edmonds
Full Fledged Farker
Beef plate ribs, 2-bone section from homegrown Dexter steer.
Excellent flavor and texture, surprisingly smoky for using an open pit, and just the right amount of fat.
Note: these were grilled/roasted low and slow over an open fire, not smoked. Maybe some of the best beef ribs I've had.
And the aroma while cooking - oh yea.
My processor often leaves the latissimus dorsi (lifter meat) on top of the rib.
Sometimes I cook the ribs as is, and the layer of fat between the rib and lifter meat makes it really juicy.
But it's really better without the lifter muscle.
So I decided to trim off the outer fat layer and the latissimus dorsi.
Then I removed the fat cap on top of the rib meat.
Dusted with Holy Cow Meat Church, overnight in fridge.
Started fire in SM, 5 logs of oak then skinny splits as needed to maintain temp.
Spritz w apple cider vinegar solution every 20-30 minutes, turning end-to-end.
Cooked bone side down with lid/cover, 250 F for 2.5 hours, then gradually increasing temp to 325 F for 1 last hour.
Ribs probe tender at 3.5 hours. IT = 200+ in most areas, but 185-190 in thickest part.
Wrapped in foil and into 325 F oven for another 1 hour.
Then into warming drawer on low (140+ F) for final "hold" hour.
Total time 5.5 hours
My wife fancies herself a connoisseur of beef ribs. She said "Mmm." That's good enough for me.
Steve's BBQ and Blues on Youtube
Excellent flavor and texture, surprisingly smoky for using an open pit, and just the right amount of fat.
Note: these were grilled/roasted low and slow over an open fire, not smoked. Maybe some of the best beef ribs I've had.
And the aroma while cooking - oh yea.
My processor often leaves the latissimus dorsi (lifter meat) on top of the rib.
Sometimes I cook the ribs as is, and the layer of fat between the rib and lifter meat makes it really juicy.
But it's really better without the lifter muscle.
So I decided to trim off the outer fat layer and the latissimus dorsi.
Then I removed the fat cap on top of the rib meat.
Dusted with Holy Cow Meat Church, overnight in fridge.
Started fire in SM, 5 logs of oak then skinny splits as needed to maintain temp.
Spritz w apple cider vinegar solution every 20-30 minutes, turning end-to-end.
Cooked bone side down with lid/cover, 250 F for 2.5 hours, then gradually increasing temp to 325 F for 1 last hour.
Ribs probe tender at 3.5 hours. IT = 200+ in most areas, but 185-190 in thickest part.
Wrapped in foil and into 325 F oven for another 1 hour.
Then into warming drawer on low (140+ F) for final "hold" hour.
Total time 5.5 hours
My wife fancies herself a connoisseur of beef ribs. She said "Mmm." That's good enough for me.
Steve's BBQ and Blues on Youtube
