Jump to content

Beef Ribs - Good But Not Great. Help!


Recommended Posts

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. 

 

3CA25EDC-92A2-4C63-A59B-4E0398E81410.jpeg

A50DC5B1-55B1-40D7-91F0-4B2928944742.jpeg

6A326713-F0DA-479F-AEAD-AF62DD5F10C8.jpeg

73D68A73-8D39-4EA6-88F9-1D8C187DA002.jpeg

Link to post
Share on other sites

Idk. It’s tough commenting on cuts outside of the US. However, that look like a chuck rib to me and I’d venture that you pulled it late.  There is so much fat in these that is very difficult to dry them out. Again, they’re basically ribeyes on a stick. Did you start probing in the 190’s?  I never wrap my ribs and have never had them turn out dry

Link to post
Share on other sites

You very well could’ve pulled them at the correct tenderness but wrapped too soon and the carryover heat cooked them more and made them overcooked.  If wrapping to rest I always wait till the IT has stabilized and starting to go down a few degrees before wrapping.  
 

You have what we call chuck ribs(4 bones). If you can find plate ribs(3 bones) I think you’ll find that they are a bit more tender and moist cut of rib.  IMHO. 
 

they still look incredibly edible. Nice Job!

Link to post
Share on other sites

@Maple_Smoker - where did you get the Ribs?  To me, it looks like you pulled them late, or that maybe the meat itself wasn’t well marbled, or that you may have been cooking hotter than 275.
 

Beef rib plate is one of my favourite cooks and I think beef ribs are typically pretty forgiving.  How are you measuring the temp?  Is it the dome thermometer or do you have an ambient pit probe?  I use. Flame Boss pit probe and I cook at 275 as well but when I do, my dome shows 250, so I am wondering if your dome is showing 275, but maybe your grate temp is closer to 300.

 

In any event, I get all my meat at Leavoy Rowe Beef Co, if you want to give them a shot.  I think right now they are offering free delivery in the GTA for orders over $300.

Link to post
Share on other sites

Maple, I think you did just fine in terms of your internal temps etc... The only thing you did not do was to wrap. For beef, I almost never use foil. When I think the beef has gotten to the stall, I'll pull them off, wrap in butcher paper, bring the cooking temp up slightly and then back in the smoker. It adds a bit more cooking time but it so worth it at the end.

In this video I explain that exact practice 

 

 

 

Just keep in mind that this is just one of a gazillion different ways to approach smoking beef ribs. Hopefully you will be able to take something out of the video to help you get the results you are going after. 

 

For what it's worth I've done short plates like yours using the description in the video.

 

Mike

 

Link to post
Share on other sites

I'm going to reiterate two things, based on my experience. I've cooked both Chucks and Plates and have never had them out dry so consider the following:

  1. International cuts of meat (what I am calling non U.S cuts) are different from USDA regulations so, take our input with a grain of salt. Or at least factor in that reality. @Struja is definitely cooking the same cutws as you, if not the same quality
  2. Wrapping is a personal preference and while some swear by it in the cook, I have never had an issue with dryness sans wrapping and cooking in that 275° range, the stall is basically of no interest and factor to you.

 

Edited by CentralTexBBQ
Link to post
Share on other sites
19 hours ago, CentralTexBBQ said:

 

  1. International cuts of meat (what I am calling non U.S cuts) are different from USDA regulations so, take our input with a grain of salt. Or at least factor in that reality. @Struja is definitely cooking the same cutws as you, if not the same qualitY.

 

This is a very good point.  Having family in the meat business, it is my opinion that Dry Aged USDA Prime is the gold standard (my preference even over Kobe/Wagyu).  Most reputable butchers in Toronto have USDA Prime, I know for sure that’s what I get because the place I buy from is a Federally Inspected plant, which mandates source origination.

 

When I started doing a rib plate I found this video simple but useful...

 

 

Link to post
Share on other sites
On 5/16/2020 at 11:23 PM, Struja said:

@Maple_Smoker - where did you get the Ribs?  To me, it looks like you pulled them late, or that maybe the meat itself wasn’t well marbled, or that you may have been cooking hotter than 275.
 

Beef rib plate is one of my favourite cooks and I think beef ribs are typically pretty forgiving.  How are you measuring the temp?  Is it the dome thermometer or do you have an ambient pit probe?  I use. Flame Boss pit probe and I cook at 275 as well but when I do, my dome shows 250, so I am wondering if your dome is showing 275, but maybe your grate temp is closer to 300.

 

In any event, I get all my meat at Leavoy Rowe Beef Co, if you want to give them a shot.  I think right now they are offering free delivery in the GTA for orders over $300.

I got the ribs from a restaurant supply guy that has switched to home delivery.  They were described as Chuck Ribs. I did this cook with my iKamand so think that the temp was accurate. Thanks for the tip on Leavoy Rowe. Will check them out!

Link to post
Share on other sites
21 hours ago, len440 said:

Any difference in taste and tenderness between the plate and chuck ribs?

 

I think you'd detect more the texture than anything. The Plate Ribs have more intramuscular fat, imo and a more impressive presentation after cutting. But both are fantastic, you really can't go wrong with either. If you don't want to read the entire Texas Monthly article, scroll down about three quarters of the way and you'll see a good description of both ribs...

 

btw, this is what I meant by impressive: 

 

fullsizeoutput_5ec.thumb.jpeg.58fb32b5c4c2dd7b6edb50ea77ed15c4.jpeg

 

 

 

Edited by CentralTexBBQ
Link to post
Share on other sites

Sadly all the 4 or 5 bone beef ribs i've seen here has literally NO meat on the bones. front and back look the same only meat is between the bones Almost tempted to buy some short ribs and tie them together. By the way great pic Tex.

Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
  • Similar Content

    • By LJS
      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.



    • By BrianAZ
      Is proof that God loves us. What an amazing piece of meat. 

    • By Ryno656
      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). Cooked for about 7-7.5 hours and probed right about 205 and buttery soft. Took them off and let them rest for 30-45 minutes while we prepared side dishes. Will definitely be doing this again!
       
      One thing I'd change is the 'coarse pepper' I purchased (Fiesta brand). This stuff was a bit too coarse for what I wanted and I'll go with a finer grain next time, but everything turned out great regardless.
       
      Also, I bought these at a local butcher in Austin, TX (Salt and Time), they were about 4.25lbs
       
       











    • By PeterRegan
      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.

    • By KamadoJosephine
      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:

       
      It's OK, I said to myself, ribs always shrink when they cook so there'll be room to chuck the potatoes in later on...
      Set the temp to 120C, hooked up my Thermoworks Smoke (got that this week - thanks to everyone who recommended it, it's AWESOME), and buggered off for a while.
       
      Checked in around the 5 hour mark:

       
      Then at about 6 hours, I was having to wade through puddles of drool from the amazing smells, so they were coming off:

       
      Here's a side view of the MONSTER:

       
      Here's another side view, so you can worship at this altar of meaty goodness:

       
      Anyway, the proof's in the eating, so I sliced in:

       
      The ends were a little over-done, but the middles were amazing. And when you get down near the bone, the flavour was bloody incredible.  Here's my plate with a scoop of Chimichuri (or however you spell it).  Figured I needed to culturally appropriate some more of Argentina.

      That's a side view^^^  The rib is at the bottom, and that plate is a full size dinner plate.  I've never gotten full off 1 rib before    
       
       
      Will probably cook them for 5 hrs next time, as the top and ends were slightly over, but overall, I'm pretty bloody happy.
×
×
  • Create New...