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Found 17 results

  1. I tried my hand again at Beef Ribs - they turned out good - very tender, nice flavour but a little dry. I need some help on how to keep them more moist. Here is what I did - left membrane on, SPG rub, put on KJ at 275F. Left them uncovered for the entire time spritzing after a couple of hours every 45 min. I took them off when they reached 204F and probed tender (6.5 hrs) Rested in foil for 45 min. Any tips on how I can make them more moist? Perhaps smoking at a lower temp? Wrapping? Appreciate any tips you can provide.
  2. LJS

    Ribs

    Hi Kamado Peeps, Smoked some pork and beef baby back ribs in one go and then some slow cooked sausages. I used the 321 rib method, but shortened it as the ribs were tender enough and I did not want it to get to dry. Another successful smoke. I have not been BBQing too much as we have had several weeks of a total fire ban. . Keep smoking.
  3. Is proof that God loves us. What an amazing piece of meat.
  4. Cooked some beef ribs for the first time yesterday, and they turned out fantastic. Started the Big Joe around 9am, seasoned the ribs and they went on around 10:30-10:45 after the Joe had settled in and soaked around 250-275 for a while. Temp ranged between 250-275 and settled in at 260 for most of the cook, but I did add some more chunks of post oak about halfway through since I added the first few when the grill was getting settled (so they burned off) -- rookie mistake. Spritzed with apple cider vinegar and apple juice at about the 5hr mark, just a couple times (every 45 minutes or so). Cook
  5. Day off tomorrow, that's dinner prepped and ready to go, exhibit A rubbed with John Henry's Stockyard seasoning, exhibit B with good ol' freshly ground pepper and kosher salt Now here's hoping I can keep the keg temps down and get a nice slow smoke on them.
  6. Decided to slow-cook some beef ribs this weekend. I have no Argentinian roots, but I did see some stuff on TV about them (or maybe it was Brazil or Canada, but I figure they're all pretty much the same place). So I went to my fave butcher and it turned out that one of the butcher-dudes Mum is from Argentina, so he hooked me up with "enough ribs for 4 people". He basically cut a cow in half and gave it to me - 6KG!!! I assumed there were big bones on these ribs... Got em home, rubbed em with salt: Lifted with my legs, and carted them out to KJ:
  7. Put a slab of beef short plate ribs on this morning and was rewarded with a very tasty treat for dinner tonight. Trimmed up a 4 bone slab last night and put on a simple rub of salt, pepper, garlic powder, and a little cayenne, covered and refrigerated overnight. Placed the slab on at 225 degrees with oak for smoke and left them alone for about 1.5 - 2 hours before they got their first mop with a mix of water, apple cider vinegar, worcestershire sauce, a little olive oil, chili powder, and cayenne. Wrapped them at about 175 degrees and put them in the cooler to rest at about 200. Got to say the
  8. It about time someone put a little Eh...into the grilling World Eh...! All this talk about Texas Style for me thinking. Canadian having been smoking and grilling as our friends down south. Maybe we're too polite or too shy. Us Canadians have a cooking style too. With out further ado, I would like to introduce our Amercian cousins to "Alberta Style" BBQ ribs. We are the Texas of the North after all. Alberta is all about beef, conservatism, oil and gun rights. We don't have a drawl or a Bible Belt. Minus that, Alberta has a lot of things in common with Texas. The ribs were rubbed d
  9. I've cooked country style boneless pork ribs before, but I'm not sure I realized there was such a thing as country style boneless beef ribs. I would appreciate any ideas about how to best cook these, as well as ideas for the best rub. Thanks!
  10. Every now and then I get the urge to play with a tried and true recipe. The victim today is classical slow smoked beef ribs. I have always stayed away from the hot-n-fast club, after all, low and slow is the classical way to smoke many favorite dishes. Today I had 3 hunks of beef ribs, and a short timeline to dinner; it was time to play fast and loose. The ribs were rubbed with #KamadoJoe steak rub, and Bone Sucking steak rub. Next they were placed on the Big Joe which was cruising along at 250 degrees. The smoking woods were put on extra heavy, as this cook was going to be fast. The
  11. Every now and then I get the urge to play with a tried and true recipe. The victim today is classical slow smoked beef ribs. I have always stayed away from the hot-n-fast club, after all, low and slow is the classical way to smoke many favorite dishes. Today I had 3 hunks of beef ribs, and a short timeline to dinner; it was time to play fast and loose. The ribs were rubbed with #KamadoJoe steak rub, and Bone Sucking steak rub. Next they were placed on the Big Joe which was cruising along at 250 degrees. The smoking woods were put on extra heavy, as this cook was going to be fast. The
  12. Hey Guys, following "Oly Smokes" Beef Rib post with one of my own: It has been a while since cooking beef ribs and I couldn't take it anymore. Purchased two racks from Publix the other day as they looked decent and were on sale. Used 4 tablespoons olive oil and 2 tablespoons of Oakridge BBQ Santa Maria Steak seasoning instead of the usual Montreal Steak seasoning. My sons insisted as it is there favorite right now - so we will see. Also, used chunks of apple instead of our normal hickory. Duh - had to got back to add drip pan! Will post results later this evening, thanks for looking a
  13. Had my wife's parents over Sunday for dinner. Decided on beef ribs since we haven't had any since September 2014! Great meal with family. Used paymaster's marinade less the espresso. Cooked at 225-250 for 4 1/2 hours. Thanks for looking. Devin
  14. USDA Choice Beef ribs will be on the cook this weekend. These are monstrously huge ribs. They are the same size as the ribs which were in my "Flintstone" posting a while back. What is different about these ribs? A dry red wine will be used to make a thick reduction sauce, and used as a binding agent for the rub. The red wine will be slow simmered and reduced to a honey-thick liquid, then painted on the ribs first, then the rub will be applied to the surface of the ribs. The rubs will be Salt, Pepper, Garlic, Onion and Allspice. The reduction sauce will have Rosemary infused into it whil
  15. Ok, more like Fraklin style beef ribs. This was my first beef rib cook. I wanted to keep it simple, so that's what I did. I used a little bit of Texas Pete as a base coat. Then added salt, pepper and garlic. Pretty simple right? Temp was at 285 degrees, peached wood was added for some smoke. I got a late start so I let the temps creep up to 300 degress after the first hour. The cook took 3 hours. Quick right? I did a prob test and it passed. The IT temp was at 201 degress. I let it rest for 20 minutes and we went to town.There was just enough for my wife and I. They turn
  16. Decided to try something new (to me)...Beef ribs instead of pork. Hit em with some mustard, then mixed up a beef rub and sprinkled on, then onto akorn with mesquite and cherry wood. The flavor was great, just wish there was more meat. Cooked around 240 most of the cook, the temp rose to about 275 towards the end when I was peeking more.
  17. Market had beef ribs on sale for $.99 a lb. so I bought a package. They weren’t real meaty but at $.99 how can I go wrong. Saw a YouTube video where they used Worchester sauce to help the rub stick so I tried it. Here they are all rubbed up and resting. 1st slab on the bottom rack 2nd slab on top Close the lid and let it start at 250. (see the clouds in the background) Open it up at 2 ½ hours Foil them with some Worchester sauce & red wine and back in they go After about 45 min I un-foil them and put some BBQ sauce on to glaze And their done Money shots The
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