John K BBQ
TVWBB Wizard
This is my 2nd go at Beef Ribs. First set turned out really nice, and I have to say that these did too. I could have used a bit more pepper on the meat but was really happy with the cook. I may have to try some hickory wood on my next beef cook to as the pecan I've been using has a really mild flavor. These were smoked on my 22" WSM at 225 for 6 hours before I turned it up to 275F. There was one spot on this rack that took much longer to become "probe tender vs the rest of the meat. I put a probe in that section and it was finally tender after about 8.5 hours. I let it rest in a 170F oven and then removed the bones and sliced. Overall was really happy with my results and style points, but honestly I think smoked chuck roast is as-good or better.
Here are the ribs with the salt and pepper treatment. The foil ball was placed under the ribs on the grill to prevent juice from pooling/messing up the bark. I dry-aged these ribs in the fridge for 3 days before prepping, this firmed up the fat cap quit a bit and I noticed what little fat cap I did trim was a lot easier to trim off. I may try to incorporate that dry-aging into future brisket cooks. The surfaces were all really dry, so I used some Lea and Perrins for binder. Salt and pepper was on there for about an hour before I loaded it onto the WSM
Here we are on the WSM, about 2 hours into the cook. It took about 4 hours before the meat started to pull back from the bones. I had about a half gallon of hot water from my kitchen faucet in that foil pan to add a little moisture with the smoke and to help with bark formation.
Here's what they looked like after about 7 hours
Here's the "slice". I didn't get great pics here because me/my crew was getting hungry and anxious to watch the Chiefs vs Titans.... Texture was very fall apart (cut with fork). Bark was crispy but could have used a little more pepper....
Here are the ribs with the salt and pepper treatment. The foil ball was placed under the ribs on the grill to prevent juice from pooling/messing up the bark. I dry-aged these ribs in the fridge for 3 days before prepping, this firmed up the fat cap quit a bit and I noticed what little fat cap I did trim was a lot easier to trim off. I may try to incorporate that dry-aging into future brisket cooks. The surfaces were all really dry, so I used some Lea and Perrins for binder. Salt and pepper was on there for about an hour before I loaded it onto the WSM
Here we are on the WSM, about 2 hours into the cook. It took about 4 hours before the meat started to pull back from the bones. I had about a half gallon of hot water from my kitchen faucet in that foil pan to add a little moisture with the smoke and to help with bark formation.
Here's what they looked like after about 7 hours
Here's the "slice". I didn't get great pics here because me/my crew was getting hungry and anxious to watch the Chiefs vs Titans.... Texture was very fall apart (cut with fork). Bark was crispy but could have used a little more pepper....
