Beef country ribs

[guruatbol]

First off I wish they would leave some of this meat on the bone.

Second, I rubbed some down with Jeff's rub last night. Today I put them on the smoker at 200* until IT is 175 then to the grill to finish them to a nice medium.

Mel

 

[smoking b]

 

[talan64]

 

[Bearcarver]

Really could enjoy pics of this---I can't remember ever seeing Beef Country Ribs.   Sounds Awesome!!

Bear

 

[guruatbol]

Sorry. they
didn't upload.

Let me try again.

I also did some chicken and cauliflower.

Mel

cchicken.jpg.jpg

• guruatbol
• Mar 30, 2014

ribs.jpg.jpg

• guruatbol
• Mar 30, 2014

cflower.jpg.jpg

• guruatbol
• Mar 30, 2014

 

[smoking b]

Looks like you ate pretty good to me! 

  Thanks for the pics...

 

[Bearcarver]

Thanks for the pics, Mel---They look great !!!

Kinda like Beef Short Ribs cut apart?????

Bear

 

[guruatbol]

OK, here is the finished product.

I smoked them until they reached 145* in Hickory at 200* 

Next time I will do 180* and same IT.  Very good, but I know I ca do better!

Mel

finishedcribs.jpg.jpg

• guruatbol
• Mar 30, 2014

 

[Bearcarver]

 
OK, here is the finished product.

I smoked them until they reached 145* in Hickory at 200* 

Next time I will do 180* and same IT.  Very good, but I know I ca do better!

Mel

Looks Great Mel !!

And that's exactly what I would do---drop from 200* to 180*, and maybe make them even better!!!

Great Plan!!

Bear

 

[disco]

Those ribs look great but the idea of doing them at 180 is so good you should send those ribs to me and I'll take care of them for you and you can try the new method. No need to thank me.

Disco

 

[guruatbol]

thanks guys. 

Bear, I also think that I would only fill the chip bin one time instead of the two times I did it this time.  I have an MES 30 and I am finding less is more at times.

Very good flavor, but I think just a little less smoke.  I also think that instead of being lazy and using store bought BBQ sauce on the finish on the gas grill, I will make my own.  I thought I would never say this, but I will be glad when the KC Masterpiece is gone!  My sauce is way better!!!!!

I do like Sweet Baby Ray's sauce.  It is very good.  My sauce is still a bit better...Well, just different.  I haven't tried Jeff's sauce and I did buy the recipe.  I guess I will have to.  His rub is so awesome.  I used it on these and between his am my SILs rub, I have two go to rubs.

Sometimes I just use onion, garlic, salt and pepper.  My favorite on the grill.

Maybe I should try coating the meat in yellow mustard next time before I add the rub...???

Mel

 

[Bearcarver]

 
thanks guys. 

Bear, I also think that I would only fill the chip bin one time instead of the two times I did it this time.  I have an MES 30 and I am finding less is more at times.

Very good flavor, but I think just a little less smoke.  I also think that instead of being lazy and using store bought BBQ sauce on the finish on the gas grill, I will make my own.  I thought I would never say this, but I will be glad when the KC Masterpiece is gone!  My sauce is way better!!!!!

I do like Sweet Baby Ray's sauce.  It is very good.  My sauce is still a bit better...Well, just different.  I haven't tried Jeff's sauce and I did buy the recipe.  I guess I will have to.  His rub is so awesome.  I used it on these and between his am my SILs rub, I have two go to rubs.

Sometimes I just use onion, garlic, salt and pepper.  My favorite on the grill.

Maybe I should try coating the meat in yellow mustard next time before I add the rub...???

Mel

IMO:

I like to keep it simple with Beef----Worcestershire "Thick" first, then CBP, Garlic Powder & Onion Powder. If you can't find Worcestershire "Thick" try A-1 in it's place.

Mustard works better on Pork.

Bear

 

[talan64]

Thanks for sharing pictures!! 

Looks great

 

[GaryHibbert]

Hey Bear

What's CBP????

Gary

 

[Bearcarver]

 
Hey Bear

What's CBP????

Gary

CBP = Cracked (or crushed) Black Pepper

Bear