Beef ribs

[JPowers]

Went to Costco looking for beef short ribs, but they only sold them flanken style and I wanted a whole rack. I then decided to check a large Mexican supermarket chain near my house. They only had then cut, as well, in the display case, but I was able to make my needs known to the butcher. He pulled out a fresh cryovac package of uncut ribs. Beef is an international language! A 3 rib rack was 3.5lbs. At $4.79/lb.




I rubbed it with mayo and some SYD hot (using Harry Soo's recipe) and put in the fridge while I started to prep the WSM 22". I tried to remove some of the silverskin, but it woudn't come off without really tearing up the meat; so I just made a few slits in them.




I put it on and I'm going to run it at 275. I'll keep you guys posted.

 

[ChuckO]

Gonna be good, but it's going to eat the clock, my guess it will be after 10 there before they're done

 

[JPowers]

They went on around 2:15pm CST. Hoping for around 8:30pm, but they're done when they're done.

 

[JPowers]

2.5 hours in

 

[ChuckO]

That looks gooodddd

 

[Cliff Bartlett]

Nicely cooked ribs.

 

[russ olin]

Those look great. Nice cook.

 

[JPowers]

Well, I'd like to say it turned out great, but it didn't. The flavor was good, but they were very chewy. I'm not giving up. I used the 321 method. I think a 3-3-1 might have helped.

 

[Rich Dahl]

Look good, I've done them also and they take forever to get tender.

 

[Barb D]

That looks real yummy, great job.

 

[Randy]

I just put mine on at 250 or so and cook until they are probe tender. Takes about 6 hours for 4 bone...I get mine at Safeway

 

[Robert-R]

Nice!!! I'm sure they were super good!

 

[Craig Alumbaugh]

I will say they do look mighty tasty