis for 6 years. I only miss the cold and snow just the week of Xmas/New Years, otherwise “ughâ€.
On the ribs, the problem with wrapping is having a decent place to insert a temp probe given the already separated ones I had. Next time I think I’ll start them a couple of hours sooner. If they finish early, I can always FTC or into a warmed oven until serving.
Haha...First 22 years of my life in Eastern PA, then 4+ in Memphis, 18 months in Colorado Springs, 15 months in Chula Vista, and 15 years north of Chicago, before the last 4.5 back in Eastern PA. I've seen quite a few climates and time zones. I remember people in San Diego telling me that there was 4+ climate zones within 30 or so miles of San Diego...crazy to think.
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I can never seem to get mine tender and they are always stringy. I don't think I'm cooking them long enough even though they get over 200 IT. My brother says his come out tender after wrapping them.
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I'm leaning toward wrapping the next time. If I do, they're going into the kitchen oven.
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Bump!
I sous vide cooked beef ribs at 135°F for three days, then fast chilled them in ice water, put them into the refrigerator. I later smoked them at 225°F for 1:45 until the IT was ~170°F ~130°F.
There were large pads of fat left after all of that. We ate them and the meat was wonderful but the fat was annoying.
Do you suppose that I bought two packages of ultra-fat beef ribs? What the heck?
EDIT: Corrected IT.
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Bump!
I sous vide cooked beef ribs at 135°F for three days, then fast chilled them in ice water, put them into the refrigerator. I later smoked them at 225°F for 1:45 until the IT was ~170°F.
There were large pads of fat left after all of that. We ate them and the meat was wonderful but the fat was annoying.
Do you suppose that I bought two packages of ultra-fat beef ribs? What the heck?
I trim ALL of the fat cap from beef ribs - it does not render well. I'm not sure what you gain by SV low for 3 days and then smoking to 170F - what is the idea behind this?
Also, by smoking them to 170 you missed out on something really special - rib eye tender, medium rare beef ribs.
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I trim ALL of the fat cap from beef ribs - it does not render well. I'm not sure what you gain by SV low for 3 days and then smoking to 170F - what is the idea behind this?
Also, by smoking them to 170 you missed out on something really special - rib eye tender, medium rare beef ribs.
(https://ktbcqa.ch.files.1drv.com/y4mNy2HdzTvjeccSPfNipOQeMJ7Pc_LV2EYV0BrhEmE-Teq9EwzxfSlu57RO1P33oGLtkQjVvXC91fy4HiSLZBqFdlY2YDVvWoZGnKsRCUHXbK85_1iJsLdvcGx1PagOVAAcTH3jo0cupLQupxi0j3lvkQsRqLQqjDhxCIxuyugslkp6cC1PA9WEfztYEJ0OL31L_99wVG_qhNTpPgHR92cRg?width=82&height=84&cropmode=none) Dumb me! It wasn't 170°F. IDK where that number came from. I corrected my post to 130°F. Thanks for pointing that out.
(https://leugsw.ch.files.1drv.com/y4mNYHPXws3xVInr4kpA2MeUCQ-iDot_ZNNMkMqk4sdEFomjkfG9tX_VkuiC0IeAO1igkFIR-ZxTliExnCuOj45hYjjx67BToRmgu-r-xOdohyjJV3TopGPKkol_0W8TcDebU7Cey5zkDNwVhrCq5fsJfDEmof26I9rRaEUf39znBSjYaZBhGVkxcSN7cIfx5s_YjU_fCI_oYhzcUtdTdP82w?width=660&height=341&cropmode=none)
The fat cap was trimmed off. It was the internal fat that was troublesome. It wasn't all that obvious when raw. I don't see how it survived 72 hours in SV.
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I sous vide cooked beef ribs at 135°F for three days, then fast chilled them in ice water, put them into the refrigerator. I later smoked them at 225°F for 1:45 until the IT was ~130°F
FWIW, I recently did boneless short ribs exactly in the same manor and they came out perfect. All of the fat was trimmed prior to sous vide.
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Cooking meat to a higher IT after sous vide will not make the meat tough will it?
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Cooking meat to a higher IT after sous vide will not make the meat tough will it?
I suppose it would if the higher temperature dried it. I guess that generates another question—does drying meat make it tough? I think jerky is tough. So I'd say, "Yes, it does."
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Cooking meat to a higher IT after sous vide will not make the meat tough will it?
I'm not sure about tougher, but I'm quite sure that it would diminish flavor.
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> It wasn't 170°F. IDK where that number came from.
> I corrected my post to 130°F. Thanks for pointing that out.
Hehe, I was scratching my head trying to figure out why you were doing it like that.
I think a lot of internal fat can be a problem. It's not going to render at 130F. I've had a few like that but most of the time for me, there's just a little bit, and it has the taste and texture of prime rib fat - nice in small amounts. Here's a pic of a typical rib after SV and prior to smoking
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Bregent, you are correct, not a lot of fat is rendered at 130° but all of the tough connective tissue has been dissolved giving you tender medium rare ribs kissed with a touch of smoke. :lick: