This why I love the BGE. Crank it up to 600-700 and put the steaks on for a few minutes on each side then close the vents for a few minutes.I always said about steak----It would be nice if you could make the meat med-rare, and the fat well done, so I guess that's part of my thinking here.
Sometimes I used to make a bone-in steak on the grill to med-rare. Then cut the meat off & put the fatty bone back on the grill to get what was left well done & nice and bubbly. MMMmmmm.........
Bear
sounds good to me... you are not limited to just apple juice in the foil... you can add whatever... bourbon, different fruit juice, brown sugar, honey, beer... anything... or combos of anything... good luck my friend!ok guys i think i'm going with the 3-2-1 this time around will be posting pics of before and after let me make sure i got it right..3 hours bone side down? 2 hours wrappeed in foil w/apple juice and keep foil "tented" and 1 hour unwrapped bone side up?....all with the temp @ 225-230
I would do the unwrapped step #3 bone side down too. Doesn't mean you have to.ok guys i think i'm going with the 3-2-1 this time around will be posting pics of before and after let me make sure i got it right..3 hours bone side down? 2 hours wrappeed in foil w/apple juice and keep foil "tented" and 1 hour unwrapped bone side up?....all with the temp @ 225-230
Yup... I agree with Bear! Bone side down for #3... I didnt even catch that... (i failed reading comprehension LOL)... Plus this helps if you decide to do some wetI would do the unwrapped step #3 bone side down too. Doesn't mean you have to.ok guys i think i'm going with the 3-2-1 this time around will be posting pics of before and after let me make sure i got it right..3 hours bone side down? 2 hours wrappeed in foil w/apple juice and keep foil "tented" and 1 hour unwrapped bone side up?....all with the temp @ 225-230
Can't wait for the Qview!
Bear
I never tried Beef Ribs any other way but 3-2-1 at 225˚/230˚.
My thoughts:
I love Medium-rare beef, but I would think since there is a huge amount of fat on the ribs, it would be better to be more well done, like 3-2-1 gets you to. Plus 3-2-1 makes them around fall off the bone, the way I like my ribs.
I always said about steak----It would be nice if you could make the meat med-rare, and the fat well done, so I guess that's part of my thinking here.
Sometimes I used to make a bone-in steak on the grill to med-rare. Then cut the meat off & put the fatty bone back on the grill to get what was left well done & nice and bubbly. MMMmmmm.............
Bear
Hmmm, didn't think of that---They usually have pretty much meat on them around here.OK Bear next time I do beef ribs I'll try it 3-2-1. It's just that the beef ribs around here have so little meat on them, I might have to cut that to 2-2-1. I like the steak idea too.
I never tried Beef Ribs any other way but 3-2-1 at 225˚/230˚.
My thoughts:
I love Medium-rare beef, but I would think since there is a huge amount of fat on the ribs, it would be better to be more well done, like 3-2-1 gets you to. Plus 3-2-1 makes them around fall off the bone, the way I like my ribs.
I always said about steak----It would be nice if you could make the meat med-rare, and the fat well done, so I guess that's part of my thinking here.
Sometimes I used to make a bone-in steak on the grill to med-rare. Then cut the meat off & put the fatty bone back on the grill to get what was left well done & nice and bubbly. MMMmmmm.............
Bear
Now to me it all depends on the ribs. If you get some regular beef ribs from like Wally World then I would use the 3-2-1 method. Then if you get some dino bones like theses
http://www.smokingmeatforums.com/forum/thread/102323/another-set-of-dino-bones-with-some-q-view
Then I would smoke them using a probe thermo and take them to maybe 145°ish and you'll really like-um. Believe me.