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Cross cut ribs.

post #1 of 11
Thread Starter 
Finally made this to my liking.

Forgot the first couple pics. Seasoned with SPG and on the mini with kbb and hickory.

This pic was about a hour in at 235 smoker temp.

IMG_20160806_180739780_HDR_zpsfbvlwnpv.jpg

First time braising them. That's what people here told me I needed to do.

In a pan with lagar beer and foiled.

IMG_20160806_183600911_HDR_zpswasuzayh.jpg

IMG_20160806_183724831_HDR_zpsk7xdp3rn.jpg

2 and a half hours foiled then back on the smoker .

IMG_20160806_203332202_zpswyjkvvfs.jpg

Not much meat on these.

IMG_20160806_211247770_zpszocqgfrg.jpg

Bones pulled right out.

IMG_20160806_214828882_zpsgb9k07xn.jpg

Small bites.

IMG_20160806_214746361_zpsocndxovu.jpg

Finally they were very tender and we enjoyed the little things.

I will be doing more of these at one time to make a meal.
post #2 of 11
Of course they turn out and you only have so little!
post #3 of 11
Thread Starter 
Quote:
Originally Posted by b-one View Post

Of course they turn out and you only have so little!

Now I know how to make them. Experimenting tonight.
post #4 of 11

Nice experiment!

 

They look delicious!

 

Point!

 

Al

post #5 of 11

Adam I love seeing bones like that,add a little BBQ sauce next time you braise add a lot of flavor points

Richie

post #6 of 11

Nice job! It seems good beef ribs need to be custom cut by a butcher. Most retail beef ribs are nothing more than soup bones. I finally found some beef ribs worth cooking through a local restaurant supply house. They could be meatier but much better than anything I have purchased through local grocers. I envy those who get the big dino bones with a pound of meat on each bone! :drool

Something special happens to beef on a low and slow smoker :drool

post #7 of 11
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

Nice experiment!

They look delicious!

Point!

Al

Thanks Al.



Quote:
Originally Posted by tropics View Post

Adam I love seeing bones like that,add a little BBQ sauce next time you braise add a lot of flavor points
Richie


I will try that next time. I just used alittle beer this time.

Yes the bones were cleab and pulled right out.

Quote:
Originally Posted by 3montes View Post

Nice job! It seems good beef ribs need to be custom cut by a butcher. Most retail beef ribs are nothing more than soup bones. I finally found some beef ribs worth cooking through a local restaurant supply house. They could be meatier but much better than anything I have purchased through local grocers. I envy those who get the big dino bones with a pound of meat on each bone! drool.gif
Something special happens to beef on a low and slow smoker drool.gif

When I sent my beef to be butchered, I told him I wanted some beef ribs. This is what he cut for me.
post #8 of 11
Awesome cook Adam ! icon14.gif We really like beef ribs !
post #9 of 11
Nice job Adam you was busy over the weekend!

points.gif
post #10 of 11
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

Awesome cook Adam ! icon14.gif We really like beef ribs !

 

Thanks Justin

 

 

Quote:
Originally Posted by hardcookin View Post

Nice job Adam you was busy over the weekend!

points.gif

 

 

Thanks sir, yes I was busy.  No crops are growing so I have some time.

post #11 of 11

These are among my favourites and you did them great!

 

Disco

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