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Featured Another Batch of Beef Ribs with Xtra Meat on Dem Bones!

Discussion in 'Beef' started by Bearcarver, Sep 12, 2019.

  1. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Another Batch of Beef Ribs with Xtra Meat on Dem Bones!


    These Beef Ribs are for sure my favorite Ribs!!
    I have always hated the way they remove nearly every little scrap of meat from the Beef Ribs before they sell them to us.


    So This Is What I Do:

    When I removed the bones from all of my Prime Ribs, I left some Extra meat on the bone side of the cut, so I could have some Awesome Meaty Ribs. I’ve been doing that with all of my Prime Rib Roasts for Years.
    I vacuum packed them in individual groups of 2 or 3 Ribs, and kept them together in my meat freezer, so they’re easy to find.

    This time I had 5 sets of 2 Rib sections in the Freezer.
    These 5 sections weighed in at 6.3 pounds total. That’s better than 1.25 pounds for each 2 bone Rib Section!!

    Day #1 (Prepping Ribs):
    Remove from Vacuum packs, Rinse, Pat Dry, apply Lea & Perrins Bold Steak Sauce.
    Then coat with Black Pepper, Garlic Powder, and Onion Powder.
    Put all the pieces in a big bowl, put it in the fridge over night. (Uncovered)

    Day #2 (Smoking Day):
    8:30AM——————-Preheat MES 40 to 230°. Also Fill Almost 2 Rows of AMNPS with Hickory Pellets, and light one end.
    9:30AM——————-Put full rack of Ribs on Position #2 of my 6 position MES, and my AMNPS on Bottom Rack, on Right.
    10:00AM——————Sterilize Meat probe & insert in Thickest Rib section in center of Rack.
    10:30AM——————135° IT.
    11:00AM——————151° IT.
    11:30AM——————160° IT.
    12:00AM——————162° IT.
    12:30PM——————165° IT.—This is where I usually Pan & Foil & add a Nice Juice Mix, but I skipped that this time.
    1:00 PM——————-169° IT.
    2:00 PM——————-183° IT——Bump heat up to 240°.
    3:00 PM——————-192° IT.
    3:30 PM——————-198° IT.
    3:50 PM——————Shut
    MES 40 down, and remove Ribs from Smoker, and take to kitchen.
    4:00 PM——————Separate Ribs individually, plate, take pics, add sides, take pics, Sit down & Eat.

    Just for the heck of it, I checked the IT when I got them inside. They were all between 198° and 205°. None of them were “Fall-off-the-bone”.

    These Ribs were Tender, just like the Prime Ribs they came from, however the outsides were Hard & Tough, so I will never make these again without covering them in foil in a pan @ 165°, like I always have done before.
    I only tried it this way because so many others do them “Naked”.
    Never Again.

    The adding of the extra of Meat makes these Ribs Totally Awesome!!

    Hope You All Enjoy My Pictures.

    Thanks for looking,

    Bear



    Five Pairs of Beef Dinos with Extra Meat:
    IMG_3938.jpg

    All coated with Lea & Perrins Bold Steak Sauce. (Formerly Worcestershire "Thick")
    IMG_3939.jpg

    Spread out in this bowl for overnight in Fridge:
    IMG_3940.jpg

    Nearly 2 rows of Hickory lit on one end & smoking nicely:
    IMG_3942.jpg

    Seasoned & ready for Smoker:
    IMG_3944.jpg

    Nearly Done:
    IMG_3945.jpg

    My set-up, with cover above AMNPS:
    IMG_3946.jpg

    Same Bowl (Washed) to bring Ribs from Smoker to Kitchen:
    IMG_3947.jpg

    Ribs individually separated:
    IMG_3948.jpg

    Close-up of Right Plate:
    IMG_3949.jpg

    This picture is from an "Old" Smoke I did that was foiled at 165°, just to show the difference:
    IMG_0030.jpg

    Close-up of Left Plate:
    IMG_3950.jpg

    Bear's First Helping:
    IMG_3951.jpg

     
    b-one, SmokinAl, forktender and 16 others like this.
  2. SmokinVOLfan

    SmokinVOLfan Master of the Pit

    Damn those look good John! Nice cook! All these beef rib smokes lately make me want to go find some good ones this weekend!
     
  3. texomakid

    texomakid Smoking Fanatic

    Very Nice.
     
  4. chilerelleno

    chilerelleno Smoking Guru OTBS Member SMF Premier Member

    Very nice John!
    Danged fine as usual.
    Your hand carved beef back ribs are just incredibly meaty and beautiful.
    Ribeye on a stick!
    Like!

