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Pork Shoulder and Beef Ribs...

post #1 of 9
Thread Starter 

Two weeks ago I ruined some beef ribs, wasn't paying attention and they got incinerated. Fired up the Egg yesterday and put on an 11 pound pork shoulder, and about 3 hours later added a rack of beef ribs. 

 

 

Three hours later....

 

 

Here's the pork after 9 hours or so... for most of the cook it was running in the 275 - 30 degree range. 

 

 

The ribs were wrapped and rested for about an hour - 

 

 

 

I took the beef rib meat off the bone for serving. There is a little of the pork on the left side. 

 

post #2 of 9
Looks great! Seems to be a increase in beef ribs showing up lately I need to join the party after seeing yours!drool.gif
post #3 of 9
Thread Starter 

We got some beef Chuck ribs and they are amazing - 

post #4 of 9
Oh wow, ellie. Looks perfect
post #5 of 9

Hey elly

 

Those  beef ribs look absolutely fantastic.

 

Gary

post #6 of 9

Did you remove the membrane on the beef ribs prior to cooking?

post #7 of 9
Thread Starter 

Thanks Guys .

R-W - yes, I took the membrane off the back of the ribs. There seemed to be a second membrane that was really adhered to the ribs that I couldn't get off. When they were done, they came off the bone very easily. 

post #8 of 9

Terrific smoke, Ellie.

 

Disco

post #9 of 9
Quote:
Originally Posted by ellymae View Post
 

Thanks Guys .

R-W - yes, I took the membrane off the back of the ribs. There seemed to be a second membrane that was really adhered to the ribs that I couldn't get off. When they were done, they came off the bone very easily. 


 The "double membrane" must have been what we experienced this past weekend. Our beef-rib- spares came out moist, tender and delicious, but had a membrane that could have been used for a trampoline. All previous cooks had only a thin one, which we scored liberally, but left in place in hopes that it would prevent the meat from falling apart. It was never an issue when eating the ribs until this last cook.

  I'll check the next batch for multi-layers!

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