First time on 7 in 1, beef ribs

Discussion in 'Beef' started by sl2w0, Jun 15, 2008.

  1. I used my masterbuilt 7 in 1 today for the first time and did some beef ribs. Temperature was between 225 and 240 for about 5.5 hours. They turned out pretty good, the flavor was really good, a little bit tough, but i'm very critical of my own work.


    Ready to go on
    http://i301.photobucket.com/albums/n...r/100_1055.jpg

    My setup
    http://i301.photobucket.com/albums/n...r/100_1056.jpg

    Not much to stop the wind out here.
    http://i301.photobucket.com/albums/n...r/100_1057.jpg

    Half way done.
    http://i301.photobucket.com/albums/n...r/100_1058.jpg

    Ready to eat.
    http://i301.photobucket.com/albums/n...r/100_1059.jpg
     
  2. mr porky

    mr porky Meat Mopper SMF Premier Member

    Good job on your first try[​IMG]
     
  3. flash

    flash Smoking Guru OTBS Member

    Did you pull the membrane from the back?? Even then you will never see beef ribs be quite as tender as pork. Still, I never do beef ribs more than 4 to 4 1/2 hours. I want mine medium to medium rare. Just remember beef doesn't have to be as done as pork does. And try Mojo Crillio as a marinade sometime. [​IMG]
     
  4. I did pull it off, but it almost seemed like there was another very thin membrane underneath it. I found the membrane a lot harder to remove then on pork ribs.
     

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