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First beef back ribs - Page 3

post #41 of 51

I've sworn off buying grocery store or Costco beef ribs until I can find a butcher that will cut me racks like they serve at Mickelthwait's in Austin, TX.  I have to reach for the Gatorade or coconut water to avoid dehydration from drooling every time I see a picture of his beef ribs or see them on TV. 

 

post #42 of 51
Quote:
Originally Posted by guruatbol View Post
 

My wife is a beef rib person too.   She refuses to eat ribs that I didn't cook, so I guess I am doing something right.  I like to cut mine first.  it allows the sauce to get on every side and I get nice glazing and crust with the gas grill after the smoker.  I get the idea of leaving them as a rack and I would guess that cooking them as a rack would allow the juices to redistribute better when resting.  Really, I have never done them as a rack, ever in 35 years of cooking them.  I get plenty of requests for my ribs..

 

Oh, don't take this wrong, I don't advocate that there is any one right way to do anything, there are just ways one person prefers better than others.  I am also not attempting to be defensive about my way.  Just stating why I do it this way.  I guess I will have to try the other way so I can make an educated decision on which way I prefer.  Maybe the next rack I do, I'll leave them together.

 

Mel

Can you share your recipes?  If you been doing beef ribs for 35 years you are obviously doing it right!  I am a newbie and any advice with the smoking procedure is greatly appreciated.

post #43 of 51

In my mind, you just don't over do them. 4 to 4 1/2 hours for me. I do not like my beef steaks over done, so why the ribs? Try the mojo crillio if you can find it. I use that first then add some rub. Come out great.

post #44 of 51
Originally Posted by Noboundaries View Post
 

I've sworn off buying grocery store or Costco beef ribs until I can find a butcher that will cut me racks like they serve at Mickelthwait's in Austin, TX.  I have to reach for the Gatorade or coconut water to avoid dehydration from drooling every time I see a picture of his beef ribs or see them on TV.

 

That is truely a beautiful picutre!

post #45 of 51
Johnny Gs butcher shop in Manchaca has ribs like those for smoking. Where I get mine!!
post #46 of 51
I'm going to try my luck at some Dino Ribs this weekend for the Sooner game Saturday, thought I'd get my rub and marinade ready tonight. More Q-view to follow. I'm not a huge fan of marinading meat, especially beef but I'm going to try it on these babies. Mixed a rub as well trying a coffee rub for the first time too. I'm usually a S&P guy on all beef but I'm mixing things up this weekend.

Marinade:
2C Beef Stock
1C Worcestershire
1C Soy Sauce
1/2C Redwine (Cab)
1 Bunch Grn Onions
1 Head Garlic
2 Serrano Peppers
1 Tblspn Pepper



Rub less the coffee don't have any yet, going over to Topeca tomorrow morning to get some good stuff. Nothing but the best for my meat!sausage.gif
post #47 of 51

The marinade looks good.  what's in the rub?

 

Looking forward to more pic's of the beef ribs.  I may break out my piggy bank and get some from the butcher in town for this weekend.

post #48 of 51

Yes, please  share your rub if it works :smile:, I tried a coffee rub once and it just didn't work. Didn't add much as far as flavor and came off as kind of a goo more than anything. Still interested in the idea though. Ive got a couple decent racks of store bought beef ribs that will be going on the smoke sometime here soon, would love to try something a little different.

 

Great looking ribs above too!

post #49 of 51
This is probably going to carmalize a bit with all the sugar but it'll create a nice bark, who doesn't like bark on beef! grilling_smilie.gif
1/3cup dark roast coffee I used espresso
1/3 smoked paprika
1/3 cup dark chili powder
1/2 cup kosher salt
2/3 cup drk brwn sug
3 Tblspn demura or table sugar
2 tblspn granulated garlic
2 tblspn pepper
1 tblspn cumin
1 TEASPOON cayenne

There's the rub more to come!
post #50 of 51
The final product! Smoked for 6hrs at 225-250 then wrapped in foil with a couple table spoons of beef stock for 1 hr them a 30 min rest. They were tight and moist perfect for comps but not to my tenderness taste, great flavor! Not much coffee, did really add much to the taste, the blk pepper, cumin and chilli pepper showed through. I'm on the fence about marinading can't disipher the flavor there. They were great though, the 2nd rack will be perfect after rewarding tomorrow in the foil. Sorry no picks of my rig and the racks with the lollipops and tators.





post #51 of 51

Nice ...:drool:

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