beef ribs qview. first time

Discussion in 'Beef' started by paulmart, Jul 28, 2013.


  1. First time Ive made beef ribs
    They are actually hard to find here in edmonton
    But I found some;)
    First, I pulled the membrane off the back
    (There's a rib compitition in town. No one there is pulling the membranes off, so dissapointing)

    Rubbed it with mustard. Then dusted with rub
    Hour 1 just finished and I sprayed them with applejuice and makers mark bourbon.
    When hour 2 comes and I wrap in foil, ilk take more pictures..also when I add turkey thighs and stuffes peppers:)
     
  2. Looks like it is going to be great.

    Happy smoken.

    David
     

  3. 2 hours in. Now wrapped in foil!
     

  4. Turkey thighs were in the brine for 24 hours
    Rinsed off and rubbed with rib rub
     

  5. Beef back ribs out of the foil. Sprayed with applejuice/makers mark and set back on the lower grill to firm up
    Fyi. I've used sugar maple exclusively as smoke
     
  6. Mmmmmmm
    No sauce at all
    1 hour after rest
     
  7. thoseguys26

    thoseguys26 Master of the Pit

    Looks good!  I gotta try beef ribs now that I can properly cook ribs. They're always available here in CO, even as a whole rack.

    I think I'll try the makers mark spritz like you did. Maybe foil em in some MM too? Yum
     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking ribs! Naked is the best!
     
  9. A while back we copies a rub we found on one of these forums..a few phones later I cant find the recipe. We removes the salt as we are not salt people. The idea was that we dust the meat with salt before the rub. I forgot that step. I'm happy to say it still turned out great with added salt. But I wouldnt do it again. If I had remembered to sprinkle the meat with salt it would have been perfect.
    Oddly enough, nobody noticed except my wife. The rest of the feedback was awesome.
    I failed to mention I used the 2-2-1 method
    2 hours on the grill, 2 hours wrapped in foil on the grill. 1 hour back on the grill with foil. Sprayed every hour with applejuice and makersmark (thoseguys26, well worth it)
    As I'm from canada and have little knowledge of bourbon. An American I know from a different forum (we discuss spirits, beers, cigars, and food) recommended "American Honey" or "maker's mark"
    American Honey not available in Canada :(
    Excellent bourbon for the $ I'm willing to spend.

    I mention in most post that I'm so thankful this forum exists. I went into meat smoking blind about 4 months ago. I've only used this forum as a guideline for everything. I'd put some of my finished products up against most peoples all thanks to this forum
    Thank you
     

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