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:
All coated with Lea & Perrins Bold Steak Sauce. (Formerly Worcestershire "Thick")
Spread out in this bowl for overnight in Fridge:
Nearly 2 rows of Hickory lit on one end & smoking nicely:
Seasoned & ready for Smoker:
Nearly Done:
My set-up, with cover above AMNPS:
Same Bowl (Washed) to bring Ribs from Smoker to Kitchen:
Ribs individually separated:
Close-up of Right Plate:
This picture is from an "Old" Smoke I did that was foiled at 165°, just to show the difference:
Close-up of Left Plate:
Bear's First Helping:
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:
All coated with Lea & Perrins Bold Steak Sauce. (Formerly Worcestershire "Thick")
Spread out in this bowl for overnight in Fridge:
Nearly 2 rows of Hickory lit on one end & smoking nicely:
Seasoned & ready for Smoker:
Nearly Done:
My set-up, with cover above AMNPS:
Same Bowl (Washed) to bring Ribs from Smoker to Kitchen:
Ribs individually separated:
Close-up of Right Plate:
This picture is from an "Old" Smoke I did that was foiled at 165°, just to show the difference:
Close-up of Left Plate:
Bear's First Helping:
