Monster Beef Ribs

[Jim Lampe]

3 half racks of huge beef ribs smokin' on the kettle (along with a few Chorizo sausages)...

On at 2:20pm CT
more to follow....

 

[Gary H. NJ]

OOh. Keep 'em coming, and pass the chorizo!

 

[George Curtis]

wow, where, how did ya get ribs with meat on them ? nice way to cook with the extra grate. i gotta remember that.

 

[Jim Lampe]

...just a little after an hour the Chorizo is done...

and the beef ribs have some time to do...

...butt they're comin' along just fine...

should be ready in 90 to one-100-twenty minutes.
Tried the Chorizo,

it's GadGumGood!!

 

[Bob Correll]

Plate them bad boys up Jim, I'm a gettin' hungry

5:30 pm now and my not so monster beef ribs only been on since 4:00 pm.
Got some "he-cone" goin' too, at least I think it's a rooster.

 

[Jim Lampe]

...using a Smoky Joe, gotta some Fingerlings and a bath of broccoli going with a few green onions on the side...

...the beef ribs were marinated in Stubb's Beef Marinade overnight, no other sauces/seasonings were used...
a few pieces of Pecan and Cherry wood was used for smoke...
done in just under 4 hrs @ about 275-300'F...

...with the taters and broc and ouwn-youns all done... we plated everything to EET!

Liz said the ribs were "Excellent" (she does not lie

) They were good!
I like the Fingerlings butt not the price (butt what the heck, eh?)
...and the green ouwn-youns were practically free...
and brocc, well, it's on the plate.
I appreciate the time you took to view this post, and I thank you!

Have a wonderful evening and a very good new week.

 

[Michael C.]

Nice smoke ring your got on those beef ribs! Great lookin' dinner!

 

[John Solak]

Fantastic looking meal.

 

[Bob Correll]

Now we're talkin Jim!
Thought I would starve!

Another outstanding cook!
Keep 'em coming!!

 

[Jim Lampe]

Thank you guys!

I love beef ribs!
...and the Chorizo is daggum too!

 

[Don Cash]

Another winner, Jim!

 

[Wolgast]

As always Great protein,sides looks amazing.

Now i dont have time to write anymore gonna check the house prices in Raymond

Bless

 

[DaleW]

Gosh Jim, are you a teenager? You serve enormous meals! And beautiful ones too--another winner!

 

[Tim L.]

When you cook your veggies, such as broccoli, in foil...do you wrap in a package, or just put the foil on the bottom with the edges turned upt to keep juices in?

thanks!

 

[Chuck Dugas]

You sure know how to make a guy hungary! Another nice job Jim. Going to have to try Beef ribs again.
Thanks for sharing.

 

[Andy Erickson]

Those Beef Ribs look outstanding. Great Job!

 

[Keith Wilson]

Wow. I haven't been on the board for a little while. I was thinking Angus Back Ribs & there they were. First thread. I love those things on the grill!

 

[tmfast]

Jim,
I really like that elevated top grill piece. Where can I get one??

 

[Jim Lampe]

geeWhiz, thanks again guys!
No Dale, i ain't been a teenager in 2thousand years, i just eet a lotta food all day long

Tim, the foil boat is open, basically, steaming the veggies, i like em still crisp.
...and tm, the small food grate is elevated by Weber's old charcoal rails, such as these. Shaun R gave me the idea of using them in this fashion.
Do not know if these are still on the market.

 

[Bob Correll]

I just checked Amazon and they have the rails.