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Beef Back ribs in the MES

post #1 of 13
Thread Starter 
Did 7# of Beef Backs today in the MES, came out great!

Prior to the rub....

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Rubbed and ready to go...



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After the 3.5 hr spritzing every 1/2 hr with Texas Mop BBQ Baste see below)
(added .5 hr due to the difference in connective tissue of beef)...


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Pulled and foiled for another 2 hr...
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Sauced with Stubbs Spicy BBQ Sauce and in for the last hour

Pulled and ate!!!




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TEXAS MOP BBQ BASTE
2 c. beef stock
1 1/2 tsp. powdered mustard
1/3 c. apple cider vinegar
1 1/2 tsp. Tabasco
Black pepper
1 tsp. chili powder
1 1/2 tsp. salt
3/4 c. Worcestershire sauce
1/3 c. oil
1/2 tsp. garlic powder
1 tsp. paprika
Crushed red pepper (to taste)




--------------------

Bill Rigsby - Divide, CO @ 9,375'


2007 JENN-AIR 4 Burner 52K LP Gas Grill 720-0337
ACC.
Maverick ST01 Surface Temp.
Maverick ET7 Dual Probe Wireless Remote Temp.
Lodge 10" Skillet / 2.5 Qt Pot / Sauce Pot
Perforated Veggie Grill Pan
Kabob Racks
Stainless Steel Chicken Wing Holder
Stainless Steel Smoker Box
MODS
Two Stage Adjustable Regulator
Rotisserie and Warming Rack Storage
OXO Stainless Steel Tool Hook
Heat Retention Mod
Custom Stainless Steel Side Storage Cabinet
Stainless Steel Side Table
Stainless Steel Halogen Work Lights
Chile / Nut Roaster for Rotisserie

Masterbuilt 30" Stainless Steel Smoker

Brinkman Charcoal Smoker
MODS
Drop in LP Gas Burner and Stock Pot to Convert to Turkey Fryer

"Baby" Weber Kettle Charcoal Grill
post #2 of 13
Looks sweeeet!......What are the mods on the MES? It looks like A SS top? and exhaust stack?.....Fill us in please..........Nice job.
post #3 of 13
looks mighty fine. I love beef ribs
post #4 of 13
Dang...nice looking ribs man! Well done!
post #5 of 13
Thread Starter 
Here are the MODs on my MES............

I have been using my smoker and had it stored under my side table, had to move it each time I wanted to use it.
So I decided to mount it to the bottom of the table.

First I drilled and tapped the mounting bolt, and fastened some sliders to the bottom of the MES.






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Got a SS Bottle from Bed Bath and Beyond and converted it to a smoke stack. got a nice tight fit.


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//

Then I extended the cable from the control panel to reach to the front of the smoker and mounted th control panel to the front of the table.










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//

Cut out a hole for the smoke stack to come through the top of the table.



//

I then mounted the slides to the bottom of the table and the smoker is a (semi) permanent fixture of the table.
Slides in and out for access to the drip tray and to put the cover on.


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//


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//

/

And when not in use you don't see the hole in the table, thats where my cutting board goes.





--------------------

Bill Rigsby - Divide, CO @ 9,375'


2007 JENN-AIR 4 Burner 52K LP Gas Grill 720-0337
ACC.
Maverick ST01 Surface Temp.
Maverick ET7 Dual Probe Wireless Remote Temp.
Lodge 10" Skillet / 2.5 Qt Pot / Sauce Pot
Perforated Veggie Grill Pan
Kabob Racks
Stainless Steel Chicken Wing Holder
Stainless Steel Smoker Box
MODS
Two Stage Adjustable Regulator
Rotisserie and Warming Rack Storage
OXO Stainless Steel Tool Hook
Heat Retention Mod
Custom Stainless Steel Side Storage Cabinet
Stainless Steel Side Table
Stainless Steel Halogen Work Lights
Chile / Nut Roaster for Rotisserie

Masterbuilt 30" Stainless Steel Smoker

Brinkman Charcoal Smoker
MODS
Drop in LP Gas Burner and Stock Pot to Convert to Turkey Fryer

"Baby" Weber Kettle Charcoal Grill
post #6 of 13
Great looking ribs! Like your table mod too!PDT_Armataz_01_37.gif
post #7 of 13

Ribs look great.  I'm guessing you kept smoker temp around 225?????  Doing some this weekend, if rain in Austin holds off 'til Sunday.

post #8 of 13

They do look good, although I like my beefies alittle more on the rarer side. Usually no more than 4 1/2 hours will do it. Steak on a stick. PDT_Armataz_01_29.gif

post #9 of 13

Good looking ribs, gonna have to try some, thanks for the baste recipe.

post #10 of 13



 

Quote:
Originally Posted by Flash View Post

They do look good, although I like my beefies alittle more on the rarer side. Usually no more than 4 1/2 hours will do it. Steak on a stick. PDT_Armataz_01_29.gif

I like mine that way, too.  Can you share your timing/temps and foiling?  I love beef ribs, but everybody always asks for spares so I haven't made them lately. I think it's time to change that and get some beef going again!

post #11 of 13
Quote:
Originally Posted by TheBarbeQueen View Post



 

Quote:
Originally Posted by Flash View Post

They do look good, although I like my beefies alittle more on the rarer side. Usually no more than 4 1/2 hours will do it. Steak on a stick. PDT_Armataz_01_29.gif

I like mine that way, too.  Can you share your timing/temps and foiling?  I love beef ribs, but everybody always asks for spares so I haven't made them lately. I think it's time to change that and get some beef going again!


http://www.smokingmeatforums.com/forum/thread/79232/somemore-beef-ribs

http://www.smokingmeatforums.com/forum/thread/64590/dino-beef-ribs

Hopefully you can get to these links.

I do my beefies different depending on if they are dino bones (long boned short ribs) or short ribs. The short ribs I just throw in an aluminum pan, after marinated in Mojo Crillio. Put some of the marinade in the pan too, along with the ribs. Smoke around 4 1/2 or until the beef turns that wonderful beefie brown color. Rotate them around the pan and pour some mojo over the ribs as you do.
 
 Now the long bones, I will foil. Kinda a 2 1/2- 1 1/2- 1/2 will do you find. I usually spritz with a combo of Makers Mark/Apple Juice to keep them moist and give them a good blast before wrapping in foil. That's about it.  

Now that being said, don't be afraid to reverse the processes, they work great for any beefies you are doing as you will see in my post.
 

post #12 of 13

Cool idea man!

post #13 of 13

Looking good !

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