or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Monster Beef Ribs slow smoked on #kamadojoe with a red wine reduction sauce and rub.
New Posts  All Forums:Forum Nav:

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

post #1 of 33
Thread Starter 

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.










post #2 of 33

I just ate, and looking at those ribs still made me hungry.

post #3 of 33
Thread Starter 

Thanks Grill Monkey, 

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

post #4 of 33

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

post #5 of 33
Those look great! What temp did you cook them?
post #6 of 33
Thread Starter 

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.

post #7 of 33
Wow wow wow did you save any for me? Great job!
post #8 of 33
Thread Starter 

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!

post #9 of 33


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

Happy smoken.


post #10 of 33

Outstanding, great looking ribs !  :Looks-Great:


  Once again I'm left whishing we could taste and smell through the internet. C'mon techies... GET BUSY !

post #11 of 33
Thread Starter 

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.

post #12 of 33

They sure looked good   





post #13 of 33

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.



post #14 of 33
Awesome lookin ribs, nice thread !
post #15 of 33

Very interesting, I bet it was very good.

post #16 of 33

Beautiful beef bones, Sir!



post #17 of 33

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

post #18 of 33

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

post #19 of 33

Now those look awesome.

post #20 of 33

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

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Monster Beef Ribs slow smoked on #kamadojoe with a red wine reduction sauce and rub.