So you know how all the cool cars of the day had the “RT” model..... well that’s what I call this dinner plate......
Smoked beef ribs with fresh picked and still natural sun warm tomato’s.....
So I have smoked, grilled, open fire roasted, and oven roasted these type of beef ribs at IT temps from 135 all the way to 208 and just about every combination of temp between and I have come to my fav preparation that gives me and the boy what we consider the the perfect beef rib......
So here it is...... heavily season them with the fav steak seasoning then plop them on the smoker at 265 for 3 hours..... then bingo perfection. I don’t look at them temp them or anything just put on and take off rest a bit and gobble up!!!!
So these are prime rib meat and the ideal IT for prime rib is 135 ish, however, the meat next to the bone is usually very marbled and very rich and the back of the bone can have up to 1/4 to 3/8 inch of fat.....when smoked to only 135 they are just too rich and too fat filled for me to enjoy......
So now the 265 for 3 hours..... this temp is high enough to “roast” the surface but not too hot were it over does it and dries it out.... next the combination of the temp and time causes just the right amount of fat rendering to cut the richness and makes more of the rib eatable....it even renders all the fat of the back off the bone so you get a seasoned bone you can chew on.......I have done over 20 racks this way over the past 5 months....
My final 1000 words is this.......
.....yum....
Smoked beef ribs with fresh picked and still natural sun warm tomato’s.....
So I have smoked, grilled, open fire roasted, and oven roasted these type of beef ribs at IT temps from 135 all the way to 208 and just about every combination of temp between and I have come to my fav preparation that gives me and the boy what we consider the the perfect beef rib......
So here it is...... heavily season them with the fav steak seasoning then plop them on the smoker at 265 for 3 hours..... then bingo perfection. I don’t look at them temp them or anything just put on and take off rest a bit and gobble up!!!!
So these are prime rib meat and the ideal IT for prime rib is 135 ish, however, the meat next to the bone is usually very marbled and very rich and the back of the bone can have up to 1/4 to 3/8 inch of fat.....when smoked to only 135 they are just too rich and too fat filled for me to enjoy......
So now the 265 for 3 hours..... this temp is high enough to “roast” the surface but not too hot were it over does it and dries it out.... next the combination of the temp and time causes just the right amount of fat rendering to cut the richness and makes more of the rib eatable....it even renders all the fat of the back off the bone so you get a seasoned bone you can chew on.......I have done over 20 racks this way over the past 5 months....
My final 1000 words is this.......
.....yum....
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