John K BBQ
TVWBB Wizard
I've been wanting to cook another batch of beef ribs.... I found a rack of plate ribs back in the summer and was hoping to do it again, but when I went back to the same store, the butcher didn't have them, but he offered to cut the ribs off of a ribeye roast, so I went that route and bought 2 racks. I unpackaged yesterday and trimmed the excess fat off the bone side (there wasn't much there), and removed the membrane (just like on pork ribs). Taking the membrane off was a little challenging on one of the two racks, the other went quite easily.
I seasoned the ribs with Blues Hog beef rub, and refrigerated for another 4 hours. I preheated the E6 to about 260 (target was 250 to 275) and put the ribs on after a second coating of Lawry's with Black Pepper. Meathead's book lead me to believe cook time would be about 3 hours, but after two hours and 15 minutes, they were tender and running about 205 in the meaty parts so I took them and wrapped in butcher paper (inside layer) and foil (outside layer) and stuck them in a 200F oven. Here are a few pics to go along with the story...
Here we are at the beginning of the smoke. Not shown here, I was running KF Original for charcoal, in a "fuse/snake" arrangement with pecan chunks underneath the fuse. This method, along with the e6's "kamado" construction really limits the amount of vent adjustments required to stay in the target temp range. Wood chunks are still pretty fresh - just bought them back in November in a big-ole bag from STL BBQ store.
Here we are after only 2 1/4" hours at an average cook temperature of around 270 - notice how far the meat pulled back on the ribs nearest the hinge.
Another pic here after I unwrapped. The ribs stayed wrapped/resting in that 200F oven for about 2 hours.
Here, I've sliced em' up. I wasn't expecting such a big smoke ring but it's fairly pronounced. I served with Franklin's beans and a side salad. The ribs were quite tasty. The texture was not the same as the plate ribs, but had a good bite and chew to it, (like perfectly cooked pork spare ribs). The flavor was outstanding. If I do this style of ribs again, I would probably just stick to course salt and pepper rather than the pre-fabricated seasonings but then again I think maybe the rubs I used may have helped create that smoke ring?
I seasoned the ribs with Blues Hog beef rub, and refrigerated for another 4 hours. I preheated the E6 to about 260 (target was 250 to 275) and put the ribs on after a second coating of Lawry's with Black Pepper. Meathead's book lead me to believe cook time would be about 3 hours, but after two hours and 15 minutes, they were tender and running about 205 in the meaty parts so I took them and wrapped in butcher paper (inside layer) and foil (outside layer) and stuck them in a 200F oven. Here are a few pics to go along with the story...
Here we are at the beginning of the smoke. Not shown here, I was running KF Original for charcoal, in a "fuse/snake" arrangement with pecan chunks underneath the fuse. This method, along with the e6's "kamado" construction really limits the amount of vent adjustments required to stay in the target temp range. Wood chunks are still pretty fresh - just bought them back in November in a big-ole bag from STL BBQ store.
Here we are after only 2 1/4" hours at an average cook temperature of around 270 - notice how far the meat pulled back on the ribs nearest the hinge.
Another pic here after I unwrapped. The ribs stayed wrapped/resting in that 200F oven for about 2 hours.
Here, I've sliced em' up. I wasn't expecting such a big smoke ring but it's fairly pronounced. I served with Franklin's beans and a side salad. The ribs were quite tasty. The texture was not the same as the plate ribs, but had a good bite and chew to it, (like perfectly cooked pork spare ribs). The flavor was outstanding. If I do this style of ribs again, I would probably just stick to course salt and pepper rather than the pre-fabricated seasonings but then again I think maybe the rubs I used may have helped create that smoke ring?
