Ohio Beef Ribs with a Texas Twist

Discussion in 'Beef' started by jwg299, Sep 5, 2016.

  1. jwg299

    jwg299 Smoke Blower

    After 8 hours cooking at 225, no crutching, and resting for 1 hour before slicing, here are pictures of the ribs seasoned, at 4hrs, and 7hrs into the cook, sliced after resting and showing the smoke ring.

    #BBQ #ribs #beef

  2. i6quer

    i6quer Fire Starter SMF Premier Member

    Wow! Looks amazing!
    jwg299 likes this.
  3. smokeymose

    smokeymose Master of the Pit

    Beautiful! Way nicer than the ones I made Saturday. Can't keep those low temps with the offset.

  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    They look fantastic!

    Nice job!

    jwg299 likes this.
  5. jwg299

    jwg299 Smoke Blower

    I cooked mine on a Brinkman Trailmaster Limited Edition.It's an offset smoker.

    I've made several mods to it so it would cook more evenly and it makes a BIG difference.

    I usually get about a 10 degree difference from end to end which is pretty good.

    What kind of offset do you have?
  6. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Those look amazing! Great work!
  7. slipaway

    slipaway Meat Mopper

    Those got more meat on them than some of my steaks...................

    Great job - they look fantastic..........
  8. b-one

    b-one Smoking Guru OTBS Member

    Nice and meaty looking!:drool
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    Those are Beautiful Beef Ribs, JWG[​IMG]----[​IMG]

    They look perfect !![​IMG]

    My favorite Ribs are Beef, but the only way I can get them with that much meat on them, is to Buy Prime Ribs, and cut the Ribs off personally.

    Nice Job!![​IMG]

  10. smokeymose

    smokeymose Master of the Pit

    CharGriller 6125. No mods other than home made baffle & diffuser plates. It ranges around 40 degrees from right to left, but that's not usually a problem. Smack in the middle usually runs about 250 to 270 which works for most things. I can keep it around 230 to 240 on the cool end, but Saturday I was trying Mesquite and I must have got a bad batch. The only way I could keep it burning without too much smoke was to run the intake way open. Hence the heat.
    I have made good beef ribs, but not so much this time...
    Don't get me wrong, everyone loved them. I just felt I could do better, especially after seeing yours!
  11. bummed

    bummed Smoke Blower

    Great job, those look amazing!
    jwg299 likes this.
  12. masssmoke

    masssmoke Fire Starter

    they do look really great.  I usually put my shorties in a foil pan and add some liquid to make sure they don't dry out- were yours dry at all?
    jwg299 likes this.
  13. jwg299

    jwg299 Smoke Blower

    I'm sure there is a thread on here for mods for your smoker. doing them makes all the difference in the world.
  14. jwg299

    jwg299 Smoke Blower

    Actually these were whole beef ribs I had cut in half crossways so they would fit on my grill.

    They were not dry at all, juicy even. when that fat breaks down around 200 degrees it makes for great juiciness 
  15. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Those look Sooooooooo Good. And talk about meaty!!  I'd kill for beef ribs like that.  Great job.


  16. smokeymose

    smokeymose Master of the Pit

    No "mods" needed, thank you. I can work with it just like it is. 🙂
  17. hmcm

    hmcm Smoke Blower

    Those ribs are off the hook!

    Looking good!

  18. What exactly is the Texas twist you reference?
  19. Wow!!!! Very Nice! This research and development time is definitely going to take to long. I want to make those asap!

  20. .............




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