Beef ribs in the mini

[pc farmer]

Here we go.

Stubbs with pecan wood.

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• pc farmer
• Nov 15, 2014

Membrane removed.

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• pc farmer
• Nov 15, 2014

One thick membrane.  

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• pc farmer
• Nov 15, 2014

Seasoned and in the smoke.

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• pc farmer
• Nov 15, 2014

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• pc farmer
• Nov 15, 2014

Mini running at 260

 

[timstalltaletav]

I'm in!

This might inspire me to do some tomorrow.

 

[pc farmer]

3 hours in

 

[b-one]

Looking great! That's an impressive membrane!

 

[welshrarebit]

Looking good! I'm watching...

 

[pc farmer]

Looking great! That's an impressive membrane!

Thanks.

The membrane is THICK.

 

[dirtsailor2003]

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

 

[pc farmer]

Nope. Resting in foil now. More pics soon.

 

[disco]

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

Disco

 

[timstalltaletav]

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

Disco

I agree. I'm sitting here eating cold leftover pizza!

 

[pc farmer]

Took 3 hour and 45 mins.



And my supper.

 

[tbrtt1]

Nice. I love me some beef ribs.

 

[disco]

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

Disco

 

[pc farmer]

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

Disco

Thanks but I am far from a chief.

 

[pc farmer]

They tasted great but greasy. Gonna have to fix that next time.

 

[b-one]

That looks awesome!!

 

[tbrtt1]

They tasted great but greasy. Gonna have to fix that next time.

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.