    And those, ladies and gentlemen, are what 'Beef, Back Ribs' should look like!
    Not them over trimmed Shiners the stores sell for all too often ridiculous prices, i.e. over $3/lb.
     
    Last edited: Sep 12, 2019
  5. browneyesvictim

    browneyesvictim Master of the Pit ★ Lifetime Premier ★

    Best ribs for sure! Braising/foiling beef sure seems to be the way to go. Nice job!
     
  6. JC in GB

    JC in GB Master of the Pit SMF Premier Member

    Nice looking ribs. What kind of pit did you cook them in?
     
  7. xray

    xray Master of the Pit

    :emoji_money_mouth: Those ribs are money! Like!!

    Yeah, all these beef rib posts lately...you guys sure know the way to my stomach...and my wallet, lol
     
  8. chilerelleno

    chilerelleno Smoking Guru OTBS Member SMF Premier Member

    John, I wonder what the major difference is between the back ribs/prime rib and short ribs/brisket that the back ribs form such a thicker, tougher bark?
    Same goes for prime rib roasts, I have seldom liked the outside of a prime rib roast, always tough.

    But take a ribeye steak cut from the prime rib roast, sear and char the hell out of the outside and it's just fine.
     
  9. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member


    I can't really compare various Beef Ribs, because the only Beef Ribs I ever smoked are from my Prime Ribs.
    And I have never had any Prime Ribs that were tough on the outside, but my Prime Ribs never see a Temp over 240° (usually 220°). I always have nice Bark, but never Hard or Tough.
    These Ribs were the first ones I ever did that were hard on the surface, but they are also the last, because I'll never do Beef Ribs again without foiling at 165°.

    Bear
     
  10. tropics

    tropics Epic Pitmaster OTBS Member ★ Lifetime Premier ★

    Brother I was getting a little worried bout ya.Glad to see you aren't just eating sandwiches JK Nice job as always LIKES
    Richie
     
  11. chilerelleno

    chilerelleno Smoking Guru OTBS Member SMF Premier Member

    He used his MES 40 with AMNPS.
     
  12. gary s

    gary s SMF Hall of Fame Pitmaster OTBS Member

    That's some mighty fine looking ribs, Love Beef Ribs The only way you can get meat on them around here is to do what you did.
    Nice job my friend

    Gary
     
  13. tx smoker

    tx smoker Smoking Fanatic

    BEAR!!! You're killin' me man. You gotta stop this nonsense. I simply cannot keep up with you :emoji_wink: Mayhap I just need to go ahead and retire full time so I can do nothing but cook all day. I just wonder how 2 of us are ever gonna eat all the food I wanna make that's seen in this forum. Big LIKE!!

    Seriously sir, those look great and I truly appreciate your candidness about the mistake on this one (not foiling) so the rest of us can avoid that pitfall. Joe said it though: all these beef rib posts....I plan to make a stop at the butcher's tomorrow and I don't care if I have to buy a whole bone-in prime rib, I'm having some of those ribs this weekend. No doubt I can find a use for that prime rib at some point.

    Got my weekend planned,
    Robert
     
  14. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Thank You Randy!!
    And Thanks for the Like.

    Bear


    Thank You John!!
    And Thanks for the Like.

    Bear
     
  15. smokerjim

    smokerjim Master of the Pit OTBS Member SMF Premier Member

    bear those ribs look awesome, got to stop looking at your post though, I already have a list of things I want to try as soon as I some time.
     
  16. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Thank You John!!!
    And Thanks for the Like.

    Bear


    Thank You Much!!
    And Thanks for the Like.

    Bear
     
  17. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member


    Thank You JC!!
    MES40, Gen #2.5, with AMNPS.
    And Thanks for the Like.

    Bear
     
  18. uncle eddie

    uncle eddie Master of the Pit OTBS Member SMF Premier Member

    I think we need to make September into Beef Ribs month! They have all looked great and yours do as well. I enjoyed the post and the pic's! Like!
     
  19. drdon

    drdon Smoking Fanatic ★ Lifetime Premier ★

    Very tasty looking Bear! I wish BABL liked smoked food! Mrs. Bear must be something special. Nice that you only need a fillet knife to separate those ribs and they still a tug on the bone. Sound perfect.
    Don
     
  20. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    Dem bones look scrumpdillyicious to me. I feel kinda left out with all the beef ribs being cooked around here.

    Point for sure
    Chris