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Beef Ribs


 
DaleW

DaleW

TVWBB Pro
Wanted to try Jim Lampe's suggestion of marinating beef ribs in Stubb's beef marinade, and finally got around to it last weekend. Used the charcoal baskets on one side of my 26.75 to help keep direct heat off the ribs. Used MM with about 8 lit charcoals over unlit in each basket and used some mesquite chips for smoke. I figure beef ribs are one of the few meats that can handle mesquite. Here it is about halfway done:

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Temp on the cover showed about 250 so I expected 3 to 4 hours. They were actually done after 2 hours. Here they are plated:

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And being enjoyed by my 18 year old son, Brian:

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Jim, they were just as good as you said they'd be--thanks!
 
Nice looking dino ribs there Dale, Dale pork spares and BB handle mesquite very well, brisket and mesquite should be married, mesquite is my wood of choice, have a 200 acre ranch full of mesquite and white oak, never tried white oak can it be used for smoking.
 
Great Lookin' Ribs Dale!
Glad you liked um
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i do not use mesquite anymore, ran out bout two years ago and haven't got any since.
I like using pecan or hickory with beef.
 
Great ribs Dale! There is a bbq restuarant near me called http://rds.yahoo.com/_ylt=A0oG...a//henryshilife.com/Henry's HighLife. (Jim should like that name)That uses and boasts BBQing exclusively over white oak, They are a landmark in San Jose. So try the white oak You can't go wrong.

I am also noticing you have a ci grate on your 26, is this correct? Now that's the setup! I can also see it's inset in granite, even better. Please post more pics of your set up and details. Absoloutly awesome!
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Keep on smokin' Dale!
 
Thank's Joe and Shaun on the info for using white oak for smoking will have to try it out.
 
Shaun R, didn't see your post until now:

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> I am also noticing you have a ci grate on your 26, is this correct? Now that's the setup! I can also see it's inset in granite, even better. Please post more pics of your set up and details. Absoloutly awesome!
</div></BLOCKQUOTE>

Yes, I have a CI grate on the 26 that I got from these guys.

Here's a post on my backyard patio that's almost done with a pic of my setup. When we get a couple more things done, I'll post some detail pics. Let me know if there's anything in particular you'd like described or shown.
 
Originally posted by Shaun R:
Great ribs Dale! There is a bbq restuarant near me called http://rds.yahoo.com/_ylt=A0oG...a//henryshilife.com/Henry's HighLife. (Jim should like that name)That uses and boasts BBQing exclusively over white oak, They are a landmark in San Jose. So try the white oak You can't go wrong.

Wow have not been to henry's in quite a few year's..I was born and raised in san jose use to go there quite often for lunch and dinner.
Click to expand...
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Where did you get your stainless steel doors at? </div></BLOCKQUOTE>

John, my contractor got them at some outdoor kitchen supply store in north county. I think the brand is Bull. I can check for the name of the place if you want.
 
Hey Dale,

I did beef ribs a week ago and they were butchered just like yours. There was a deep V cut between the ribs on the top side.

2 racks took me 5 hours Minion though. 240F almost the whole way. Very tender and moist. They do have a thick inner gristle against the bone and the bottom (after removing the membrane)that takes some getting used to. We made the left over rack into a great stew.

I have pics but just have to figure out how to post them.

James
 
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