Chris in Louisiana
TVWBB All-Star
Lately I've been on a rotisserie kick with chickens, duck, and leg of lamb. Links to pics and descriptions of those are here.
Saw some beef ribs and decided to try something new w/o the rotisserie. Did these indirect on the kettle.
Removed the membrane on the back and, last night, rubbed with a basic rub from Myron Mixon's book that he listed for beef ribs.
Built a small fire of Stubbs and a hunk of hickory behind fire bricks on one side of the kettle. I cracked the bottom vent, and temp stayed at about 275, with some fresh charcoal added midway.
Put the ribs on a Weber rib rack to start, spraying a few times after one hour with a apple-juice/vinegar mix. Did roughly a 3-2-1 approach. They needed the foil (w/apple-juice) for the whole 2. I checked after 1, and they were still tough.
Put a little Stubb's sauce on for the last 45 minutes. Let 'em rest, and sliced. They were tender and decent flavored. Good, but I have to say I prefer pork ribs based on this one cook.
I thought these would do well served with a peppery vinegar-heavy Carolina sauce that I made, but it was just okay. I don't usually care for sweet sauces, but these beef ribs wanted some sweet sauce.
The highlight of the cook was the Cowpoke Pintos from the Smoke and Spice book. Used fresh pintos from a local vegetable stand. These were essentially homemade ranch-style beans. Very good.
Saw some beef ribs and decided to try something new w/o the rotisserie. Did these indirect on the kettle.
Removed the membrane on the back and, last night, rubbed with a basic rub from Myron Mixon's book that he listed for beef ribs.
Built a small fire of Stubbs and a hunk of hickory behind fire bricks on one side of the kettle. I cracked the bottom vent, and temp stayed at about 275, with some fresh charcoal added midway.
Put the ribs on a Weber rib rack to start, spraying a few times after one hour with a apple-juice/vinegar mix. Did roughly a 3-2-1 approach. They needed the foil (w/apple-juice) for the whole 2. I checked after 1, and they were still tough.
Put a little Stubb's sauce on for the last 45 minutes. Let 'em rest, and sliced. They were tender and decent flavored. Good, but I have to say I prefer pork ribs based on this one cook.
I thought these would do well served with a peppery vinegar-heavy Carolina sauce that I made, but it was just okay. I don't usually care for sweet sauces, but these beef ribs wanted some sweet sauce.
The highlight of the cook was the Cowpoke Pintos from the Smoke and Spice book. Used fresh pintos from a local vegetable stand. These were essentially homemade ranch-style beans. Very good.