1st Time Beef Ribs with New Technique and QView

Discussion in 'Beef' started by tallbm, Feb 8, 2018.

  1. tallbm

    tallbm Master of the Pit

    Pic heavy!!! I picked up 8 pounds of Prime Beef ribs last weekend at Costco. They had extra (which is unusual) due to the superbowl. I did something to the ribs to help the ends of the meat keep from drying up and wow did it work out! You can see the new technique in the pics :)

    Pics first and then write up.

    Here are both racks on top of each other, many are they meaty
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    Seasoned top view

    I redistributed trimmed fat to exposed meat for protection during the cook. Franken ribs!

    Ok new technique here, cover the ends with the rib membrane I removed, hold in place with toothpics:
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    Pulled from smoker with all protective fat and membrane still attached, see how it dried/burnt/bubbled up and not the meat!
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    With protective membrane and fat pulled off:
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    Money shots!
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    Yes that is beef rib with a side of beef rib and a little Rudy's BBQ Sause :)
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    The aftermath!


    Man these things were awesome!!!!

    New "Technique":
    The new "technique" worked out masterfully!
    The "technique" is nothing more than removing the beef rib membrane whole and then cutting long ways.
    Take each of the membrane strips and drape over the meat ends of the ribs (not rib bone ends) and pin the membrane to the ribs with 3 tooth pics so the membrane acts as a shield and burns up rather than the meat burning up.
    I also redistributed fat that I trimmed to portions of the ribs that did not have any fat over them, that worked out well also thought he fat shrinks quite a bit but it did the job!

    Why do this in the first place you ask?
    Drying/burning up the meat ends of beef ribs seems to be a common issue to deal with.
    Using this approach my beef ribs did not dry or burn up at all AND I didn't have to spritz the meat a single time!
    The bark was great while having zero burnt up/overly crispy meat and zero babysitting!

    A little about the cook:

    Meat: 8 pounds of Prime Beef Ribs (two racks) purchased at Costco for $4.99 a pound because they had extra for the superbowl. Cooked to an IT of 204-205F. I started probing at 203F one one rack and 198F on the other. The 203F went to 204F and was done. The 198F needed more time so I took it to 205F while on a conference call and when I got to it at 205F it was tender. I probed with a wooden bamboo skewer.

    Seasoning: I used SPOG where the Onion is dehydrated/minced onion (flakes)

    Cook/Smoke Time and Temp: I applied smoke the entire cook time. Cook time took about 6 hours at 280F. My smoker cooks things a little quicker than others due to my convection oven fan and my smoker "volume minimizer" mod (just a wooden shelf lol).

    Wood: Lumberjack 100% Mesquite wood pellets! When it comes to beef the flavor from Mesquite just can't be beaten by other woods IMO.

    Taste: The ribs were perfect!!! They had good bark, were very juicy, super tender, and the flavor was out of this world! I haven't had good beef ribs since I was about 9 years old and these reminded me of why beef ribs stuck out in my mind so much as a kid!

    Lessons Learned: The little bit of extra effort upfront to remove the membrane in one piece, cut and pin to the meat side of the ribs is 100% worth it in my book! Also trimming and redistributing the fat to do the same thing worked out well like it does when I cook lean feral hog meat.

    Well guys I finally scratched the beef ribs off my bucket list. I have ribs left for the weekend. I don't think they will survive :p
     
  2. motocrash

    motocrash Master of the Pit

    Man those look good !
    Believe it or not I have Rudy's Sause in my fridge and Rudy's rub in my cabinet!
     
  3. tallbm

    tallbm Master of the Pit

    Thanks!

    Wow you have Rudy's Sause and products all the way up in VA?

    It is my favorite bbq sauce. I have tried like 2-3 iterations to replicate it and I think I'm getting close but still need a ways to go to get it right :)

    It was awesome with the beef ribs like it is on everything I guess hahaha.
     
  4. motocrash

    motocrash Master of the Pit

    Yep,I have a buddy originally from the Austin area.They don't sell it here,his Mom sends it -straight from the "Worst Bar-B-Q in Texas" :cool:
     
  5. tallbm

    tallbm Master of the Pit

    Hahahhaaha, Rudy's has some pretty good bbq but their sausage is just plain HORRIBLE! I don't even see how they sell it lol.

    Their bbq sauce is top notch though. If you ever want to try and replicate it I'm up for sharing my notes because what I found online for replicating it is just plain wrong. 2 people trying is better than 1 :)
     
  6. motocrash

    motocrash Master of the Pit

    Agreed that their sause is great butI really don't use BBQ sauce/sause very often at all.This bottle has been in my fridge since spring 2017!
     
