I've cooked Beef ribs many times but not like these. It' always been the shiners, short ribs, individual, ect ... but never a whole, untrimmed slab of ribs. Several weeks back I made a run to the grocery for something and as always, I cruise through the meat section (cause ya never know what you might find) and BOOM! For the first time ever they had 4 of these pack setting in the display.
I just figured it was my lucky day! My first impulse was to grab all 4 packages but I didn't because that's who I am. No need to be greedy, so I grabbed this package and stuck it into the freezer when I got home. Low and behold, within a day or so
tx smoker
post his Dino rib thread and I just get giddy knowing I've got a package stashed in my freezer. Then just a few days ago
civilsmoker
post his Blackberry plate ribs that were so tasty looking so I drag my package of Choice Tomahawk ribs (that's what's on the package 
) out of the freezer and into the fridge for a thaw out. Yesterday I decided it was Beef Rib Friday so here we go!
Out of the package, quick rise with cold water, pat dry with paper towel and then I removed that thick membrane on the bone side. With pork spares I don't always remove that membrane but I've found the beef is just too thick IMO so off it comes or at least the majority of it. No other trimming was done to this slab.
Once the membrane was removed I give it a thin coat of olive oil and then a semi generous amount of Hard Core Carnivore Black Beef seasoning. I've never used this before but I purchased this about a month ago after all the great things I've read about it. I figured this might be a perfect combination!
I had prepped the Yoder 640 for this cook with the top shelf in and loaded with Lumberjack Competition Blend pellets. After a good burn off I set it on 225° for this cook. Once the temps were steady I placed this 5 bone mammoth on the top shelf. My objective was to get as much indirect heat and smoke as possible. I wanted low/slow with maximum pellet cooker smoke!
And we're off! Based on my research I figured it would take around 6 hours to get them tender. As with a lot of my research (and other factors I guess I don't know or consider) I was wrong
. After about 5 1/2 hours the IT is around 160° and it's just not probing tender especially in the thicker end so I increased the Yoder temp up slightly to 240° and go have a few adult CRB's (Cold Refreshing Beverages) and let it ride until it probes tender. Man, the aroma at this point will drive you crazy it's so good. I love that Hickory, Cherry, Maple combo of the wood pellets. That light smoke that comes out of the flume on the Yoder with those wood types with the smell of the ribs cooking will stop you in your tracks! If I could only have one type of pellet for the rest of my cooking with these grills I'd probably pick the Lumberjack Competition Blend. It works well with almost everything.
8 hours and they are done. IT was 190° and it was probing tender throughout. Here's a quick pic before I pull them and put them in a foil pan and cover them for a short rest.
I considered several other avenues in cooking these ribs such as wrapping with butcher paper as well as putting them in a foil pan and brazing them with a nice au jus. I'm sure those would all work well and maybe even better than what I actually did but I decided to go old school and just let 'em roll in the smoke. After all, I am the king of keep it simple lazy man's smoking. After letting them rest for about 1/2 hour it's onto the cutting board and Wifey and I are just amazed. We slice a few and that bone setting there wifey pulled out with her fingers with basically no resistance. They're falling off the bone!!
Here's my money shot since I didn't get a plated shot but it looked good on that paper plate with corn & baked beans.
I now know why Robert had several packages of these ....... WOW! These were so tender and tasty. I've used several types of rubs and seasoning on Korean beef ribs (the thin crossed slices), Shiners, and individual short & plate ribs but that Hard Core Carnivore Black is really really good y'all but if you're one who's already tried this stuff you know this. Sorry I didn't get a plated shot for my paper plate chronicles but I was hungry and a little tipsy when it came time to eat.
My final thought: This is about as good as it gets for smoked beef ribs.
We had these at Jack Stacks in KC several years ago and as much as we enjoyed them and the dining experience of Jack Stacks I'd have to say these were better but I may be a bit biased
It's been a while since I enjoyed a smoked meat to this level and I'm already thinking how I want to plate the leftovers today.
