Beef ribs in the mini

Discussion in 'Beef' started by c farmer, Nov 15, 2014.

  1. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Here we go.

    Stubbs with pecan wood.


    Membrane removed.


    One thick membrane.  


    Seasoned and in the smoke.



    Mini running at 260
     
    disco likes this.
  2. I'm in!

    This might inspire me to do some tomorrow.
     
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    3 hours in
     
  4. b-one

    b-one Smoking Guru OTBS Member

    Looking great! That's an impressive membrane!
     
  5. welshrarebit

    welshrarebit Master of the Pit

    Looking good! I'm watching...
     
  6. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Thanks.

    The membrane is THICK.
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looking Tasty Adam! Are you going to foil? I usually do with beef ribs as I feel they benefit from the braise.
     
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Nope. Resting in foil now. More pics soon.
     
  9. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Your beef posts are killing me, Adam. This is going to be so good.

    Disco
     
  10. I agree. I'm sitting here eating cold leftover pizza!
     
  11. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Took 3 hour and 45 mins.



    And my supper.
     
  12. Nice. I love me some beef ribs.
     
  13. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    We will have to start referring to you as Chef Adam! Incredible looking meal, sir.

    Disco
     
  14. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Thanks but I am far from a chief.
     
  15. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    They tasted great but greasy. Gonna have to fix that next time.
     
    Last edited: Nov 15, 2014
  16. b-one

    b-one Smoking Guru OTBS Member

    That looks awesome!!
     
  17. Beef ribs are fatty by nature. I have good luck cooking them longer than I would think I need to. This helps render the fat more and I have yet to dry out beef ribs. 
     

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