John K BBQ
TVWBB Wizard
My Birthday party gathering got a bigger than planned. Originally 4 adults and 2 kids, turned into .. 9 adults and 5 kids! My biggest "focus" was nailing these beef ribs, but I also cooked 3 chickens (cut in halves) and 1 rack of baby backs.
Here's a pic of the beef ribs after trimming, before seasoning. These were USDA choice, that I picked up for about $30 I seasoned heavily w/salt, refrigerated for a few hours, applied a little more salt and a LOT of McCormack's course ground pepper. Up until this weekend, I never used this kind of pepper, but it turned out really nice.
Here are the ribs after 3 hrs @ 300F on the PK360 with pecan smoke. The bones came out at crazy angles, so I had to cut in half before I wrapped in butcher paper. After wrapping, I put them back on the PK360 and turned the temperature down to about 250 for another 3 hours before "over-wrapping" the whole thing in cellophane to trap in as much moisture as I could, and then dropped in a cooler for about 1.5 hrs I probably cooked little too hot and fast (you can see I hit 197 in 3 hours). I also used that chunk of aluminum pan to elevate one side of the ribs to keep moisture from pooling and messing up the bark. That trick worked nicely.
Here's the meat platter. Since I had a small crowd to feed and didn't want people fighting over beef ribs, I sliced the meat off the bone and chunked it up like burnt ends. The beef cubes are there next to my carving knife, and the baby backs are underneath. The baby backs were almost "melting". I had them in the foil a little too long, but everyone seemed to enjoy them just fine. Everyone thought the beef ribs were awesome.
Here's the Bday boy's plate; Salad with Balsamic dressing, potato and corn salad, jerk slaw, w/chicken, baby back and beef ribs. Yum!
Here's a pic of the beef ribs after trimming, before seasoning. These were USDA choice, that I picked up for about $30 I seasoned heavily w/salt, refrigerated for a few hours, applied a little more salt and a LOT of McCormack's course ground pepper. Up until this weekend, I never used this kind of pepper, but it turned out really nice.
Here are the ribs after 3 hrs @ 300F on the PK360 with pecan smoke. The bones came out at crazy angles, so I had to cut in half before I wrapped in butcher paper. After wrapping, I put them back on the PK360 and turned the temperature down to about 250 for another 3 hours before "over-wrapping" the whole thing in cellophane to trap in as much moisture as I could, and then dropped in a cooler for about 1.5 hrs I probably cooked little too hot and fast (you can see I hit 197 in 3 hours). I also used that chunk of aluminum pan to elevate one side of the ribs to keep moisture from pooling and messing up the bark. That trick worked nicely.
Here's the meat platter. Since I had a small crowd to feed and didn't want people fighting over beef ribs, I sliced the meat off the bone and chunked it up like burnt ends. The beef cubes are there next to my carving knife, and the baby backs are underneath. The baby backs were almost "melting". I had them in the foil a little too long, but everyone seemed to enjoy them just fine. Everyone thought the beef ribs were awesome.
Here's the Bday boy's plate; Salad with Balsamic dressing, potato and corn salad, jerk slaw, w/chicken, baby back and beef ribs. Yum!
