Valentine’s Day HUGE Dino Beef Ribs 8.4 Pounds

[Chett. L]

Started out with 8.4 pounds of Wagyu Beef Ribs.

The night before I trimmed off a ton of fat from the cap, I then seasoned using a lot of Q-Salt & Pepper, then added a layer of Holy Cow over the Q-Salt the day before the cook.

Took the meat out, next day at 8:00 am and went on the smoker at 9:30 am. Cooked at 225, very low. Took the ribs off at 195-200 internal temperature, at the 8 1/2 hour mark. Started spaying with 50-50 water apple cider vinegar last three hours of the cook. Last hour turned up the smoker to 250. Felt like Jelly. Overall taste, Spectacular. VERY RICH! Tenderness, Pure Butter. I used cherry wood pellets. Rec Teq smoker. Let the meat sit for 1/2 before eating. Unreal Flavor!

 

[drunkenmeatfist]

When I read your post there is something very familiar about the cadence.

 

[Titch]

Wow, you nailed that, looks very good

 

[ShadowDriver]

Looks great, Chett!

Those are some big bones, man.

 

[tom b]

Nice! love me some steak on a stick

 

[Chett. L]

When I read your post there is something very familiar about the cadence.

Thank you!

 

[dsp2]

Looks amazing. Thank you!

 

[rwalters]

Fantastic cook!!! Almost makes me wish I were your valentine... lol.

 

[LloydQ]

Holy Cow!

 

[Shiz-Nit]

Outstanding cooks looks great

 

[ronbrad62]

I see clean bones so that's a testament to how good they were. Q Salt and Holy Cow are two of my favorites, so I can imagine how they were. Great job!

 

[Chett. L]

Wow, you nailed that, looks very good

Hi Titch,

Thank you!

 

[frognot]

Chett, great job there!

 

[jzadski]

You absolutely nailed those Chet. Nothing I like better than big beef ribs smoked

 

[halfcocked]

Oh Boy!!!!

 

[Learning to BBQ]

Nailed it Chett!

 

[Smoking Piney]

Yabba Dabba Doo! :thumb:

 

[Stingerhook]

Fantabulous Chett!

 

[gtsum]

Nice job Chet! Those look (and sound) about perfect!


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[Ducksmoke]

Chet, those look fantastic.