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
Seasoned top view
![DSC_9025[2]](/media/dsc_9025-2.553507/full?d=1518134870)
I redistributed trimmed fat to exposed meat for protection during the cook. Franken ribs!
![DSC_9026[1]](/media/dsc_9026-1.553508/full?d=1518134870)
Ok new technique here, cover the ends with the rib membrane I removed, hold in place with toothpics:
Pulled from smoker with all protective fat and membrane still attached, see how it dried/burnt/bubbled up and not the meat!
With protective membrane and fat pulled off:
Money shots!
![DSC_9043[1]](/media/dsc_9043-1.553515/full?d=1518135086)
![DSC_9044[1]](/media/dsc_9044-1.553516/full?d=1518135259)
Yes that is beef rib with a side of beef rib and a little Rudy's BBQ Sause :)
The aftermath!
![DSC_9053[1]](/media/dsc_9053-1.553521/full?d=1518135798)
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
Pics first and then write up.
Here are both racks on top of each other, many are they meaty
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:
Pulled from smoker with all protective fat and membrane still attached, see how it dried/burnt/bubbled up and not the meat!
With protective membrane and fat pulled off:
Money shots!
Yes that is beef rib with a side of beef rib and a little Rudy's BBQ Sause :)
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