  7. SmokinAl

    SmokinAl Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Gosh those are some meaty ribs!
    They look absolutely delicious!
    Congrats on making the carousel!
    Al
     
  8. on a scale of 1 to 10 I'd give it a solid 10 looks great and I love Rudy's sauce

    Gary
     
  9. gmc2003

    gmc2003 Master of the Pit

    Looks like a fine plate of beef-ribs.

    Point for sure.

    Chris
     
  10. tropics

    tropics Smoking Guru ★ Lifetime Premier ★

    Nice job on the ribs
    Richie
     
  11. Now ya got me craving beef ribs.....LOL!
    Congrats and point!
     
  12. Did you season the meat and THEN put the extra fat and membrane on??
     
  13. tallbm

    tallbm Master of the Pit

    Yep we picked the meatiest ones from their selection :)
    Oooh I need to check the carousel!


    Thanks and yeah their sauce is my favorite. I need to revive my duplication effort on it :)


    Thanks, they are great! I have a whole rack of 4 left to eat on :)


    Thanks Richie!

    Thanks!
    Yep I seasoned it all up and then I put the trimmed fat and membrane on.
    As you can see from the pics all that protective fat and membrane bubbles, crisps, and burns up pretty well.
    Seasoning first ensures that the seasoning makes it into the meat.
    Just a note, if you have a mixed seasoning with salt already in it you may want to do the salt alone. Like with pork ribs, it seems that you can more easily over salt ribs than something like a brisket or pork but. Mine weren't too salty but I had a patch or two where I noticed some extra salt. I used my pre-mixed brisket rub of SPOG on these. Next time I will do POG and Salt separately :)
     
  14. lovethemeats

    lovethemeats Smoking Fanatic ★ Lifetime Premier ★

    Loved everything about the thread you did. All the info anyone could ask for. Was going to add that you didn't mention what type of smoker or a pic to go with everything else. But then your profile below answered that. Great job on the BEEF! Them ribs looked great. Need to get a membership for Costco. I see great meat from there in this site. Had that bad experience cooking beef ribs once. I stuck with pork after that. But them ribs looked amazing. Points to you sir.
     
  15. tallbm

    tallbm Master of the Pit

    Thanks!
    The Costco membership comes in handy, especially on the cheaper gas. Just know that it is hard to leave a Costco for less than $75 ever hahaha. The meat and produce are worth it though.

    I did my fair bit of research before tackling the beef ribs. I was pretty comfortable with everything except the spritzing and drying/burning up of the meat ends so I used a little experience I have with keeping wild pork from drying out and basically did the same thing to cover the beef ribs with the fat and the membrane. The extra trimmed fat wasn't in the kind of chunks that would have worked well as a cover over the ends of the meat like the membranes did so I'm glad the membrane approach worked out. It is kind of rare that something works perfect on the first try :)
     
  16. one eyed jack

    one eyed jack Master of the Pit

    I'm just as jealous as I can be that you can even get beef ribs that nice where you are. Ain't nothin that fine round here.

    Great looking ribs. Big point for your method.
     
  17. ab canuck

    ab canuck Master of the Pit SMF Premier Member

    Those looked great, glad you tried that technique, I've heard but never tried that yet. Congrats on making the carousel as well. Point on the dinner
     
  18. tallbm

    tallbm Master of the Pit

    I'm in TX. I got them at Costco. Even at Costco they said they rarely have enough to sell as racks, they cut them individually and sell them $9.99 a pound that way. They only had extra because of the superbowl.


    Thanks! Yeah I cover wild pork game meat that way with extra fat and stuff so I was sure it would work :)
     
  19. petehalsted

    petehalsted Smoke Blower

    Fantastic looking, congrats on the carousel. Points!

    I need to branch out and do some beef ribs. My experiences as a kid with beef ribs was the opposite of your. Beef Ribs were always boiled, pork ribs where done "right" probably explains my love of pork ribs over beef ribs. But I am now older and wiser and know beef ribs can be flavor bombs with handles! Just got to find some good ones and make them. Will keep your technique in mind when I do!
     
  20. tallbm

    tallbm Master of the Pit

    There are a few other ways I eat them but their price kills me unless you buy them Flanken cut at a Mexican meat market.
    1. A Mexican soup with veggies a little rice and cabbage
    2. Braised mmmmm good
    3. Flanken cut and grilled (this is where they are cut thin)
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    If you can find good beef ribs for a decent price then I highly recommend smoking some.
    I had a rare opportunity and jumped on it. I'll keep my eye out again at costco around holidays like Labor Day and such :)
     

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