60lbs of Beef Short Ribs

[RickNessly]

So...a year ago my wife let me get my dream smoker. Much bigger than I needed, too expensive and completely impractical...it's seriously awesome.

The neighborhood decided to have a get together. I volunteered to BBQ the meat. My neighbor is a meat buyer and picked up a 60lb case of beef short ribs.

Trimmed almost all the fat, spritzed with apple juice and seasoned with 50/50 salt/pepper.

230 degrees and they took about 11 hours...~203 degrees and probe went in like butter.

Added corn on the cob, smoked mac and cheese and smoked green bean casserole...

 

[ristau5741]

YUM!

 

[Jeff Wright]

That is a serious amount of ribs...Looks great.

 

[chilerelleno]

Oh Hell Yeah!
Keep the Wife.
Awesome smoker.
Beautiful Beef Ribs.
Hell Yeah!

 

[chilerelleno]

Make/Model of Smoker?

 

[RickNessly]

Backyard Bomber...XL...local in MN. The company was just bought and I think they will be back up and running next spring...issues with suppliers. They are a great small business and the guys are fantastic.

 

[Charcoal Chump]

That looks awesome, and what a great person to have as a neighbor.

 

[RickNessly]

yes...good neighbor...he also had 4 pork loins which I had never done before. Just rolled them in pork seasoning and I think I cooked them to 145 (can't remember) and then wrapped them. They were awesome and only took about two hours.

 

[Bearcarver]

DREAM Neighbor!!!!
Looks Great !!
I think I'd have left some of that fat on.
Beef is my All-Time Favorite Ribs!!!---By Far!!!
Like.

Bear

 

[RickNessly]

I left some on...I think the key is to really dig out the thick vein of fat...if you look at the raw meat, you can see a diagonal chunk of fat on each one (bottom right in pic shows it the best). I always leave some fat on, but that part is so thick, it ends up just making the whole thing greasy, so best to get as much of that out as possible.

 

[flatbroke]

Strong work

Smoker looks great as do the ribs. Keep living the dream

 

[SmokinAl]

Those are some fine looking ribs my friend!!
Al

 

[Bearcarver]

I left some on...I think the key is to really dig out the thick vein of fat...if you look at the raw meat, you can see a diagonal chunk of fat on each one (bottom right in pic shows it the best). I always leave some fat on, but that part is so thick, it ends up just making the whole thing greasy, so best to get as much of that out as possible.

I agree with that !!!
Good Call !

Bear

 

[johnmeyer]

Oh my, those ribs look absolutely amazing.

 

[RickNessly]

Thanks all for the positives...btw...I'm not sure why the pic makes them look so black...they were not quite that dark.

 

[chilerelleno]

I trim almost all the surface fat off mine, especially that deep wedge that goes into one corner.
I want a consistent covering of rub on all the meat.
There are thick veins of intramuscular fat along the bone that keeps these very moist, juicy and delicious even without crutching/braising.

 

[dcecil]

Awesome cook, great job.

 

[zachd]

Ughh can I be your neighbor? I would eat those ribs for sure

 

[radioguy]

Ah brisket on a bone! Looking great!
These are killer done sous vide

Great ribs!
RG

 

[mds51]

I want to be your neighbor!!
I just did my first Sous Vide attempt with these Beef Ribs and the results was fantastic. I used my rib rub and Sous Vide them for 14 hours at 172 degrees and then into ice water for an hour. I then smoked then smoked them at 225 degrees for 6 hours and they had a perfect bark and the most tender meat I have ever had from this cut. My next attempt will be a pork butt for pulled pork done in a similar manner.
MDS51