Saturday big beef rib cook

[Darryl - swazies]

Afternoon friends, I was saving some beef ribs for a nice cold winter day.......I mean nice cooking day. Anyways it’s about -10 Celsius or so and the wind is cold. The ribs are a good size, 4 bones comes out to about 5 lbs in weight.
Trying my first bag of Weber bricks, SNS with water pan.
Got them all trimmed up and added killer hogs A.P. And Traeger prime rib rub.
Started the basket with this method I have never tried before, I am sure it’s called something....please fill me in. Pic below.
Took a long time to get up to temp.
Got them to wrap temp at 250, now cooking about 270 with the fuel topped off.
Also burning pecan and hickory today.
I just cooked until I hit the colour I was looking for, it was about 145 at that time so before the stall.
Started about 10:45 and wrapped around 1:30
Pics are so far, will show off final results. First time cook for me with beef ribs on the kettle.
I have done them a few times on the traeger with nothing but 10 out of 10’s so we will see how good I can do with fire!
Also I have good tunes on the go and some good cocktails....a couple beers, one at 10%..... and the pic is a 7.7% dipa.
Also!! Good tunes.
I hope to have the meat resting by 6.
It’s 2:49 and temp is 161.....

 

[Darryl - swazies]

The MRS made some cornbread for a side and it just popped out.

 

[Rich G]

looking GOOD Darryl!!! The Mrs. cornbread looks delish!

R

 

[JimK]

Looking really good!

 

[Tim Campbell]

Great cook, Darryl. Love those albums, too.

 

[Darryl - swazies]

Thanks guys so did I start the bbq minion style or just random crazy hope for the best style...?
Looks like how some of you guys start the wsm’s

 

[Darryl - swazies]

Ten after 5 and we are getting close to probe test.

 

[Darryl - swazies]

Well the ribs cooked perfect, a little fatty and rich but damn tasty.

 

[Rich G]

Nicely done, Darryl. Yeah, they are definitely rich. One is usually enough for me!

 

[Darryl - swazies]

Thanks Rich, it was an all day a affair, they turned out delicious.

 

[Michael C.]

Ribs looks great!!!! Nice smoke ring there!

 

[Michael Richards]

I know you said those were big in you title, but man those are huge they are so thick, the amount of meat of top of the bone is amazing. You cook liked like it went perfect, the final product looks so good.

 

[Tony-Chicago]

Looks like the plan came out perfect.
Nice! Now I have to go get some to cook up.

 

[Darryl - swazies]

Thanks again guys. Now these ribs were the fattier ones. I don’t know the technical terms, or I might even be fibbing but there are a couple different areas to get good beef ribs from. I believe the ribs that are closer to the chuck or brisket area are still very thick but don’t have the fat layers like these.........lol.....or the opposite, I’m just not sure which ones these are. The prime rib area may be where these came from.....?? I would have to look it up again, make a phone call next time and be more specific on which ones I would like to buy.

 

[Peter Gallagher]

looks like they came out great - Good DJ'ing too....