Beef ribs for kosher friend

[Bearcarver]

Just can't help but Love Those Beef Ribs!!
Nice Job!
Like.

Bear

 

[wannasmoak]

I ate kosher most of my life until recently, so I've done a LOT of beef back ribs. My go to is light mustard to wet, a Mephis Rub (yes, I'm serious). I know some might think the sweetness is a bad move... but from someone who never ate pork ribs, it was great to have a sweet sticky bbq meat!

From amazingribs.com of course...

https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/meatheads-memphis-dust-rub-recipe

Into the Traeger on smoke for 2 hours, then up to 250 degrees. I mix 50/50 worchestshire and apple cider vinegar plus some of the rub and mop the ribs every 30 minutes after the first hour (or when the outside starts looking dry and crackly) until we hit about 195, then I start probing. Usually come out right before 200.

I've done this a lot of times and my SO and I think this really produces the best texture of meat. Not stewy at all, not dry at all... perfect honeycomb meat texture. It has bite but melts in your mouth.

I do the same thing with extended timeframes for my short ribs, if I'm making this particular style... but short ribs are great so many ways when the texture is right.

Lot's of weird thoughts on Kosher in this thread btw. If the guy says he'll eat some beef ribs he'll eat some beef ribs. We never worried about mixing meat and dairy or having different sets and all that. Yes... I know the Rabbis and companies making billions on this industry insist you must, and that they have to bless it specially, blablabla.

Anyone who claims to know exact rules around Kosher is either trying to make a buck or just making stuff up. There is WIDE disagreement amongst Jewish scholars as to how certain rules should be interpreted, and this is of course reflected in the diets of people keeping kosher all over the world.

 

[atomicsmoke]

I ate kosher most of my life until recently, so I've done a LOT of beef back ribs. My go to is light mustard to wet, a Mephis Rub (yes, I'm serious). I know some might think the sweetness is a bad move... but from someone who never ate pork ribs, it was great to have a sweet sticky bbq meat!

From amazingribs.com of course...

https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/meatheads-memphis-dust-rub-recipe

Into the Traeger on smoke for 2 hours, then up to 250 degrees. I mix 50/50 worchestshire and apple cider vinegar plus some of the rub and mop the ribs every 30 minutes after the first hour (or when the outside starts looking dry and crackly) until we hit about 195, then I start probing. Usually come out right before 200.

I've done this a lot of times and my SO and I think this really produces the best texture of meat. Not stewy at all, not dry at all... perfect honeycomb meat texture. It has bite but melts in your mouth.

I do the same thing with extended timeframes for my short ribs, if I'm making this particular style... but short ribs are great so many ways when the texture is right.

Lot's of weird thoughts on Kosher in this thread btw. If the guy says he'll eat some beef ribs he'll eat some beef ribs. We never worried about mixing meat and dairy or having different sets and all that. Yes... I know the Rabbis and companies making billions on this industry insist you must, and that they have to bless it specially, blablabla.

Anyone who claims to know exact rules around Kosher is either trying to make a buck or just making stuff up. There is WIDE disagreement amongst Jewish scholars as to how certain rules should be interpreted, and this is of course reflected in the diets of people keeping kosher all over the world.

With all due respect if mixing meat with dairy is not a problem, you do not eat kosher.

I agree that the kosher food industry is making a killing, However most rules are universal - and based on tradition and safe food handling habits.

 

[wannasmoak]

With all due respect if mixing meat with dairy is not a problem, you do not eat kosher.

I agree that the kosher food industry is making a killing, However most rules are universal - and based on tradition and safe food handling habits.

I think the most universal rules are the prohibition on eating certain types of animals and the way they are killed and prepared... I agree that these rules are important for safe food handling just as much as tradition...

But based on the Torah, the rule of mixing dairy and meat isn't clear, it's only when we look at our oral traditions and laws that we get more clear guidance on what it means, but still not solid. How long must you wait before eating meat after milk to ensure it doesn't mix in your stomach? Well that depends if you consider mixing in the stomach to violate the law... and what kind of meat was it? How old was the animal? There are SO many variations of this law that is not even observed by all Jews!

I'm not soft skinned, but I think many Jews who don't follow this particular pattern would be very offended that you say, "If you do X, You do not eat kosher."

Again, look at Judaic tradition and law worldwide, it's not so clear as you make it out to be. Please remember that western orthodox Judaism does NOT dictate the meaning of Kosher for all Jews.

For example, are Sturgeon and Swordfish clean? It depends on the authority you ask. This is yet another interesting dilemma that many disagree on, with some authorities even changing their minds multiple times!

 

[cooker613]

As probably one of the few Orthodox Jews on the site, I say Kol HaKavod (all honor / respect) to you for your care and concern for your friend.

 

[monstaroo]

Thanks Sir!
I helped get his big Halloween outside display set up after Shiva. For some reason he thought it wasn't a good idea to set up skelatons and a graveyard in his yard during Shiva... Probably smart!

Then last week I'm over his house and he showed me this 16lb USDA prime brisket he bought without asking me. Barely fit in my smoker, but it came out really well! $3.29 per pound at Costco.... So he went back and bought another one. He wanted to give it to me, but it won't fit in my freezer. I guess we'll smoke it sometime soon.... Oy!

 

[monstaroo]

 

[cooker613]

Personnel taste, but I prefer the ribs to the lawn
Did some ribs on my big joe w/ rotisserie for this past shabbas. One of my favorites. How long did yours take and what temps. I did a 5 lb roast @ 320 for ~1 1/4 hr to IT of 128.

 

[monstaroo]

204° done. Pulled at 5:30pm. Just about 7 hours at 275° or so. Bone fell out. Oops. 6.8lb pre cook