Thanks for looking and go fire up those cookers and get to smoking some Q!
Enjoy life my friends. As the old saying goes "I'm not her for a long time but I am here for a good time."
I just figured it was my lucky day! My first impulse was to grab all 4 packages but I didn't because that's who I am. No need to be greedy, so I grabbed this package and stuck it into the freezer when I got home. Low and behold, within a day or so
tx smoker
post his Dino rib thread and I just get giddy knowing I've got a package stashed in my freezer. Then just a few days ago
civilsmoker
post his Blackberry plate ribs that were so tasty looking so I drag my package of Choice Tomahawk ribs (that's what's on the package ) out of the freezer and into the fridge for a thaw out. Yesterday I decided it was Beef Rib Friday so here we go!Out of the package, quick rise with cold water, pat dry with paper towel and then I removed that thick membrane on the bone side. With pork spares I don't always remove that membrane but I've found the beef is just too thick IMO so off it comes or at least the majority of it. No other trimming was done to this slab.
Once the membrane was removed I give it a thin coat of olive oil and then a semi generous amount of Hard Core Carnivore Black Beef seasoning. I've never used this before but I purchased this about a month ago after all the great things I've read about it. I figured this might be a perfect combination!
I had prepped the Yoder 640 for this cook with the top shelf in and loaded with Lumberjack Competition Blend pellets. After a good burn off I set it on 225° for this cook. Once the temps were steady I placed this 5 bone mammoth on the top shelf. My objective was to get as much indirect heat and smoke as possible. I wanted low/slow with maximum pellet cooker smoke!
And we're off! Based on my research I figured it would take around 6 hours to get them tender. As with a lot of my research (and other factors I guess I don't know or consider) I was wrong
. After about 5 1/2 hours the IT is around 160° and it's just not probing tender especially in the thicker end so I increased the Yoder temp up slightly to 240° and go have a few adult CRB's (Cold Refreshing Beverages) and let it ride until it probes tender. Man, the aroma at this point will drive you crazy it's so good. I love that Hickory, Cherry, Maple combo of the wood pellets. That light smoke that comes out of the flume on the Yoder with those wood types with the smell of the ribs cooking will stop you in your tracks! If I could only have one type of pellet for the rest of my cooking with these grills I'd probably pick the Lumberjack Competition Blend. It works well with almost everything.8 hours and they are done. IT was 190° and it was probing tender throughout. Here's a quick pic before I pull them and put them in a foil pan and cover them for a short rest.
I considered several other avenues in cooking these ribs such as wrapping with butcher paper as well as putting them in a foil pan and brazing them with a nice au jus. I'm sure those would all work well and maybe even better than what I actually did but I decided to go old school and just let 'em roll in the smoke. After all, I am the king of keep it simple lazy man's smoking
. After letting them rest for about 1/2 hour it's onto the cutting board and Wifey and I are just amazed. We slice a few and that bone setting there wifey pulled out with her fingers with basically no resistance. They're falling off the bone!!
Here's my money shot since I didn't get a plated shot but it looked good on that paper plate with corn & baked beans.
I now know why Robert had several packages of these ....... WOW! These were so tender and tasty. I've used several types of rubs and seasoning on Korean beef ribs (the thin crossed slices), Shiners, and individual short & plate ribs but that Hard Core Carnivore Black is really really good y'all but if you're one who's already tried this stuff you know this. Sorry I didn't get a plated shot for my paper plate chronicles but I was hungry and a little tipsy when it came time to eat.
My final thought: This is about as good as it gets for smoked beef ribs.
We had these at Jack Stacks in KC several years ago and as much as we enjoyed them and the dining experience of Jack Stacks I'd have to say these were better but I may be a bit biased
It's been a while since I enjoyed a smoked meat to this level and I'm already thinking how I want to plate the leftovers today.
Thanks for looking and go fire up those cookers and get to smoking some Q!
Enjoy life my friends. As the old saying goes "I'm not her for a long time but I am here for a good time."
