Seeing Mongo's beef ribs
https://www.bbq-brethren.com/forum/showthread.php?t=296365
reminded me of a little experiment I did before Christmas. I had picked up a bone-in rib roast on sale and was more interested in ribeyes, so I sliced off the ribs and cut up the roast into steaks. The problem is that I'd done this about 5 or 6 in the evening and beef ribs take a while to cook. I threw caution to the wind and started the 3 (connected) ribs at about 280* and after an hour or so, it was time to cook the steaks, so I cranked the grill up to 450* and put the ribs on the upper rack, so they wouldn't burn. When the grill got to temp, I cooked my steaks, then set the grill back to 280*. We ate steak for dinner and about two hours later, I remembered to check the ribs. I took them off about 10:00 and had the most tender, juicy beef ribs I've ever had. This cooked in less than half the time as I'm used to. Sorry, no pics. Just wanted to mention this before I forgot.
https://www.bbq-brethren.com/forum/showthread.php?t=296365
reminded me of a little experiment I did before Christmas. I had picked up a bone-in rib roast on sale and was more interested in ribeyes, so I sliced off the ribs and cut up the roast into steaks. The problem is that I'd done this about 5 or 6 in the evening and beef ribs take a while to cook. I threw caution to the wind and started the 3 (connected) ribs at about 280* and after an hour or so, it was time to cook the steaks, so I cranked the grill up to 450* and put the ribs on the upper rack, so they wouldn't burn. When the grill got to temp, I cooked my steaks, then set the grill back to 280*. We ate steak for dinner and about two hours later, I remembered to check the ribs. I took them off about 10:00 and had the most tender, juicy beef ribs I've ever had. This cooked in less than half the time as I'm used to. Sorry, no pics. Just wanted to mention this before I forgot.
