OK, now Wut ?

Brisket, steaks, roasts, ground beef or any beef recipes.

Moderator: TBBQF Deputies

User avatar
OldUsedParts
Deputy
Posts: 7678
Joined: Sun May 15, 2011 7:09 pm
Location: Montgomery, Texas
Contact:

OK, now Wut ?

Postby OldUsedParts » Tue May 10, 2016 3:27 pm

Noticed the Lady in the Meat Mkt at Brookshire Bros was just standing around so I asked her if they had any Dino Ribs/Beef Ribs. She said she would go back and ask and then came out with these SEE PICS. As Sgt. Swartz would say "I know nothinggggggg" when it comes to cooking beef ribs on the Pit so did I get skerrrrruuuuudddd or will these cook up OK? NOW, I need a PLAN - - charcoal? pellets? marinate? RECIPE??????
IMG_0001.JPG
IMG_0002.JPG
OUP

" Country by choice, Texan by the Grace of God "
User avatar
woodenvisions
Chuck Wagon
Posts: 2610
Joined: Sun Aug 02, 2015 12:37 pm
Contact:

Re: OK, now Wut ?

Postby woodenvisions » Tue May 10, 2016 3:37 pm

We did some like those with mustard/rub routine the same way we did pork ribs and they came out Great.
My vote says lump but that's just me.


Sent from my LG-H900 using Tapatalk
User avatar
egghead
Egg Master
Posts: 3275
Joined: Sun Jul 12, 2009 6:30 am
Location: Corpus Christi
Contact:

Re: OK, now Wut ?

Postby egghead » Tue May 10, 2016 3:41 pm

Use your favorite rub and smoke. I smoke em at 240-250 for 6-7 hours.
Suppose you were an idiot, and suppose you were a member of congress; but I repeat myself - Mark Twain
XL, Small, and Mini BGE
User avatar
Finatic
Bandolero
Posts: 581
Joined: Thu May 07, 2015 2:14 pm
Location: Elgin, Texas
Contact:

Re: OK, now Wut ?

Postby Finatic » Tue May 10, 2016 3:44 pm

Beef ribs that size take a while but they are worth it. I bet your pellet cooker would do a great job. If it were me I'd season em with salt, black pepper and garlic, put em on the smoker at 275 (with some oak and/or hickory) and let em go till they're done- probably 5-7 hours. I don't wrap mine. You can spritz em with 50/50 blend of oil/vinegar (about every hour or so) to keep em moist. Just as good as a steak!
User avatar
OldUsedParts
Deputy
Posts: 7678
Joined: Sun May 15, 2011 7:09 pm
Location: Montgomery, Texas
Contact:

Re: OK, now Wut ?

Postby OldUsedParts » Tue May 10, 2016 3:56 pm

thanks, Gents, :tup: what internal temp do I need to look for? also would you trim the fat cap and if left on up or down during cook???
OUP

" Country by choice, Texan by the Grace of God "
User avatar
CaptJack
Outlaw
Posts: 1357
Joined: Tue Jun 18, 2013 3:26 pm
Location: Houston
Contact:

Re: OK, now Wut ?

Postby CaptJack » Tue May 10, 2016 3:59 pm

egghead wrote:Use your favorite rub and smoke. I smoke em at 240-250 for 6-7 hours.


what egghead said
they cook a little hotter than brisket
but not as long

Aaron Franklin's beef ribs
https://www.youtube.com/watch?v=nFVu_XwLrew
22"OldSmokey • 2-burner gasser with GrillGrates • CampChef pellet cooker
User avatar
Okie Sawbones
Outlaw
Posts: 1913
Joined: Mon Apr 21, 2014 12:14 pm
Location: Edgewood, TX
Contact:

Re: OK, now Wut ?

Postby Okie Sawbones » Tue May 10, 2016 4:27 pm

Beef Ribs

4 bone beef plate ribs (3-5 lbs.). Salt the ribs to taste – there is no salt in the rub. Let the ribs sit overnight. Apply a light coat of yellow mustard. Apply a generous amount of rub. Place on the smoker at 275 degrees for 6-8 hours, or until done – probe tender occurs around 195-205 degrees.


