Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[SJeP]

I'm pretty new to pellet grills, having had my Blaz'n Grand Slam since the middle of summer.  This is my first time trying beef ribs.  I saw them in the meat case when I was buying some thick-cut pork steaks and decided to give them a try.  Only bought two in case I messed them up while learning the finer points of smoking beef ribs
I wasn’t really sure how to prep them, so I trimmed the fat and silver skin off the meat side and pulled the membrane off the bone side.  Then seasoned them with SPOG.  Didn't think to take any pictures before putting them on the grill.
Went on the GS at 225°.



Checked them several hours later.

 Pulled them at a little over 5 ½ hours at 185°.  I wanted to leave them on a little longer, but it was getting late and my wife was eager to eat.

They had great flavor but could have been more tender.

It's interesting to cook at night on a pellet grill. If you don't think it's putting out smoke, just shine a flashlight beam thru the exhaust.  Hopefully it shows in this picture.


Next I try beef ribs I promised my wife they'll be better


Sent from my SM-G930V using Tapatalk

[TLK]

ok - those look good!  Time to make some for myself!

[David]

When you was running out of time you could have kicked the pit up to 250,  that is the temp I usually cook beef ribs

[Quadman750]

You could also foil for a while if you are short on time.

[SJeP]

Both are good options. Thanks.

One lesson I've learned is to allow more time for my cooks so I didn't have to rush


Sent from my SM-G930V using Tapatalk

[Jcorwin818]

Yup, it’s a lot easier to hold what ever your cooking than trying to rush the finish line.