Brontosaurus Ribs

drucker82

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Jun 1, 2014

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• Mar 27, 2016

• #1

I found a great butcher here in NorCal and purchased the largest, meatiest beef ribs on the rack then had him cut them in half. Salt and pepper only then into the fridge for 15 hours or so. I just threw them on at 225F for a late afternoon dinner. Seeing some other posts here I see a higher temp of 250-270. Veterans of the Texas style beef ribs: any recommendation to not do the lower temp? Will the fat breakdown enough? I don't want to go too high and get jerky. Any tips appreciated!

*Oh and added a light dusting of Oakland Dust rub - Bought it but never tried it and got too excited to skip until the next one...

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• drucker82
• Mar 27, 2016

 

Last edited: Mar 27, 2016

jp61

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• Mar 27, 2016

• #2

This is gonna be good!

 

drucker82

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• Mar 27, 2016

• #3

Sprayed with Apple juice and checked water pan at 1.5hrs in...

image.jpeg

• drucker82
• Mar 27, 2016

 

SmokinAl

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• Mar 27, 2016

• #4

They look great, I would keep it at 225. Don't overcook them, med/rare is good.

Al

 

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Bearcarver

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• Mar 27, 2016

• #5

Drucker82 said:

Sprayed with Apple juice and checked water pan at 1.5hrs in...

image.jpeg

• drucker82
• Mar 27, 2016

Click to expand...

Those Look real good, so far Drucker!!

Beef Ribs are my Favorite Ribs!!

I know what you mean----I like to do my Prime Ribs to Med-Rare, but the Fatty meat around the Rib bones, I like to do longer, more like Ribs so the fat breaks down better.

Here's a couple I did in Step by Step form, with tips:

Prime Rib "Dino" Ribs     

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Click to expand...

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Click to expand...

Beef "Dino" Ribs (From My Last Prime Rib Score)   

Bear

 

Last edited: Mar 27, 2016

drucker82

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Jun 1, 2014

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• Mar 27, 2016

• #6

Awesome! Thanks Bear! They came out looking great but a little early for dinner so letting them rest and will warm up before cutting up.

image.jpeg

• drucker82
• Mar 27, 2016

 

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Bearcarver

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• Mar 28, 2016

• #7

Those look Great, Drucker!!

Bet they tasted Awesome!!

-------

Bear