Beef Ribs Rub Recipe

Ingredients
• 3 tablespoons coarsely ground black pepper
• 1 tablespoon granulated white sugar
• 1 tablespoon onion powder
• 2 teaspoons mustard powder
• 2 teaspoons garlic powder
• 2 teaspoons ancho powder
• 2 teaspoons chipotle powder
• 1 teaspoon paprika
• 2 teaspoons cumin (optional – if you want a little south of the border taste)

Mix the ingredients together in a bowl. Store the rub in a sealed jar up to a year.
KCBS - CBJ
PNWBA - CBJ
Jambo Clone, Primo Oval XL, Blaz'n Grills Pellet Stove, Weber 22.5", Lynx SS Grill, The Big Easy
VFW - Life, DAV - Life
User avatar
Finatic
Bandolero
Posts: 581
Joined: Thu May 07, 2015 2:14 pm
Location: Elgin, Texas
Contact:

Re: OK, now Wut ?

Postby Finatic » Tue May 10, 2016 4:40 pm

OldUsedParts wrote:thanks, Gents, :tup: what internal temp do I need to look for? also would you trim the fat cap and if left on up or down during cook???

Unless the fat cat is more than 1/4 inch thick I wouldn't worry about trimming any fat. Most of it will render down.
User avatar
OldUsedParts
Deputy
Posts: 7678
Joined: Sun May 15, 2011 7:09 pm
Location: Montgomery, Texas
Contact:

Re: OK, now Wut ?

Postby OldUsedParts » Tue May 10, 2016 5:33 pm

more great info :salut:
fat cap up or down :?:
hope to do these this weekend :chef:
OUP

" Country by choice, Texan by the Grace of God "
User avatar
Finatic
Bandolero
Posts: 581
Joined: Thu May 07, 2015 2:14 pm
Location: Elgin, Texas
Contact:

Re: OK, now Wut ?

Postby Finatic » Tue May 10, 2016 5:42 pm

Generally I lay the fat cap towards the heat. If your heat comes from the bottom I'd say fat cap down. If you have more heat coming over the top I'd say fat cap up.
User avatar
bsooner75
Chuck Wagon
Posts: 2998
Joined: Mon Jan 16, 2012 5:34 pm
Contact:

Re: OK, now Wut ?

Postby bsooner75 » Tue May 10, 2016 9:30 pm

CaptJack wrote:[quote="egghead"]Use your favorite rub and smoke. I smoke em at 240-250 for 6-7 hours.


what egghead said
they cook a little hotter than brisket
but not as long

Aaron Franklin's beef ribs
https://www.youtube.com/watch?v=nFVu_XwLrew[/quote]

Exactly like this!
User avatar
OldUsedParts
Deputy
Posts: 7678
Joined: Sun May 15, 2011 7:09 pm
Location: Montgomery, Texas
Contact:

Re: OK, now Wut ?

Postby OldUsedParts » Wed May 11, 2016 2:17 pm

Welp, decided to wait until next week when my B.I.L. comes to visit to do the Dino Ribs - - think I may throw a small Oink Rack in with them on the Pellet with Professor Aaron's attitude :chef: If I do Oink and Dino at the same time then 250 might have to be the TOTD but only after an hour of Smoke. Sure looking forward to the Cook and the BIL's visit - - - thanks again for all the info :tup:
OUP

" Country by choice, Texan by the Grace of God "
User avatar
Boots
Wordsmith
Posts: 3050
Joined: Sat Jul 23, 2011 12:16 pm
Location: McKinney, Texas, USA!
Contact:

Re: OK, now Wut ?

Postby Boots » Wed May 11, 2016 8:28 pm

WOW. Those are strong. 225 for like 7ish hours.
BE WELL, BUT NOT DONE
Hank: "Do you know how to start a man's heart with a downed power line?"
Bobby: "No."
Hank: "Well, there's really no wrong way to do it."

Return to “Beef Recipes”

Who is online

Users browsing this forum: No registered users and 1 guest