Beef Ribs

[bob hope]

Here you go guys. I used Bad Byron's Butt Rub, Stubbs and Hickory wood on my 26'er . I also used my "hogsy" for the first time. It held right @ 275 with out a temperature control  unit for about a 4 hour cook. finished them with a Bourbon Hickory BBQ Sauce.


The start

The setup

Mid-cook

The finish 

and the cut


And the happy puppy

[chriscw81]

Nice!  I absolutely love beef ribs.  Unfortunately, I don't eat them much because they are usually over trimmed or over priced.  Yours look great!




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[1Cavman]

Nice smoke ring.. Setup looks like it worked just fine...

[HankB]

I love beef back ribs but it's so hard to get any with any meat on them 'round here. I did a standing rib roast for Easter and when I carved it, I set a three rib rack aside for later. Two days later I put it in the mini to warm it up for lunch (had the smoker fired up to smoke some eggs.) The first bone came out pretty chewy so I put the remaining two back on for a couple hours longer (at about 240°F) and that helped a bit. I hope yours weren't as chewy! They look good (though I wouldn't use quite as much hickory.)

[1buckie]

 I read somewhere, from a guy who would know about such things, that they've come up with some kind of mechcanical processing method for the backribs....hence, the 'no meat' ribs everyone seems to get............Flank, flapmeat & beef fajitas..........

The only ones I've had in the last few years are whole short ribs; got pissed off enough to spend a ridiculous amount per pound & boy were they good !!!!

These ones look pretty sharp, thanks for posting up !!!!

[bob hope]

I've got a local meat shop where I know the cutter. I asked him to trim these out a little thick as the last ribs I bought were just bone! As you guys can see it paid off. The setup was outstanding! I threw my maverick in just to measure air temp in a couple spots and wow it kept things very uniform. I only had a 6 or 7 degree difference from one side to the other and that's great to me!  As for the hickory, yeah I'm going a little less next time. between the wood and the sauce it was a little strong for my liking.
Thanks

[glrasmussen]

Those look great, I will have to give beef ribs a try.
Is the "Hogsy" the ticket?

[nicky]

Very nice!

Nice to see you take good care of your dog

[Duke]

Perfection!!!!!!!!!!!! I really need to get a Hogsy for mine!

[Hogsy]

Hey Bob... They look awesome and I'm glad the system worked for you
Is that KB you used? How many did you light to get heat to stabilize around 275f?
Did you have to use the vents to maintain temps?

[bob hope]

I started about 18 coals in sort of a minion method. I used a combination of royal oak on bottom wood in the middle and stubbs as the starter. Once I got the stubbs lit, I put on top of the other wood and charcoal in the picture. I then closed the lid and the vents for about five minutes to calm the heat down then put the ribs on and barely opened the vents up.

[wolgast]

Looks stunning! Were did you get that smoker plate?!

[Craig]

Warning: Viewing the Food Pr0n threads while on an empty stomach is the equivelent to shopping at the grocery store on an empty stomach. Pass me a few of those through the screen, please!?    Looks great! Ditto on the smoke ring.

[Bbqmiller]

Those look great!

[bob hope]

Looks stunning! Were did you get that smoker plate?!

http://weberkettleclub.com/forums/weber-kettles-accessories/just-got-my-%27hogsy%27-for-my-26%27er/