Father's Day Beef Ribs

[Dustin Dorsey]

Got some beef ribs at HEB a while back and decided to fire up the Franklin pit for Father's day.


Trimmed off the fat cap. There's a layer of silverskin under there on one side that usually winds up being tough.

Seasoned with this rub which is mostly salt and pepper.

Rex checking out the situation.


Smoker fired up.

Coming up to temp. Cooked them at 300 until done with mostly pecan wood. Took maybe 6 or 7 hours.

Off the pit.

While those were resting I put on some sausage.

My best attempt at a barbecue tray. One of my bones slipped out during the cook so I cut it up into burnt ends. Beef ribs are probably the best I've ever cooked. I took them up to 205 and probed for tenderness.

Got a nice smoke ring.

 

[BFletcher]

Those are beautiful ribs!

 

[ChuckO]

Wow! 6-7 hours at 300 degrees! Never would have guessed that. Looks amazing Dustin, another awesome cook on the Franklin

 

[Mark Silver]

and I bet it tastes as good as it looks!

 

[Randy]

I love those plate ribs they are the best. I just wish they didn't cost so much. Yours look great nice job like the idea of adding some sausage too

 

[Dustin Dorsey]

I almost bought prime but I think with these plate ribs, prime or wagyu is totally unnecessary. I make sausage so I cook it anytime I cook anything else. Speaking of that, I need to make some more sausage.

 

[Tim Campbell]

Incredible cook, Dustin.

That's a beautiful Franklin!

 

[JeffG]

Dustin those ribs look incredible, you can't rush perfection...