MondayNight BeefRibs

[Jim Lampe]

Not smokin' or grillin' tonight... windy conditions (35 to 65 MPH gusts) so this post was from yesterday's dinner.
Big Beefy Angus Ribs marinated in Stubb's Beef...

I like the "Badger<span class="ev_code_RED">RedHead</span>" so much, i used her again

Used pecan for smoke, the dome temp was steady at 275'F.

I usually cook these for 4 hours or so, butt last night i hurried them in 3.
With an hour to go, i plopped on about a dozen fingerlings (again, I love fingers).

Baked white asparagus with garlic-herb toasted breadcrumbs were also part of this dinner. Here, see?

...and everything was superduper!

Just like tonights winds.
At 8AM today a tornado hit the city of Sturtevant,
about 10 miles southeast of this computer butt only a little over 1 mile from TVWBB member Chuck Dugas' home. Talked with him earlier and he's doin' good...
So anyway, Thanks for swingin' by, and i hope your next dish is delish!

 

[John Ford]

Glad everyone's OK. Those are the best beef ribs Ive ever seen!!

 

[Chuck_B]

very happy all is well and excellent looking beef ribs!

 

[Russell McNeely]

Very nice. Looks wonderful. Do you use minion method when you cook ribs like that on the kettle?

 

[Gary McD]

They look awesome, and now I want to try some ribs on one of my kettles.

We had the same winds here, but I grilled on the Performer and everything came out fine.

 

[Jim Lampe]

Thank you guys

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Russell McNeely

o you use minion method...? </div></BLOCKQUOTE>uh huh, a small version.. . about 7 to 10 unlit layered under 7 to 10 lit.
Sometimes more lit and control the temps closing the single vent below the coals.
(this kettle has 3 daisy wheel vents)

 

[DaleW]

Jim, your beef ribs never disappoint!

 

[John Solak]

Very nice looking beef bones!!!! They are hard to beat if you can find them any meat left on them.

 

[Willie S]

it's good to see ol red smokin'

 

[Bob Correll]

Happy to hear that all is well, and that the Badger redhead isn't floating in that big lake to the east of you!

You're killing me with these BR cooks Jim!
And Jo would kill for some of your spears, with the toasted breadcrumbs, she loves 'em that way!

Super cook all the way around!!

 

[Tim L.]

Wow Jim, that looks fantastic. Just curious, what's your timeline for doing these on a weeknight (you mentioned you did them yesterday, Monday). I'd love bbq every night but it's 6pm by the time we all get home (pick up kids, etc). How do you squeeze it in?

Is 1hr a good time to shoot for with taters? I'm still struggling with these. I either burn or way undercook. And they seem to be straddling the direct/indirect line..ya?

Thanks!

 

[Noe]

Very nice Jim, could eat beef ribs all day everyday mmmmmmmmmmm mmmmmmmmmm gd.

 

[Geir Widar]

Next summer I'm going to buy me a charcoal grill again. This post proves that I need one. Period!

 

[Jim Lampe]

Thank you again for the nice comments

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tim L.: ...what's your timeline for doing these on a weeknight (you mentioned you did them yesterday, Monday). I'd love bbq every night but it's 6pm by the time we all get home (pick up kids, etc). How do you squeeze it in? Is 1hr a good time to shoot for with taters? And they seem to be straddling the direct/indirect line..ya? </div></BLOCKQUOTE>Tim, i usually do not attempt long cooks on weekdays if i'm at work all day (until 330).
However, if i'm home at 230 in the afternoon, i can squeeze in a 4 hour cook/smoke. Monday, i got home at 330 and decided to "push" this cook and shorten it to 3 hrs.
Liz gets home 'bout 630 every night and she's not ready to eet until 730 (a time i hate to eet, butt that is our "normal" dinnertime).
As for the potatoes, I never have a problem gettin' those guys ready for the plate. Yeah, these fingerlings were borderline direct/indirect. Depends on the heat, i think taters can stay on an hour without killin' um... these fingers were on that long and they were done nicely.
If i burn a tater, i'll still eet it

My approach to grillin' an' smokin' is:
It's only food. You cannot kill it anymore than it already is.

Thank you again

 

[Another Bob B]

Jim - Like Dale said - "Your ribs never disappoint." Great looking cook. Bob

 

[Glenn W]

You are the reason for the Chik Filet cows saying Eat mor chik n! Great cook sir!

 

[Wolgast]

Looks great Jim.

I would eat your fingers and your ribs anytime!

 

[Mark B]

Those are mighty fine lookin' beef ribs sir.

My last attempt are in my avatar. It's been waaay too long.

Thanks for the inspiration.