First Time Cooking Beef Ribs - advice needed, please


 
EricV. said:
I appreciate the link, but I have enough vices already, I am afraid if I took up finer wines I would never drink anything else, lol!
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Maybe so. But it’s worth it. I fully endorse this bottle and vintage. We had 6 wines Sunday. This was the top score of what we tasted.

I can share something less expensive that’s still good if you’d like. And a white too that was smooth and fruity; a light oaked Chard.
 
EricV. said:
I appreciate the link, but I have enough vices already, I am afraid if I took up finer wines I would never drink anything else, lol!
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This is a very low oak profile. Lots of fresh fruit and balanced profile. Not too bright and not too oaky.

2021 Carneros Chardonnay | Arrowood

Using a “no intervention” winemaking approach to capture the inherently balanced qualities of the vineyard, this Chardonnay is a pure and beautiful expression of Los Carneros.
www.arrowoodvineyards.com www.arrowoodvineyards.com


This is a good blend. Fruity and not too dry. A smooth finish and nice mouthfeel. Winemaker did a great job on this one.

2019 Prowess Red Blend | Arrowood

Prowess is the truest expression of its vintage, with each year’s release containing different combinations of the five Bordeaux varieties sourced from Arrowood’s top vineyard sites. The 2018 Prowess is a medium bodied and layered wine that exhibits a complete spectrum of red and dark fruit...
www.arrowoodvineyards.com www.arrowoodvineyards.com

This is a blend of three Cabernet vineyards. 100% Cab but not single vineyard. The cocoa finish is perceptible. An easy drinking red without being expensive. Will hold up to any steak or lamb you pair it with. It will age well for 5-10 years, with ease. I wouldn’t go longer than that though.

2018 Knights Valley Cabernet Sauvignon | Arrowood

Our 2018 Knights Valley Cabernet Sauvignon is bold with black forest fruit and anise, nuanced with violet, pine resin, sage, and nutmeg. Densely concentrated and intensely flavorful on the palate with dark fruits, graphite and cocoa nibs.
www.arrowoodvineyards.com www.arrowoodvineyards.com
 
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Ben,
I have done quite a few back ribs both on the WSM and the Summit. Method and time for me is 3 hours bone side down @ 275. Foil for an hour still at 275. Rest in the cooler for an hour or more depending on dinner time.

Good luck with your cook!
 
Skip the back ribs...no meat. Not worth it. Its prime rib....but there isnt enough of it.

Beef short ribs....with the meat...best item you can cook
 
MartinB said:
Skip the back ribs...no meat. Not worth it. Its prime rib....but there isnt enough of it.

Beef short ribs....with the meat...best item you can cook
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Depends where you’re buying them. The Costco ones had very good meat. No shiners. For the price, they’re a decent cook. And they deliver amazing flavor.

Sure, short ribs are going to be meatiest. Personally, I’d rather sear off short ribs in a pot and make an incredible beef ragu. That’s some serious eating. A. Ice 8 hour cook in red sauce and served over some pasta with a Sangiovese wine. That’s a good day.

Heck, cook them both. Why just choose?
 
Brett-EDH said:
how far is your closest Costco? these ribs I cooked were excellent. even for Choice, the beef rendered very well. like butter. these were some of the best bones i've ever had. i don't even think Prime would have made a difference here. each rib was quite rich. eating 2-3 was more than a meal; gluttony is what everyone was saying. but in a good way.

i just scored some amazing Cabs this Sunday. they'd go very well with this meal/cook.
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How long did you cook the beef back ribs?
 
Brett-EDH said:
these guys ship but idk about to your state. this was quite amazing and will age well for 10-20 years if you're seeking a case to lay down.

2018 Knights Crown Vineyard Cabernet Sauvignon | Arrowood

Perched 500 feet above sea level, at the nexus of Alexander Valley, Chalk Hill and Knights Valley AVAs, Knights Crown offers an extraordinary vista of the valleys below. Planted in 1995, this 12.7-acre vineyard is accessible only by four-wheel drive vehicles. Trips up the mountain are often...
www.arrowoodvineyards.com www.arrowoodvineyards.com
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I used to own a 3300 square foot wine bar/restaurant in NYC. I also went to the French Culinary School. Any questions about wine, feel free to throw my way. I'll do the best I can
 
Brett-EDH said:
Maybe so. But it’s worth it. I fully endorse this bottle and vintage. We had 6 wines Sunday. This was the top score of what we tasted.

I can share something less expensive that’s still good if you’d like. And a white too that was smooth and fruity; a light oaked Chard.
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Unshackled Cabernet... $24
 
BenM said:
How long did you cook the beef back ribs?
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These were around 3.5 hours, but less than 4. Depends on your rack’s density.

Here’s the grate temps chart. My wood chunks kept setting off the grill temp.

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Here’s the done pics:

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They were really good. Heavy, but good. Two ribs and I was done. Mind you, we don’t eat as much red meat as we used to so we tend to feel it when we do.
 

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BenM said:
Here is the final product.

The dog on the left is mine, his name is Chewbacca. The other dog is his little friend. They were both hanging near the smoker during the cook. Smart dogs!
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SPG? How did you season them? Nice color and they look juicy and tender.
 
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