Monster Beef Ribs slow smoked on #kamadojoe with a red wine reduction sauce and rub.

Discussion in 'Beef' started by addertooth, Jan 10, 2015.

  1. USDA Choice Beef ribs will be on the cook this weekend.  These are monstrously huge ribs.  They are the same size as the ribs which were in my "Flintstone" posting a while back.

    What is different about these ribs?  A dry red wine will be used to make a thick reduction sauce, and used as a binding agent for the rub.  The red wine will be slow simmered and reduced to a honey-thick liquid, then painted on the ribs first, then the rub will be applied to the surface of the ribs.  The rubs will be Salt, Pepper, Garlic, Onion and Allspice.  The reduction sauce will have Rosemary infused into it while simmering, which should give it a complex nuance to the classic rub. The #kamadojoe Big Joe was set up for indirect heat, re-using the coals which were used for the pork butt cook from last weekend.

    They were smoked on Mesquite, I needed a strong smoke flavor to balance well with all the great flavors in the Ribs.

    They were cooked no-foil for 5 hours and turned out juicy with a light tug (show doneness).  The red wine reduction did a great job of bringing out the big beef flavors.

    Last edited: Jan 10, 2015
    gary s and bearcarver like this.
  2. grillmonkey

    grillmonkey Smoking Fanatic

    I just ate, and looking at those ribs still made me hungry.
  3. Thanks Grill Monkey, 

    They were a total experiment, and turned out even better than I hoped. 
  4. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Beautiful smoke ring on those ribs Adder . We use mesquite here in Texas often. But I usually blend it with other hard woods. And I like the idea of the reduction. Thats a pretty good bit of rosemary you put in.  But from here it looks like the wine / smoke / rosemary  worked out.  b
  5. davefincher

    davefincher Fire Starter

    Those look great! What temp did you cook them?
  6. They were cooked at 225 DaveFincher.  I tend to like low and slow for these kinds of cooks, especially if it is un-foiled. 

    BDSkelly, normally I would have blended my woods, but with the robustness of the rub and the wine reduction sauce, I was pretty sure it would take a good bit of smoke flavor to balance the ribs out.

    It ended up being the right thing to do.
  7. b-one

    b-one Smoking Guru OTBS Member

    Wow wow wow did you save any for me? Great job!
  8. All but 4 were ate by the family.  One is promised to a guy in Ontario, but sure, fly down and I'll give you one!
  9. [​IMG]

    That is some fine looking ribs with a nice smoke ring.

    Happy smoken.

  10. Outstanding, great looking ribs !  [​IMG]

      Once again I'm left whishing we could taste and smell through the internet. C'mon techies... GET BUSY !
  11. Thanks Mule and Alaskan for the kind words.  I was really wanting to try a different binding agent which would add some real flavor to the ribs.  Give it a try, you will like it.
  12. They sure looked good   


  13. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Nice looking ribs you have there and a interesting prep.  Glad it worked for you.

    PS.  Daughter and SIL live in Sierra Vista.  They have a 2014 white vette with the stripes.

  14. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Awesome lookin ribs, nice thread !
  15. timberjet

    timberjet Master of the Pit

    Very interesting, I bet it was very good.
  16. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Beautiful beef bones, Sir!

  17. smokeymoake

    smokeymoake Meat Mopper

    Looks great Beef ribs will be my next smoke. Weather here not so cooperative.
  18. timberjet

    timberjet Master of the Pit

    I keep catching my dog sitting patiently by the computer screen waiting for a bone or two. What gives?
  19. bear55

    bear55 Master of the Pit

    Now those look awesome.
  20. smokingunny

    smokingunny Meat Mopper

    Where was the invite?! Did you get those at Frye's?

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