Beef-O-Ribs....again!

[civilsmoker]

So been working like crazy so the wife picked up some more meaty beef ribs to distract me from work......

Bingo it work, in full blown beef rib distraction mode!

Just simple seasoning this time, pit boss chop house steak and a light sprinkle of salt

Prepping the copper pot....warmed it up to 450 and dumped a qt of water on the plate for a steam clean then let it settle down to 250.

Doing this smoke with mesquite...planning on 225-250 for 3ish hours...wanting a nice rich smoke flavor!

In one of my last posts I noted using larger splits as they burn more consistent and much longer between adding more. So this is the new size I use.

On they go and now we wait.....and wait....and wait....

 

[jaxgatorz]

 

[timmyk]

Nice cooker!!! Wish I could find meaty beef ribs like that around here. They are all trimmed to the bone.

 

[civilsmoker]

View attachment 406454

Thanks Jax! We are going to go all the way with this one! :-)

Nice cooker!!! Wish I could find meaty beef ribs like that around here. They are all trimmed to the bone.

Thanks Timmy! We have a great love for the copper pot, we should probably name it the happy pot....it was a rewarding build!

 

[civilsmoker]

These are going to be matched with some salt roasted golds. The golds have been washed and dried then they are lightly coated with classic olive oil then dashed with kosher salt.

A progress pic of the roasting (400 convection) creating the salt crust!

 

[siege]

The ribs look great, the cooker is awesome, but the real "keeper" is that wonderful lady that facilitates your habit on a regular basis.

 

[Smokinoak]

These were the ribs I did the other day. Cooked to 198*.

 

[civilsmoker]

The ribs look great, the cooker is awesome, but the real "keeper" is that wonderful lady that facilitates your habit on a regular basis.

Thanks siege! The wife is a real keeper! The smoker to....

View attachment 406467 View attachment 406468 These were the ribs I did the other day. Cooked to 198*.

Smokin, those look pretty good, nice job!

 

[civilsmoker]

The golden spuds are all done.

Golden skin!

Doing some green sides, the water is seasoned with SGO, the fry pan has virgin olive and a dab of butter

The greens are blanched for 4 min the pan steamed & lightly seasoned with SPOG, I use a large spoon to “dress” the olive oil and butter on the greens

Bingo IT 198-201

Close up of the bark - :-)

The mesquite gives it a nice color!

Resting

Rack 1

Rack 2

Rack 3&4

And finally the meal!!

Nothing but beef bark money!

We had the nieces over and they are steak eaters and they were in love with the new steak on a stick! They had never had them before and they are sold!

 

[tallbm]

The golden spuds are all done.
View attachment 406471
Golden skin!
View attachment 406472
Doing some green sides, the water is seasoned with SGO, the fry pan has virgin olive and a dab of butter
View attachment 406473
The greens are blanched for 4 min the pan steamed & lightly seasoned with SPOG, I use a large spoon to “dress” the olive oil and butter on the greens
View attachment 406475
Bingo IT 198-201
View attachment 406476
Close up of the bark - :-)
View attachment 406477
The mesquite gives it a nice color!
View attachment 406478
Resting
View attachment 406479

Rack 1View attachment 406480
Rack 2
View attachment 406481
Rack 3&4
View attachment 406482

And finally the meal!!
View attachment 406483

Nothing but beef bark money!
View attachment 406484
We had the nieces over and they are steak eaters and they were in love with the new steak on a stick! They had never had them before and they are sold!

Great looking ribs! Man nothing beats mesquite on beef does it.
Those are some meaty back ribs too. The back ribs we see around here are all bone BUT we can usually find plate and chuck ribs so beef back ribs are not really in that much demand here.

Keep it up and I look forward to more of your good lookin food! :)

 

[Hawging It]

The golden spuds are all done.
View attachment 406471
Golden skin!
View attachment 406472
Doing some green sides, the water is seasoned with SGO, the fry pan has virgin olive and a dab of butter
View attachment 406473
The greens are blanched for 4 min the pan steamed & lightly seasoned with SPOG, I use a large spoon to “dress” the olive oil and butter on the greens
View attachment 406475
Bingo IT 198-201
View attachment 406476
Close up of the bark - :-)
View attachment 406477
The mesquite gives it a nice color!
View attachment 406478
Resting
View attachment 406479

Rack 1View attachment 406480
Rack 2
View attachment 406481

Very nice!
Rack 3&4
View attachment 406482

And finally the meal!!
View attachment 406483

Nothing but beef bark money!
View attachment 406484
We had the nieces over and they are steak eaters and they were in love with the new steak on a stick! They had never had them before and they are sold!

 

[civilsmoker]

Great looking ribs! Man nothing beats mesquite on beef does it.
Those are some meaty back ribs too. The back ribs we see around here are all bone BUT we can usually find plate and chuck ribs so beef back ribs are not really in that much demand here.

Keep it up and I look forward to more of your good lookin food! :)

Thanks tallbm! Love the sweet flavor mesquite adds! It’s one of those that needs to burn clean though or it can go bitter quick! I always preheat-the add logs!

We are really lucky to have butchers that know how to cut the ribs! They have learned the supper trimmed ones just sit in the case and don’t get purchased!

You know me I love food pics, so more to come!

 

[tallbm]

Thanks tallbm! Love the sweet flavor mesquite adds! It’s one of those that needs to burn clean though or it can go bitter quick! I always preheat-the add logs!

We are really lucky to have butchers that know how to cut the ribs! They have learned the supper trimmed ones just sit in the case and don’t get purchased!

You know me I love food pics, so more to come!

Nice!
Yeah I think Mesquite gets a bad rap because it's quirks take a little bit of handling to figure out and manage, but damn it makes beef (and other stuff) taste amazing!

There is a lot of Mesquite and Oak in TX but people generally lean to Oak since it is so much simpler to deal with. Since Oak seems to be quite forgiving people just throw it in their smokers without care or a second thought. I've seen soooooo many thick white smoke clouds from people's smokers who use oak but since it seems so forgiving they can get away with it. You definitley can't do that with Mesquite.